Slow Cooker Chicken Stew and Dumplings

Your complete dinner in one pot! This meal has been a family favorite for years, it appeals to the meat and potato lovers and is also quite low fat. It is quick and easy to assemble in the morning and can be left to cook all day in your slow cooker. Add the dumpling batter to the pot ½ hour before dinner. Serves 6.

Stew:

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3-4 medium potatoes, cut into small chunks

3-4 stalks of celery, sliced

2 cups of whole baby carrots

1 ½ cups frozen peas

1 ½ lb boneless, skinless chicken breasts, cut into chunks

1 can low fat cream of chicken soup

1 can low fat cream of celery soup

½ cup low fat milk

½ cup water

1-2 tsp poultry seasoning (according to taste)

½ tsp fresh ground pepper

Dumplings:

1 ½ cups all purpose flour

1 tsp salt

3 ½ tsp baking powder

2 tsp parsley

1 egg, beaten

3 tbsp melted butter or margarine

2/3-1 cup milk

Directions:

1. Put potatoes, celery, carrots and chicken into the slow cooker.

2. Mix soups, seasonings, milk and water together and pour over vegetables and chicken.

3. Cook on low for 7-8 hours or until chicken is cooked and vegetables are tender. (You can cook on high for 4-5 hours but results are better on low).

4. Add peas during the last ½ hour of cooking.

5. To make the dumpling batter: mix flour, salt, baking powder & parsley together; add egg, melted butter and milk to dry ingredients. Use enough milk to make a soft dough.

6. Turn heat on slow cooker to high and drop 6 spoonfuls of the batter on top of stew.

7. Cover and cook for approx. 30 minutes or until dumplings are well done. (The dumplings will expand to touch each other during the cooking, so separate them with a knife about half way through to make sure the dough on the sides gets cooked as well).

Hint: Check the stew before you add the dumpling batter to make sure there is plenty of liquid. You can add a can of chicken broth or water if necessary to make sure you have lots of gravy once the dumplings are cooked.

Enjoy!

Slow Cooker Chicken Stew and Dumplings

Pat Lockhart is the author and publisher of the website: SuperCookbooks.com a comprehensive cookbook resource. It includes a cookbook directory, information about how to create your own cookbook , a weekly featured recipe, and articles and reviews. Currently, we are collecting recipes for an exciting project: The Valley Cookbook which will feature healthy recipes from food produced locally in the Okanagan region of BC, Canada. We welcome submissions to this and other cookbooks. Visit our website at: [http://www.supercookbooks.com]

Boneless Skinless Chicken Breast Recipes - Two Quick, Easy, and Healthy Recipes

Boneless skinless chicken breast recipes are easy to make, quick to get to table, and good for you. The most common way to prepare them involves oven cooking to reduce fat content that frying may not offer.

However, if small amounts of olive oil are used for frying many recipes can be developed which are faster than oven baking and just as nutritious. One such recipe is Chesapeake Chicken.

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Chesapeake Chicken

Chicken breasts

1 Tbsp. olive oil

1 Tbsp. butter

1 to 2 Tbsp.Old Bay seasoning

3/4 cup Low fat whipping cream

Fry chicken breasts in olive oil and butter until almost cooked (15-25 minutes)

Add Old Bay seasoning to taste (2 Tbsp is a very spicy amount)

Add low fat whipping cream

Simmer until thickened, stirring occasionally

Oven Baked Chicken Breast

This low fat meat should be a vital component of any healthy diet plan. It is a relatively inexpensive source of quality protein.

As tasty as this is you have to remember that you don't need as much protein as Americans usually eat every day. Your daily protein requirement is a piece of meat approximately the size of a pack of playing cards. Keeping that visual in mind will help you determine proper portion size.

Oven Baked Chicken Breast With Onions And Bell Pepper

Chicken Breasts

2 medium onions, sliced

2 bell peppers, cut into rings then halve rings

3 Tbsp. olive oil

2 Tbsp. butter

Sea salt to taste

Coat the chicken breasts with 1 Tbsp. of olive oil and place into baking pan

Sprinkle chicken breasts with sea salt

Bake chicken uncovered in 350 degree preheated oven for 45 minutes

Place onions in a skillet with 1 Tbsp. of butter and 1 Tbsp. olive oil then sauté until translucent

Place bell pepper in a separate skillet with 1 Tbsp. of butter and and 1 Tbsp. olive oil then sauté until slightly browned

Serve with a side of sauteed onion and bell pepper. Place the onions on one side of the chicken breast and peppers on the other. This will add visual interest to your dish and keep the flavors separated.

A side dish of whole grain pasta and marinara sauce (marinara from a jar is fine) will add a great accoutrement to this dish. Garnish with grated Parmesan cheese.

Served with a hearty red wine this simple meal becomes an elegant offering fit for guests.

Begin the meal with a large salad or raw vegetable platter. This will give you the raw food enzymes that are destroyed when food is heated. Such a diverse offering will give you a wide array of nutrients.

The sea salt adds minerals to your foods. Olive oil is very "body friendly" and is always a welcome addition to any dish. Butter offers wonderful flavor and "anti-stiffness" factors. Red wine offers anti-oxidants and is therefore part of a heart smart diet.

Now you have two great boneless skinless chicken breast recipes you can eat knowing they are offering you vital nutrients to make you healthier. Great taste, when combined with "body friendly" versions of your favorite recipes will allow you to eat healthy and not feel the least bit deprived.

Boneless Skinless Chicken Breast Recipes - Two Quick, Easy, and Healthy Recipes

Dale Heil, D.C.

[http://Eat-Healthy-Diet-Plan.com]

For additional recipes to eat a healthy diet plan please visit: [http://www.eat-healthy-diet-plan.com/Healthy-Lunch.html]