Easy Crockpot Chicken & Dumplings
Ingredients
• 1 ½ lbs chicken breasts
• 4 cups chicken broth
• 1 (10.5 oz) can cream of chicken soup
• 1 small onion, diced
• 2 cups frozen peas and carrots
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 2 tsp [Not So] Simple Spice or salt & pepper to taste
• 1 can of biscuits, cut into quarters
Directions:
1. Add the chicken breasts to the bottom of your crockpot. Pour in the chicken broth and cream of chicken soup. Stir in the diced onion, and spices.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and tender.
3. Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the crockpot. Alternatively, shred directly in the crockpot.
4. Add the frozen peas and carrots.
Drop the biscuit quarters into the crockpot, spreading them evenly over the mixture. Gently press them down so they’re partially submerged in the broth.
5. Cover and cook on high for 1 hour, or until the biscuits are cooked through and fluffy.
6. Stir gently before serving. Enjoy warm, hearty bowls of chicken and dumplings!
Easy Crockpot Indian Butter Chicken
Ingredients
• 1 ½ lbs chicken breasts, cut into large chunks
• 1 (15 oz) can tomato sauce
• 1 cup heavy cream (or coconut milk for a lighter option)
• 1 small onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric powder
• 1 tsp paprika
• ½ tsp cayenne pepper (optional)
• 4 tbsp butter
• 2 tsp [Not So] Simple Spice or salt & pepper to taste
• 1 tbsp sugar (optional, to balance acidity)
• ½ cup plain yogurt (optional for creaminess)
• Cooked basmati rice or naan, for serving
• Fresh cilantro, for garnish
Directions:
1. Place the chicken chunks in the crockpot. Add tomato sauce, onion, garlic, ginger, garam masala, cumin, coriander, turmeric, paprika, cayenne (if using), salt, and pepper. Stir to combine everything evenly.
2. Place the butter on top of the mixture. Cover and cook on low for 6-7 hours or high for 3-4 hours.
3. When the chicken is cooked and tender, stir in the heavy cream (or coconut milk) and yogurt (if using). Let it cook for another 10-15 minutes on high to warm through.
4. Taste the sauce and adjust with more salt, sugar, or cayenne, as needed.
5. Serve hot over basmati rice or with naan bread. Garnish with fresh cilantro for added flavor.
Easy Crockpot White Bean Chicken Chili
Ingredients
• 1 ½ lbs chicken breasts
• 2 (15 oz) cans great northern beans, drained and rinsed
• 1 (4 oz) can diced green chilies
• 4 cups chicken broth
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp dried oregano
• ½ tsp paprika
• ½ tsp ground coriander (optional)
• 2 tsp [Not So] Simple Spice or Salt and pepper, to taste
• garnish with sour cream, cheese, fresh cilantro, lime wedges, and tortilla chips (for garnish and serving)
Directions:
1. Place the chicken breasts in the crockpot. Add the beans, green chilies, onion, garlic, cumin, chili powder, oregano, paprika, coriander (if using), salt, and pepper. Pour the chicken broth over the top and stir gently.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and tender.
3. Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the crockpot and stir. Alternatively, you can shred directly in the crockpot.
4. Ladle the chili into bowls and top with sour cream, shredded cheese, fresh cilantro, and a squeeze of lime. Serve with tortilla chips for dipping.