Wednesday, May 6, 2009

Crock Pot Chicken and Dumplings

SO good


  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 1 (10.75 ounce) cans condensed cream of chicken soup
  • 1 (10.75 ounce) cans condensed cream of mushroom soup
  • 1T Poultry seasoning
  • 2t Cumin
  • 1/2 onion, finely diced
  • 1 (10 ounce) packages refrigerated biscuit dough, each biscuit cut into 6 pieces
  • optional - frozen vegetables:  corn, peas, carrots


  1. Place the chicken, butter, soup, cumin, poultry seasoning and onion in a crock pot, and fill with enough water to cover.
  2. Cover, and cook for 5 to 6 hours on High (or all day on low). About 45-60 minutes before serving, shread the chicken and return it to the crock pot.   Place the biscuit dough pieces in the crock pot(if the crock pot isn't on high, put it on high for this portion).  If you are adding vegetables add them at this point.  Cook until the dough is no longer raw in the center.

Tuesday, May 5, 2009

Outback Alice's Spring Chicken Recipe

I got this from Kristen, but my wanted to put it online here! We half the recipe.

Honey Mustard Marinade:
1/2 cup Grey Poupon Dijon mustard
1/2 cup honey
1 1/2 teaspoons vegetable oil
1/2 teaspoon lemon juice

4 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
2 cups sliced mushrooms (10-12 mushrooms)- we leave this out
2 tablespoons butter
salt and pepper
8 slices bacon, cooked
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
2 teaspoons finely chopped fresh parsley

1. Using an electric mixer, combine mustard, honey, 1 1/2 teaspoons oil and lemon juice in small bowl. Whip mixture for about 30 seconds. Pour about 2/3 of marinade over the chicken breasts and marinate them (covered) in the refrigerator, for about 2 hours. Chill remaining marinade until later.

2. After the chicken has marinated, preheat oven to 375°F and heat up an ovenproof frying pan (large enough to hold all four breasts) with 1 teaspoon of oil over medium heat. If you don't have an ovenproof skillet, transfer the chicken to a baking dish for the baking. Sear chicken in pan for 3-4 minutes per side or until golden brown. Remove the pan from heat, but keep the chicken in the pan. As the chicken is cooking, saute the sliced mushrooms in butter in a small frying pan.

3. Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion the chicken marinated in), being sure to save a little extra to serve as a side.

4. Season chicken with salt, pepper, and a dash of paprika. Stack two pieces of cooked bacon, crosswise, on each chicken breast. Spoon the sauteed mushrooms on the bacon, being sure to coat each breast evenly. Spread 1/4 cup Monterey Jack cheese onto each breast, followed by 1/4 cup of Cheddar.

5. Bake the pan of chicken for 7-10 minutes or until the cheese is thoroughly melted and starting to bubble.

6. Sprinkle each chicken breast with teaspoon parsley before serving. Place extra marinade in small bowl to serve on the side.

Delish! You can serve with cheesy mashed potatoes.