Growing up my grandmother always made chicken and dumplings. I remember being in the kitchen with her as she made the dough, rolled it out and cut her dumplings. Flour all over the counter and us. Then to smell them cooking in the pot until lunch time was the BEST! The entire house smelt amazing.
My grandmother turned me onto chicken and dumplings and now that she is older she can’t make them anymore, so when I make this it takes me back. Might not be home made and definitely isn’t as good as grandma’s but it is really close. (Nothing is ever as good as mom or grandma made it from scratch, lets me honest). My entire family loves this dish. Super easy and delicious.
- 3-4 Boneless Skinless Chicken Breast
- 4 Tbsp butter
- 4 cans of Cream of Chicken Soup or 2 large cans
- 2 – 14.5 oz cans chicken broth
- 4 Tbsp. dried, diced onion
- 2 Tbsp dried parsley
- 8 flaky grands biscuits
Place your chicken breasts in the crock pot. Place butter on each piece of chicken. Mix the Cream of Chicken and Chicken Broth together and pour over the breasts. Add in your dried parsley and onion. Cover and cook on low 5-6 hours or until breasts are cooked.
One hour before ready to serve, cut your biscuits into strips. I cut mine 3 down and 2 across so I end up with 9 dumplings per biscuit. Place in the crock pot and stir around. Cover and cook one more hour then serve.
I hope you enjoy…here is the Original Post to the recipe I found on Pinterest.
I absolutely love it when the weather starts to cool off and you can start making soups, stews and chili in your crock pot. Well the weather is warmer this week than it was last, but it is very rainy so I think soup is good on those gloomy rainy days too. I have made this recipe in the past and absolutely love it, paired with some texas garlic toast. I love soups because you can always save the left overs in a gallon size freezer bag and then when you want it again thaw the night before and put it back in the crock pot to reheat.
½ onion, chopped fine
1 pound ground beef
2 cans petite diced tomatoes
1 can corn, drained
1 can green beans, drained
1 can baby peas, drained
2 potatoes, chopped
1 cup baby carrots
1 small can tomato sauce
2 cups chicken stock
salt to taste
lots of freshly ground black pepper
cheddar cheese, grated
- Cook onions in oil until tender; add ground beef and cook until beef is done.
- Dice up your potatoes while browning your hamburger meat.
- Add potatoes to the crock pot, then add your hamburger meat and onion.
- Add tomatoes, corn, green beans, peas, potatoes, carrots, tomato sauce, chicken stock, and seasonings.
- Cook on low 6-8 hours or high 4-5 hours (until potatoes and carrots are tender)
- Top with cheese, sour cream and tabasco sauce to taste.
- 1 tbsp olive oil
- 1 teaspoon paprika
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon pepper
- 4 boneless skinless breast halves or you can choose to use the ones with skin
- 1/2 cup chicken broth
In a small bowl, combine the first eight ingredients; rub over chicken. Place in crock pot, add broth. Cover and cook on low 4-5 hours until chicken is tender.
I came across this recipe on Pinterest and it sounded like it would be delicious with all the flavor from the rub. I made a few changes to my recipe but you can find the original at the bottom of this post.
Let me start off by saying that I LOVE Bang Bang Shrimp! So when I came across this recipe I had to give it a try! Original post
If you like a little sweet and a little spicy then you will love this recipe. It is really great when served with garlic bread too 🙂 Sorry the picture doesn’t even do the dish justice. I only had my cell phone with me.
This dish is delicious! It was a huge hit with my husband and I.
- 8 oz thin spaghetti pasta
- 1/2 lb boneless chicken breast, cubed
- 2 cloves garlic, minced
- chopped parsley for garnish
for the sauce:
- 1/2 cup light mayonnaise
- 1/4 cup + 2 tbsp Thai sweet chili sauce
- 1/2 tbsp honey
- 1 tbsp sriracha sauce
- 1 tbsp lime juice
1. Lightly grease a saute pan and turn stove to medium high. Add garlic and cook until aroma of the garlic comes out. Add in chicken pieces and cook until chicken is cooked through and slightly browned.
2. In a large pot, add water and bring to a boil. Add pasta and cook until done. Drain out water when pasta is finished.
3. While pasta is cooking, prepare the sauce. In a small bowl, make the sauce by combining all ingredients and mixing with a whisk until smooth. You can adjust as needed.
4. Add chicken to pasta. Pour 2/3 of the sauce into the hot pasta and toss. Slightly warm the remaining sauce (in the microwave is fine). Dish out pasta onto plates and add remaining sauce on top. Garnish with parsley if desired.
This recipe has a little prep work in the beginning but it is so worth it. You have everything you need for a meal in one dish! The chicken is super tender and the potatoes and carrots came out delicious as well.
- 4 boneless skinless chicken breasts
- 6 medium Russet potatoes, cut into 2-inch pieces
- 2 cups baby carrots
- 1 large (23 oz.) can condensed cream of chicken soup
- 1 (1 oz.) packet dry ranch dressing mix (or use my homemade recipe below)
- 1/2 cup milk
- fresh chopped parsley (optional)
- Spray a large crock pot (I use a 7 quart) with non-stick spray. Place cut potatoes and baby carrots in the bottom of crock pot. Lay chicken breasts over the top.
- In a medium bowl, whisk together cream of chicken soup, dry ranch dressing mix and milk. Pour this mixture evenly over the chicken. Cover with lid and cook on High heat 5 to 6 hours OR on Low heat 8 to 9 hours.
- Top each serving with fresh chopped parsley, if desired.
Original post click here
Dice the chicken breast up into bite size pieces, caramelize them with a little honey. Place the lettuce on dish then top with chicken and remaining toppings. Finish off with a strawberry vinaigrette dressing.
My husband is a HUGE fan of French Onion Soup, so one day I decided to be really sweet and prepare him a bowl 🙂 I personally can’t tell you if this is good or not but according to my husband it is the best he has ever had. Original Post
1/4 cup butter
3 medium white onions, sliced
3 14 oz cans beef broth
1/2 tsp salt
1/4 tsp garlic powder
3 Tbsp grated Parmesan cheese
6 – 8 slices French bread (baguette)
1 bag of Kraft Italiano cheese blend (About 3 – 4 cups)
- Saute onion in melted butter in a large soup pot or saucepan for 30 – 40 minutes, or until onions begin to brown.
Add beef broth, salt, and garlic powder to onions. Bring mixture to boil, then reduce heat and simmer, uncovered, for 1 hour.
Add the first amount of Parmesan cheese in the last 10 minutes of cooking the soup.
When the soup is done, preheat oven to 350.
Cut French bread into cubes and spread out on cookie sheet.
Toast for about 10 minutes, just until they start to brown.
When bread is done, remove from oven and set oven to broil.
Assemble each bowl of soup by spooning about 1 cup of soup into an oven-safe bowl.
Sprinkle toasted French bread cubes evenly on top of soup.
Top with a generous 1/2 cup of the Italiano cheese blend.
Place the bowl on a baking sheet and broil for 5 – 6 minutes, until the cheese begins to brown.
Just a quick note – if you don’t buy the Kraft Italiano cheese blend you will want to use:
6 slices Swiss cheese
6 slices mozzarella cheese
6 Tbsp grated Parmesan cheese
When you get to the cheese part of the directions – layer a slice of Swiss, then mozza, then sprinkle with 1 Tbsp of the Parmesan.