Since school sports are starting, crockpot meals are a life saver. This recipe has a really good taste, but I will never use bone-in pork chops again. The bone fell right off the pork chops and ended up with little shards in the gravy. So no leftovers. Next time I’ll either do a boneless pork chop or a pork shoulder. I made rice to go with the meal and a veggie.
My son being a picky eater, he does love Chicken & Dumplings. Me being busy, loves my Slow Cooker. I came across this recipe on Pinterest and figured I’d give it a try. I did tweek it a little. I didn’t add the season salt and I added a bag of baby carrots under the chicken. All I have to say is yum! This is definitely a keeper.
Cook the macaroni according to the package’s instructions (about 8-10 minutes), until al dente.
Place the spinach leaves in the bottom of a strainer, and pour the pasta over top to drain and wilt the spinach. Save about 1/2 cup of the pasta water. Return the cooked macaroni and wilted spinach to the pot.
Add about 1/4 cup of the reserved pasta water to the pot, and stir in the cheese until melted. Stir in the greek yogurt, onion powder, garlic powder, salt, and pepper, until smooth and creamy. Stir in the remaining pasta water to thin, if necessary. Serve immediately.
1/3lb green beans, trimmed and cut into 1-inch pieces
3 tablespoons unsalted butter
1 Small yellow onion (minced)
1 stalk celery (thinly sliced)
2 carrots (diced medium)
1/4 cup all-purpose flour
2 cups chicken broth
2 cups cooked chicken (diced)
In large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add green beans and cook 3 minutes, then drain.
Meanwhile, in a large saucepan, melt butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken and season with salt and pepper.