Crispy Barbecue Chicken Wings with Lime Marinade

by Michelle Jones, Founder of BetterBudgeting.com

Category: Recipes, Frugal, Dinner, Chicken
Prep Time: Marinate Overnight
Yield: 6-8 servings

Here's another dinner we now make at home saving big bucks. We've cooked chicken wings in many different ways, including garlic, Teriyaki, and our favorite barbecue sauces. Here's our latest favorite.

Have to give credit to hubby for this one, he just takes it to the next level... and they are SOOOO GOOD!!!

Ingredients:

Fresh or frozen chicken wings and/or drumettes - we get the large family size bag - thaw completely before cooking

Marinade...

In a large bowl, mix together the following ingredients

1/2 c. olive oil
2 limes, juiced and zested
1/2 tsp. garlic powder
1 T. smoked paprika
1 tsp. sugar
Kosher salt and crushed black pepper

Additional sauce, if desired...

Barbecue
Buffalo (mild or hot)
Teriyaki
Sauteed garlic w/butter or olive oil

Dip...

Ranch or Blue Cheese dressing

Directions:

Place marinade and chicken wings in sealed container, toss to coat wings evenly, place in fridge overnight. Remove wings from container when ready to cook. Place on broiler pan or baking sheet with rack. Bake at 350 degrees for about 25 minutes or until almost done.

Remove wings from oven and deep fry in hot oil (350) for 2 minutes or until crispy. Drain wings on paper towels, sprinkle with Kosher salt, then place in large bowl and toss with favorite sauce. Serve wings with dressing on the side.

Note: This marinade is so good, you can even skip the extra sauce. However, the wings are really wonderful with both!

Enjoy!!! :o)

Michelle

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Chicken Chili

submitted by Gina S.

Category: Recipes, Frugal, Dinner, Chicken
Prep Time: 20 minutes
Yield: 4-6 servings

This has been a requested favorite from my teenagers. It's lower in sodium and fat, and is quick and easy too. The addition of coconut milk makes this chili creamy and delicious!

Ingredients:

1 T. olive oil
1/2 onion, chopped
1 clove of garlic, minced
3 uncooked chicken breast, cubed
1 pkg chili seasoning
1 T. Mrs. Dash original seasoning
2 cans white cannellini beans, drained
4.5 oz. can chopped green chilies
1 can fire roasted chopped tomatoes
1/2 carton unsalted chicken stock (or to desired consistency)
1 T. cornstarch
1/2 c. cold water
1 can coconut milk

Directions:

Begin by heating olive oil in dutch oven over medium low heat. Add chopped onion and cook until translucent. Add minced garlic clove, cook for a minute being careful not to burn garlic and then put in cubed chicken. Cook chicken until almost cooked through. Now go ahead and sprinkle in your seasonings including chili seasoning packet. Stir and cook for a minute until you can smell the seasoning becoming fragrant.

Next, add in chicken stock, beans, chilies and tomatoes and combine. Cook over medium-low heat for 15-20 minutes. At this point you can mix the cornstarch and water, then stir into chili and simmer for 5 more minutes (if you want a thicker chili.) Turn off heat and add in coconut milk. Serve with rice and/or corn bread.

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Easy Chicken Alfredo Recipe

by Michelle Jones, Founder @BetterBudgeting

Category: Recipes, Frugal, Dinner, Chicken, Pasta
Prep Time: 20 minutes
Yield: 6 servings

Here's another one of our favorite chicken dinners that is quick and easy to make. It's not as fancy as homemade alfredo but it gets an A+ from mom and dad on a busy school night. Extra bonus points: The kids love it!

Ingredients:

2-3 lbs chicken breasts, cut into chunks and cooked

1-2 jars of alfredo sauce, heated in saucepan over medium-low heat, any flavor (I like to mix two different flavors together)

1 lb pasta, cooked and drained, (any type desired - penne, bowtie, rigatoni, rotelle)

Salt and pepper

Parmesan cheese

Directions:

In large pot or saucepan, stir together cooked chicken, heated alfredo sauce, cooked and drained pasta. Add salt and pepper as desired and top with grated parmesan cheese. Serve with salad and garlic bread.

Option: Top with fresh or dried herbs such as basil or parsley.

Enjoy!

Michelle

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Chicken and Vegetables with Bowtie Pasta

by Michelle Jones, Founder @BetterBudgeting

Category: Recipes, Frugal, Dinner, Chicken, Pasta
Prep Time: 30 minutes
Yield: 4-6 servings

Here's a one-dish meal I put together for dinner one night with chicken breasts that were on a great BOGO sale at Publix. It takes a little time to prepare but it is simple and only requires a few ingredients. It turned out fabulous!

Ingredients:

2 T. olive oil

3 chicken breasts

4 c. frozen chopped vegetable medley, steam cooked in microwave (broccoli, cauliflower, carrots, zuchinni, squash, red peppers, etc. - or whatever veggies you have - fresh or frozen)

1 lb Bowtie pasta (cook pasta in salted boiling water for about 10 minutes or until al dente, then drain - I usually do this while cooking the chicken)

Pinch of salt and pepper, as desired

1/2 - 1 tsp. Italian seasoning

Dash of lemon juice

Directions:

Please olive oil in large saucepan over medium heat. While oil is heating, cut chicken into thin bite sized strips. Cook chicken in saucepan until no longer pink and edges are starting to brown. When chicken is thoroughly cooked and ready, add steamed vegetables and seasonings. Stir and continue cooking until vegetables reach desired tenderness. Add drained pasta and lemon juice. Stir, serve, and enjoy!

Michelle

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Chicken Nugget Caesar Salad

Featured Recipe...

Our family loves Caesar salad with grilled or crispy chicken strips.  Here's a quick and easy recipe we put together at home with our kids.  For the cost of one restaurant Caesar salad, we can feed our entire family of 6.  The kids love it and so do we!  It's surprisingly good and very filling.  Enjoy!

Chicken Nugget Caesar Salad

Ingredients:

1 family pkg. frozen chicken nuggets (best quality you can afford)
1 head of iceberg lettuce, or bundle of romaine, washed and drained
1/4-1/2 c. Caesar dressing
Parmesan cheese, grated or shaved
Croutons, if desired

Directions: 

Bake chicken in oven, according to directions on package.  While chicken is cooking, prepare salad.  Cut washed lettuce into bite-size pieces and place in large serving bowl.  Cut chicken nuggets into quarters, add to salad.  Top with dressing, cheese and croutons.  Toss and serve while chicken is still warm.  Oh my goodness, y'all, it's delicious!

Submitted by Michelle Jones, Editor

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Moravian Chicken Pie Recipe

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One of our favorite dinners while living near Winston-Salem, NC, was their famous Moravian Chicken Pies.  These traditional pies are baked by the hundreds every year throughout the region, often for fundraisers during the holidays, and they are usually sold frozen so you can buy several to cook and serve as needed.  Once you've had one Moravian Chicken Pie (which is usually all you order--the FIRST time), and taste how delicious they are, you'll want to order them again and again each year.

Here is my own recipe for how to make this delicious Moravian Chicken Pie, just like we used to have in NC.  I've included photos so you can see how the pie should look.  The traditional pie does not include veggies, or canned soup.  This is not a chicken pot pie; it's a more simple recipe with chicken, broth, and seasonings.  If you want vegetables, better to serve them as a side dish.

I hope your family enjoys this recipe as much as ours does.  We'll be making more soon, maybe even a few extra to put in the freezer! :o)

Moravian Chicken Pie

Ingredients:

1 whole chicken, size large enough for your family
2 bay leaves
Onion powder, a few good shakes
Salt/Pepper (I use 1 pinch of each for cooking water, then 1-2 pinches each for pie)
1 c. chicken broth (reserved from cooking chicken)
1 T. flour (to thicken, if desired--we prefer to keep the pie more brothy so we do NOT add flour)
1 tsp. poultry seasoning
Double unbaked pie crust (thaw for 15 minutes if frozen)

Directions:

Rinse chicken and remove giblets.  Place chicken in a large pot of water over medium-high heat.  Add bay leaves, onion powder, salt and pepper to cooking water.  Cover and bring to boil, then reduce heat and simmer until fully cooked; about 1 hour.  Remove chicken to a large bowl to cool off, reserving one cup of broth for the pie.  (I also freeze remaining broth in individual containers to be used later for other recipes.)

Remove skin and bones from cooked chicken, then shred chicken into smaller pieces with two forks.  It doesn't have to be completely shredded, a mix with some larger pieces is fine.  Add broth to chicken, along with flour (if desired--to thicken), salt, pepper, and poultry seasoning.  Stir together until mixed well.  Place mixture in thawed, unbaked pie shell and cover with top crust, crimping edges.  (I also brush the top crust with a few T. of milk.)  Make a few cuts in top crust and place on shallow baking sheet.  Bake at 350 degrees until golden brown, about 40 minutes.  (About an hour if pie is frozen)

Notes: The gravy in this pie is very broth like, not really thick like a pot pie.  It's also very good spooned over individual servings, if there's enough.  You can also make this with a single top crust, instead of a double crust.  Other than that, don't change a thing! :o)

Submitted by Michelle Jones, Editor

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Easy Chicken Skillet Recipes (2)

12-Inch Pre-Seasoned Iron Skillet

Featured Recipe...

Chicken Skillet Recipe (1 of 2)

Here are two recipes for making a quick and easy meal in the skillet.  

Ingredients:

1 tbsp. vegetable oil
4 boneless skinless chicken breast halves
1 can Cream of Chicken, or Cream of Mushroom
1 1/2 cups water
1/4 tsp. each paprika and pepper
2 cups Minute Rice, or cooked rice
2 cups fresh or frozen broccoli flowerets

Directions:

Heat oil in skillet, add chicken and cook until browned. Remove chicken, add soup, water, paprika and pepper; stir, heat to a boil. Stir in rice and broccoli. Top with chicken. Season chicken with additional paprika and pepper; cover, cook on low heat 5 min. or until cooked through. Serves 4.

Note: I buy regular rice and cook it separate (I have a rice cooker), less expensive this way.

------------------------------------------------------

Chicken Skillet Recipe (2 of 2)

Ingredients:

1 tsp. butter or margarine
4 boneless chicken breast halves
1 box chicken stuffing
1 can cream of soup (your favorite)
1/2 cup milk
1/2 cup of cheese

Directions:

Heat butter in skillet, add chicken and cook 12 to 15 min., or until done. Remove chicken. Prepare stuffing using pkg. directions (except let stand 2 min.). Top with chicken. Mix soup and milk. pour over chicken, sprinkle with cheese. Cover and heat through. Serves 4.

Note: I only buy the chicken, soup and stuffing when it is on sale.

Submitted by Tiffany Peppers

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Chicken Lasagna Roll-Ups

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Chicken Lasagna Roll-Ups

Be sure not to use no bake lasagna noodles.

Preheat oven to 350 degrees.

Filling:

15 ounces ricotta cheese

1 egg

2 T. grated Parmesan cheese

4 T. shredded mozzarella, plus  1/2 c.

2 T. Hormel bacon crumbles, plus 2 T.

1 tsp. dried oregano

1 1/2 c. shredded chicken (can be leftover)     

                                                                          

Sauce:

1/4 c. butter

1/4 c. flour

1 c. chicken stock

1 c. milk

14.5 ounce can of diced tomatoes with garlic

1 tsp. all-purpose seasoning

1/2 tsp. each of salt and pepper

1/4 tsp. allspice

1/2 c. grated Parmesan

Directions:

Melt butter in a medium sauce pan. Add flour and stir over medium heat for about 3-5 minutes. Add chicken stock and milk to butter/flour mixture, continue to cook over medium-high heat until mixture comes to a full boil, stirring constantly, continue to cook  for 1 min. Turn off heat and add diced tomatoes, all-purpose seasoning, salt, pepper, allspice and grated Parmesan. Set sauce aside to cool slightly.

In the meantime, start your lasagna noodles and cook according to box. Next, in a mixing bowl, mix ricotta cheese with egg, Parmesan, mozzarella, oregano and bacon crumbles. Drain noodles and start assembling roll-ups in a 13x9 pan, place heaping T. of ricotta mixture and 1 T. of shredded chicken into one end of noodle and roll up, place seam side down in pan. Continue with the rest of your noodles and filling. Then spoon sauce over top and sprinkle with remaining 2 T. of bacon and mozzarella cheese.

Bake  for 45-50 minutes covered with foil (spray foil with non-stick spray), then remove foil and put on broil for additional 5 minutes or until golden and bubbly.

Submitted by Gina Siska

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Slow Cooked Chicken

Crock Pot Slow Cooker

Featured Recipe...

I absolutely love your blog! It's so nice to hear that other women struggle to come up with new and exciting recipes for their families. Making a healthy, delicious (and cheap!) meal my whole family loves has become quite the challenge... gotta love a picky two year old! Anyway, I just would like to share a recipe that's become a staple in our house. Not to take all the credit, this is a recipe I modified from my Fix-It and Forget-It Cookbook, Feasting with your Slow Cooker. Thank you for creating such a wonderfully helpful website!

Slow Cooked Chicken


Ingredients:

4 - 5 lbs of boneless, skinless chicken
2 Vidalia onions, quartered
3 - 4 whole, freshly peeled garlic cloves
1 whole orange, peeled and divided (mandarin oranges work too!)
Lawry's seasoning salt
Pepper
Rosemary

Ingredients:

Layer onion, garlic and oranges in bottom of slow cooker. Add chicken and sprinkle with salt, pepper and rosemary. Cover and cook on high for 1 hour, and then on low for 8-10 hours.

I usually serve the veggies over rice and pour juice from the crockpot over the rice mixture. I also freeze half of the chicken/juice and save to make chicken noodle soup in the future. My family usually gets at least 4 meals from this yummy, easy recipe!

Submitted by Katrina Rowan of Marietta, GA
http://www.FrugalFamilyRecipes.blogspot.com

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Vietnamese Style Chicken and Rice Soup

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Vietnamese Style Chicken and Rice Soup

This is a recipe my aunt taught me and is very inexpensive to make but a hit at dinner time. All measurements are approximate, it's a recipe you make to your liking.

Ingredients:

4 lb. whole chicken, or chicken cut up (you can also use chicken thighs, legs or whatever you have on hand)
4 cans of chicken stock or broth
Fresh ginger sliced (3 or 4 slices)
2 shallots
2 or 3 T. fish sauce (usually found in the Asian section of your grocery store)
1 to 1 1/2 cup med. grain rice, uncooked

Directions:

Bring 6 quarts of water to a boil in a large pot. Add chicken and cook over med. heat until done, skimming the fat off the top of the water. Once chicken is done, remove and set aside. Add chicken stock and take fresh ginger slices and pound them a bit (just enough to get the juices flowing), add them to the pot. At this time also add the rice. Allow to cook for about an hour, until the rice is cooked.

While waiting for the rice and ginger to do its thing, cut up the shallots and put into a chopper with the fish sauce, salt and pepper. Blend those three together until it is almost a paste (can also squish by hand). Add the paste into the soup a spoonful at a time until it is to your liking. Shred the chicken and add to bowls of soup.

We like to garnish this soup with fresh cilantro and green onions. We also like to thinly slice an onion and cook until browned in hot oil, take the browned onion and a bit of the oil and add to your soup as well for extra flavor.

Hope you enjoy this as much as our family does! Thanks!

Submitted by J. Morgan, McGuire AFB, NJ
http://www.frugalfamilyrecipes.blogspot.com/

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Quick and Easy Chicken Cacciatore

Featured Recipe...

Quick and Easy Chicken Cacciatore

Hi there! First, let me say, I love your sites! Here is a quick, easy and pretty inexpensive recipe that I just love to prepare and my family loves to eat!!  Serves 8.

Ingredients:

1 T. olive oil
2 cloves of garlic, pressed
1 large (or 2 small) sweet onion, cut in half vertically then sliced thin on a mandolin
2 lbs boneless, skinless chicken thighs
1 can crushed tomatoes
1 can diced tomatoes with Italian seasoning, with half of the juice
1 can plain diced tomatoes, drained
1-1/2 T. dried Italian Seasoning spices
1 tsp. sea salt
1 tsp. black pepper

Directions:

In a Dutch Oven, heat oil, brown onion and garlic, slightly. Add chicken and brown lightly on both sides, 3-5 minutes. In a bowl, mix tomato sauce, diced tomatoes and spices. Pour tomatoes over chicken, stir to coat. Cover. Place Dutch Oven in a 325-degree oven for 2 hours, removing cover the last 15-20 minutes to evaporate some of the juice, if necessary. Serve over spaghetti. (You can also put this in a slow cooker for 6 hours on low. Follow same instructions for browning the chicken and adding tomatoes, then place all ingredients into slow cooker instead of oven.)

Submitted by Tammy Bish
http://www.frugalfamilyrecipes.blogspot.com/

Cheater's Chicken Parm (Chicken Nuggets)



Featured Recipe...

Cheaters Chicken Parm

Spaghetti noodles prepared as if making spaghetti
1 jar of spaghetti sauce
Chicken nuggets, chopped up across the top
Sprinkle Parmesan cheese

Don't know how many times I didn't have time to thaw hamburger (or just didn't feel like it) and my family loves this meal.

Submitted by Jennifer L.
http://www.frugalfamilyrecipes.blogspot.com/

Barbecue Wings

Featured Recipe...

Barbecue Wings

In October my neighbor took the three boys who helped rake and me and herself out for wings. It cost about $50.00. I ate just about nothing and two of the boys are little ten year olds. So the night before Halloween I cooked a bag of wings and joints from aldi ($7.00)

Soak the wings in the following mixture for a few hours in the fridge...

1:1:1=ratio vinegar, brown sugar, ketchup (try ½ cup of each, add more if needed)

Lay the wing/joints/whatever out in a 9x14 pan neatly side by side and put garlic salt, black pepper, ginger--anything you want on--small sliced tomatoes from garden, odd peppers, orphan garden vegetables.

Add the soaking mixture in globs on top of each and cook for 1 hour at 375.

Oh my, these were definitely as good as bought.  And don’t forget to slice up celery sticks to go with it, the kids requested that!

We called these bloody bones and served them at our Halloween party.

Submitted by Susan Helber
http://www.frugalfamilyrecipes.blogspot.com/

Barbecue Chicken Quesadillas

Featured Recipe...

My kids love my recipe.

Barbecue Chicken Quesadillas

3-4 chicken breasts
1/2 c. of your favorite barbecue sauce
1/4 cream cheese
flour tortillas

I simmer chicken breasts in chicken stock or water for approximately 45 min, on medium-low. Let cool, then drain liquid, shred chicken. Mix in barbecue sauce and cream cheese, heat on low until cream cheese is mixed well. Serve on flour tortillas or toast chicken inside of tortillas on a dry cast iron skillet until lightly browned and crispy.

Mix equal parts sour cream and salsa for a great dipping sauce.

Submitted by Gina Siska
http://www.FrugalFamilyRecipes.blogspot.com

Creamy Chicken Pot Pie

Featured Recipe...

I have a recipe that my children LOVE, and they also love to help make it.


Creamy Chicken Pot Pie

Ingredients:

About 2 pounds chicken leg quarters
One bag frozen mixed vegetables
One can cream of chicken or cream of mushroom soup
One package frozen pie shells
Salt and pepper to taste

Directions:

Preheat oven to 350 degrees. Boil the chicken until cooked. Remove from water and let cool. Remove chicken from bones and shred it into large mixing bowl. Add vegetables, soup, and salt and pepper. Put into pie shell and invert second shell on top. Crimp around edges and cut slit to vent. Place pie on baking sheet and put in oven. Bake for about 1 hour until top crust is golden brown.

Submitted by Summer Hendricks
http://www.frugalfamilyrecipes.blogspot.com/

Chicken and Dumplings, Spaghetti with Garlic Toast

Featured Recipes...

Hi Michelle, here are a few recipes I thought I would share.

Chicken and Dumplings:

Boil chicken thighs and legs, add salt, pepper and garlic clove. Reserve the liquid. When the chicken is done remove it to cool and remove garlic clove.  Add 1 can of cheap biscuits, tear or cut each biscuit into about 4 pieces, drop into boiling chicken water.  Add 1 can of veggies.  De-bone chicken, add the chicken back to the biscuits and veggies.

My kids love it done this way, and you can't even tell it was made from biscuits.

Spaghetti with Garlic Toast:

1/2 box of angel hair pasta
1 lb ground beef/chuck is usually cheaper
Can of stewed/diced tomatoes
1/2 cup diced onion
1/2 cup diced mushrooms
1 can of veggies, drained
1/2 tsp Italian seasoning
bay leaf
1 jar of spaghetti sauce.

Directions:

Cook noodles per directions on package, drain. in a skillet, cook and drain ground meat.  Add back to skillet, then add rest of ingredients and let simmer for about 10 mins.  Remove bay leaf.  Serve over noodles or mix with noodles, depends on how your family likes it.  Top with Parmesan cheese.

Serve with homemade garlic toast.  I use sandwich bread and butter each piece, and then slice into 3 pieces.  Lay on cookie sheet and sprinkle with garlic powder, Parmesan cheese, and Italian seasoning.  Toast until golden brown.

Submitted by Carey Banks of Palestine, TX
http://www.frugalfamilyrecipes.blogspot.com/

Chicken Casserole with Broccoli

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Chicken Casserole (with Broccoli)

3 (boiled/cooked) boneless skinless chicken breasts
1 can cream of mushroom soup/or cream of chicken
1 tablespoon of mayonnaise
1 bag of frozen broccoli
1 box of croutons
1 bag of shredded cheddar cheese

Directions:

Shred the chicken into small pieces.  Mix the soup and mayo.  Place the broccoli in the bottom of a casserole dish to cover the bottom.  Then layer the chicken pieces over the top.  Next, pour the soup mixture over the chicken and broccoli.  Add the cheese on top.  Lastly, crush the croutons and pour over the top of the entire dish.

Bake at 350 degrees for about 30 - 40 minutes (until hot all the way through).

Yummy!

Submitted by Angela Clark of Florida
http://www.frugalfamilyrecipes.blogspot.com/

Editor's Recipe: White Chili

Featured Recipe...

Here is a recipe for one of our favorite recipes, submitted by one of our readers! It is so close to the version we make I'm adding it to the Editor's Recipe category just for convenience. My additional comments for ingredients are at the end of the recipe.  Would love to hear from y'all, what kind of chili do you make for your family? - Michelle

White Chili

I love your website. I have enjoyed many of the recipes that are posted. Thank you. A friend of mine gave me this recipe after I shared a few of yours with her. This is really quick and good, my entire family liked it.

Ingredients:

1 Rotisserie chicken (I get mine from Publix)
4 Cans of white beans
4 Cans of chicken broth
1 Onion
2 or 3 Cloves of garlic
2 or 3 tsp. Ground Cumin
2 tsp. Oregano
2 Blocks of shredded Monterey Jack & Pepper Jack cheese (we didn't use the cheese and it was still delicious)

Directions:

Saute onions and garlic in oil. Add beans, chicken broth, cumin, oregano and chicken. Simmer 30 minutes. Add cheese and heat through. Garnish and serve.

If using a crock pot, add everything except cheese. Add the cheese just before serving.

I have a family of 4 and this recipe made enough for 2 dinners. It even tasted good after freezing and thawing 1 of the dinners.

Submitted by Sheila Johnston
http://www.frugalfamilyrecipes.blogspot.com/

Note: Thank you for sharing this recipe, Sheila, our family loves white chili! I enjoy making different versions and they are all good! You can also save some extra money by using a pound of dry navy beans--prepare ahead--and homemade chicken broth. Green chilies are also a nice ingredient you might want to give a try. We do not put cheese in our chili either, though this does sound delicious, we usually use it just for a topping! :o) - Michelle

Chicken, Spinach and Ramen Noodles

Featured Recipe...

Chicken, Spinach and Ramen Noodles

I'm a college student living on my own for the first time. The cupboards were pretty bare so I was experimenting and stumbled upon this recipe!

Ingredients:

Chicken flavored Ramen noodles
Boneless skinless chicken
Frozen spinach
Lemon juice
Butter
Water

Directions:

There are no certain measurements for this recipe. Everyone's taste buds are different. I first boiled the chicken until it was cooked all the way through. Then I threw it in a frying pan with a little butter and about a cap full of lemon juice for flavor. While the chicken was getting brown, I cooked the package of Ramen noodles. I drained them, then added the seasoning packet. I put the frozen spinach in the microwave with a little bit of water for a couple minutes until it thawed. After the chicken was brown, I threw everything on a plate and tried it and it was DELICIOUS. This recipe is great for one person or can be adjusted to feed a whole family. Hope you enjoy!

Submitted by SRH
http://www.frugalfamilyrecipes.blogspot.com/

Chicken and Dumplings - Crock Pot

Featured Recipe...

Chicken and Dumplings

You need:
1 whole chicken (or you can use a rotisserie chicken, rotisserie cooking directions are at the end of the paragraph)
Package of frozen dumplings
1 can of chicken broth
1 can of cream of chicken soup

Put whole chicken in crock pot with some water, can of chicken broth, and some salt and pepper (I let my chicken cook all day on low while I'm at work, approx. 8 hours). When done take chicken out of crock pot and set it aside. Take the juices from the crock pot and pour them into a big pot. Pour can of cream of chicken soup in the pot. Bring to a boil and put your dumplings in one at a time (the package should have directions how to cook them). Meanwhile, your chicken should be cool enough for you to handle. Start tearing the chicken off the bones and when your dumplings are just about ready add the chicken to your pot. Dinner is served, Enjoy!!! (P.S. You can also use a rotisserie chicken. Just add chicken broth, cream of chicken soup, and a couple cups of water, as well as some salt and pepper, bring to a boil and cook your noodles. When noodles are done add your chicken! Easy!)

Submitted by GMC
www.FrugalFamilyRecipes.blogspot.com


Editor's Note - I just cooked a large pot of our homemade chicken and dumplings last week, would love to give this recipe a try next time! :o)