Crockpot Chicken and Dumplings

The first time I met the Fox family was at Mythbusters Live. I’ve lived in Kansas City for about 15 ½ years. I barely ever run into people I know out and about. But since I met Jeremiah, it seems like we run into people he knows everywhere – Sam’s Club, the grocery store, dinner, and yes, even at shows. I think we also ran into an old coworker of his at Mythbusters Live.

Travis is the brother of Kelly (mentioned in a previous post). Jeremiah has been friends with the Fox brother since they were little kids. It’s actually really cool because everyone seems to get together around the holidays to celebrate Layla’s (our own niece) birthday. Travis and Molly’s son Lex is pretty close in age to our nephew Aiden. It’s nice to see a second generation of kids playing together.

I’ve made chicken and dumplings before but this is my favorite recipe. It’s easy-peasy since you can cook it in the slow cooker.

Crockpot Chicken and Dumplings by Travis and Molly Fox
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2 boneless, skinless chicken breast
2 T. butter
2 cans cream of chicken
1 can chicken broth
2 T. dried onion
1 T. parsley
4 Grands biscuits

Put chicken in Crockpot with butter. Add soups, broth, onion, and spices. Cover and cook on low for 8-9 hours or high for 4-5 hours.

After it’s cooked, shred chicken and add back to soup. Cut biscuits into 9 pieces. Stir into soup. Cover and cook on high for 1 more hour.

Notes:

  • I used 2 T. of Lipton’s dry onion soup mix.
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Four Ingredient Rolls

I love dinner rolls but I never bake them from scrath because I don’t like using quick rising yeast or a rolling pin. When I saw this recipe, it seemed simple enough to give it a try. Who know you could use 7-Up for making biscuits and keeping fruit fresh?

BiscuitsFour Ingredient Rolls on Pinterest
2 c. Bisquick
1/2 c. sour cream
1/2 c. 7-Up
1/4 c. melted butter (a half stick)

Mix together sour cream and Bisquick. Add 7-Up. Sprinkle a cutting board and your hands with Bisquick. Pull apart and roll dough into nine pieces. Melt butter in a 8 x 8 glass baking dish. Place dough balls in dish. Bake at 450 degrees for 12-15 minutes.

Notes:

  • I used light sour cream and unsalted butter. I think it turned out fine. You could probably use Diet 7-Up as well.
  • I would suggest maybe adding some seasoning to the recipe like rosemary or garlic powder.
  • I also used the biscuit this morning to make an egg white breast sandwich.

Creamy Biscuits

When I get really tired of making the same thing, I will dig through my recipe books for something new. You can’t go wrong when you mix cream of chicken, scrambled eggs, and Swiss cheese together. The only thing that makes this recipe even better is the crunchy bacon bits are sprinkled on top of it. So if you like biscuits and gravy, give this recipe a try.

Creamy Swiss Eggs on Biscuits
4 Pillsbury Home Baked Classic Frozen Buttermilk Biscuits
6 eggs
2 green onions, sliced
2 tsp. butter

1 can condensed cream of chicken soup
2/3 c. milk
1 c. (4 oz.) of shredded Swiss cheese
1/8 tsp. black pepper
1/4 c. real bacon pieces

Bake biscuits according to recipe. Meanwhile, beat eggs in a medium bowl. Add onions. Melt butter over a medium heat. Add egg mixture and cook til almost done. In a small bowl, combine soup, milk, cheese, and pepper. Add to eggs in skillet, stirring occasionally. Cook until thoroughly heated. Spoon over open biscuit and sprinkle with bacon.

Nutrition Facts (based on original recipe): Makes four servings. 550 calories, 34 g. fat, 13 g. saturated fat, 360 mg cholesterol, 1,560 mg sodium, 33 g. carbs, 7 g. sugar, and 28 g. protein. 24% vitamin A, 40% calcium, and 14% iron.

Notes: (In the words of the First Lady, “everything is good in moderation”. Here are a few things I have done to make this recipe healthier so I can occasionally eat it for breakfast.)

  • I used Healthy Request Cream of Chicken soup to reduce fat and sodium.
  • I always use skim milk, use reduced fat/fat free cheese, and omit the butter. This helps decrease fat as well.
  • I serve this with small reduce fat biscuits (8 count refrigerator biscuits), making more servings (decreasing amount of calories and fat consumed).
  • You can use a reduced sodium bacon or turkey bacon. This will decrease both sodium and fat content.
  • I usually sprinkle parsley on top of this dish.
  • I consider the onion optional in this recipe.

Monkey Bread Style

If you liked my recipe for the mini-crescent cinnamon rolls, than I think you might also love this recipe. It reminds me of a breakfast my mom used to make when we were kids. I got this recipe from my 2011 calendar – it was either Betty Crocker or Pillsbury. I can’t remember which since I had both calendars. Yes, I am a recipe geek.

Mini Caramel Pull-Apart Rolls

1/2 c. butter, melted
1/2 c. brown sugar
1/4 c. sugar
2 tsp. cinnamon
2 cans refrigerated biscuits

Grease muffin tin. Mix butter and brown sugar. Spoon 1 T. into each cup. Mix sugar and cinnamon in 1 gallon baggie. Separate 20 biscuits and cut into 6 pieces each. Add to bag and shake. Place 10 pieces in each cup. Bake at 350 degrees for 12-15 minutes. Cool 1 minute and then turn upside down on a foil wrapped cookie sheet.

Bubble Pizza

My uncle Tom is also my godfather. When I was a kid, he was the cool uncle because he was the young, single one. I remember when he used to star in the theatre productions as a college student at Wayne State. I got to be the voice recorded for a child ghost in one of them. I also remember my elementary school would always take a field trip to the college for their Spring Production because the plays were always kid friendly. After the productions, the actors would stand outside the theatre and give autographs. Everybody thought it was so cool that Alibaba, the star of Alibaba and the Magic Cave, hugged me and got stage make-up all over my face. Uncle Tom was also the uncle who gave me a doll that shot confetti and a Godfather’s gallon jug filled with candy. (Needless to say, I’m pretty sure these weren’t things my mother wasn’t too happy with her baby brother about.)

I was a 3rd grader when he married my aunt Annette. I was so excited to be a part of their wedding. I remember the first time I tried Cherry Coke was at their first apartment in Lincoln. After my uncle finished student teaching, Tom and Annette moved to Iowa. We didn’t go to visit them a lot but I remember my aunt always cooking up some new recipe. I don’t remember exactly when we tried Bubble Pizza but it was a fun spin on traditional pizza.  

Bubble Pizza by Annette Fletcher

1 jar of pizza sauce
1 can of refrigerator biscuits, cut into quarters
Your favorite pizza toppings (hamburger, Canadian bacon, pepperoni, mushrooms, etc.)
Mozzarella cheese

In a bowl, mix pizza sauce, chopped biscuits, and pizza toppings. Pour into a greased glass 13 x 9 pan. Cook at 350 degrees for 15- 20 minutes. Top with cheese and cook another 10-15 minutes, until cheese is melted to desire.

 Notes:

  • Recipe is done with biscuits are no longer doughy – which usually take a little longer if you use the larger kind of biscuits.
  • I was just thinking today, this might be fun to try with a garlic Alfredo sauce, grilled chicken, spinach, and mushrooms. Or maybe a breakfast or Mexican pizza version.