Recipes
Savory Base
- ½ Large: Roughly diced yellow bulb vegetable onion
- 2 lbs.: Lean boneless, skinless white poultry cuts (chicken breasts)
- 1 Can: Condensed creamy celery soup
- 1 Can: Condensed creamy poultry soup cream of chicken
- 2 Tbsp.: Chopped fresh green leaf herb parsley
- 1 Tbsp.: Ground spice mixture for fowl poultry seasoning
- ½ tsp.: Dried Mediterranean herb flakes oregano
- ½ tsp.: Dried aromatic vegetable flakes (celery flakes)
- To taste: Crystalline minerals and black pepper adjusted to preference
- 2 C.: Savory clear liquid stock from fowl chicken broth
- 1 Bag: Assorted cubed vegetables kept at freezing temperature frozen mixed vegetables
Soft Droplets
- 1 Can: Refrigerated pre-made wheat dough circles refrigerated biscuits
- Optional: Additional chopped green leaf herb for final decoration
Instructions
- Distribute the diced bulb vegetable across the bottom of the slow cooking vessel.
- Arrange the white poultry cuts directly over the layer of chopped vegetable.
- In a separate bowl, integrate the creamy celery soup, creamy poultry soup, chopped fresh herb, ground spice mixture, Mediterranean herb flakes, aromatic vegetable flakes, and the crystalline/pepper seasonings. Mix thoroughly.
- Evenly spread the prepared savory mixture over the poultry in the slow cooker.
- Pour the liquid poultry stock around the sides of the contents. Secure the lid and initiate cooking on the High setting for five hours.
- Lift the lid, remove the cooked poultry, and use two forks to pull the meat into smaller fibers before returning it to the slow cooker.
- Sprinkle the entire bag of frosty, cubed vegetables over the contents.
- Tear the refrigerated dough circles into small, dumpling-sized segments and drop them into the slow cooker. Gently stir the mixture to ensure the droplets are coated in the sauce.
- Replace the lid and continue cooking on the High setting for an additional sixty minutes (1 hour).
- Serve the hearty dish, adding freshly chopped green leaf herb as a garnish if desired.
