Fix-It and Forget-It Revised and Updated: 700 Great Slow Cooker Recipes (93 page)

Chicken and Stuffing

Janice Yoskovich

Carmichaels, PA

Jo Ellen Moore

Pendleton, IN

Makes 14-16 servings

Prep. Time: 20 minutes

Cooking Time: 4½-5 hours

Ideal slow-cooker size: 8-qt.

2½ cups chicken broth

1 cup butter,
or
margarine, melted

½ cup chopped onions

½ cup chopped celery

4-oz. can mushrooms, stems and pieces, drained

¼ cup dried parsley flakes

1½ tsp. rubbed sage

1 tsp. poultry seasoning

1 tsp. salt

½ tsp. pepper

12 cups day-old bread cubes (½-inch pieces)

2 eggs

10¾-oz. can cream of chicken soup

5-6 cups cubed cooked chicken

1. Combine all ingredients except bread, eggs, soup, and chicken in saucepan. Simmer for 10 minutes.

2. Place bread cubes in large bowl.

3. Combine eggs and soup. Stir into broth mixture until smooth. Pour over bread and toss well.

4. Layer half of stuffing and then half of chicken into very large slow cooker (or two medium-sized cookers). Repeat layers.

5. Cover. Cook on Low 4½-5 hours.

One-Dish Chicken Supper

Louise Stackhouse

Benton, PA

Makes 4 servings

Prep. Time: 5 minutes

Cooking Time: 6-8 hours

Ideal slow-cooker size: 4-qt.

4 boneless, skinless chicken breast halves

10¾-oz. can cream of chicken,
or
celery,
or
mushroom, soup

⅓ cup milk

1 pkg. Stove Top stuffing mix and seasoning packet

1⅔ cups water

1. Place chicken in slow cooker.

2. Combine soup and milk. Pour over chicken.

3. Combine stuffing mix, seasoning packet, and water. Spoon over chicken.

4. Cover. Cook on Low 6-8 hours.

Sunday Chicken Stew with Dumplings

Kathy Hertzler

Lancaster, PA

Makes 6 servings

Prep Time: 1 hour

Cooking Time: 6½-7½ hours

Ideal slow-cooker size: 5-qt.

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).

Serving suggestion: 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.

Chicken and Dumplings

Elva Ever,
North English, IA

Makes 8-10 servings

Prep. Time: 1 hour

Cooking Time: 3 hours

Ideal slow-cooker size: 5-qt.

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’s Hot Chicken Sandwiches

Elizabeth Yutzy

Wauseon, OH

Makes 8 servings

Prep. Time: 5 minutes

Cooking Time: 2-3 hours

Ideal slow-cooker size: 4-qt.

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.

Serving suggestion: Fill
sandwich buns
and serve while warm.

Loretta’s Hot Chicken Sandwiches

Loretta Krahn

Mt. Lake, MN

Makes 12 servings

Prep. Time: 15 minutes

Cooking Time: 2 hours

Ideal slow-cooker size: 4-qt.

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.

Serving suggestion: Serve on
buns
.