Snow Day Crockpot Chicken & Dumplings #crockpotdinner

Winter. New York. The first blizzard of 2015.

Time to break out the crockpot!

With the expected snowfall amounts increasing by the hour, I plan to spend my day getting some unexpected words on the WIP...and getting dinner out of the way early is a bonus.

Right now I'm in revision/edit mode on the first in my time travel series to the California Gold Rush in 1851 and having a blast writing my sheriff, Sam Harden. I can't wait to introduce you to him!

Back to dinner...

This is a super easy crockpot dinner that is a favorite in my house (in other words...all three kids will eat it!)

CROCKPOT CHICKEN & DUMPLINGS

Boneless chicken thighs (I buy the large family pkg - at least 10-12 thighs)
2 cans cream of chicken soup
2 cans biscuits
garlic powder & pepper to taste

Toss the chicken in the crockpot. Cover with the cans of soup - add a full soup can of water. Sprinkle with some garlic powder and pepper.  Cook on low about 6 hours.

30 minutes before serving...open the cans of biscuits. Rip each biscuit in half and place on top of the chicken/gravy. Cover and let rise to cook as dumplings. (You CAN use one can...my kids love the biscuits, so I make 2 cans)

Serve with a side veggie and Enjoy!

What's Cooking? Crock-Pot Chicken Corn Chowder

Fall officially arrives on Saturday, but that hasn't stopped me from getting out my favorite kitchen appliance - the crock-pot!

A crock-pot has been in my kitchen since I received my first as a wedding shower gift 26 years ago. We've gone through quite a few models (one was recalled for going on fire - not exactly a good thing when this appliance is DESIGNED to be used when you're not home!)

We've had smaller ones, but with a family of five, the large one in the picture is what we've been using for years.

Today the weather is windy and rainy and I'm thinking it's the perfect day for some crock-pot soup!

This recipe comes from the Gooseberry Patch Slow-Cooker Recipes Cookbook for the Nook! (and right now it's FREE!)

CHICKEN CORN CHOWDER

3 Cups cooked chicken, diced

2 Cups carrots, peeled and sliced

2 12 oz. cans sweet corn & diced peppers

2 10 3/4 oz. cans cream of potato soup

4 Cups milk

2 Chicken bouillon cubes

1/2 Teaspoon celery seed

salt & pepper to taste

1 8 oz. pkg shredded Mexican-blend cheese

Combine all the ingredients EXCEPT the cheese in the slow cooker. Stir it up, cover and cook on low for 4-5 hours. Stir in the cheese just before serving.
Makes 8 to 10 servings

Enjoy!

Do you make soup in your Crock-pot?