Fix-It and Forget-It Pink Cookbook (98 page)

Kathy Hertzler

Lancaster, PA

½ cup flour

1 tsp. salt

½ tsp. white pepper

3-lb. broiler/fryer chicken, cut up and skin removed

2 Tbsp. olive oil

3 cups chicken broth

6 large carrots, cut in 1-inch-thick pieces

2 celery ribs, cut into ½-inch-thick slices

1 large sweet onion, chopped into ½-inch-thick slices

1-2 tsp. dried rosemary

1½ cups frozen peas

Dumplings:

1 cup flour

½ tsp. dried rosemary, crushed

2 tsp. baking powder

½ tsp. salt

1 egg, beaten

½ cup milk

1. To prepare chicken, combine flour, salt, and pepper in a large resealable plastic bag.
   
2. Add chicken, a few pieces at a time. Shake to coat.
   
3. In a large skillet, brown chicken in olive oil, a few pieces at a time.
   
4. As the pieces brown, remove to a platter and keep warm.
   
5. When all the chicken is brown, gradually add broth to skillet while bringing to a boil. Stir up the browned, flavorful bits sticking to the skillet.
   
6. In a 5-quart slow cooker, layer in carrots, celery, and onion.
   
7. Sprinkle with rosemary.
   
8. Add chicken. Carefully add hot broth.
   
9. Cover. Cook 6-7 hours on Low, or until chicken juice runs clear, vegetables are tender, and stew is bubbling.
   
10. Stir in peas.
    
11. To make the dumplings, combine flour, crushed rosemary, baking powder, and salt in a small bowl.
    
12. In a separate bowl combine egg and milk.
    
13. Stir wet ingredients into dry ingredients until just combined.
    
14. Drop by spoonfuls into simmering chicken mixture.
    
15. Cover. Cook on High 25-30 minutes, or until a toothpick inserted in dumpling comes out clean. (Try this after 25 minutes; otherwise, do not lift the cover while simmering).
    

Serve each person with a “scoop” of dumpling topped with ­vegetables and broth, with a piece of chicken on the side.

Tip:

The dumplings cook best if you use an oval, or wide, more shallow slow cooker.

Elva Ever,
North English, IA

4 whole chicken breasts,
or
1 small chicken

¾ cup sliced carrots

¼ cup chopped onions

¼ cup chopped celery

1½ cups peas

4-6 Tbsp. flour

1 cup water

salt to taste

pepper to taste

buttermilk baking mix dumplings

paprika to taste

1. Cook chicken in water in soup pot. Cool, skin, and debone chicken. Return broth to boiling in soup pot.
   
2. Cook vegetables in micro­wave on high for 5 minutes.
   
3. Meanwhile, combine flour and water until smooth. Add to boiling chicken broth. Add enough extra water to make 4 cups broth, making sure gravy is fairly thick. Season with salt and pepper.
   
4. Combine chicken, vegeta­bles, and gravy in slow cooker.
   
5. Mix dumplings as directed on baking mix box. Place dumplings on top of chicken in slow cooker.
   Sprinkle with paprika.
   
6. Cover. Cook on High 3 hours.
   

Elizabeth Yutzy

Wauseon, OH

3 cups cubed cooked chicken

2 cups chicken broth

1 cup crushed soda crackers

¼-½ tsp. salt

dash pepper

1. Combine chicken, broth, crackers, and seasoning in slow cooker.
   
2. Cover. Cook on Low 2-3 hours, until mixture thickens and can be spread.
   

Fill
sandwich buns
and serve while warm.

Loretta Krahn

Mt. Lake, MN

8 cups cubed cooked chicken,
or
turkey

1 medium onion, chopped

1 cup chopped celery

2 cups mayonnaise

1 cup cubed American cheese

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on High 2 hours.
   

Serve on
buns
.

Linda Sluiter

Schererville, IN

6 cups diced cooked chicken

2 cups chopped celery

1 cup chopped onions

1 cup chopped green peppers

4 Tbsp. butter

2 cups ketchup

2 cups water

2 Tbsp. brown sugar

4 Tbsp. vinegar

2 tsp. dry mustard

1 tsp. pepper

1 tsp. salt

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on Low 8 hours.
   
3. Stir chicken until it shreds.
   

Pile into
steak rolls
and serve.

Gail Bush

Landenberg, PA

4 boneless, skinless chicken breast halves

2-lb. bag sauerkraut, drained and rinsed

4-5 slices Swiss cheese

1¼ cups Thousand Island salad dressing

2 Tbsp. chopped fresh parsley

1. Place chicken in slow cooker. Layer sauerkraut over chicken. Add cheese. Top with salad dressing. Sprinkle with parsley.
   
2. Cover. Cook on Low 6-8 hours.
   

Dorothy Miller

Gulfport, MI

1 turkey breast

olive oil

1-2 Tbsp. water

1. Rub turkey breast with oil. Place in slow cooker. Add water.
   
2. Cover. Cook on High 1 hour, or on Low 4-5 hours.
   
3. Cool. Debone and cut into bite-sized pieces and store in pint-size plastic boxes in freezer. Use when cooked turkey or chicken is called for.