Crock-Pot Chicken and Dumplings

I found the original recipe for this on Allrecipes. I had all of the ingredients and love something I set and forget. K put his over rice but I ate it like it is. We both had seconds!

Crock Pot Chicken and Dumplings:

3 boneless skinless chicken breasts (frozen is fine)
2 cans cream of mushroom soup
1 can chicken broth/stock
Can of peas with carrots
Small onion, diced
1 can of canned biscuits

Place chicken in slow cooker and season with spices (I used salt, pepper & garlic). Top with remaining ingredients and cover. Cook on high for six hours. After four hours add canned biscuits by tearing them into pieces and balling it up. I used crescent rolls. Let cook for remaining two hours. Serve!

Crock Pot Chicken Cacciatori

I found this recipe from a fellow What's Cooking Nestie, Erica from Erica's Kitchen Adventures. I took her advice and spiced it up with some red pepper flakes. If you do not like it spicy I would omit it.

Crock Pot Chicken Cacciatori:

1/4 c flour

1/2 t salt

1 t dried Italian seasoning

1/4 t fresh ground pepper

3 lbs boneless skinless chicken thighs (I used boneless skinless chicken breasts)

1 medium onion, chopped

8 oz mushrooms, sliced (I omitted)

2 stalks celery, chopped

2 cloves garlic, minced

1 (14 oz) can diced tomatoes, with juices

1 c pasta sauce or tomato sauce

2 T dry white wine1 bay leaf

1/4 c fresh chopped parsley

2 T freshly grated Parmesan

1-2 T crushed red pepper flakes

In a heavy plastic bag, combine flour, salt, Italian seasoning and pepper. In batches, add chicken pieces to flour mixture and toss to coat. Place chicken into slow cooker. Add remaining ingredients. Cover and cook on Low for 5 to 7 hours or on High for 2 1/5 to 4 hours, until juices run clear when chicken is pierced with a fork. Can be serve over pasta or rice and sprinkled with Parmesan cheese.

Moms Crock Pot Roast

This yummy recipe is part of a recipe exchange I participate in. I love doing these. I have never received a bad one yet! I also love any recipe involving the crock pot. I make an easier version that uses two packets of french onion soup and a can of cream of mushroom soup. :)

Moms Crock Pot Roast:

3lb. shoulder roast (or arm roast)

salt & pepper

1 chopped onion

1 package brown gravy mix

2 cups water

1/4 cup catsup

1/2 cup red wine

2 tsp Dijon mustard

2 tbsp Worcestershire

1 tbsp garlic powder

Place roast in crockpot, fat side up. Mix remaining ingredients in a bowl and pour over roast. Cook in crock pot on low 8-10 hours.

Beef Brisket

It was time for another recipe exchange on the cooking board I participate in. Lucky for me I got a yummy recipe that my entire family enjoyed (even my picky teen!). I also love any recipe that involves the crockpot. :)

Beef Brisket:

--Brisket. The size really depends on how many people you want to feed, because it shrinks a ton when you cook it. I usually get about 3# for my husband and I, and that will give us enough for the 2 of us and for him to take for lunch the next day. When I made it for 6 people, I got about 7# and it was just enough. Make sure you get a piece with a cap of fat on top!
--A small bag of baby carrots
--A medium-sized onion
--1 Tbsp. minced garlic
--Salt and pepper
--Bay leaves (optional)

Directions:--Cut all of the baby carrots in half, and rough chop the onion. Put in the slow cooker.--Rub the minced garlic into each side (top and bottom) of the brisket. Season each side with salt and pepper. Place the brisket on top of the veggies with the cap of fat facing up (this way the fat melts over the brisket and keeps it moist).--I sometimes add bay leaves on top, sometimes not. Depends on my mood. =)--Cook on High for 1 hour, then turn the heat down to Low for 5-6 hours.

Crockpot Salsa Chicken

While looking for mexican dishes I can across this recipe from Lovestoeat's Weblog and decided to give it a go. Glad I did because this was super easy and very good.

Crockpot Salsa Chicken:

4 frozen boneless, skinless chicken breasts

1 cup salsa-Fresh

1 package taco seasoning

1 can reduced fat cream of mushroom soup (condensed) or cream of chicken soup

1/2 cup reduced fat sour cream

Add chicken to slow cooker. Sprinkle taco seasoning over chicken. Mix salsa and soup; pour over chicken. Cook on low for 6 to 8 hours. Shred chicken with a fork. Stir in sour cream until heated, then serve over rice or tortillas. I topped mine with cheese, chopped green onions, and leftover green chile sauce from my chimichangas.

Slow Cooker Chicken Cacciatore

1/4 cup Zesty Italian Dressing
3 Boneless, skinless chicken breasts
1/2 med onion, cut into strips
2 med green pepper, cut into strips
2 tsp minced garlic
1 can (14.5 oz.) crushed tomatoes
1 tsp. Salt
1 tsp. dried thyme leaves


Heat dressing in large skillet on medium-high heat. Add chicken, in batches; cook 2 to 3 min. on each side or until browned on both sides. Place onions, peppers and garlic in slow cooker; top with the chicken. Combine tomatoes, salt and thyme; pour over ingredients in slow cooker. Cover with lid. Cook on LOW for 6 to 8 hours (or on HIGH for 5 hours). I serve chicken mixture over white rice.


Servings Per Recipe: 3

Calories: 262.6
Total Fat: 5.1 g
Total Carbs: 16.2 g
Dietary Fiber: 2.9 g
Protein: 36.3 g