Crockpot Chicken and Dumplings

Ingredients

• 1 can chicken broth
• 2 cans cream of chicken
• sliced carrots
• sliced celery
• 1/2 can peas
• 1/2 onion
• crumbled bacon
• parsley
• garlic powder
• salt and pepper
• 1 can flaky biscuits
• 4 boneless skinless chicken breast

Direction

1. Place chicken breasts in bottom of crockpot
2. Pour chicken broth and both cream of chickens over it
3. Add in carrots, celery and onion. How much ever you prefer
4. Add in garlic powder, salt and pepper and parsley flakes over it, how much ever you prefer
5. Cook on high for 3 hours
6. Remove chicken and shred. Add the chicken back in with some crumbled bacon and the peas, stir together.
7. Break up the flaky biscuits, uncooked, and put in the crockpot. I break each roll in about 3 parts and just place them on top.
8. Remain cooking for another hour or so on high or until done. Enjoy!

Source: What to Cook for Dinner Tonight

Halloween Jack O’Lantern Stuffed Peppers

Ingredients

• 4 large orange bell pepper
• 1 tablespoon vegetable oil
• 1 large onion, chopped (about 1 cup)
• 1 clove garlic, minced
• 2 teaspoons chili powder
• 1 pound 85% lean ground turkey
• 1 cup Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth orSwanson® Natural Goodness® Chicken Broth
• 1 cup Pace® Picante Sauce
• 1/2 cup uncooked couscous
• 1/4 cup shredded Cheddar cheese

How to Make It

Step 1

Set the oven to 375°F. Cut the tops off the peppers. Remove and discard the cores and seeds. Reserve the pepper tops. Using a sharp knife, carve a Jack O'Lantern face into each pepper. Place the peppers upright in an 8x8x2-inch baking dish. Chop the carved-out pieces of pepper and reserve.

Step 2

Heat the oil in a 12-inch skillet over medium-high heat. Add the onion, garlic, reserved chopped pepper and chili powder and cook until the vegetables are tender-crisp, stirring occasionally. Add the turkey and cook until the turkey is cooked through, stirring often to separate meat.

Step 3

Stir the broth and picante sauce in the skillet and heat to a boil. Stir in the couscous and remove the skillet from the heat. Cover and let stand for 5 minutes or until the couscous is tender.

Step 4

Spoon the turkey mixture into the peppers. Sprinkle with the cheese. Top with the reserved pepper tops.

Step 5

Bake for 40 minutes or until the peppers are tender.

Beef, Green Chili and Tomato Stew

Ingredients

• 1/4 cup vegetable oil 
• 3 pounds beef chuck roast, cut into 3/4 inch cubes 
• 2 onions, chopped 
• 2 cloves garlic, minced 
• 1 (28 ounce) can roma tomatoes, with juice 
• 2 (4 ounce) cans chopped green chile peppers, drained 
• 1 (12 fluid ounce) can or bottle beer 
• 1 cup beef broth 
• 2 teaspoons dried oregano, crushed 
• 1 1/2 teaspoons ground cumin 
• 2 tablespoons Worcestershire sauce 
• salt to taste 
• ground black pepper to taste 

Directions

1. In a Dutch oven, heat oil over medium heat until hot, but not smoking. Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done. 
2. In the fat remaining in the pot, cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute. 
3. Return meat to the pot with any juices in the bowl and add the tomatoes with juice, chiles, beer, beef broth, oregano, cumin, and Worcestershire sauce. Season with salt and pepper to taste. 
4. Bring to a boil and reduce heat. Simmer, partially covered, for 2 1/2 hours or until meat is tender.

Source: http://allrecipes.com/

Slow Cooker Chicken Pot Pie Stew

Ingredients

• 4 large skinless, boneless chicken breast halves, cut into cubes 
• 10 medium red potatoes, quartered 
• 1 (8 ounce) package baby carrots 
• 1 cup chopped celery 
• 2 (26 ounce) cans condensed cream of chicken soup 
• 6 cubes chicken bouillon 
• 2 teaspoons garlic salt 
• 1 teaspoon celery salt 
• 1 tablespoon ground black pepper 
• 1 (16 ounce) bag frozen mixed vegetables 

Directions

1. Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker; cook on High for 5 hours. 
2. Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.

Source: http://allrecipes.com/

Easy Skillet Breakfast Hash

INGREDIENTS

• 1 pound hash browns
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon paprika
• 1 tablespoon vegetable oil
• 6 eggs
• ⅓ cup heavy cream or whole milk
• 6 sliced bacon
• 1 cup cheddar cheese
• 1 tablespoon fresh chives, chopped
• Ketchup or hot sauce (optional)

PREPARATION

1. Preheat oven to 350˚F/175˚C.
2. In a medium bowl, season hash browns with salt, pepper, and paprika. Toss until fully incorporated.
3. In a medium skillet, cook six slices of bacon until crispy. Set bacon aside and remove excess fat from the pan.
4. Heat oil in skillet, then spread hash browns so they take the shape of the pan and form a nest.
5. Cook hash browns for roughly 7 minutes on medium so that the bottom forms a crispy crust.
6. In a medium bowl, whisk eggs, milk, chopped bacon, and cheddar cheese.
7. Pour egg mixture over hash browns and spread evenly.
8. Bake for 20 minutes, or until the surface is golden brown and eggs are cooked through.
9. Sprinkle fresh chives, slice, and serve while hot. (This dish is delicious with ketchup or hot sauce, but that’s optional.)
10. Enjoy!

Source: https://www.buzzfeed.com

Watch the video: https://www.facebook.com/buzzfeedtasty/videos/1779332478986060/

Slow Cooker Spicy Chicken

Ingredients

• 3 skinless, boneless chicken breast halves
• 1/2 (8 ounce) jar medium salsa
• 1/4 cup tomato sauce
• 2 cloves garlic, minced
• 1 small red onion, chopped
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 pinch salt and fresh ground pepper to taste

Directions

Arrange the chicken breasts in the bottom of a slow cooker, and pour in the salsa and tomato sauce. Add the garlic and onion, and sprinkle in the cumin, chili powder, salt, and pepper. Set the cooker on Low, and cook until the chicken is very tender, 4 to 5 hours. Shred the chicken with two forks for serving.

Source: AllRecipes.com

Spicy Baby Back Ribs

What You'll Need

• 4 pounds baby back pork spareribs 
• 1 tablespoon olive oil 
• 1 large onion, chopped (about 1 cup) 
• 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup orCampbell’s® Healthy Request® Condensed Tomato Soup 
• 1/4 cup packed brown sugar 
• 2 tablespoons cider vinegar 
• 2 teaspoons hot pepper sauce

How to Make It

1. Heat the oven to 400°F. Line a large roasting pan with aluminum foil. Place the ribs into the pan and cover.
2. Bake for 45 minutes. Uncover the pan and pour off any fat.
3. Heat the oil in a 2-quart saucepan over medium heat. Add the onion and cook until it's tender. Stir in the soup, brown sugar, vinegar and hot pepper sauce and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the sauce is slightly thickened.
4. Pour the soup mixture over the ribs.
5. Bake, uncovered, for 30 minutes or until the ribs are fork-tender. Cut the ribs into serving-sized pieces. Return the ribs to the pan and toss to coat with the sauce.

Source: http://www.campbellskitchen.com/