Slow cooker Crockpot Chicken & Dumplings - Makes 6-8 servings

  Crockpot Slow Cooker Chicken & Dumplings - 10 servings

Adapted From: Spend With Pennies

Time: 6-8 hrs

Equipment

5-6 quart slow cooker / crockpot

Ingredients

• 1 red or yellow onion, diced (red has more flavor)
• 2-3 skinless boneless chicken breasts 
• 1 can (10.5 oz) cream of celery soup 
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 tbsp fresh parsley, chopped (optional)
• 1 tsp poultry seasoning (basically a mix of 4 tsp ground sage + 3 tsp ground thyme + 2 tsp ground rosemary + 1/4 tsp oregano + 1 tsp white pepper + 1/8 tsp nutmeg)
• black pepper to taste (more than you think!)
• 2 cups low sodium chicken broth (OR 1 cup vegetable broth + 1 cup chicken stock)
• 2 cups frozen vegetables (or peas & carrots), THAWED/DEFROSTSED
• 1 can refrigerated biscuits (5 pcs ideal, 8 ok) Butter-Tastin' (preferred) or Homestyle, or Country

Directions Part 1 (Optional: can do the night before, seems to help brine the chicken)

1. Add onion to 6 qt crock pot and top with chicken breasts
2. 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.

Directions Part 2

1. Cook on high 4 hours, or low 5-7 hours. 
2. Approximately 1 hour before serving (I allow 60 - 90 minutes after 5 hours of LOW cooking time), roll each biscuit thin and flat. Cut into 4 strips. 
3. Add vegetables to the slow cooker and stir. Add biscuit strips on top. Replace lid as quickly as possible.
4. To Serve: 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.

Slow cooker Crockpot Moroccan Chicken Tagine - Serves 6

  Crockpot Slow Cooker Moroccan Chicken Tagine - 6 servings

From: Food.com

Time: 3-7 hrs

Equipment

Large saute pan

5-6 quart slow cooker / crockpot

Ingredients

• 3 boneless skinless chicken breasts, chopped into large chunks (or assorted chicken pieces, about 1.5 lb)
• 1 tbsp flour (or 2 tbsp cornflour)
• 2 large onions, chopped
• 3-4 garlic cloves, minced
• 1 to 2 tbsp EVOO
• 1" fresh gingerroot, peeled and minced
• 6 oz dried apricots
• 2 tbsp tomato paste
• 2 x 14 oz cans diced tomatoes
• 2 x 14 oz cans chickpeas (see recipe for chickpeas from scratch)
• 3 tbsp honey
• 1 cup chicken stock
• 1 tsp turmeric (or 1 pinch saffron)
• 4 tsp ras el hanout spice mix (OR 1 tsp ground coriander + 1 tsp ground cinnamon + 1 tsp ground cumin + 1 tsp cayenne pepper (optional))
• Salt & pepper
• OPTIONAL: 2 carrots, diced small. Garnish w/ chopped cilantro

Directions

**NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you must SOAK & COOK them! See HERE.

1. Heat olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
2. Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy. Add honey & tomato paste & mix well.
3. Add herbs, spices & finely chopped ginger with salt & pepper to taste.
4. Finally add canned tomatoes & mix well.
5. Pour the above tomato, onion & spice mix into slow cooker or tagine.
6. Add chicken & chickpeas & mix well.
7. Add dried apricots making sure they are covered by juice. 
8. Add carrots if using
9. Give it a gentle but good stir to mix everything together well.
10. Crock Pot or Slow Cooker - For our crockpot, cook on high for about 3 hours, or 6 on low heat. Turn off the slow cooker/crockpot 
11. Remove chicken, shred/cube, and return to the crockpot. Serve with naan, rice, or cous cous.

NOTES:

• If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.
• Electric Tagine cooking - same as the slow cooker. If you need to thicken it up towards the end of the cooking time, add flour which has been mixed with a little water & add to the tagine - mix well.
• Serve with freshly chopped Coriander/Cilantro sprinkled on top & either with couscous, rice, fresh flat bread, pitta bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta.
• You can use chicken pieces or whole chicken which has been cut up into portions, but you will then need to brown them in a frying pan or skillet beforehand. Preserved lemons make a great addition, add them when you add the apricots and carrots.

Slow Cooker French Onion Soup - Makes 6

 Crockpot Slow Cooker French Onion Soup - 6 servings

From: Spend With Pennies

Time: 7-8 hrs

Equipment

Large saute pan

5-6 quart slow cooker / crockpot

Ingredients

• 3 large white onions, sliced (best to cut onion in half, then slice)
• 3 tbsp butter
• 2 tbsp brown sugar (exclude if using yellow onions)
• 64 oz low-sodium beef broth 
• 1 tbsp Worcestshire sauce
• 1 clove garlic, minced
• 1/3 cup dry sherry
• 4 sprigs fresh thyme (or 1 tsp dried) 
• 1 bay leaf
• 6 slices dry French bread (or toast if not dried)
• 3/4 cup Gruyere cheese, shredded
• 1/2 cup Emmental cheese, shredded
• 1/2 cup fresh Parmesan cheese, shredded 

Directions

1. In a large non-stick pan, cook onions, butter, and brown sugar over medium-low heat until golden and caramelized. (About 20 minutes).
2. Once golden, add to the slow cooker along with the remaining ingredients EXCEPT for bread and cheese.
3. Cook on low for 6-8 hours (ours takes 7 to 7.5).
4. Remove and discard bay leaf. Ladle the soup into oven-safe bowls. Top with dry bread slices and sprinkle the cheeses. Broil 2-3 minutes or until cheese is melted and browned.