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Full Online Book HomeLearning KitchenCrock_pot - Chicken And Dumplings
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Crock_pot - Chicken And Dumplings Post by :ddxtra Category :Learning Kitchen Author :Unknown Date :January 2012 Read :980

Click below to download : Crock_pot - Chicken And Dumplings (Format : PDF)

Crock_pot - Chicken And Dumplings

4 skinless, boneless chicken breasts
2 tablespoons butter or margarine
2 (10 3/4 oz) cans cream of chicken soup, undiluted
1 small onion, diced
2 (8-count) cans refrigerated biscuits

To make chicken: Place the chicken, butter/margarine, soup and onion in crock pot and fill with water to cover. Cover and turn heat setting to high. Cook for 5-6 hours or until chicken is cooked through and no longer pink inside.

To make dumplings: Approximately 30 minutes before servings, tear biscuit dough into pieces (or cut each biscuit into fourths) and drop in soup mixture in crock pot. The biscuits will turn into your dumplings. Test readiness of dumplings by cutting a piece in half; if it's center is dry and not doughy the dumplings are ready to eat. Be sure to put the cover back on the crockpot after you have dropped the pieces of biscuits into the soup mixture to cook.
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Crock_pot - Chicken -  Chicken And Ramen Noodles Crock_pot - Chicken - Chicken And Ramen Noodles

Crock_pot - Chicken -  Chicken And Ramen Noodles
4 boneless skinless chicken breast halves 1 (10 3/4 oz.) can cream of chicken soup 1 package roasted chicken or vegetable flavored Ramen noodles with seasoning packet 4 ounces sour cream Place chicken in crockpot, mix together the soup with the seasoning packet included with the Ramen noodles, and spoon over the chicken. Break apart the noodles and sprinkle over the soup-seasoning mix. Cover and cook on LOW 5 or 6 hours, HIGH for 3 to 4 hours (adjust as necessary for your crockpot's temperature). You don't want the chicken to fall apart. During the last 15 minutes or so of

Crock_pot - Chicken And Cherries Jubilee Crock_pot - Chicken And Cherries Jubilee

Crock_pot - Chicken And Cherries Jubilee
2 broiler fryers -- 2 1/2 lbs each* 2 tablespoons butter salt and pepper 1 can bing cherries -- pitted (1 lb) 1 cup chili sauce 2 chicken bouillon cubes or 2 teaspoons chicken stock base 1/4 cup pale dry sherry 2 tablespoons cornstarch 2 tablespoons water 3 tablespoons brandy or cognac -- warmed Wash chicken. Pat dry with paper towels. Melt butter in a large frying pan. Brown chicken on all sides. Transfer to crockery pot. Season with salt and pepper. Pour 1/2 cup cherry juice into frying pan. Stir to loosen drippings. Pour over chicken.