Taken from http://allrecipes.com/Recipe/Slow-Cooker-Chicken-and-Dumplings/Detail.aspx?src=etaf and adopted (by my good friend) to make a freezer version meal! This was scrumptous! I come from a family who makes homemade dumplings ...I was skeptical but this was GREAT! I thought enough to share (and how my friend made it into a freezer meal).
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Directions
1.Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2.Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
FREEZER VERSION (from my friend):
In a gallon size freezer bag, place chicken breasts (you can dice if you want), butter, soup, & onion. Freeze flat. On cooking day, (no need to thaw) place contents of bag in crock pot and cook on high for 3-4 hours. If your chicken breasts are whole, you can shred them at the 3 or 4 hour mark if you want. And return them to the pot. At this time, cut the biscuits into strips or chunks (your shape preference). Stir into the soup mixture, being sure to submerge the dough. At this time you can add a few cups of frozen vegetables if you want (suggestion: peas and carrots). Stir and return lid and cook an additional 60-90 minutes until dough is cooked through. If you are home during cooking, feel free to stir again at the 30 minute mark to be sure all dough is submerged and cooking. (I actually had to leave the house at this point so I turned my crock pot to low and allowed it to finish cooking on low an addition 2-2 1/2 hours) and it was perfect!
Showing posts with label Crock pot. Show all posts
Showing posts with label Crock pot. Show all posts
Tuesday
Crock Pot Jambalaya
I recently attended one of those make ahead freezer meal places and loved their version of Jambalaya that I had to attempt to recreate it here! The ingredients (minus one or two items) are probably things in your pantry right now (don't let the list overwhelm you). Make one for dinner tonight and compile a 2nd while you are at it and freeze it..viola! Your freezer stash begins!
TWO VERSIONS:
*the recipe below explains how to make it in a 9X13 pan to freeze "casserole style"
*if you opt for a "crock pot" version, I would store the rice (uncooked in a separate baggie) pour all the ingredients in one gallon size zip loc bag, to freeze flat. On cooking day, thaw overnight in the fridge and dump in a crock pot and cook on low for 8 hours. Prepare rice and serve jambalaya over rice! Whatever is easiest for you! We usually add some diced chicken to our freezer bag (uncooked) as well as some frozen (thawed) shrimp to the crock the last 30min of cooking time so as not to overcook.
Jambalaya
Serves 6
In a 9X13 foil pan, coated with cooking spray, layer the following in this order
1 ½ c. white rice (if making for crock pot, keep separate)
2 c. diced kielbasa sausage
1 ½ c. fresh diced celery
2 Tbsp dried onion flakes
½ c. diced green pepper
½ c. fresh, diced green onion
In a gallon size baggie (if you are making casserole style)combine:
1 tbsp. thyme
2 tbsp. parsley
3 bay leaves
2 tsp. kosher salt
1 tsp. black pepper
2 Tbsp. tomato paste
2 Tbsp. worchestchire sauce
1 Tbsp. chicken soup base
3 Tbsp. chopped garlic
1 Tbsp. olive oil
1 Tbsp. hot sauce (Frank’s)
1 ½ c. diced tomatoes with juice
1 c. water
For casserole style: Layer plastic wrap over foil pan. Place baggie atop plastic wrap and cover with foil (all is contained in the foil pan). Prepare to freeze.
Cooking directions:
(from frozen casserole): Thaw in fridge overnight. Pour sauce (2nd gallon size zip loc baggie) over ingredients in pan, stir. Bake covered at 400 degrees for 1 1/4- 1 1/2 hours, until liquid is absorbed. Remove from oven and let rest 10 min before serving.
(in crock pot) Pour contents of baggie (minus rice) in crock pot and cook on low for 8 hours. Remove a little of the flavored liquid from crock pot and add to measuring cup of water to make enough "liquid" to prepare rice. Removing some of the liquid and cooking the rice in it makes jambalaya less soup-y and add more flavor to the rice!
Enjoy!
Here is my crock pot version that will be served over rice. I made a few extra additions my family loves (olives, etc). I will be stirring the shrimp in right before we serve until it is pink.
TWO VERSIONS:
*the recipe below explains how to make it in a 9X13 pan to freeze "casserole style"
*if you opt for a "crock pot" version, I would store the rice (uncooked in a separate baggie) pour all the ingredients in one gallon size zip loc bag, to freeze flat. On cooking day, thaw overnight in the fridge and dump in a crock pot and cook on low for 8 hours. Prepare rice and serve jambalaya over rice! Whatever is easiest for you! We usually add some diced chicken to our freezer bag (uncooked) as well as some frozen (thawed) shrimp to the crock the last 30min of cooking time so as not to overcook.
Jambalaya
Serves 6
In a 9X13 foil pan, coated with cooking spray, layer the following in this order
1 ½ c. white rice (if making for crock pot, keep separate)
2 c. diced kielbasa sausage
1 ½ c. fresh diced celery
2 Tbsp dried onion flakes
½ c. diced green pepper
½ c. fresh, diced green onion
In a gallon size baggie (if you are making casserole style)combine:
1 tbsp. thyme
2 tbsp. parsley
3 bay leaves
2 tsp. kosher salt
1 tsp. black pepper
2 Tbsp. tomato paste
2 Tbsp. worchestchire sauce
1 Tbsp. chicken soup base
3 Tbsp. chopped garlic
1 Tbsp. olive oil
1 Tbsp. hot sauce (Frank’s)
1 ½ c. diced tomatoes with juice
1 c. water
For casserole style: Layer plastic wrap over foil pan. Place baggie atop plastic wrap and cover with foil (all is contained in the foil pan). Prepare to freeze.
Cooking directions:
(from frozen casserole): Thaw in fridge overnight. Pour sauce (2nd gallon size zip loc baggie) over ingredients in pan, stir. Bake covered at 400 degrees for 1 1/4- 1 1/2 hours, until liquid is absorbed. Remove from oven and let rest 10 min before serving.
(in crock pot) Pour contents of baggie (minus rice) in crock pot and cook on low for 8 hours. Remove a little of the flavored liquid from crock pot and add to measuring cup of water to make enough "liquid" to prepare rice. Removing some of the liquid and cooking the rice in it makes jambalaya less soup-y and add more flavor to the rice!
Enjoy!
Here is my crock pot version that will be served over rice. I made a few extra additions my family loves (olives, etc). I will be stirring the shrimp in right before we serve until it is pink.
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