Double recipe fun this week! Chicken and Dumplings and more!

This week I am sharing another great comfort food...chicken and dumplings! This is an EASY recipe, which makes it even better! Not to mention how delicious it is. There is just something about tender chicken made in a crock pot, I love it. Feel free to make it your own by adding peas, carrots, mushrooms, whatever you would like!

Crock Pot Chicken and Dumplings

4 boneless, skinless chicken breasts (about a pound and a half)
2 Tbsp butter
2 cans cream of chicken soup
1 can (14 oz) chicken broth
1 onion, diced
1 Tbsp dried parsley flakes
4 refrigerated biscuits (I used the flaky layer type)
Place chicken in crock pot, and add the butter. Pour in the chicken soup and broth. Dice up the onion, and add to the pot, along with the parsley.

Cook on high 4-6 hours. When chicken is tender, break it up into pieces (I removed each breast and shredded it on a plate, then put it back in the crock). Now it is dumpling time! Cut each biscuit up into 9 pieces, and stir them into the pot. Cook for another half hour on high. You can also add additional chicken broth at this point to get the thickness you desire with this dish. Enjoy!




This week, we have a bonus recipe!!! Congratulations to Kevin Honahan, winner of Rural Route 1 Popcorn's Wild Game Recipe Contest! Way to go!

THAT'S A CROCK OF BUCK!

2 pounds of venison steak or roast

1 Can Golden Mushroom Soup

1 Small can of mushrooms

3 Carrots Sliced

1 Large Onion Chopped

1 Cup water

4 Small Potatoes Skinned and Quartered

¼ Teaspoon of Pepper

Put all ingredients into a crock pot and cook on high 5 to 6 hours.

Slow Cooker Buffalo Chicken Penne

This week's recipe is not one of my tried and true recipes, this is a new one! I got it last week from a friend on Facebook, and thought that it sounded so delicious, that I simply had to try it ASAP. So I threw it in my pot this weekend, and it is so tasty. My husband LOVED it. It is a bit of an untraditional crock pot recipe, and it does have a bit of a kick to it. But there is enough "cooling" ingredients to bring the kick down a bit. And you can control the hotness of it by what wing sauce you choose to use. I used Frank's Red Hot Wing Sauce. To cut some fat, I used light sour cream and light ranch dressing, worked fine. I also didn't put any salt in. My 2 year old gobbled it up, so if he can handle the heat, you know it isn't THAT bad! This one is great for football Sundays.

Slow Cooker Buffalo Chicken Penne

2-3 boneless skinless chicken breasts (about 1 lb, thawed and chopped bite size)
1 medium onion (chopped finely)
1 can Cream of Chicken Soup
3/4 cup Buffalo Wing Sauce
1/2 cup Ranch Dressing
1 cup Sour Cream
1/8 tsp of Salt
1/2 to 1 tsp of Black Pepper (to taste)
1 cup Mozzarella Cheese
1 lb. Penne Pasta (cooked)

Use a 5-quart slow cooker. I used my 7 quart, and I shouldn't have, things got a bit burned along the edges. Place in the chopped up chicken and diced onion. Mix together the cream of chicken soup, buffalo wing sauce, salt and pepper. Pour over chicken and onion. Stir. Cook on low for 7 hours.

Once 7 hours is up... start to boil water for the pasta. At this point add the sour cream, cheese and ranch dressing to the slow cooker. Mix well. Continue to cook on low while the pasta cooks.

When the pasta is al dente. Drain. Mix into the buffalo chicken sauce. Let stand 5 minutes. Enjoy on it's own or with a few slices of garlic bread!

Crock Pot Chicken and Stuffing

So far, I have only done soup meals, so this week, I am changing it up a bit! I LOVE chicken breasts AND stuffing. This easy crock pot recipe combines 2 of those loves wonderfully! The chicken gets so tender, and the cream soup mixed with the chicken juices makes a bit of a gravy for the dish. The spices and herbs in the stuffing infuse into the chicken, so no need to add salt and pepper or anything, in my opinion! Delicous! I also did this once with turkey breast cutlets, and that was good too, the turkey didn't dry out at all.




Crock Pot Chicken and Stuffing

1 1/2 lbs chicken breasts (about 4), fresh or frozen (I use frozen usually)

1 can cream of mushroom OR cream of chicken soup, whichever you prefer

1/3 cup milk

1 box stuffing (I use Stove Top cornbread stuffing, but you can use any flavor you like)


Lay the chicken on the bottom of the crockpot. Lay them as flat as you can, try not to stack (although that will still work, don't panic!). Mix the soup and milk together, and pour over the chicken. Prepare the stuffing per directions on the box (usually just adding water and melted butter), and then layer that on top of the chicken.

Cook on low for 6-8 hours.