Today is Tuesday, so that means it time for Crock Pot Tuesday!
Really, I do not always have something cooking in my Crock Pot on Tuesday and Tuesday is not the only day I cook in my Crock Pot. It just seems that I use the Crock Pot on Tuesdays more than any other day of the week.
I absolutely love Crock Pot cooking. Just fix it and forget about it! I also prefer to use recipes that do no require to cook the meat (or anything else for that matter) prior to putting in the Crock Pot. I just want to be able to dump and go!
Today we have Chicken and Dumplings cooking! Yum-mo!
My Grandmother made Chicken and Dumplings from scratch and that was always my very favorite. Actually my Grandmother lived next door to me growing up and just about anything she cooked was fantastic! I have often wished that I was locked in her kitchen and made to learn to cook like her! I am sure I wouldn't have gone for that back then, but now I wish I knew how to make so many of the things she used to cook! My Mom has been able to make the Chicken and Dumplings like my Grandmothers, but I have not tried yet.
This Crock pot version is not exactly my Grandmother's, but It is still quite good. My kids have come to love this and ask for it often. Micah told me recently that he wants it for his Birthday dinner for the rest of his life!
When I make this I generally double the recipe. This recipe can also be found here.
Crock Pot Chicken and Dumplings
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
*Note: When putting the biscuit dough into the Crock Pot make sure to push it down into the broth a little. It usually takes more time than called for the dumplings to be done. Usually an hour or more.
**Note: When I make this I need to make more dumplings than fits into my Crock Pot so what I do is transfer some of the chicken and the broth to a pot on the stove and then add in the biscuit dough. This gives me more space for dumplings.
Today I wanted to link up with Tesha from Tesha's Treasures. Every Tuesday she has a link up for Bereaved Mommies. Tesha created this link up to encourage other Mommies that have lost a child. Tesha lost her precious Jonathan on January 24, 2012.
For those that are new to my blog, My precious Faith was Stillborn on October 28, 2008. You can read her story by clicking on the tab at the top labeled Faith's Story.
Those of us that have lost a child are at different stages of our grief journey. It has been over 3 1/2 years since Faith has been gone, but my heart still aches for her. Yes, the pain is not so raw, but there is an empty place. When I read about all the newbies to the Bereaved Mommies "club" my heart hurts so badly for each of them. I wished none of us needed this club, but since we do, I have been Blessed many times by the friendships that I have found in this community!
If you have not visited Tesha's blog, I highly recommend that you hop on over to her beautiful blog, especially if you are a Bereaved mommy. She has such a sweet spirit and and has been quite a Blessing to so many!
I absolutely love to cook in the Crock Pot. There is something about throwing it all together in the morning and cooking all day that brings a little bit of joy to my life! The best part is when 6pm rolls around, dinner is usually ready without too much effort. It also makes the house smell good all day long!
It seems as though Tuesday ends up being the day of the week that I use the Crock Pot the most. So, recently I have been referring to Tuesday as Crock Pot Tuesday.
Today, I have White Chicken Chili in my Crock Pot. This has been one of our favorites around here for several years.
I found this recipe in the Fix it And Forget It Cookbook, but I did change it up just a little. This recipe makes up a very large batch that does fill up my 6-7 quart Crock Pot.
White Chicken Chili
4-6 Whole Skinless Chicken Breasts cooked cut into chunks ( I boil mine)
2 chopped onions
4 garlic cloves, minced
4 (4oz) cans chopped green chilies
2 (4 oz) cans of diced jalapeno peppers
4 tsp Ground Cumin
3 tsp Dried Oregano
1/2 tsp Cayenne Pepper
1 tsp Salt
6 ( 1 Pound ) Cans of Navy Beans, Undrained
1 Can of Chicken broth
While Chicken is boiling, I mix everything into the Crock Pot except the Chicken Broth. When Chicken is ready I stir it in and then add the Chicken Broth. Cook on High for 4-6 hours.
I usually make up a batch of cornbread to serve along with it. Some of us stir in a little bit of shredded cheese into our chili. Some prefer Mozzarella and some use Colby Jack. We also enjoy a dollop of sour cream and some tortilla chips to dip in the chili.
While this would be perfect on a very cold winter evening, we also enjoy it the rest of the year as well. It is so easy to prepare and is very yummy!