Hey ladies here are 2 quick & easy crockpot recipies we love at our house :) Sunday night I made a Pot Roast & tonight I am making Chicken & Dumplings so here you go...
Pot Roast:
1-5-6lb roast
1-can golden mushroom soup
1-envelope liption onion soup mix
1-can of water
Onions & Carrots for bottom of crock pot
Layer onions & carrots on bottom place roast on top sprinkle with salt & pepper sprinkle over the onion soup mix, then spread the can of soup over, add 1 can of water & set to low for 8 hours!! This is so yummy then when done strain the juice into a pot add a little flour & water & you have delicious gravy, we eat this with roasted green beans or asparagus & some form of potatoes enjoy!!
Chicken & Dumplings:
Pot Roast:
1-5-6lb roast
1-can golden mushroom soup
1-envelope liption onion soup mix
1-can of water
Onions & Carrots for bottom of crock pot
Layer onions & carrots on bottom place roast on top sprinkle with salt & pepper sprinkle over the onion soup mix, then spread the can of soup over, add 1 can of water & set to low for 8 hours!! This is so yummy then when done strain the juice into a pot add a little flour & water & you have delicious gravy, we eat this with roasted green beans or asparagus & some form of potatoes enjoy!!
Chicken & Dumplings:
4 boneless/skinless chicken breasts
2 tablespoons of butter
2 (10.75 oz) can of cream of chicken soup
1 (10.75 oz) can of cream of celery soup
3 1/2 cups of chicken broth
1 onion, finely diced
1 cup celery, diced
1 cup carrots, diced
Chicken boullion seasoning or cube
salt & pepper
*As for the dumplings... You can make your own dumplings, or use 1 (10 oz) package of refrigerated biscuit dough, torn into pieces :)
1. EXCLUDING THE BISCUITS put all ingredients in...
2. Cover and cook on Low for 8 hours.
3. About an hour (give or take) before serving, remove chicken and pull into pieces and return to the soup mixture, place the torn biscuit dough in and cook until the dough is no longer raw in the center. ENJOY!! -Candice-
No comments:
Post a Comment