On the menu this evening: Slow Cooker Chicken & Dumplings

Or something like that anyway. I’m working off of this recipe, making alterations as seem fitting and getting ideas from the reviewers.

Here’s what I’m doing. Cut two chicken breasts in half and placed them in the crockpot, then added two cans of cream of chicken soup, plus part of a can of low-sodium chicken broth (in place of most of the water called for). I then tossed in half an onion (not cut up, just one big chunk thrown in for flavoring — I don’t care much for eating onions), a 16 oz. bag of frozen mixed vegetables, a couple stalks of celery, and I seasoned the pot with poultry seasoning, garlic powder, and black pepper. Gonna let it cook on high for 3.5 hours before I add in the refrigerated biscuit dough and one chopped up Russet potato.

Hopefully it will turn out to be a reasonably satisfying meal.


On the drink menu this evening, I’m sipping a concoction that includes a little bit of vodka, a few drops of lime juice, topped with ginger beer, served over ice. Got the idea for that little Moscow Mule cocktail from my good buddy.


(Photos borrowed from the internet and do not belong to me.)

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