CHICKEN FAJITA CROCKPOT RECIPES

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CROCKPOT CHICKEN AND DUMPLINGS WITH GRANDS BISCUITS



Crockpot Chicken and Dumplings with Grands Biscuits image

Provided by Michelle

Categories     Dinner

Prep Time 15 minutes

Cook Time 240 minutes

Yield 6

Number Of Ingredients 11

1 cup chopped red onion
1 pound thinly sliced chicken breast
½ teaspoon salt
½ teaspoon celery salt
½ teaspoon pepper
2 cans of condensed cream of chicken soup
3 cups chicken broth
2 tablespoons butter
1 bay leave
1 bag frozen mixed vegetables (carrots, corn, peas, green beans)
1 can refrigerated homestyle Pillsbury Grands biscuits

Steps:

  • In crockpot add onion and place chicken breast on on top.
  • Sprinkle salt, celery salt, pepper.
  • Add condensed soup and chicken broth
  • Cut butter into small pieces and add bay leave
  • Cook for 3 hours on HIGH
  • Take chicken out and shredded with 2 forks
  • Add frozen vegetables and cook for 15 minutes on HIGH
  • During this time. Separate all 8 biscuits and cut each of them in 8 pieces. You should have 64 pieces total.
  • Add the biscuit pieces to the crockpot and cook for 45 minutes to 1 hour.
  • Serve and Enjoy!

CHICKEN FAJITA SOUP RECIPE - EATINGWELL



Chicken Fajita Soup Recipe - EatingWell image

You can whip up this simple, spicy soup in a flash. This Mexican-inspired soup, with all the flavors of chicken fajitas, uses corn tortillas to help thicken the soup, keeping it gluten-free and adding tons of delicious flavor.

Provided by Carolyn Casner

Categories     Healthy Chicken Soup Recipes

Total Time 35 minutes

Number Of Ingredients 12

2 tablespoons canola oil
1 pound boneless, skinless chicken breast, trimmed and cut into bite-size pieces
1 large onion, halved and sliced (1 1/2 cups)
1 medium red bell pepper, halved and sliced (1 1/2 cups)
1 large jalapeño pepper, halved, seeded, if desired, and sliced
1 tablespoon chili powder
1 teaspoon ground cumin
¾ teaspoon salt
½ teaspoon garlic powder
4 cups low-sodium chicken broth
4 corn tortillas, diced
2 tablespoons lime juice

Steps:

  • Heat oil in a large saucepan over medium-high heat. Add chicken, onion, bell pepper, jalapeño, chili powder, cumin, salt and garlic powder. Cook, stirring, until the vegetables have softened, about 4 minutes. Add broth and bring to a simmer. Reduce heat to maintain a simmer and cook, stirring occasionally, for 5 minutes. Add tortillas and cook, stirring occasionally, until the chicken and vegetables and are cooked through, 5 to 7 minutes more. Remove from heat and stir in lime juice.

Nutrition Facts : Calories 328.3 calories, CarbohydrateContent 22 g, CholesterolContent 82.8 mg, FatContent 12.6 g, FiberContent 3.9 g, ProteinContent 33 g, SaturatedFatContent 1.8 g, SodiumContent 632.3 mg, SugarContent 4.2 g

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