Hearty Slow Cooker Turkey Chili

One of the last things to be crossed off the Winter Bucket List was to make, and enjoy, chili. And though I'm just getting around to posting about it, we've had this particular chili a handful of times since the weather has gotten cooler around these parts.

This chili is a favorite of mine for a few reasons.
1) Scott likes his chili practically dry. This chili doesn't have a ton of liquid, and Scott is able to essentially strain what little liquid there is.
2) I *do* like my chili a little on the runny side, so this is the perfect compromise for both of us.
3) It's made in the crock pot. So. Easy.

May it be noted, I don't eat beef, but this recipe could easily switch out the turkey for beef, and the beer (or chicken broth) with beef broth.

Now, without further adieu, my rendition of Slow Cooker Crock Pot chili, adapted from Allie at Gimme Some Oven.

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Hearty Slow Cooker Turkey Chili

by Desiree Macke January-13-2016

A hearty chili perfect for cool evenings, tailgates, or large gatherings with friends.

Ingredients

• 2 pounds Ground Turkey
• 1 medium Yellow onion, diced
• 4 Garlic cloves, minced
• 2 (15 oz) cans, rinsed Dark red kidney beans
• 1 (15 oz) can, rinsed Light red kidney beans
• 1 (30 oz) can Tomato sauce
• 1 (14 oz can) Petite diced tomatoes
• 1 (4 oz) can Chopped green chilies
• 1 cup Beer (or chicken broth)
• 2 Tablespoons Chili powder
• 1 Tablespoon Ground cumin
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 1/2 teaspoon Ground black pepper

Instructions

In a large skillet, over medium heat, brown turkey and onions until turkey is no longer pink. Drain fat from turkey. Add meat and onions to slow cooker. Add all other ingredients to slow cooker, and stir to combine. Cook on low for 6-8 hours, or on high for 3-4 hours.

Details

Prep time: 20 mins Cook time: 6 hour Total time: 6 hour 2 mins Yield: Approximately 8-10

Slow Cooker Chicken and Stuffing {{Recipe}}

I was so fortunate for the past four weeks I've had the luxury of having someone at home to help with Marcus, Julia, and the on-goings of every day life - including planning, prepping, and making dinner. This week it's back to flying solo.

Before life with two little ones I tried to make most of our dinners from scratch. I like making homemade cream of chicken soup, or homemade rolls and biscuits. Now? Now I'm just trying to survive till 5:00, and somehow manage to throw something edible together and call it dinner.

To keep from losing my marbles come dinner time I have several freezer meals ready to go. I have also been searching for slow cooker meals, and was introduced to this lovely dish thanks to my mom.

This one has all the flavors perfect for this time of year (hi, Fall!), and is so easy it can be whipped up with a 3-year old hanging off one leg and an infant being worn in a baby wrap. It also received the thumbs up from the husband, so it's quickly earned itself a spot in our meal rotation.

Slow Cooker Chicken and Stuffing

What you'll need:
4 large boneless skinless chicken breast
1 cup chicken broth
1 can cream of mushroom soup (cream of celery also works well)
1 can cream of chicken soup
1/4 cup of milk
4 slices cheese (I've found cheddar works best)
1 box stuffing mix

How it comes together:
In slow cooker place chicken breast along the bottom in a single layer.
Add chicken broth and then top each chicken breast with one slice of cheese.
In a small bowl, whisk together cream soups and milk.
Pour soups atop chicken and cheese.
Top with box of stuffing mix.
Cook on low for 6-8 hours, or high for 4 hours, or until chicken is completely done.
Serve with side of choice.
Enjoy!

So, until I can figure out time management with two, it's crock pots and easy dishes for the win.

Source

{Easy} Better Than Take Out, Chicken Fried Rice

A few days ago I was craving chicken fried rice as if it were going to be my last meal. I have yet to find a Chinese restaurant around us that I genuinely love, and I didn't want to foot the cost of greasy take out.

After minimal searching for homemade chicken fried rice I quickly learned what an easy dish it was to whip up. Not to mention, I had everything needed to make both the chicken and rice, but I was even able to make my own teriyaki sauce (I had no idea it was SO easy to make).

Major points for this hitting the pregnancy craving square on the head. I considered diving head first into the skillet, but reconsidering, I thought better of the idea. However, I did have a heaping serving and it was magnificent.

Double bonus points for taking all of 25 minutes from prep to plate!

Easy, Better Than Take Out, Chicken Fried Rice

Homemade Teriyaki Sauce - this is perfect to use if you're planning to use slow cooker chicken!
1 1/2 cups COLD water
3/4 cup packed brown sugar
1/2 cup soy sauce
1 teaspoon garlic powder (or granulated garlic)
3 Tbsp cornstarch
1 tsp sesame oil (ok, so I didn't have this on hand, but olive oil worked just fine)

Mix all ingredients together in a saucepan, then put over medium heat on the stove.
Whisk continually.
The color will change and darken as sauce thickens.
Once thickened, remove from heat.

Cooking tip: Use half the batch for marinading the chicken in the crock pot. Freeze the other half of the sauce for future use. 

Chicken Fried Rice 
4 cups rice, prepared
1/2 pound boneless, skinless chicken breasts, cooked and chopped up I threw my chicken in a crock pot, smothered it in the Teriyaki sauce, set it on low for a handful of hours and called it good. However, any cooked chicken will do.
2 Tbsp sesame oil (again, I used olive oil)
1 cup mixed veggies frozen
1 small white onion, chopped
2 cloves garlic, minced
2 eggs
1/4 cup soy sauce

Prep rice according to package instructions to yield 4 cups of cooked rice.
Heat oil in a large skillet on medium heat.
Add onion, garlic, mixed veggies to skillet. Stir fry until tender.
Crack eggs into pan and scramble, mixing throughout veggies.
Add rice and chicken to pan.
Stir in soy sauce and remove from heat.
Enjoy!

Seriously, it was divine. Even our resident 3-year old had no problem wolfing his meal down, and that is basically a Christmas miracle.

Teriyaki Sauce Source

Chicken Fried Rice Source

Creamy Chicken Tacos

The Crock Pot has been working over time in my house. I'm kind of over having to fully think out a meal, prep it, and then correctly execute it. And, since it's FINALLY sort of starting to feel like Fall around here nothing can top a Crock Pot full of deliciousness come dinner time.

I'm always on the hunt for new recipes, and lately we've been kind of in a rut with the same meals on repeat. We love us some tacos, and have been feasting on our traditional Crock Pot Chicken Tacos pretty much weekly. When I saw this version it was an obvious must try.

After the first bite it was clear we'd be having this on the regular.

If you're looking for something easy, something to mix up your nightly routine, I'd highly recommend this one.

Creamy Chicken Tacos
serves 4-6

What You'll Need

4-5 boneless chicken breast
1 - 15oz can black beans
1 - 15oz can corn
8oz favorite salsa
1 - 8oz pkg cream cheese

How You'll Make It
Drain and rinse black beans.
Drain corn.
Place frozen chicken breast in crock pot.
Add beans, corn, and salsa atop chicken.
Cook in crock pot on high for 3-4 hours, or on low 5-6 hours (or until chicken is cooked).
Shred chicken.
Add cream cheese. Cook for an additional 30 minutes.
Stir all ingredients.
Place in taco shells, top with favorite toppings (cilantro, onion, lettuce, cheese, etc.).

Not only is this awesome in taco form, it'd be great in a burrito, or even something a little simpler, like chip dip.

Enjoy!

Recipe Source

Hearty Chicken Noodle Soup

We have one more family Christmas to attend, but thus far it's been an amazing holiday with the little man (pictures to come). And all.the.food. Oofta. I'm relatively certain no one in the family wants to worry about the next few dinners. That's where this dandy soup comes in. The best part is there's little work involved in this, and the crock pot is clutch yet again.

I've made soups before, just never chicken noodle. I'm scolding myself for waiting so long to make a batch. Chicken noodle soup is ridiculously easy, and tastes a zillion times better than anything you'll ever find in a can at the store. 

After a bite or two Scott even proclaimed the soup was "really good." This is epic, considering Scott really isn't a soup guy. I had to ask two more times throughout the night if he really like the soup, and he confirmed each time that it was good stuff. Wheeee! 

Hearty Chicken Noodle Soup

2 large cartons of low sodium chicken broth 

3-4 chicken breasts, cut into bite size cubes

1 1/2 cups carrots, chopped into bite size pieces

1 12/ cups celery, chopped into bite size pieces

1 large bay leaf (or 2 small leafs)

1 Tbsp poultry seasoning (All purpose seasoning also works well)

Garlic powder, to taste

Ground pepper, to taste

A bag of dry pasta noodles - if you're super fancy you can make your own; I choose campanelle noodles and they rocked my face off

Slow Cooker liner - for easy clean up!!

In a medium sized skillet cook chicken with garlic powder and pepper. 

Line slow cooker with slow cooker liner.

Pour both cartons of broth into slow cooker.

Add chopped carrots, celery, chicken, poultry seasoning, and bay leaf to broth.

Cook on high for 3-4 hours, or low for 7-8 hours. (If you're like me and you like your veggies just a bit crunchy 3 hours on high or 7 hours on low should do the trick.)

20-30 minutes prior to serving add noodles to broth mix. Cook until noodles are tender.

Each spoonful was heaping with noodles, and chicken, and veggies. Every bite was so satisfying. I was a little bummed I was so full after one bowl full. 

How many times have you done this with canned soup?

This will leave you with tons of leftovers, which is equally as awesome as the first piping hot bowl devoured. The broth will be soaked up by the noodles overnight, which will leave you with more of a chicken and noodles dish rather than a soup, but trust me when I say that's just as delicious as the soup. 

Enjoy!

Source: Inspired by Crunchy Frugalista

Crock Pot Breakfast Casserole

Every day Scott and I have the same conversation that goes something like this:
S: "What do you want to do for dinner tonight?" By the way, this usually occurs around 9:00... AM!
Me: "I don't know. What sounds good?"
S: "I don't know. What do you want?"
Me: "Nothing really stands out." Thinking to myself, I just finished breakfast. Dinner is too far away. There are a hundred diapers and two naps between now and dinner.
S: "What's in the house?"
Me: "Not sure. I'll look around and see what I can come up with."

That's pretty much every.single.day. Yesterday was no different. And, I searched the house high and low for something that would be deemed an acceptable meal.

I spotted some frozen hash browns and turkey sausage in the freezer. Those were purchased after eyeballing a crockpot breakfast casserole that sounded too easy, and good, to be true.

*Light bulb moment*

A-ha! Breakfast for dinner. Done and done.

Crock Pot Breakfast Casserole

1 - 30 oz bag frozen hash browns
12-14 oz breakfast sausage (I went with the turkey variety)
12 eggs
8 oz shredded cheddar cheese
8 oz shredded mozzarella cheese
6 green onions
1/2 cup milk
1/2 tsp salt
1/4 tsp pepper

Spray crock pot with non-stick spray. I used a crock pot liner for easier clean up, and just sprayed the liner.
Brown your sausage in a medium skillet.
Slice the green onions.
Place half the hash browns in the bottom of the crock pot.
Top hash browns with half the browned sausage.
Add half the onions and half the cheeses.
Repeat with hash browns, sausage and cheeses.
Whisk eggs, milk, salt and pepper together.
Slowly pour eggs over casserole.
Four hours on high, or 8 hours on low and you're good to go.
Prior to serving sprinkle the remaining green onions on top of the casserole.

This was a great change up in our dinner routine. I loved it, and I'm not generally a breakfast-any-time-of-the-day type person. Scott liked it, but would probably throw a little salsa on his next time.

I'm thinking this would be absolute perfection on Christmas morning!  (Hint, hint Mom!:))

Enjoy!!

Source: Iowa Girl Eats

Corn Chicken Chowder

It's been cool around these parts and I'm loving it. I think it is safe to say the summer clothes have finally taken a back seat to all those cute fall and winter clothes that have patiently been waiting their turn.

With the change of season and clothes comes a slight change of dinner menu items. My slow cooker will be making more of an appearance (can I get a hallelujah for the slow cooker?!), and soups will be added back into our evening rotation.

Last night it was rainy, our tree was up and lit, and nothing could cap the night better than a piping hot bowl of creamy soup.

Before we go to much further with this I feel I need to give a bit of a heads up. This soup, in the slow cooker, takes a good 8 hours on high. You'll want to make sure you have everything prepped and ready to go in the morning if you want this ready by dinnertime. But, it's worth it, so, so, so worth it.

Corn Chicken Chowder

6-8 potatoes peeled and diced (I used 9, as my potatoes were on the smaller side)
1 can cream corn
1 can whole kernel corn
3-4 chicken breast
1 cup diced onion
2 cups chicken broth
1/4 cup butter
2 cups half and half

Place potatoes, both cans of corn, onions, chicken broth, and chicken breast in slow cooker.
-- I placed my partially thawed chicken breast on top. 30 minutes prior to serving I shredded the chicken breast and placed them back in the slow cooker.
-- If you like your chowder more soupy do not drain the whole kernel corn. If you like your chowder a bit creamier drain the whole kernel corn prior to putting it in your slow cooker.
Cook on high for 7-8 hours.

Shred chicken, and add back to chowder.
Add butter and half and half.
Mash potatoes to your desired consistency.
-- I simply used a wooden spoon to mash the potatoes against the side of the slow cooker.
Cook for an additional 30 minutes, on high.

The smell that permeated through my house all afternoon as this was cooking was almost too much. Because I didn't start my slow cooker until almost noon we had to wait until after the little man was in bed to eat. Torture.

This dish was the epitome of comfort food, and a hit in our house that will surely be repeated several times during these cooler winter months.

Enjoy!

Source: Adapted from The Crockin' Girls

Crock Pot Spaghetti Sauce

Another delightful dish from Iowa Girl. I'd apologize for recreating her recipes, but then I'd just be lying to you. I'm not sorry. In fact, isn't the greatest form of flattery copying reproducing another work? Well, that's just what I'm doing.

Secretly, I kind of want to be Iowa Girl. Or, just spend a week with her, in her kitchen, watching her whip up deliciousness and taking amazing photos as she goes.

Iowa Girl enjoys running, and I enjoy running. She likes to cook/bake, I like to cook/bake. She blogs about her food, so do I. She's from Iowa, I'm from Iowa. And she hates Lima beans as much as me! All this makes me think we should just go ahead and become BFFs!

Alright, I'll stop obsessing about Iowa Girl (but, seriously, if I'm ever in Iowa and see her I might run up to her, give her a huge hug and babble on about how much I love her and think we were destined to be best friends) and get on with the meal at hand.

It's been a hot minute since I've busted out the crock pot. The second I saw this I knew I'd be making it.   When it comes to spaghetti sauce I usually always take the easy route and grab my fav jar of Ragu Light, but something about this looked too amazing to skip over.

Crock Pot Spaghetti Sauce

1 lb ground turkey (yeah, yeah, use beef if you really must)
salt and pepper
1 medium onion, minced
28oz can crushed tomatoes
8oz can tomato sauce
6oz can tomato paste
1 Tbsp brown sugar
1 bay leaf
3 garlic cloves, minced,
2 tsp dried oregano
2 tsp dried basil
3/4 tsp salt
1/2 tsp dried thyme
1/4 tsp red chili pepper flakes (optional)
2 Tbsp butter*

Season ground turkey/beef with salt and pepper.
Brown meat with minced onion in a large skillet over medium-high heat.
Drain, then add to large crock pot.
Add all ingredients except for the butter*, stir to combine, then cook on low for 5-6 hours.
Remove bay leaves, stir in butter*.
Serve over cooked pasta.

*I just could not find it in me to add 2 Tbsp of butter, and the sauce was outstanding without it. I'm sure the taste would be kicked up a notch with the butter, I mean, everything is better with butter - right?!

Oh goodness did we enjoy our pasta. I'm not sure I'll ever buy the store sauce ever again.

Nutrition Info for sauce only:
Serves approximately 6; nutrition info for one serving (about 3/4 cup sauce)
Calories - 116
Fat - 1.5g
Carbs - 19g
Fiber - 5g
Protein - 6.5g

Enjoy!!

Source: Iowa Girl Eats

Crock Pot Chicken Fajitas

Odds of me posting something that is made outside of the grill or crock pot are pretty slim these days. Anything that will make my life easier and more convenient is right up my alley.

I found this one over at Never Trust a Skinny Cook. Abby is always clutch when I'm desperate and scrambling for dinner.

The aroma of this while cooking was mouth watering. And, the second Scott and I took a bite we knew this had instantly become a favorite, and will be a dinner staple. I love when things work out so well.

I also ran the nutrition content on these, and I think you'll be pleased to know how healthy these are.

Crock Pot Chicken Fajitas

4 chicken breasts
1 yellow onion, sliced
3 bell peppers, sliced (I used a yellow, orange, and red)
1/2 cup chicken broth
1 packet fajita seasoning
lime juice, to taste
tortillas
any other toppings you see fit (i.e. I used a bit of non-fat plain Greek yogurt in lieu of sour cream on mine)

Combine sliced onion and peppers in the bottom of the crock pot (don't forget to throw a slow cooker liner in to save you a messy clean up).
Lay chicken on top of the veggies.
Pour chicken broth over top.
Sprinkle everything with your fajita packet.
Add a squirt of lime juice over the top.
Cover and cook on low for 8 hours, or on high for 4-6 hours.
When meat is cooked, shred with two forks and combine with onions and peppers.
Use a slotted spoon to serve your meat mixture into your tortillas, and top with any additions you may have.

The only change I'll make next time is reducing the chicken broth from 1/2 cup to 1/4 cup. I found we had a bit excess liquid. Other than that, PHENOM dinner in this household!!

Nutrition Info (for meat and veggie mixture, only):
Calories - 260
Fat - 8g
Carbs - 32g
Fiber - 10g
Protein - 24g
The nutrition info for tortillas will vary depending on what you prefer. We used Mission Artisan Soft Style Tortillas, Corn and Whole Wheat Blend, they were awesome! For those particular tortillas here's the nutrition info:
Calories - 100
Fat - 3g
Carbs - 16g
Fiber - 3g
Protein 3g

Hope you enjoy them as much as we did!!

Source: Never Trust a Skinny Cook

Slow Cooker Cheesy Chicken & Rice - A Freezer Meal

The trusty crock pot. I cannot imagine life without it. I'd have one very hungry husband, and many stressful afternoons of trying to figure out what to put on our plates at night, and even more stressful afternoon trying to figure out just how that food was going to prepare itself.

Chalk another one up for a freezer meal to save the day, and spare me the stress!

I liked this meal. Scott liked this meal. Shoot, I think even your pickiest eater would like this meal!

Slow Cooker Cheesy Chicken & Rice

4 chicken breasts

1 large onion, chopped

1 - 8 oz box of yellow rice mix, prepared as directed on label (cook just prior to serving meal)

1 cup shredded cheddar cheese

1 - 10.5 oz can cream of chicken soup

1 can whole kernel corn, drained

Place chicken and chopped onions in a large zip lock bag.

Remove as much air from bag as possible and seal.

To bake:

Make rice according to label instructions.

Thaw chicken/onions.

In the crock pot place the chicken and onions.

Spoon cream of chicken soup over chicken.

Cover and cook on low for 7-8 hours, or on high for 3-4 hours.

An hour prior to serving add rice, corn, and cheese.

Stir to combine.

Serve hot.

Enjoy!

Source: Slight adaptation from Southern Plate

Taco Casserole - A Freezer Meal

Just when you thought I was done with freezer meals... Think again! There are four more meals staring me down in my freezer as I type. 

This meal piqued my interest the minute I laid eyes on it. You see, we love Mexican food around here. I could probably eat Mexican every other night. But, to keep things fresh I have to throw in other meals that don't end in "-chalada" or "-rrito."

If you're looking for an easy meal to throw together, and even easier to prep the night of your meal, this is just the thing.

It's taco-y, and casserole-y, and it's eas-y. What's not to love?!

Taco Casserole

1 box Rotini noodles, cooked and drained

1 1/2 cups sour cream

1 lb ground turkey

1/2 cup onion, chopped

1/4 cup (2 packets) taco seasoning

1 can tomato sauce

1 cup shredded cheddar, or Mexican, cheese

Brown ground turkey and onions. Drain if necessary.

Mix taco seasoning and tomato sauce with turkey/onion mix.

Mix together noodles and sour cream.

Place noodle mix on bottom of greased 9x13 pan.

Top noodles with turkey mix.

Sprinkle top with shredded cheese.

Cover and freeze.

To bake:

Thaw.

Bake at 350 for 30 minutes, or until hot and bubbly.

Enjoy!

Source: Slight adaptations from Joyful Momma's Kitchen

Slow Cooker Chicken Pot Roast - A Freezer Meal

EASIEST. MEAL. EVER.

Yet another freezer meal, and this one will be in my rotation FOR-EV-ER.

You're probably thinking, will this chick ever cook, and post, something other than a freezer meal? Odds are, no. Not for a while. With Chunky Monkey, finding time to simply run a comb through my hair is challenging, let alone whip up a meal day-of. Expect freezer meals on the reg. :)

Literally, all you do is throw your favorite veggies in a freezer bag with chicken breast, set aside your favorite chicken gravy, and let the crock pot do the work when you're ready for a meal. Love it.

Oh, and did I mention it's tasty?! I LOVE how tender the chicken is. And, seriously, why are crock pot carrots like crack? I would have no qualms crock potting up a batch of just baby carrots!

Slow Cooker Chicken Pot Roast Dinner

8 small red potatoes, cut into 1 inch cubes
2 cups baby carrots (or do like me and load up on those bad boys!)
1 cup frozen pearl onions
1 1/2 cups frozen sweet peas
3 chicken breast, thawed, fat trimmed
1/2 tsp salt
1/8 tsp pepper
1 jar chicken gravy
1 gallon ziplock bag
1 small ziplock bag
1 crock pot liner

Freezer prep:
In gallon zip lock add chicken, potatoes, carrots, onions, and peas.
In small zip lock add salt and pepper.
Place salt and pepper baggie within the gallon zip lock.
Label and set aside chicken gravy for future use.

Meal prep:
Place all contents in crock pot.
Pour gravy over top of chicken and veggies.
Cook on low for 8 hours.

That's it? Yep, that's it. Fab-u-lous!

Enjoy!!

Source: Slight adaptations from Betty Crocker

Slow Cooker White Chicken Chili - A Freezer Meal

White Chicken "Chili" may not be the best way to describe this soup, which was one of my 10 freezer meals. If it were up to me I would have named it something along the lines of "Chicken and White Bean Soup." That's not to say the soup wasn't good. It was. It's just the name was a bit off. I was expecting something more chili-ish, but my end result was reminiscent of chicken noodle soup (which, thankfully, I happen to be a huge fan).

No matter the name the soup it was good stuff. I'll make it again and I'll slap my label on it rather than the one it originally had.

Slow Cooker White Chicken Chili (aka Chicken and White Bean Soup)

3 chicken breast, thawed
1 large onion, chopped
2 garlic cloves, chopped
1 3/4 cups chicken broth
1 tsp ground cumin (up the amount on this, I couldn't taste it at all)
1 tsp oregano
1/2 tsp salt
2 - 16 oz cans Northern beans, drained and rinsed
1 can white corn, drained
3 Tbsp lime juice
1 gallon freezer bag
1 sandwich freezer bag
1 crock pot liner

Prep:
In a large mixing bowl combine onion, garlic, broth, cumin, oregano, and salt.
Place chicken in freezer bag, add broth mix in with the chicken. Seal and freeze.
In the sandwich freezer bag place the lime juice.
Seal and freeze with chicken and broth mix.

Meal prep:
Place chicken and broth mix in crock pot.
Rather than dealing with thawing it, I just dumped everything into the crock pot in it's frozen state and let the crock pot thaw and cook it - two bird, one stone.
Cook on low for 7 hours, or high for 3-4 hours.
Remove chicken from crock pot and shred. If your chicken is tender enough you can shred it right there in the crock pot.
Return chicken to crock pot.
Stir in beans, corn, and lime juice.
Cover and cook on low for 15-20 minutes, or until the bean and corn and hot.

Be sure to keep your beans and corn on hand. You don't want to make an emergency trip to the grocery store!

It makes a lot. It tastes good. It just needs to be renamed. :)
Enjoy!

Source: Betty Crocker

Slow Cooker Chicken Stragnoff Pot Pie - A Freeze Meal

Another freezer meal for the books!

This is an inviting meal that is hearty and fills you up. The biscuits are a nice touch, and soak up all the yummy goodness.

The prep time for this is minimal but it tastes like you've been working away in the kitchen all day.

Slow Cooker Chicken Stroganoff Pot Pie

1 envelope chicken gravy mix
1 - 10.5 oz can condensed chicken broth (regular chicken broth works just fine)
3 chicken breast, thawed
1 bag frozen stew veggies, thawed, drained
1 cup frozen peas, thawed, drained
1/2 cup sour cream
1 Tbsp flour
1 1/2 cups Bisquick
4 green onions, chopped
1/2 cup milk
1 gallon freezer bag
1 sandwich zip lock bag
1 crock pot liner
2 toothpicks

To prep the meal:
In a large mixing bowl; mix gravy mix and broth until smooth.
Stir in chicken and stew veggies.
Place in freezer bag.
Chop up green onions, place in sandwich zip lock and seal within the gallon freezer bag.
Freeze all contents.

To make the meal:
Thaw broth/chicken/veggie mix.
Place broth/chicken veggie mix in crock pot, on low, for 6 hours.
After 6 hours stir in peas.
Mix sour cream and flour into the crock pot.
Cover and cook on high for 20 minutes.

In a small bowl stir Bisquick and green onions; stir in milk just until moistened.
Drop dough by rounded tablespoon full on to hot chicken mixture.
Cover and cook, on high, for an additional 45-50 minutes, or until toothpick inserted in center of biscuits comes out clean.

Note: Don't forget to ensure you have Bisquick, flour, sour cream and milk set aside for this meal!

Enjoy!!

Source: Betty Crocker