I am so excited to be doing another cookbook giveaway for Gooseberry Patch. Especially this one since I use my slow cooker all the time. It was really hard to just pick a couple recipes to try. I will tell you I have a few more on the menu plan within the next few weeks. With two kids in school, working full time, and my husband working different hours my slow cooker is my best friend. Just a few minutes prep in the morning or even the night before and dinner is done when you walk in the door. What could be better than that.
There are four chapters in this book, just like the seasons. Just love that!
My favorite thing about Gooseberry Patch cookbooks are all the little tidbits that are sprinkled
on most of the pages. A Valentine making party is just brilliant, my daughter would be tickled with this.
The first recipe I tried was Ultimate White Chicken Chili. I have always wanted to try this but had never found the right recipe. I knew this was perfect to try. This was a winner in our house and I will say this was even better the next day. This will grace our table again soon.
Ultimate White Chicken Chili
2 14-1/2 oz cans chicken broth
4 cups chicken, cooked and chopped
2 4 oz. cans chopped green chiles
3 15 oz cans Great Northern beans, drained and rinsed
2 cups shredded Monterey Jack cheese
1/8 tsp cayenne pepper
1 tsp dried oregano
2 1/2 tsp ground cumin
16 oz container sour cream
Add all ingredients except sour cream to a slow cooker. Cover and cook on low setting for 6 to 8 hours. Shortly before serving, stir in sour cream, heat through. Serves 8
The next recipe I tried was Chicken and Dumplings. I knew this one was going to be hard to please my family as we make my husband's Grandmothers recipe and it takes a good while to make it. I had to reassure them it was good just not the same ole recipe we usually have. It turns out they liked it and so did I. This is a great weeknight fix when I want something warm and comforting on a long, cold day. This recipe will also grace our table again.
Chicken and Dumplings
4 boneless skinless chicken breasts, cubed
2 10 3/4 oz cans cream of chicken soup
1/4 cup onion, finely chopped
2 cups water
1 cube chicken bouillon
2 10 oz tubes refrigerated biscuits
Combine all ingredients except biscuits in a slow cooker. Cover and cook on low setting for 5 to 6 hours. About 30 minutes before serving, tear biscuit dough into one inch pieces. Add to slow cooker, stirring gently. Increase setting to high. Cover and cook on high setting for 30 minutes longer, or until biscuits are fluffy and cooked through. Serves 4
**I did do a few things different than what the recipe called for. I just placed frozen whole chicken breasts in the slow cooker and when I came home from work I just put two forks in the crock and shredded the chicken before doing the dumplings. This just skipped the step of cutting the chicken in cubes and the end result was still the same. I also just took the can of biscuits and cut each biscuit in fours. That seemed simpler to me. Next time I will add a little extra liquid, I like mine a little on the soupy side.
Gooseberry Patch has given me a copy to give to one of you. I will pick a winner on Feb 4th. Good luck!
a Rafflecopter giveaway