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!
