Chicken and Dumplings in the Crock Pot

Feb 28, 2013 by

It’s been a long while since I’ve posted a recipe and I’m sorry.  I haven’t been cooking as much as I’ve been having some sinus issues that have prevented me from smelling and thus tasting and thus less cooking.  I’m working on getting the sinus stuff figured out, but I’ve had some better days than others and tried to cook when I could taste it and now I recommend these awesome recipes to you.  Enough talk about boring sinus issues, onto great and simple recipes you should make.

I’ve made some awesome chicken and dumplings in the dutch oven while camping, but this one is even easier in the crock pot.  It really doesn’t get much easier than this and it is oh so yummy.  Also check out these awesome red bowls I got my wife for Christmas.

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Here’s what you’ll need

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Ingredients:

  • 2 Chicken Breasts
  • 2 cans of cream of chicken soup
  • 1 can of chicken broth
  • 1 Chicken bullion cube
  • Carrots – about 4 big ones
  • Celery – about 6-8 stalks
  • Onion (not pictured)
  • 1 Tbsp dried parsley
  • Bisquick – 2 cups (not pictured)

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Bust out the crock pot and throw in the chicken breast

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dump in the cream of chicken soup

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and the chicken broth and bullion cube

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also parsley flakes and set the crockpot on high and cook for 2-3 hours.  After that, take a couple of forks and separate the chicken into pieces.  Sorry don’t have a picture for that.

Next up, the vegetables

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I like celery so I used a lot.  Chop them up into 1/2 inch chunks

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Same with the carrots

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I forgot an onion, but luckily my garden hooked me up.  I love shopping in my garden.

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chop it up in some thin slices

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Throw it all into the crock pot and let it cook for another hour

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Now time to add the dumplings part of the recipe.  Per the bos, add 2 cups Bisquick and 1 cup water and mix it up in a bowl with a fork.   Dump in small spoon-sized pieces into the crock pot and let it cook another 30 minutes to an hour until the veggies are cooked to your liking.  I don’t like them mushy, so I try not to overcook them.  Try is the key word for me sometimes.

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And voila.  Your house will smell like awesome homemade chicken and dumplings and you will get to eat awesome chicken and dumplings.   Both are awesome and you and your family will love it.

Ben…

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Zucchini, carrot, & raisin muffins

Jul 25, 2011 by

I’m still on my zucchini kick.  So I made these guys.  So freaking good!

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I may have to make them again.  I sent most of them off with my wife for her work potluck, because I knew if I kept them at home I would eat them all.  I kept a few at home…and promptly ate them all.

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My garden is finally starting to slow down on the zucchini kick, and I’ve been giving them away daily.

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But I still have more than enough of these giant awesome zucchinis, so I made some killer muffins.  Here’s what you need.

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 Ingredients:

1/2 cup sugar

2 tablespoons canola oil

1/2 teaspoon salt

2 eggs

1 cup grated zucchini

1 cup grated carrots

1/2 cup raisins

1 cup White Whole What Flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Preheat oven to 375 and get yourself a bowl and lets get making these.  Its super easy.

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In a big bowl, add a half cup sugar.

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add 2 tablespoons canola oil

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add 1/2 teaspoon salt

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Add the eggs and mix it up

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Grate 1 cup of carrots

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and throw it in the mix

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grate 1 cup of zucchini

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and add it in the mix

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stir this up.

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In a separate bowl we are going to add our other dry ingredients together.  Add 1 cup White Whole Wheat Flour

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1 teaspoon baking powder

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1 teaspoon ground cinnamon

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1/4 teaspoon ground nutmeg

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mix it up

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so it looks like this and then mix it into the other bowl

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stir that up now to get this great gooey mixture

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add in the 1/2 cup of raisins

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and mix it up.

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Throw these in your oven at 375 for 20 minutes.

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They will come out looking and make your whole house smelling amazing.

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Add some butter and eat it.  Then eat another.  Then another.  Then give the rest of them away before you eat them all.

Ben…

I made a double batch of these and STILL had zucchini left over so I also fried up some leftover zucchini for dinner that night and it was awesome!!

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This recipe was modified off of this awesome one.

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