Chicken And Dumplings Slow Cooker Style

Since today is really chilly and nasty out I think I will be making one of my family's favorites. Good ole chicken and dumplings. There are many different versions of this wonderful comfort food. So you can either make this one or one your mom or grandma made. It's all about comfort today and that's what counts.

Ingredients:

2 Tablespoons Butter
4 Boneless, skinless chicken breast (or 6 skinless chicken thighs)
1 Onion, finely diced
2 Cans of Cream of Chicken Soup
2 Small Packages Grands Jr Biscuits (10 biscuits) torn into pieces
Some Fresh Parsley
Some Flour

Directions
1. Place the chicken, butter, soup, and onion in your greased slow cooker, and fill with enough water to cover.

2. Secure lid and cook for 5 to 6 hours on High. About 30 minutes before serving, roll each torn biscuit piece in flour (to prevent them from sticking together), then drop into the slow cooker. Replace lid and cook remaining 30 minutes. The last 10 mins throw in the parsley. Serve in the biggest bowls you can find because you are gonna wanna eat alot of this! Yummy! Enjoy!

Three Packet Pot Roast

This delicious recipe uses only 3 packets. Yup just 3. How easy is that? I couldn't believe how easy myself and was a little skeptical at first since my all time favorite pot roast recipe called for more ingredients. But this one is really, really good. I served the gravy over mashed potatoes and had some carrots I cooked separately. It was a big hit here and after trying it yourself you will be making it again for your family too!

Here's the ingredients:
Three Packet Crock Pot Roast and Gravy



    * 1 Beef Roast, any kind, sized to fit your crock pot
    * 1 package Ranch Salad Dressing mix
    * 1 package Italian Salad Dressing mix
    * 1 package Brown Gravy mix
    * 1/2 cup warm water

Place roast in crock pot. In a bowl combine the envelopes of mixes together. Sprinkle on top of the roast. Pour in 1/2 cup warm water. Cook on low for 6-7 hours or until tender. If you have some beef broth or even vegetable stock by all means use that in place of the water.

The gravy is nothing but thickened roast juices. Transfer the pot roast  to a plate and turn your crockpot onto high. Wait a few minutes till it come to a boil. Then whisk a cornstarch and water mixture. (1 Tablespoon cornstarch and 2 Tablespoons of cold water). Make sure to keep it on high to activate the thickening agents of the corn starch. Stir a few times till desired thickness. Serve over pot roast.

Cajun Boiled Peanuts

Mmmm....boiled peanuts...love them..but why wait till summer to eat when you can make your very own. These are the hot Cajun kind. And they are sooo good...

Ingredients

1 lb	raw (green) peanuts in shell
1 pkg	(3 ounce) dry crab boil (such as zatarains's)
1/3 c	chopped jalapeno peppers (or use canned peppers with brine)
1/4 c	cajun seasoning
1/4 c	cayenne pepper
1/4 c	red pepper flakes
1 Tbsp	garlic powder
1/2 c	salt

Directions

Place the rinsed  peanuts in a slow cooker with all other ingredients.DO NOT SHELL THESE BEFORE YOU COOK THEM.

Add enough water to cover & stir.

Since the peanuts will float until they are cooked a bit, place a heavy saucer inside the slow cooker to weight them down for the first few hours.

Turn the slow cooker on low, cover and allow to cook. After 4 or 5 hours, remove the saucer and add water if needed.

Continue to cook for a total of 24 hrs or until the peanuts are soft. Drain, serve hot or room temperature. 

You can also put left overs in freezer zip lock baggies and freeze these too. Plus you can make any flavors you'd like. Add just garlic. Taco seasonings. Or just leave them plain with salt and vinegar.

Slow Cooker Stuffing

First I have to praise the person who came up with this little gem.

How many of you hate lifting your slow cooker ( aka crockpot ) to clean it? I even broke one years ago because I dropped it in the sink. It was a little slippery from the soap. Besides taking up your whole sink to soak before you clean it, it's also awkward to rinse off. So thank you so much for making these liners!!! They have made my life so much easier.And they will make yours too. So try these please for the holidays. Ok so on to the recipe. Slowcooker stuffing I must say is also one of those wonderful recipes that you can cook for the holidays and it doesn't take up space in your oven. Please use your slowcookers! Makes life so much easier.

Slow Cooker Stuffing
Ingredients

    * 1 cup butter or margarine
    * 2 cups chopped onion
    * 2 cups chopped celery
    * 1/4 cup chopped fresh parsley
    * 12 ounces sliced mushrooms
    * 12 cups dry bread cubes
    * 1 teaspoon poultry seasoning
    * 1 1/2 teaspoons dried sage
    * 1 teaspoon dried thyme
    * 1/2 teaspoon dried marjoram
    * 1 1/2 teaspoons salt
    * 1/2 teaspoon ground black pepper
    * 4 1/2 cups chicken broth, or as needed
    * 2 eggs, beaten

Directions

   1. Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
   2. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
   3. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.

Now this is just a bread stuffing but you can add ground sausage and beef to it. Just cook that up with your onions then drain then follow the rest of the recipe.