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 lb ground beef
1 lb. mild pork sausage (or use all beef)
2 c. soft bread crumbs or 1 1/2 c. oatmeal
1/2 c. chopped onion
2 tbsp. parsley
2 tsp. salt
1/2 tsp. garlic salt
1 (12 oz) jar apricot preserves
1/2 c. barbecue sauce
Mix first 8 ingredients together and form meatballs. Brown in skillet, or in oven at 450 degrees for 15 minutes. Heat sauce, pour over meatballs. Bake at 350 degrees for 25 minutes or cook in Crock Pot. Can be served over rice or as an appetizer with toothpicks.
1 turkey carcass, broken up
8 cups water
3 chicken bouillon cubes
1 can tomatoes, 10 oz chopped
1 cup celery, diced
1/2 cup carrots, diced
1 medium turnip, peel and dice
1 cup onions, chopped
1/4 cup parsley, chopped
1 bay leaf
1 1/2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons parsley, chopped
1/2 teaspoon rosemary, crushed
3 tablespoons shortening
3/4 cup milk, approximately
Put all ingredients, except for dumplings, in removable liner. Place liner in base. Cover and cook on low 7 to 9 hours. Remove turkey carcass pieces; separate meat from bones and return to soup. Mix flour, baking powder, salt, rosemary and parsley. Chop in shortening until mixture resembles coarse cornmeal.
Add enough milk to make a thick batter that can be mounded up in a spoon. Drop a tablespoon at a time on surface of soup. Space evenly. Cover and cook on high for 20 minutes without lifting lid. Place dumplings in bowl and spoon on soup.
2 lbs. ground turkey
1 medium onion, finely chopped
3/4 cup Italian seasoned dry bread crumbs
1/4 cup 2% milk
2 Chicken flavored Bouillon Cubes, divided
1/4 cup all-purpose flour
1 cup low fat sour cream
2 cups water
4 Tbsp. butter, divided
1 cup whole berry cranberry sauce
2 Tbsp. chopped flat-leaf parsley (optional)
Microwave milk with 1 Chicken flavored Bouillon Cube in small microwave-safe bowl at HIGH 20 seconds; stir until dissolved. Combine ground turkey, onion, milk mixture, bread crumbs and eggs in large bowl; shape into 75 (1-1/2 inch) meatballs.
Melt 2 tablespoons butter in 12-inch nonstick skillet over medium heat and brown 25 meatballs, turning gently, about 4 minutes; add to slow cooker. Melt 1 tablespoon Spread and brown 25 meatballs; add to slow cooker. Repeat with remaining 1 tablespoon Spread and meatballs.
Spray 6-quart slow cooker with nonstick cooking spray; set aside.
Add water, cranberry sauce and remaining Bouillon Cube to slow cooker. Cook covered on HIGH 3 hours or until meatballs are done.
Combine sour cream with flour with wire whisk. Whisk 1/2 cup liquid from slow cooker into sour cream mixture. Gently stir back into slow cooker; combine well. Cook covered an additional 30 minutes or until thickened. Stir in parsley just before serving.