The Best Crock Pot Chicken and Dumplings Recipe. If you like this recipe then PIN IT on Pinterest This is one of the best recipes I have.
I have adapted it by adding some spices ( such as cumin) to give it a really wholesome flavor. This is one dish that will taste like it took a ton of effort to make but it is really simple ( it will be our little secret). Everyday at 5 pm PST/ 8 pm EST Budget Savvy Diva posts a NEW RECIPE Make sure to follow Budget Savvy Diva on Facebook Find Copy Cat Restaurant Recipes HERE Find Crock Pot Recipes HERE Find Gluten Free Recipes HERE Find more Recipes HERE What You Need 2 skinless, boneless chicken breast halves1 tablespoon butter1 (10.75 ounce) can condensed cream of chicken soup1 (10 ounce) package refrigerated biscuit dough, torn into pieces1 Can of Mixed Veggies ( drained)1 tsp of Cumin1/2 tsp of pepperSprinkle of Cayenne Pepper1/2 tsp of Onion Powder1 cup of chicken stock pinch of salt What To Do Place all ingredients in the crock pot except biscuits.
Cover and cook on low for 5 – 6 hours. Enjoy : Main. Slow Cooker Showdown: Your Best Recipe Could Win $1000 & KitchenAid Prize. Crockpot Shredded Mexican Chicken. I have to be honest with you – I’m not a big fan of Mexican food.
I know, blasphemy! Perhaps it’s because I’m not a huge fan of ground beef, or maybe there is just too much cumin in most dishes, but Mexican is not my favorite cusisine. Alas, my husband loves Mexican food, so I try to make recipes that we can both enjoy. Despite my picky tastes, I actually enjoyed this Mexican chicken. It slow cooks in the crockpot all day, which makes for tender, moist chicken. Crockpot Shredded Mexican ChickenYields: 4 servings Ingredients: 2 boneless, skinless chicken breast halves 1 (4 ounce) can tomato sauce or paste ¼ cup salsa 1 (1.25 ounce) package taco seasoning mix or homemade seasoning mix 2 garlic cloves (minced) Hot sauce (to taste) 1/2 cup water. Crock Pot Chicken, Black Beans and Cream Cheese. Stuffed Pepper Soup. Bell peppers, chopped tomatoes and lean ground beef are simmered in broth with onions and garlic, then topped with brown rice – everything you love about stuffed peppers, in a soup!
I love soup weather – and the convenience of a making a big pot of soup that can serve as several meals. I first posted this recipe back in 2011 and it's been a huge hit with everyone, including both of my kids – they just loved it! I decided to make a pot this weekend and gave this a photo makeover. This is a hearty bowl of soup that will fill you up and warm you on a chillynight. I guess you can call this a lazy stuffed pepper because it tastes just like a stuffed pepper without all the extra work. In a large pot or dutch oven, brown ground meat on high heat and season with salt. Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste.
Makes about 9 1/2 cups. Dr Pepper Slow Cooker Roast Beef Recipe. A delicious recipe for Dr Pepper Roast Beef cooked in a slow cooker.
Perfect for busy weeknight suppers. Okay, before I go any further, I have to tell you that this Dr Pepper Roast Beef is by far one of the best slow cooker roast beef recipe that I have ever had. Hands down. I didn’t add any potatoes or carrots to this recipe. I wanted just the meat so that I could easily use any leftovers in sandwiches or other dishes later in the week. I also want to tell you that my love for Coca-Cola has not faded.
Oh my stars does it ever. I love putting everything in the slow cooker and heading off for my day of activities without having to worry about what we’re having for supper. Sour Cream and Bacon Crockpot Chicken. Crock Pot Creamy Mushroom Chicken. I found this recipe while browsing pinterest.
It was originally called "Angel Chicken" but for the life of me I can't figure out why, while there is nothing quite angelic about it, it is packed with flavor and my family loved it. Crock Pot Creamy Mushroom Chicken 4 skinless, boneless chicken breast halves (about 1-1/2 pounds) 1 8oz. package of baby bella mushrooms, sliced 1/4 cup butter 1 0.7-oz. pkg. 1/2 of an 8-oz. tub cream cheese spread with chives and onion Hot cooked rice Melt the butter in a saucepan. Latin Crock Pot Chicken. Baked potato soup. We’re on day two of something called a “wintry mix” which I suspect if I lived in one of those places where one was forced to wear shorts and sunglasses in January, eating food plucked recently from the ground (pea tendrils, anyone?)
I’d imagine constituted a fun day of mixed winter activities, like snowfall fights followed by ice skating and then, if you’re not too tuckered out, some hot cocoa before you head home. Alas, a “wintry mix” is the precise reason my only current goal in life is to flee to someplace tropic and sandy. And make soup. Except, me and soup have been on unstable terms this year. So I was almost done with soup when I starting thinking about baked potatoes and how it’s been too long since I had a great one and how awesome it would be to make a soup that embodied everything you liked about baked potatoes — including, should you dare, cheddar, sour cream, bacon bits and chives — but in a bowl.