Hey, y’all! I’m J, and I blog over at An Unstyled Life. I am so excited to be guest posting on From PDX with Love! I love, love, love this blog, so when I begged and Sophia said I could guest post, I freaked out just a bit. And then I started to hyperventilate because I had no idea what I was going to talk about!
Should I cover something parenthood related? After all, I do have a two year old.
This is M. She’s a tiny little thing, with a personality 10 times as big as she is.
But, I decided against it. Mostly because I always feel like I should be taking parenting advice and definitely not giving it.
And then I thought, ok, maybe a DIY post.
But the problem with that is that I have a bad habit of starting a DIY project, and never finishing it. My house is like the place where crafts come to die.
So, one thing I knew I could write about was food. I lovelovelovelove looooove food. But, ever since M came along, I’m all about easy food. Which is why my crock pot is my best friend. In fact, I am currently doing a bit of a challenge where I cook every dinner in our crock pot. The Two Week Crock Pot Challenge, as I like to call it. I like to name things, BTW. My car is Bessie, my laptop is Isabelle, and my iPhone is Lola.
Annnnnyway, back to the topic at hand. I started the challenge last Tuesday, and I’ve got 8 days left. I had intended on cooking in the crock pot every night, but Saturday we were out of town, so I’ve cooked every night but one. We’ve had some kind of creamy chicken with black beans and corn, Hawaiian pineapple chicken, roast beef sliders, ranch pork chops, and chicken and dumplings. All of it has been good so far, but the chicken and dumplings was by far my favorite. So, I figured I’d share that recipe with you! (Side note, sorry I only have one horrible phone picture of it, we had dinner almost cleaned up before I even remembered that I needed photos!)
Alright, I originally found this recipe here
, but edited it a bit after reading the reviews.
Here’s what you need:
- 3-4 boneless skinless chicken breasts
- 2 tablespoons of butter
- 2 10.75 oz cans of cream of chicken soup
- 1 onion, finely diced
- 1 10 oz can of refrigerated biscuits
- chicken broth
Let me first say that if you aren’t using Reynolds crock pot liners, you’re missing out. These are the greatest thing since, well, the crock pot! OK, back to the chicken and dumplings.
After you put in your liner, put in your chicken breasts, dump in both cans of cream of chicken, add your finely diced onion, and pour in enough chicken broth to cover it all. Put the lid on and set your timer for 4 hours. About 5 minutes before the timer goes off, open the can of biscuits, and pull apart the layers on each one. I pulled the layers apart and then pulled each individual layer in half. Put the biscuits in the crock pot, and mix everything up. You want to make sure the biscuits are down in the liquid so the flavors soak in. Set your timer again for 1.5-2 hours, I cooked mine for 2. Once the timer goes off, shred your chicken with two forks, add a bit of salt and pepper, stir everything up, and it’s done! I always check the temp of the chicken with a thermometer before I shred it, just to make sure it’s cooked all the way through. This is what it should look like:
It doesn’t look very appetizing, but I swear, it’s delicious. Again, sorry for the horrible phone photo!
So, that’s it. That’s my crock pot chicken and dumplings. Let me know if you give it a try, and stop by the blog
if you’d like more crock pot recipes! Thanks for having me!
Hey, y’all! I’m J and I blog over at An Unstyled Life. I’m a part-time bail bondsman, a full-time event planner, a full-time social media manager and a full-time wife and momma. *deep breath* I mostly blog about our life, but I’ve been known to blog about trashy reality shows (I’m addicted!), maybe a little fashion, and pretty much anything that strikes my fancy. I love finding new blogs, so come say hi so I can visit yours! You can also find me on the twit, facebook, and pinterest!