Slow Cooker Chicken and Dumplings- Saturday Weekly Recipe post

Slow Cooker Chicken and Dumplings


Serves 4

The Stuff you need:

  • 4-6, boneless chicken breast halves (may use frozen if you want)
  • 2 tablespoons butter
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 (14 ounce) can low sodium chicken broth
  • 1 onion, finely diced
  • 4 cloves garlic chopped
  • 3 stalks celery chopped
  • salt, pepper, dried parsley, garlic powder, and onion powder to taste
  • 1 bag frozen mixed veggies, (peas carrots corn)- thawed
  • 1 package refrigerated biscuit dough, torn into pieces
  • Pillsbury’s Grands Homestyle Buttermilk biscuits work really well
What to do with the Stuff
  • Place the chicken, butter, soup,broth, and garlic and onion in a slow cooker
  • Cover, and cook for 6 hours on low
  • Shred chicken breasts, return to cooker
  • About 90 minutes before serving, add  torn biscuit dough in the slow cooker
  • Make sure you push them down into the liquid mixture a little, so that they get cooked on the tops, too and saturated with the chicken
  • Add mixed veggies
  • Turn cooker onto high for remaining time
  • Cook covered for 90-120 minutes, until dough is done

Chili Verde con Pollo (Chicken Chili Verde) slow cooker – Saturday Weekly recipe post

Chili Verde con Pollo (Chicken Chili Verde)

chili verde con pollo

The stuff you will need :

  • 2 lbs tomatillos husked, cut in half
  • 2 large tomatoes, chopped
  • 10 medium Poblano (or Anaheim) peppers
  • 2 jalapeño peppers, seeded and diced (wear gloves)
  • 1 large onion diced
  • 8 garlic cloves
  • 1 large bunch cilantro, chopped
  • 1 TBS cumin
  • 1 tsp paprika
  • 1 TBS chili powder with lime
  • Juice of 2 limes
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 cups chicken broth
  • 2 lbs boneless skinless chicken breast (whole)
  • Serve with Fresh Tortillas, or over roasted potatoes or Mexican rice

What to do with the stuff :

  • Preheat oven to 450
  • Place tomatillos and Poblanos on lightly greased baking sheets
  • Roast respectively at separate times, (the tomatillos take less time) do them first
  • Roast until tomatillos are golden brown approx 8-10 min
  • Roast until peppers are charred being sure to turn once so they are fully roasted all around  (approx 12-15 min)
  • Place peppers in a glass bowl, seal with saran wrap until cooled (about 20-30 min)
  • When cooled, peel the peppers, removing stem and seeds (save these for making a great veggie stock) and dice
  • In a food processor, (or blender) combine about 1/2 of the roasted peppers, all the tomatillos, jalapeños, onion, garlic, 3/4 of the chopped cilantro, cilantro, cumin, paprika, chili powder, 1/2 of the tomatoes, lime juice, salt and pepper to taste. Blend until smooth
  • Combine the blended mixture, chicken broth, remaining diced Poblano peppers, remaining tomatoes, remaining cilantro, and chicken into the crock pot
  • Add salt,pepper, garlic powder, onion powder to taste
  • Cook on high, for 4 hours or on low for 8 hours
  • Take chicken breasts out, and shred the meat, add back to crock pot stir through.
  • Serve warm with tortillas, over roasted potatoes, or Mexican rice