Crock Pot Chicken and Swiss

My crock pot is one of my best friends. I love that I can throw all my ingredients into it, forget about it, and return home later to the aroma of a delicious dinner waiting for me. And, I've only dirtied ONE dish!

Here's a great comfort food chicken dish -

Ingredients:

3 large chicken breasts

1 can cream of chicken soup

1 cup chicken broth

1 cup swiss cheese, shredded

1 cup baby carrots

salt and pepper to taste

Place chicken breasts in crock pot. In a bowl, mix together remaining ingredients; pour mixture over chicken. Cook on low for 8 hours.

Chicken and Dumplings With Help From Bisquick

I clipped this Chicken and Dumplings recipe from a magazine years ago. It is the best one I've ever tasted. But I do cheat a little - I don't mess around with homemade dumplings - why bother when Bisquick is just as good?

Ingredients:

4 1/2 to 5 pounds boneless, skinless chicken breasts, halved

1 cup flour

2 teaspoons salt

2 teaspoons paprika

1/4 teaspoon pepper

butter

1 cup warm water

Gravy -- 3 tablespoons flour

milk

Dumplings -- make according to Bisquick package directions

Instructions

Rinse chicken breasts and pat dry.

Into a gallon- sized ziplock freezer bag, add flour, salt, paprika and pepper; shake well.

Put chicken into bag and shake until well coated.

Place thin layer of butter in large Dutch oven. With heat set to medium, add chicken and cook until browned, turning once; drain, reserving fat.

Add water to Dutch oven; cover and simmer to 2 hours, or until chicken is fork tender and thoroughly cooked (adding more water if necessary).

Remove chicken to make gravy.

For gravy, in a skillet, heat 3 tablespoons reserved fat; blend in flour; cook over low heat, stirring until mixture is smooth and bubbly; remove from heat.

Add enough milk to the reserved liquid from the Dutch oven to measure 3 cups; pour the 3 cups liquid into skillet; heat till boiling; boil and stir for 1 minute.

Place chicken in gravy.

Make dumplings (Bisquick recipe); drop by spoonfuls onto hot chicken. Cook uncovered for 10 minutes.

Uncover and cook for addition 10 to 15 minutes.

Paprika Fried Chicken

This dish may not be on your diet, but if you are going to splurge, splurge with this! The buttermilk is the ingredient that makes this fried chicken taste so special. Also, you can make onion rings with this batter. Mmmm!

Ingredients:
4 skinless, boneless chicken breasts - pound thin
1 tablespoon garlic powder
1 teaspoon ground black pepper
1 teaspoon salt
2 teaspoons paprika
1/2 cup Italian seasoned bread crumbs
1 cup all-purpose flour
1/2 cup buttermilk
1 egg
1 cup vegetable oil for frying

Directions:
In a shallow baking dish, whisk together the buttermilk and egg.
Using a separate shallow baking dish, combine dry ingredients.
Set electric skillet to 350 degrees F.
Dip the chicken into the buttermilk/egg mixture, to thoroughly drench; evenly coat with the dry ingredients.
Fry chicken breasts in hot oil for 5 to 6 minutes; turn and fry additional 5 or 6 minutes, or until chicken is cooked through.
Remove from oil with slotted spatula.
Let chicken sit a minute on heavy duty paper towels, and serve.

Left Over Chicken - Chicken Curry Salad

Got left-over chicken? Try my Chicken Curry Salad. So easy to prepare and makes a great tasting lunch when spread on crackers.

Left Over Chicken - Chicken Curry Salad
Ingredients:
1 cup left-over cooked chicken, cubed or shredded
1/2 cup mayonnaise
1 teaspoon curry powder
1/8 cup onion, finely chopped
1/8 cup celery, finely chopped
salt and pepper to taste
optional - a few roasted sunflower seeds

Directions:
In a mixing bowl, combine all ingredients. Adjust amount of mayonnaise to your liking.
Spread on assorted crackers