1 large onion , diced
1 can (10.5 oz) cream of celery soup
1 can (10.5 oz) cream of chicken soup
1 tablespoon fresh parsley
1 teaspoon poultry seasoning
black pepper to taste
4 skinless boneless chicken breasts
2 cups low sodium chicken broth
2 cups frozen vegetables or peas and carrots , defrosted
1 can (8 pieces) refrigerated biscuits (Buttermilk, Country or Homestyle)
Add onion to 6 qt crock pot and top with chicken breasts.
In a small bowl, combine cream of celery soup, cream of chicken soup, parsley, poultry seasoning and pepper. Spread over chicken breasts. Top with chicken broth and cook on high 5 hours.
Approximately 1 hour (I allow 60 – 90 minutes) before serving (after 4 hours of cooking time), roll each biscuit thin and flat. Cut into 4 strips. Add vegetables to the slow cooker and stir. Add biscuit strips on top. Replace lid as quickly as possible.
Remove chicken breasts and slightly shred. Add back into slow cooker and stir (this will break up the dumplings somewhat which is ok). Let cook an additional 10 minutes and serve.
1 cup raw wild raw rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 can mushrooms
2 1/2 cups water
2 pheasants cut up
flour for dusting
1 package instant onion soup mix
Mix rice, canned soup, water, mushrooms and water together in crockpot. Flour and brown the phesants if desired. Place pheasants in crockpot. Sprinkle with onion soup mix. Cover. Cook on LOW 6 to 8 hours. Add a splash more water if rice is looking dry towards end of cooking time.
2 pheasants cut into fourths
1/2 cup chicken broth
2 tablespoons all purpose flour
1 tablespoon Worcestershire Sauce
1 teaspoon salt
1 medium onion chopped
1 clove garlic finely chopped
1 10 3/4 ounce can condensed cream of chicken soup
1 4 ounce can sliced mushrooms drained
Place pheasant pieces in 3 1/2 to 6 quart slow cooker. Mix remaining ingredients except paprika; our over pheasant. Sprinkle generously with paprika. Cover and cook on low heat setting 6-7 hours or until pheasant is tender.
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)
Place the chicken, butter, soup, and onion in a greased slow cooker, and fill with enough water to cover.
Put on the lid and cook for 5 to 6 hours on High. About 30 minutes before serving, roll each torn biscuit piece in flour, then drop into the slow cooker. Replace lid and cook remaining 30 minutes.
1 1/2 pounds boneless skinless chicken breasts
1/2 cups water
8 ounces reduced fat cream cheese
12 ounces frozen broccoli
10 3/4 ounces cream of chicken soup
1 package Italian salad dressing mix
Salt & pepper to taste
Place chicken in the bottom of your slow cooker.
Combine Italian dressing and water. Pour over chicken. Cook on LOW for 8 hours, or HIGH for 4 hours (until chicken is cooked through).
Remove chicken from the slow cooker and shred. Leave the liquid stock in the slow cooker.
Mix together soup and cream cheese. Pour cream cheese mixture into the slow cooker and mix with the chicken stock. Stir broccoli into the slow cooker mixture. Add chicken back to the slow cooker and mix well.
Turn the slow cooker on HIGH and cook until heated through (about 30 minutes).