Slow Cooker Buffalo Chicken Sandwiches
This is a spicy, hearty sandwich that will please those who love buffalo chicken wings. If you like, top these with blue cheese or ranch dressing.
4 skinless, boneless chicken
breast halves
1 (17.5 fluid ounce) bottle buffalo
wing sauce, divided 1/2
(1 ounce) package dry ranch
salad dressing mix
2 tablespoons butter
6 hoagie rolls, split lengthwise
Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.
Once the chicken has cooked, add butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.
Add a few chips and milk and its ready to be served.
Chicken and Dumplings
This is an easy slow cooker recipe that cooks while you are at work! It is wonderful on a cold, snowy day.
4 skinless, boneless chicken
breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed
cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages
refrigerated biscuit dough, torn
into pieces
Place chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
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Everything you cook in the slow cooker doesn't have to be healthy. Why not try this bread pudding with cream sauce?
Chocolate Bread Pudding with Mocha "Cream" Sauce
Chocolate Bread Pudding with Mocha
Nonstick cooking spray
3 Cups fat-free milk
3/4 Cup bittersweet or semisweet
chocolate pieces
3/4 Cup presweetened cocoa
powder
3/4 Cup fresh or frozen egg
substitute, thawed, or
3 eggs, lightly beaten
5 Cups 1/2-inch reduced-calorie
multigrain bread cubes, dried*
Lightly coat a 3 1/2- or 4-quart slow cooker with cooking spray. Or line the cooker with a disposable slow cooker liner and lightly coat liner with cooking spray. Set cooker aside.
In medium saucepan heat milk over medium heat until very warm but not boiling. Remove from heat. Add chocolate pieces and cocoa powder (do not stir); let stand for 5 minutes. Whisk until smooth; cool slightly (about 10 minutes).
In large bowl combine egg substitute, and chocolate mixture. Gently stir in bread cubes. Transfer mixture to the prepared cooker.
Cover and cook on low-heat setting about 2 1/2 hours or until a knife inserted near the center of pudding comes out clean (mixture will puff). Turn off cooker. If possible, remove crockery liner from cooker and place on a wire rack. Cool, uncovered, for 30 minutes (pudding will fall as it cools).
To serve, spoon warm pudding into dessert dishes. Drizzle with Mocha "Cream" Sauce.
To dry bread cubes, preheat oven to 300 degrees F. Spread fresh bread cubes in a single layer in a 15x10x1-inch baking pan. Bake for 10 to 15 minutes or until cubes are dry, stirring twice. Cool.
Mocha Sauce
1/2 Cup sugar
1/3 Cup. unsweetened cocoa
1/3 Cup light corn syrup
1/3 Cup water
2 1/2 tbsp. semisweet chocolate
morsels
1 tsp. instant coffee granules
1/2 tsp. vanilla extract
Combine first 4 ingredients in saucepan. Bring to a boil over medium heat, stirring frequently. Add chocolate morsels and coffee granules, stir until melted. Remove from heat and cool. Stir in vanilla.
After bread pudding is done, pour the sauce of the top.