More Tasty Chicken Recipes For the Crockpot and-or Slow Cooker

More Tasty Chicken Recipes For the Crockpot and-or Slow Cooker


One of the easiest things to do is to put some chicken in your slowcooker or crockpot and forget it until meal time. If you are looking for some new recipes for doing that, give the recipes in this article a try. Chicken and Cornmeal Dumplings or Classic Chunky Chicken Soup are both excellent choices.

CHICKEN AND CORNMEAL DUMPLINGS
4 chicken thighs, skinned
4 medium carrots, sliced into coins
2 stalks celery, sliced

2/3 cup frozen corn kernels
1 medium onion, thinly sliced
1 tsp dried rosemary
1/2 tsp freshly ground black pepper
2 cups chicken broth
1 cup milk
2 tbsp flour
cornmeal dumplings (recipe below)

In a large crockpot or slow cooker, combine the carrots, celery, corn, onion, rosemary, and black pepper. Place the chicken thighs atop the vegetables. Pour the broth over all.

Place lid on cooker and cook on low-setting 7 to 8 hours or on high setting half that long.

Remove chicken from pot and place on a cutting board. Turn heat setting to high (if on low). When chicken is cool enough, remove from the bones; discard bones and chop chicken into large bite-size pieces. Return chicken to the cooker.

In a small bowl combine the milk and flour, stirring until smooth. Stir the mixture into the cooker, stirring well until blended.

CORNMEAL DUMPLINGS:
1/2 cup all-purpose flour
1/2 cup cornmeal
1 tsp baking powder
1/4 tsp salt
Combine above ingredients together in a medium bowl.

2 egg whites
2 tbsp milk
2 tbsp canola oil
Combine the above ingredients in a small bowl and add to the flour/cornmeal mixture. Stir just until moistened.

Drop the dumpling mixture into the hot chicken mixture by using 2 tablespoons. Mixture should make 8 dumplings. Replace lid on cooker and continue to cook on high approximately 25 minutes or until a wooden toothpick inserted into the center of dumplings comes out clean.

Yield: 4 servings of 2 dumplings and about 1 1/2 cups chicken mixture per serving.

Note: The above recipe is diabetic friendly in that it has 47 g carbs and 24 g protein per serving.

CLASSIC CHUNKY CHICKEN SOUP
1 1/2 lbs boneless skinless chicken breasts, cut into strips
2 tsp canola oil
2/3 cup chopped onion
2 medium carrots, chopped
2 celery ribs, thinly sliced
1 cup drained canned or frozen whole kernel corn
1 can condensed cream of potato soup, undiluted
1 can condensed cream of celery soup, undiluted
1 1/2 cups low-fat chicken broth
1 tsp chopped dill
1 cup frozen peas
1/2 cup evaporated milk

Turn the slowcooker or crockpot on the low heat setting.

Heat the oil in a large skillet over medium-high heat; add the chicken and cook until browned. Transfer the chicken, using a large slotted spoon, to the crockpot or slow cooker. Add the onion, carrots, celery, and whole kernel corn.

In a medium bowl whisk together the potato soup, celery soup, chicken broth, and dill until smooth. Slowly stir the mixture into the cooker. Add the lid and cook on low heat setting for 4 to 5 hours until the vegetables are tender. Stir in the peas and the evaporated milk. Replace lid and cook for 30 minutes more or until heated through.

Yield: 6 servings

Enjoy!

For more of Linda's slowcooker/crockpot recipes visit her blog at http://grandmasslowcookerrecipes.blogspot.com
She also shares her large collection of old fashion recipes at http://grandmasvintagerecipes.blogspot.com

Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson

Article Source: http://EzineArticles.com/6771626

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