CROCK POT SCRAMBLED EGGS FOR A CROWD RECIPES

Name: Chicken and Dumplings
Prep time: 10 min
Cook time: 40 min
Yield: 4 - 6 servings
Cuisine: Modern
Ingredients: 1 tbsp olive oil; 2 lbs chicken breasts (cubed); 1/4 cup fresh parsley (chopped); 1 small onion (finely chopped); 2 cloves garlic (minced); 3 cups low sodium chicken stock; 1 tsp dried thyme; 1 tsp dried rosemary; 1 tsp poultry seasoning; 1 tsp pepper; 1 cup celery (chopped); 2 cups frozen mixed peas and carrots; 10.5 ounce low sodium cream of chicken soup ( 2 cans ); 16 ounce buttermilk (or southern style biscuits, refrigerated 1 can , each biscuit quartered )

CHICKEN AND DUMPLINGS – INSTANT POT RECIPES

Chicken and Dumplings – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4 - 6 servings

Number Of Ingredients 14

Ingredients

1 tbsp olive oil
2 lbs chicken breasts (cubed)
1/4 cup fresh parsley (chopped)
1 small onion (finely chopped)
2 cloves garlic (minced)
3 cups low sodium chicken stock
1 tsp dried thyme
1 tsp dried rosemary
1 tsp poultry seasoning
1 tsp pepper
1 cup celery (chopped)
2 cups frozen mixed peas and carrots
10.5 ounce low sodium cream of chicken soup ( 2 cans )
16 ounce buttermilk (or southern style biscuits, refrigerated 1 can , each biscuit quartered )

Steps:

Add olive oil to the Instant Pot. Using the display panel select the SAUTE function .
When oil gets hot, add the chicken to the pot in one even layer and brown, 2 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches.
Add onion to the pot and saute until soft, 3-4 minutes. Add garlic and cook for 1-2 minutes more.
Add broth, thyme, rosemary, poultry seasoning and pepper to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
Add the celery, peas and carrots and stir.
Pour the two cans of cream of chicken evenly over the top--do not stir.
Spread the quartered biscuit pieces over the top in an even layer. Secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 5 minutes.
When the time is up, let the pressure naturally release until the pin drops (typically 20-25 minutes).
Adjust seasonings and serve warm.

SLOW COOKER PORK CARNITAS (MEXICAN PULLED PORK) - SKINNYT…

Slow Cooker Pork Carnitas (Mexican Pulled Pork) - Skinnyt… image

Slow Cooker Pork Carnitas or Mexican Pulled Pork is the best Mexican pork recipe whether you stuff it into a tortilla, taco or turn it into a burrito bowl!

Provided by Gina

Categories Dinner

Total Time 520 minutes

Prep Time 15 minutes

Cook Time 510 minutes

Yield 11

Number Of Ingredients 11

Ingredients

2 1/2 pounds trimmed (boneless pork shoulder blade roast)
2 teaspoons kosher salt
black pepper (to taste)
6 cloves garlic (cut into sliver)
1 1/2 teaspoons cumin
1/2 teaspoon sazon (homemade or packaged)
1/4 teaspoon dry oregano
3/4 cup reduced sodium chicken broth
2-3 chipotle peppers in adobo sauce (to taste)
2 bay leaves
1/4 teaspoon dry adobo seasoning (I used Goya)

Steps:

Season pork with salt and pepper.
In a medium sauté pan on medium-high heat, brown pork on all sides for about 10 minutes.
Remove from heat and allow to cool.
Using a sharp knife, insert blade into pork, cutting small holes and insert garlic slivers all the way in so you no longer see them.
Season pork generously with cumin, adobo, sazon, oregano all over.
Pour chicken broth in the crockpot, add bay leaves and chipotle peppers.
Place pork in crock pot and cover.
Cook low for 8 hours.
After 8 hours, shred pork using two forks and combine well with the juices that accumulated at the bottom.
Remove bay leaves and adjust salt and cumin as needed.
Let it cook another 15-30 minutes.

Nutrition Facts : ServingSize 1 /2 cup, Calories 160 kcal, CarbohydrateContent 1 g, ProteinContent 20 g, FatContent 7 g, SaturatedFatContent 3 g, CholesterolContent 69 mg, SodiumContent 397 mg

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