The weather has been less than stellar the past few days, so I decided to whip out the crockpot. I saw a recipe for Chicken and Dumplings over at The Juice is Worth the Squeeze and knew that it would be a hit.
Chicken and Dumplings
4 Boneless, skinless chicken breasts
2 TB butter
2 Cans condensed cream of chicken soup (I used 1 cream of chick/1 cream of celery)
1 Can chicken broth
1 Small onion, finely chopped
1 12 oz tube refrigerated biscuit dough torn into pieces
2 Cans peas/carrots drained (optional)
Salt and pepper to taste (optional)
Place chicken, butter, soup, chicken broth, veggies and onion in crockpot.
Cover and cook 5 to 6 hours.
About 60-90 minutes before serving shred the chicken and place the torn biscuit dough in the slow cooker.
Cook until dough is no longer raw in center. (I kept the cooker on low until I added the dough, then switched to high for the last hour).
Another tip that I must give is that I love using Reynolds Slow Cooker liners. You just throw the bag out when you’re done and clean up is so easy.
I also made a Strawberry Shortcake using the Bisquick recipe that my grandmother used when I was a child. It was tasty, but I forgot the whipped cream!
Bisquick Strawberry Shortcake
2 1/3 c. Bisquick mix
1/2 c. Milk
1/2 c. Sugar
3 Tbsp. Butter (melted)
4 c. sliced Strawberries
Preheat oven to 425
In medium bowl, mix together the strawberries and ½ cup sugar.
In another medium bowl, mix together the Bisquick, milk, butter, sugar until a soft dough forms. Drop onto ungreased cookie sheet 6 spoonfuls (I put all of the batter into a cake pan and spread it out)
Bake 10 to 12 minutes until golden brown. Remove and split warm shortcakes; fill and top with strawberries and top with whipped topping (I don’t split it, I just cut it like pie pieces).