Monday, December 9, 2013

Slow Cooker Chicken and Dumplings

During "Icemaggedon" or "Icepocalypse" here in Dallas, a warm, home-cooked meal is just what I need.  I knew I'd be short on time to cook tonight, but I was craving some comfort food.  This slow cooked meal is perfect for busy nights and comfort-food cravings.  It was delicious!  I'm going to experiment with ways to make this a little healthier- but otherwise, this is a winner.  I hope you enjoy!
  • 4 boneless, skinless chicken breast halves
  • 2 tbsp butter
  • 2 cans condensed cream of chicken soup
  • 1 onion, finely diced
  • 1/2 to 1 cup chicken broth
  • 2 (10 oz) cans refrigerated biscuit dough, torn into pieces
Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough broth to cover.
Cover and cook on HIGH for 5 hours.  About 30 minutes before serving, place the torn biscuit dough in the slow cooker.  Cook until the dough is no longer raw in the center (trying not to lift the lid to check, as that will increase the cooking time).

Slow Cooker Chicken Marsala

Happy holidays!  It's officially that time of year and with the joy of the holidays also comes the busyness.  Don't let dinner be rushed or bland because of the holiday rush and enjoy this delicious slow cooker meal.  It's full of flavor yet easy to make, even the night before.  I hope you enjoy!

  • 1 1/2 tsp vegetable or canola oil
  • 1 clove of garlic, finely chopped
  • 1 1/2 lbs chicken breast, boneless, skinless
  • 1/4 cup flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp dried basil
  • 3/4 cup marsala (cooking wine)
  • 3/4 cup, low-sodium chicken broth
  • 1 tbsp butter, broken into small pieces
  • 8 oz fresh mushrooms, sliced
  • 2 tbsp fresh parsley (optional)
In the slow cooker, spread the oil and chopped garlic evenly over the bottom.  Lay your chicken breasts in the slow cooker.  Mix the flour, salt, pepper, and basil and sprinkle over the chicken.  Combine the wine and chicken broth together, and pour into the slow cooker.  Dot the butter over the chicken breasts, and then dump the mushrooms.  Cook on LOW for 6 hours.  Serve over pasta or rice and sprinkle with fresh parsley.