Crockpot Chicken and Dumplings

The first time I met the Fox family was at Mythbusters Live. I’ve lived in Kansas City for about 15 ½ years. I barely ever run into people I know out and about. But since I met Jeremiah, it seems like we run into people he knows everywhere – Sam’s Club, the grocery store, dinner, and yes, even at shows. I think we also ran into an old coworker of his at Mythbusters Live.

Travis is the brother of Kelly (mentioned in a previous post). Jeremiah has been friends with the Fox brother since they were little kids. It’s actually really cool because everyone seems to get together around the holidays to celebrate Layla’s (our own niece) birthday. Travis and Molly’s son Lex is pretty close in age to our nephew Aiden. It’s nice to see a second generation of kids playing together.

I’ve made chicken and dumplings before but this is my favorite recipe. It’s easy-peasy since you can cook it in the slow cooker.

Crockpot Chicken and Dumplings by Travis and Molly Fox
IMG_0179
2 boneless, skinless chicken breast
2 T. butter
2 cans cream of chicken
1 can chicken broth
2 T. dried onion
1 T. parsley
4 Grands biscuits

Put chicken in Crockpot with butter. Add soups, broth, onion, and spices. Cover and cook on low for 8-9 hours or high for 4-5 hours.

After it’s cooked, shred chicken and add back to soup. Cut biscuits into 9 pieces. Stir into soup. Cover and cook on high for 1 more hour.

Notes:

  • I used 2 T. of Lipton’s dry onion soup mix.

Carne Asada

One of the places Jeremiah and I eat out at a lot is Chipotle. On more than one occasion, we have tried to make our own at home. I also was telling Jeremiah about these amazing black beans and rice I had eaten at the Culinary Center of Kansas City. I was convinced they used chicken broth and I could try to replicate the flavor at home.

This was our attempt last week and trying to replicate both these tasty dishes. Although we thought the Carne Asada had really good flavor, making it along with rice, beans, guacamole, and Pico from scratch made quite a mess to clean-up. Sometimes, it’s just easier to go out and stand in line.

FullSizeRender (6)Carne Asade by Show Me the Yummy
2 lb. flank steak
1 tsp. paprika
1 tsp. cumin
1 tsp. chili powder
½ tsp. salt
½ tsp. pepper
1 tsp. onion powder
1 tsp. garlic powder
2 T. olive oil
¼ c. orange juice
¼ c. lime juice
¼ c. lemon juice
¼ c. soy sauce
2 T. white vinegar

In a small bowl, mix spices. Then, stir in oil. Rub half of mixture on each side of the steak. Mix together remaining ingredients. Spray Crockpot with nonstick spray. Pour in half of juice mixture. Place in steak and pour over with remaining juice. Cook on low for six hours.

Black Beans by Amber Bourek
8 oz. dry black beans
1 c. low sodium chicken stock
water
½ diced yellow onion
2 crushed garlic cloves
salt
1 tsp. paprika
1 tsp. cumin
1 tsp. chili powder

Rise black beans. For beans in sprayed Crockpot. Cover with 1 cup of chicken stock and enough water to cover by two inches. Add in onion, garlic, and seasonings. Cook on high for six – seven hours.

Note:

I put together a few recipes to make this dish. I cooked them for 4 hours. They were still a little hard so I kept cooking them. My husband thinks we should have soaked the beans for 24 hours and then they would have cooked in 3 ½ to 4 hours.

Chicken Biryani

For a house warming gift, my boyfriend Jeremiah’s sister bought us a box of food from Hello Fresh. She was telling us about it a few months back because her mother-in-law had bought them some as a Christmas gift. If you aren’t familiar with it, they are one of those companies where they ship you all the ingredients to make a couple of recipes. The focus is on fresh ingredients.

With Hello Fresh, you can select from 2 or 4 servings. They have two boxes to chose from – regular or vegetarian. Each comes with three recipes and all the ingredients you need to prepare those recipes (except oil, salt, and pepper). Each of the three recipes comes in its own individual box. At the bottom of the large box is all the fresh meat. All the recipes have similar ingredients. That means sense from a cost prospective. They also work it so you can reuse ingredients like chicken stock concentrate to cook peas and make gravy. They are pretty simple recipes and often increase less common ingredients like ginger, golden raisins, and parsnips. All the recipes called frying the meat. Since this isn’t how we normally cook our meat, we modified this recipe by baking the chicken.

This particular recipe had fresh peas in it. I hate peas. Jeremiah asked if I wanted to not include them. They looked very fresh so I said we could include them. I decided if I hated them, I could always pick them out. That’s normally what I do with fried rice. To my surprise, I did not hate them in this recipe and ate all of them. I think the sweetness of the golden raisins helped. I’m sharing this recipe because it was the most complex and flavorful of the recipes we prepared. We kept the recipe because Jeremiah wants to make it again. Although this recipe was supposed to be just two servings, we ended up with a lot of extra rice. We ended up added preparing a little more roasted chicken breast and getting two more servings out of it. The leftovers were pretty good too.

If you would like to check them out for yourself, I did see a Groupon for them last week. I’m not sure if it is still available but I think you were able to get a two serving box of three recipes for $40 – or about $6.50 per serving.

Chicken BiryaniCrispy Chicken Biryani by Hello Fresh
2 Chicken Thighs (bone in, skin on)
¾ c. Basmati rice
4 oz. fresh peas
1 red onion
1 plum tomato
1 lime
1 jalapeno
1 ginger root
2 cloves of garlic
¼ oz. cilantro
1 oz. golden raisins
1 tsp. cumin
1 tsp. garam masala
1 packet of chicken stock concentrate
1 tsp. oil

Season the chicken with salt and pepper. Coat a pan with oil and cook chicken. Meanwhile, prep remaining ingredients. Dice the onion and tomato. Peel and grate the ginger. Mince the garlic. Cut jalapeno (remove seeds for less spice). Chop cilantro. Slice lime into wedges. Remove chicken from pan but leave the leave the oil in the pan. Add onion and jalapeno to pan. Cook for 4-5 minutes. Then, add garlic, ginger, garam masala, and cumin. Cook for an additional 1 to 2 minutes. Add tomato, rice, raisins, chicken stock, and 1 ¾ c. water to the pan. Season the pan with dash of salt and pepper. Bring to a simmer, cover, and cook for 12-14 minutes. Stir in peas. Cook uncovered for 3-5 additional minutes. Squeeze with a few lime wedges and sprinkle with cilantro. Serve with remaining lime wedges.

Turkey Chili

I helped my boyfriend make this recipe for a chili contest at work. I’m not going to lie, it did take over an hour to make with two of dicing and mixing. The fresh ingredients smelled every time you opened my door for the next few days.

Although the judges did not award him first prize, Jeremiah definitely won the people’s choice award coming home with an empty crockpot and lots of coworkers inquiring about the recipe.

Turkey ChiliTurkey Chili by Jeremiah Slater
1 T. olive oil
1 lb. lean ground turkey, cooked
2 cans white beans, undrained
½ c. white wine
½ c. chicken stock
2 jalapeno peppers, de-seeded
1 ½ c. chopped onion
3 garlic cloves
2 tsp. dried oregano
1 ½ tsp. ground cumin
½ tsp. ground ginger
1 bay leaf
1 ½ c. shredded Monterey Jack cheese
½ tsp. salt
½ tsp. black pepper
2 T. lime juice

Optional
Fresh basil
Fresh parsley
Fresh cilantro

Heat olive oil and cook onion is translucent. Stir in garlic, oregano, cumin, and ginger. Cook for 1 minute. Pour in chicken broth and white wine. Add bay leaf. Cook uncovered for 5-8 minutes to reduce. Stir in turkey, beans, and jalapeno. (Add in optional chopped fresh herbs.) Simmer uncovered for 10 minutes, stirring occasionally. Reduce to lowand beginning stirring in cheese a half cup at a time. Once melted, add salt and pepper. Remove from heat and add lime juice.

Crockpot Chicken and Dumplings

Since Monday is usually my one day off from both my jobs, I usually bake a Crockpot recipe for dinner. I’ve seen a lot of chicken and dumpling recipes but I decided to cook this one. I thought it turned out really good. You might also enjoy it without the biscuits. It could be served on mashed potatoes.

Chicken and DumplingsCrockpot Chicken and Dumplings from Pinterest
2 chicken breast
Top with two Tablespoons of butter
2 cans of cream of chicken
14.5 oz. can chicken broth
½ diced onion
1 T. dried parsley

Bake on high for 4-5 hours or 8-9 hours on low. Dice chicken and add back to mix. Dice up four refrigerator biscuits into nice pieces each and add to mix. Cook for one more hour.

Notes:

  • I used the healthy version (less sodium) version of cream of chicken and chicken broth.

Rosemary Au Jus

A couple of years ago, I won a free two night stay at the Marriott City Center Denver at my company holiday party. My sister and I took advantage of it with a long weekend trip the following November. We even met up with an old friend from a junior high camp and a college roommate. Steph and I had a blast visiting a candy factory, educating ourselves at The Denver Art Museum, shopping at a holiday mart at the Denver Botanic Gardens, attending a film festival, and sipping on libations at a wine festival. Plus, we met some of the friendliest people using the public transportation.

Although I can’t remember the name of the restaurant, I had one of the most amazing sandwiches of my life there. It was a turkey sandwich with a rosemary au jus (turkey version of French dip). It’s probably when I feel in love with the seasoning rosemary. I’ve searched the internet and haven’t been exactly able to recreate that dip but this recipe is pretty good. I’m going to give it to you with the turkey recipe but you can always just mix the ingredients with the dripping from however you cook your turkey this Thanksgiving on your stovetop.

Roasted Turkey Breast with Herbed Au Jus by Campbell’s Soups and Martha Stewart*
1 tsp. flour
1 plastic turkey oven bag
1 c. chicken stock
1/2 tsp. dried sage
1/2 tsp. dried rosemary
1/2 tsp. thyme leaves, crushed
6 to 8 pound bone-in turkey
1/2 tsp. paprika (optional)
1 can turkey gravy

Add flour to bag, close, and shake. Place bag in 13 x 9 baking dish. Add broth, sage, rosemary, and thyme. Add rinsed and paprika topped turkey to bag. Close bag with tie. Cut six (1/2 inch) slots into the top of the bag. Roast the turkey at 350 degrees for two hours, until meat is done. Let is stand for at least 10 minutes before slicing. Take leftover juices and mix with on can of gravy on the stovetop.

*Two websites list different sources.