I haven't tried all of these yet, but they sound pretty good.
Crockpot Chicken with Broccoli Cheese Rice
4 to 6 boneless/skinless frozen chicken breasts
(if not frozen just take an hour off the cooking time)
1 can cream of broccoli soup
1 cup uncooked regular rice
1 cup american cheese, or Velveeta, or cheddar --- in small cubes
You all know that crockpot cooking is *not* an exact science, so...
Place chicken in crockpot in the morning, around 10 a.m. or so, and cover with the undiluted soup. Cook on low. Stir occasionally, just to un-glue the chicken pieces from each other.
Around 4 p.m., remove chicken to a plate, and put in fridge. Stir 2 cups warm water into crockpot, one cup of rice, and the cheese. Cook on high until the rice is cooked, and the cheese nicely melted.
Put the chicken *back* in the crockpot, just until warmed again.
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Not dinner exactly, but it could go with dinner that you made in another crockpot, like chili!
Crockpot Cornbread
1 1/4 c. flour
3/4 c. cornmeal
1/2 c. sugar
4 tsp. baking powder
1/2 tsp. salt
1 egg, slightly beaten
1 c. milk
1/3 c. melted butter
Mix together flour, cornmeal, sugar, baking powder and salt. Mix in egg, milk, and butter until flour mixture is moistened. Pour into well buttered floured tin that will fit into pot. Cover with plate and put into pot. Cover and cook on high for 2 to 3 hours.
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Smothered Chicken and Mushrooms
Put a bunch of chicken in your crockpot. Add a tablespoon of soy sauce, a couple of cloves of chopped garlic, some dried or fresh chopped chives, about 1/2 lb. of sliced mushrooms, and about 1/4 c. water. Cook on high 4 hours. Make a medium cream sauce. Add some chicken broth powder and 3 cloves of chopped garlic. Pour over the chicken and let cook another hour.
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This one is great prep-food, healthy and really cheap.
Lentil Rice Casserole
1 1/2 cups lentils, uncooked
1 C. brown rice, uncooked
1/2 C. instant minced onion (or 3/4 C. fresh)
1 tsp. basil
1/2 tsp. oregano
1/2 tsp. thyme
1/2 tsp. garlic powder
6 C. chicken broth or water
grated cheddar cheese
MIx in a casserole dish. Bake at 300 degrees for 2-2 1/2 hours (or put in a crock pot on low all day). During the last 20 minutes, top with about 1/2 C. grated cheddar cheese. Just before serving, stir to blend melted cheese and garnish with minced fresh parsley. Serve with plain yogurt, sour cream or barbecue sauce and a green or yellow veggie or salad.
I like to mix up the dry ingredients and 6 chicken boullion cubes (or 6 tsp. granules) in a quart-size canning jar or mayonnaise jar to keep it handy. Then all I have to do is add water and cheese. I usually make up a dozen or so at a time.
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CHICKEN AND DUMPLINGS
FOR 3 1/2 QUART:
1 (3 lb.) chicken, cut up
1/2 c. chicken bouillon broth
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. poultry seasoning
3 stalks celery, cut in 1 inch pieces
3 sm. carrots cut into 1 inch pieces
2 c. packaged biscuit mix
3/4 c. milk
1 tsp. parsley flakes
FOR 5 1/2 QUART:
2 (3 lb.) chickens, cut up
1/2 c. chicken bouillon broth
4 tsp. salt
1 tsp. pepper
1 tsp. poultry seasoning
6 stalks celery, cut in 1 inch pieces
6 sm. carrots, cut into 1 inch pieces
2 c. packaged biscuit mix
3/4 c. milk
1 tsp. parsley flakes
Wash chicken pieces; cut away excess fat. Place raw chicken pieces in crock with largest bony pieces on bottom. Add bouillon broth; sprinkle chicken with salt, pepper, poultry seasoning. Add celery and carrots on top. Cover. For 3 1/2 quart: Cook on Low setting, 8 to 10 hours or High setting 4 to 4 1/2 hours. For 5 1/2 quart: Cook on Low setting, 6 to 8 hours or High setting, 3 to 3 1/2 hours.
Combine biscuit mix, milk, parsley flakes; stir until just moistened. Drop dumpling mixture by spoonfuls (about 8) over steaming chicken; cover, cook on High setting 30 minutes in 3 1/2 quart; 15 to 20 minutes in 5 1/2 quart. (Do not remove the cover during the steaming of the dumplings). Serve immediately - when dumplings are at their best.
Makes 4 servings for 3 1/2 quart or 8 servings 5 1/2 quart.
Laurie
