Fall 2020 Member Magazine

Recip  Corne 

Your slow cooker is going to be the star of the season with these easy recipes! Crock Pot Chicken and Dumplings Ingredients 1 onion, chopped 1 1/4 lb boneless skinless chicken breasts 1 tsp dried oregano Kosher salt Instructions 1. Scatter onion in the bottom of a large slow cooker then top with chicken. Submit your favorite recipe to be featured in the upcoming Spring edition of Radiant Life. Send a recipe that fits the season, upcoming holidays or is simply delicious! A winner will be selected through a random drawing. To submit your recipe, please email it to vicki.vlach@catholicfinanciallife.org. -

Season with oregano, salt and pepper. 2. Pour over soup and broth then add thyme and bay leaf. Cover and cook on high until the chicken is cooked through, about 3 hours. 3. Discard thyme and bay leaf, then shred chicken with two forks. Stir in celery, carrots, peas and garlic. Cut biscuits into quarters or smaller, but large enough to be bite sized. Stir them into chicken mixture. Spoon liquid over any biscuits at the top. 4. Cook on high until vegetables are tender and biscuits are cooked through, stirring every 30 minutes, for about 1 hour to 1 hour 30 minutes.

Freshly ground black pepper 2 (10.5 oz.) cans cream of chicken soup 2 cup low-sodium chicken broth 4 sprigs fresh thyme 1 bay leaf 2 stalks celery, chopped 2 large carrots, peeled and chopped 1 cup frozen peas, thawed 3 cloves garlic, minced 1 (16.3 oz.) can refrigerated biscuits

Loaded Slow Cooker Potatoes Ingredients Cooking spray 2 lb baby potatoes, halved and quartered if large 3 cups shredded Cheddar 2 cloves garlic, thinly sliced 8 slices bacon, cooked 1/4 cup sliced green onions, plus more for garnish 1 tbsp paprika Kosher salt Freshly ground black pepper Sour cream, drizzling

Instructions 1. Line a slow cooker with foil and spray with cooking spray. Add half the potatoes, 1 1/4 cups cheese, half the garlic, 1/3 of the cooked bacon, half the green onions, and half the paprika. Season with salt and pepper. Repeat. 2. Cover and cook on high until potatoes are tender, 5 to 6 hours. (The bigger your potatoes, the longer they’ll need.) About 20 to 30 minutes before serving, top with remaining cheese and bacon. 3. Garnish with more green onions and drizzle with sour cream before serving.

Recipes brought to you by Delish.

22 CATHOLIC FINANCIAL LIFE FALL 2020

To sign up for the e-version of the magazine, visit cfl.org/radiantlife