Crock Pot Monday - Chicken and Dumplings (Crock Pot Girls)

Chicken and Dumplings: Feel free to substitute any ingredients you wish, and increase/decrease amounts for the size of your family! 4 boneless/skinless chicken breasts 2 tablespoons of butter 1 (10.75 oz) can of cream of chicken soup 1 (10.75 oz) can of cream of celery soup 3 1/2 cups of chicken broth 1 onion, finely diced 1 cup celery, diced 1 cup carrots, diced Chicken boullion seasoning or cube salt & pepper *As for the dumplings... You can make your own dumplings, or use 1 (10 oz) package of refrigerated biscuit dough, torn into pieces :) 1. EXCLUDING THE BISCUITS put all ingredients in... 2. Cover and cook on LOW for 8 hours. 3. About an hour (give or take) before serving, remove chicken and pull into pieces and return to the soup mixture, place the torn biscuit dough in and cook until the dough is no longer raw in the center.

Nuwan's Chicken Curry - Part 1 of 3

Hot chicken curry made without coconut milk and using a pressure cooker

One Minute Marination/Infusion - Teriyaki Chicken Strips

Demonstrates rapid forcing of marinade into boneless chicken breast strips by way of pressure infusion. Unlike conventional infusion techniques that combine the cooking and infusion steps into a single pass inside a pressure cooker, this method separates infusion and cooking into two distinctly separate steps. By doing so, it allows for the chef's choice of cooking method after infusion (broiling, frying, boiling, baking or grilling in addition to pressure cooking).

Help I'm in a Hurry! Sweet & Spicy Salsa Chicken

Greetings! Tonight Im in a hurry AND I have other things I need to get done, so Salsa Chicken it is. I usually make this in my electric pressure cooker with frozen chicken, but tonight I am going to let this simmer on the stove so I can get some other things done while dinner cooks. I have also made this in my crock pot and I think it could easily be adapted to be cooked in a casserole dish in the oven. Any way you choose, it will be delicious! Here is what you will need to make this recipe: 2 pounds of boneless skinless chicken breast 1 large jar of peach/pineapple/chipoltle salsa 1 14 ounce can of Peach chunks (or one can of sliced peaches that you have cut up) 1 14 ounce can diced tomatoes 1 8 ounce can pineapple tidbits 2 canned chipoltle peppers chopped finely Prepared rice In a large skillet combine salsa, tomatoes, peaches in their juice and pineapples in their juice as well as the diced chipoltle peppers. Stir to combine. Nestle the chicken breasts into the sauce, place lid on skillet at cook over medium high heat for 30 to 40 minutes. Check at the 30 minute mark for doneness. When the chicken is no longer pink in the middle, serve over rice with lots of the delicious sauce and enjoy! Boy if thats not quick and easy, I dont know what is! I hope you try this and I hope you enjoy it! Until next time, See Ya!

Chicken Gizzard Curry part 2 of 2

howtoexpo.com Chicken Gizzard Curry.For Printable Ingredients Visit the site. This is part 2 of 2 of this delicious Chicken Gizzard Curry Recipe. All the aromatic spices found in Indian Cooking. Mariette demonstrates how to make this dish that is served with white rice, or bread of your choice. Make it as spicy or as mild as you prefer. Can be cooked in a pressure cooker for quicker cook time, or cooked in a regular a sauce pot, the cooking time will just be longer. Enjoy! ~ Mariette

Chicken Gizzard Curry part 1 of 2

Chicken Gizzard Curry For Printable Ingredients Visit howtoexpo.com

Canning chicken

Pressure canning chicken. My Grandma used to do this. My uncle Chan still does, and for the last two years I do as well. My Grandma would wait for chicken legs and thighs to go on sale then can a bunch. I still make my Grandmas Smoked sausage and pressure can meat to keep the tradition alive. If she knew I got the whole chicken for just over $.30 per lb she would of been proud. If you enjou this video please visit my new site www.LowTempCooking.com