Slow-Cooker Chicken and Rice (Makes 4 to 6 servings)
2 boneless skinless chicken breasts, cut into small bite size pieces
2 cans cream of chicken soup
1 (4oz) can sliced mushrooms, drained
1 tsp paprika
1 (16oz) container sour cream
Hot cooked rice
Garnish: ground paprika, sea salt
In slow cooker: combine chicken, soup, mushrooms(and as everyone probably already knows, I subbed another veggie for the mushrooms, not a big fan of them), and paprika. Cover, and cook on high for 4 hours, or low for 8 hours. Stir in sour cream 30 minutes before serving. Serve over hot cooked rice. As a side dish, I heated up some frozen green beens from our garden last summer. Very easy and Deeelish! :)
Sausage and Cauliflower Soup
Makes 6 to 8 servings
1 (16oz) package pork sausage
2 tbls veg oil
1/2 cup flour
2 (32oz) boxes chicken broth
2 heads cauliflower, trimmed
1 cup half-and-half
Garnish: shredded sharp Chedder(or your desired flavor) cheese, sliced green onion
In a Dutch oven, cook sausage until browned and crumbles. Remove sausage and keep drippings in pan(should equal about 1/4 cup). Reduce heat; add veg oil. Add flour, and cook, whisking to remove any lumps until light brown. Stir in chicken broth, whisking to remove any lumps. Add cauliflower, and simmer until tender adn begins to fall apart. Stir in half-and-half.
To serve, top each bowl w/desired amount of crumbled sausage. Garnish w/cheese and green onion. Very tasty!
I got both of these two great recipes from my latest Cooking with Paula Deen magazine.