Easy Slow Cooker Chicken and Dumplings

I came across a similar recipe on a board and was not convinced, so I decided to tear it limb from limb and make a good version of it. Normally I don't cook with canned soups, but in this case it works and it's easy. So it'll be called..

Easy Slow Cooker Chicken and Dumplings

1 cup or more of diced onions, carrots, and celery (aka mirepiox,) you can find a frozen recipe ready version by birdseye or you can just use a diced onion)

1 tsp of minced garlic

1 15 oz can of Swanson chicken broth

3-4 boneless skinless chicken breasts

2 tbsp of butter

1 can of cream of chicken soup (I use healthy request soups anytime I use them)

1 can of cream of mushroom soup

1 10 oz can of biscuits (original)

Salt, pepper, parsley flakes, optional poultry seasoning

You can sauté your mirepiox first OR just put it into the crock pot raw like I did

Directions

Add diced onion, celery, carrots and minced garlic. 

Add the chicken breasts to the crock pot and season them a little heavier than usual.

Pour cans of soup over the chicken

Add butter

Pour can of chicken broth over the soups, everything should be covered

Cook on low for 6-8 hours or on high for 4-5 depending on your crock pot. At least 1 hour prior to eating tear apart tender chicken and stir. Then, add the biscuit dough in torn apart pieces. 

Half dollar sizes is what you are trying for but it doesn't need to be exact. Stir together lightly then replace the cover. I always put foil over the crock pot before adding the lid when I make things like this. It keeps all the heat in and the dough will turn out better. If your crock pot isn't already on high, put it on high at this time.

After 45 mins to an hour your biscuit dough will have turned into little dumplings. They will be tender but cooked puffy like a biscuit in the middle. You can stir everything once again and serve. Season to taste. Here's a photo of my finished product. A quick tip: use crock pot liners! I was all out so I'll have a mess to clean up. Whoops!

Slow Cooker Cheesy Potatoes with Ham

This is a recipe that i've been using for quite awhile. My Mom started it out calling it "Ham Stuff." I've adapted it a lot over the years and it can easily be manipulated any way you'd like to suit your tastes. This isn't a perfect draft of this recipe because i'm used to eyeballing everything.

Here are the basics:


Thick sliced ham steaks (doesn't have to be expensive honey ham, just ham steaks or cubed ham)

Small onion, diced (if you have picky onion haters, you won't even be able to see them anymore when they are done)

2 cloves of garlic, minced

2 cans of cream of mushroom soup (I use healthy request because it doesn't have MSG in it and it's a smoother consistency)

2 cups mild shredded cheese

5 or so medium-large potatoes, peeled and sliced

Salt and Pepper



Those Reynolds brand slow cooker liners are your friend for this recipe, seriously.



Place the liner in the crock pot

-Add the first can of cream of mushroom soup, then start to layer in the potatoes, ham, onions, garlic, and cheese until it has all been added. Spread the 2nd can of cream of mushroom on top of all that, then the rest of the cheese. Salt and pepper it all. You can double or even triple this recipe parts if your crock pot is big enough.

You can cook this on low for 6-8 hours, or on high for 4-5 hours. It works either way. I always recommend covering the crock pot with foil before you put the lid on unless your crock pot has a locking lid. If you can, stir everything up halfway through cooking. Stir it again before serving. It should look a lot like cheesy Augratin potatoes with ham in it. I usually serve with green vegetables, like green beans.

Note: you can use powered spices in this recipe if you want but, it's better if you don't. Feel free to add other spices like parsley too.

Easy Crockpot Cornbread

For this recipe I recommend a large quart crockpot, oblong. I think a smaller one will work, but cooking time will probably vary. I forgot to take the photo after the cornbread was done, but I plan to make this again soon! 

1 package Jiffy brand corn muffin mix

1 package Jiffy brand yellow cake mix

2 large eggs

1/3 cup milk

1/2 cup water

First set your crockpot on HIGH. 

In a bowl beat two eggs, water, and milk. Then, add dry ingredients and mix with a whisk until it looks less lumpy. 

Spray the crockpot with baking spray. The baking spray has flour in it to help with sticking during baking. If you don't have the baking kind you can also grease it then lightly dust with flour. 

Pour in the batter and place a paper towel or foil over the top, then cover with the lid. 

Cook it for about an hour. This time really varies with crock pot size. You can tell if it's done by pressing the middle or using a toothpick. 

Use a spatula to loosen it up. You can also flip the crockpot onto a dish to get it out. 

ENJOY!!