Crockpot Chicken & Dumplings

The crockpot is seriously the best invention ever.  We use it at least 2 times a week here.  I wasn't sure how this Chicken & Dumplings would turn out - I hate soggy biscuits.  It was wonderful!  Landon said it also tasted great as leftovers the next day.  It made our dinner rotation and I just add whatever I have on hand to the pot.  Peas, carrots, rice....just to add some heartiness!  I promise you won't be disappointed!

Crockpot Chicken & Dumplings

Ingredients

3 Chicken Breasts, thawed

2 cans condensed cream of chicken soup (i used the healthy choice)

1 can chicken broth (i used the low sodium healthy choice)

1/2 onion, diced

salt/pepper to taste

any "mix ins" you like - peas, carrots, rice, etc.

Biscuit Dough (you can use the canned kind, or whip up some bisquick.  I used 1/2 of the recipe of bisquick for biscuits)

Instructions

Place the chicken in the crock pot and season with some salt and pepper.  Add the soup, broth and onions.  If you add rice, I waited to add cooked rice before I put the biscuits on. This will look gross....just kind of give it a quick stir and then cover and leave it alone for about 3-4 hours on high or 6-8 hours on low.  

Remove the chicken and cut or shred with the fork.  Return it to the soup mixture.  Cut (or tear) the biscuits into small pieces and stir them into the mixture.  Return the lid and cook on high for about 30 minutes, or until the biscuits are done.  Enjoy!

Back in "Business"

A year ago I decided to stop keeping up with this blog.  For the last year, I have been referring to this  blog for all my favorite recipes.  It's kind of like my online recipe book.  It's actually easier to document my favorite recipes on here for easy reference, and I know that a few of y'all were disappointed that I wasn't sharing my favorite recipes......so I decided to start sharing again!  I can't promise the pictures will be pretty OR staged (i will try my best to make it look appetizing), but I CAN promise that any recipe I post is a keeper!!!  I've got lots of crockpot recipes to share, and some clean eating meals as well!

Here is a quick and easy recipe I made TWICE last week.  It is adapted from the Banana Nutella Cake with Nutella Frosting over at Two Peas & Their Pod.  Although I haven't made the frosting, I'm sure that it is AMAZING.  The cake is perfect without the frosting (and added calories) so I'll keep it that way for now.  I made it into muffins for a breakfast play date!  Please see the original recipe by clicking the link above if you are interested in making the frosting.  :O)

Banana Nutella Chocolate Chip Muffins/Snack Cake

Makes a 9x13 pan or about 18 muffins

Ingredients

2 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 1/2 cups sugar (i used half stevia/half sugar)

2 large eggs

1 cup plain greek yogurt (i used fage 0%)

1 teaspoon vanilla

3 ripe bananas, peeled and mashed

1/2 cup nutella

handfull of chocolate chips if you want!

Instructions

Preheat the oven to 350 degrees.  Grease a 9x13 pan or muffin tin.

Cream the butter and sugar until creamy and smooth.  Beat in the eggs, one at a time, then stir in the yogurt and vanilla.  Mix in the bananas.  

Whisk together the flour, baking soda and salt.  Gradually add the dry mixture only until blended.  Throw in the chocolate chips and give it a quick stir if you are using them! Spread the batter evenly in the pan.  I didn't measure the Nutella, I just dropped little spoonfuls on top of the cake and swirled it in with a knife.  

Bake for 20-25 minutes for the cake and 15-18 minutes for the muffins, or until a toothpick inserted into the center comes out clean.

ENJOY!