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
IMG_0179
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.

Leftover Comfort Food

If you make a turkey for Christmas, here is a recipe I made using leftover turkey from Thanksgiving. If you don’t have turkey, I am sure you could easily substitute chicken. I thought it was delicious.

Turkey & NoodlesTurkey and Noodles from Pinterest
12 c. chicken broth
1/2 tsp. salt
1/2 c. diced onion
1/4 tsp. black pepper
1 lb. frozen egg noodles
1/4 c. flour
1 1/2 c. milk
4 c. diced turkey
3 large carrots

Heat broth to a boil. Add salt, onion, carrots, and pepper. Add frozen noodles and bring to a boil. Reduce heat and cook 10 minutes. Add flour and milk. Cook until juices are somewhat reduced and slightly thinned. Add meat. Cool slightly before serving.

Notes:

  • Freezer recipe – Just thaw and reheat at 350 degrees for 20-30 minutes.
  • I used dry egg noodles. It worked just as well and was cheaper to purchase.
  • I used reduced sodium chicken broth. You could make your own with the leftover turkey bones. You could also use 2 parts broth/1 part water to reduce cost.
  • I used skim milk. It had to cook a little longer to thicken but it worked.
  • I used frozen carrots.
  • I add a couple of celery stalks. I think you could also had some spinach to this recipe.

Don’t Blame Paula Deen

America is obsessed with high fat and sugary foods. Why? Because they taste good. But is Paula Deen to blame for people’s bad eating habits? No. In the January 25th issue of the  Kansas City Star, Columnist Jenee’ Osterheldt reminds us that we are responsible for what we put in our bodies.

I’ll be the first to admit, I love Paula Deen. She seems very friendly and down to earth. I’m completely impressed with the way she overcame panic attacks and agoraphobia to become one of America’s most recognizable celebrity chefs on television. With just $200 she started a catering business from her home. I think, I also read somewhere her cooking helped her escape an abusive marriage. Rock on!

Is it any of our business that Paula Deen did not disclose she was diabetic until a few weeks ago? Not really. It’s a personal matter and how many of us want to share our personal medical histories? Did eating unhealthy contribute to her becoming diabetic? Perhaps. But let’s be honest, how many of us do things that we know aren’t good for us? Smoking. Not working out daily. Not going to the doctor on a regular basis. We are all guilty of some sort of unhealthy habit that we know we need to change.

I’ll be the first to admit, I have never baked a Paula Deen dish. Why? Because I know butter, heavy whipping cream, oil, bacon aren’t good for me. But I do own Paula Deen knives and a cast iron skillet – she makes great cookware. Do I eat super healthy? No. Do I try to eat healthier using less fatty foods and adding vegetables to my dishes? Yes. I also try to limit my eating out because I know cooking for myself is healthier. I am also trying to get back into my workout routine.

My point to this article is that my blog will contain some “not so healthy” dishes. If you so desire to bake these recipes, I would encourage you to do them in moderation. And don’t blame me if you gain a few pounds.

This recipe I would call a “comfort food” dish. My mother used to bake Hamburger Casserole for my family as far back as I have memories. (In fact, I’m pretty sure I missed out on a few Flavor Ice pops back in the day because I picked out the onion rings.) I assumed every Midwestern family made this recipe. While talking with a co-worker a few months ago, she was telling me how she downloaded a “Tater-tot casserole” from the Dugger’s website. (Yes, the 18 Kids and Counting family). She loved the dish. That’s when it occurred to, perhaps not everyone tried this dish or maybe your mother’s cooked it a little bit differently.

Hamburger Casserole

1 pound ground beef

1 can cream of celery soup

1 can cheddar cheese soup

1/2 package of tater-tots (I like the mini-kind)

Spread uncooked meat into the bottom of a 8 x 8 square dish. Cover with tater-tots. Spread cream of celery over mixture. Top with cheddar cheese soup. Bake at 350 degrees for 1 hour.

Recipe modifications:

  • You can use fat-free or healthy request soups and 93% lean ground beef.
  • My mother sometimes used cream of mushroom soup instead of cream of celery. It’s your preference or what you have in the cupboard.
  • My mom also liked to top the tater tots with onion rings. You could do this or add onions to the recipe.
  • You can also make this in a 9 x 13 dish. It just means your pieces won’t be as thick. I’m single so I prefer to make it in a 8 x 8 so I don’t have to eat it for several days.

As always, I would love to hear your feedback on issues or the recipe presented in this post.