All last week I had been hearing about this big snow storm that was headed our way. My town was supposed to get 10-16 inches, or so they said. Well once again I woke up to hardly any snow :(. I think we had maybe 4 inches. Not cool! I was ready for the big one. I went to the grocery store and hoarded toilet paper and milk, just like you are supposed to. I was even interviewed by a news crew at the store doing a story on people preparing. Which, by the way, I think is really silly. I don’t know about you, but I buy toilet paper every week, not just when it snows! With the lack of snow this Winter has given us, it was nice to have a day “stuck” inside, watching the snow fall. It wouldn’t feel like a snow day without a comforting meal going in the crockpot. That called for….Chicken N Dumplings.
I watch YouTube videos quite often, and one of the people I follow is Rachel Hollis. I came across her videos one day and have been a fan of hers ever since. Soon after I learned about her, she came out with a cookbook called “Upscale Downhome”. I just had to get it! My sister got it for me for a birthday present and I have been happily trying out many recipes. I haven’t been disappointed with one yet! One that I am totally in love with is the Chicken N Dumplings.
Since the slow cooker does all the work for this Chicken N Dumplings, it is the perfect comforting weeknight meal. The hardest thing you will have to do is pull apart a already cooked rotisserie chicken that you bought at the store. You don’t even have to sauté the vegetables first. Just throw everything in, turn it on low, set the timer for 6-8 hours, and you are good to go. Thirty minutes before serving, you drop your biscuit dough on top. The dough will puff up as it cooks, turning into the perfect vehicle to soak up all of that creamy goodness.
Another plus to making this is I get to use the chicken carcass to make homemade chicken stock! Yes!
When it’s all said and done, you won’t believe how thick and creamy this turns out. Crispy bacon on top really adds something special and chives bring some freshness.
I love recipes like this where I can toss all the ingredients in the crockpot in the morning and enjoy an amazing home cooked meal that night, with minimal effort. Thank you Rachel Hollis for this amazing recipe!
- 1 yellow onion, diced
- 2 medium carrots, peeled and diced,
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 rotisserie chicken, skinned and shredded
- 4 cups chicken stock
- 2 (10.5 oz) cans cream of chicken soup
- 2 tsps. garlic salt
- 1/2 tsp. black pepper
- 1/3 tsp, dried thyme
- 1/2 tsp. dried oregano
- 1/4 tsp. paprika
- 2 cups Bisquick baking mix
- 2/3 cup milk
- 1/2 cup crispy bacon, chopped
- 3 tbls. chives, chopped
- Combine all of the ingredients except for the baking mix, milk, bacon, and chives in the bowl of your crockpot.
- Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- About 30 minutes before serving, combine the baking mix and milk in a large bowl. Drop the dough by the spoonful in the crockpot. Cook until the dough is cooked all the way through. This should take about 30 minutes. Serve with bacon and chives on top.
Source: Upscale Downhome by Rachel Hollis
I recommend cooking it on low for a longer amount of time. This really allows the flavors to marry and vegetables to get tender. But if you are in a hurry, you can the cook on high method.
As I am sitting here watching my kids eat breakfast, I find myself in deep thought about their eating habits. They are 21 months old now and getting them to eat real food can be a struggle. They love any kind of fruit (Danny is currently eating his weight in pears) but I can’t say the same for vegetables. Danny went through a phase where he loved peas, but all of sudden, when they would arrive to his plate, he would act as if they were poisoned and throw them on the floor. What happened? They pretty much love anything with cheese: pizza, grilled cheese, quesadillas, etc. but my conscience will only let me make so much of that food for them. Getting them to eat any sort of meat seems to be the real battle. I would be lying if I said it didn’t hurt my feelings a little bit when they refuse to eat my perfectly cooked chicken thighs. Many nights I make the kids one meal and my husband and I another, which is not ideal. One meal that saves me from having to do that is Smoked Sausage with Cabbage and Apples. Thank goodness for this easy meal that everyone loves!
Smoked Sausage with Cabbage and Apples could not be simpler to make. It starts with one and a half pounds of smoked sausage in the bottom of our trusty friend the crockpot. Then apples, red cabbage, and onions get layered on top. (Leave the ingredients layered and don’t stir.)
Next, the ingredients that make the sauce go in: brown sugar, salt, pepper, and apple juice. Guess what! That’s it! How easy was that? Now you can go about your day and come back in 6-8 hours for a delicious dinner.
I have been wanting to share this recipe with you ever since I started this blog! It has taken me 3 months but here it is! This is one of my favorite crockpot recipes right now and perhaps of all time. You may be thinking the name is a little weird….Crockpot Bourbonless Chicken. Let me explain. The original recipe is called Crockpot Bourbon Chicken but I never actually put bourbon in it. Basically because I was too lazy to go to the store and pick it up. This chicken still tastes so amazing that I just kept leaving it out. So bye bye bourbon, we just don’t need ya! Crockpot Bourbonless Chicken is me trying to be creative in giving it a new name (it’s kinda lame I know).
When I was on bed rest while pregnant with my twins, a sweet girl from my church, that I didn’t know that well, (okay I didn’t know her at all) brought my husband and I many dinners. She was also pregnant at the time and was a total rock star making us so many amazing meals. Sarah and I quickly became friends and we both share a passion for food and cooking. We love to cook together and make freezer meals to keep our busy families fed. She introduced me to this recipe and I am so glad she did. Thanks Sarah!
I LOVE my crockpot. We are close….bonded….best of friends….okay a little extreme but seriously it does all the work for me. I barely have to lift a finger. Okay, I lift my finger a little bit prepping ingredients but that’s it. This recipe is perfect to throw in the morning of and cook on low all day or you can throw it in on high for 3 hours if you forgot to plan dinner like I did the night I last made this 🙂
You start with boneless skinless chicken thighs. After trimming the extra fat off they go right into the crockpot. Next, you make the sauce. This calls for a lot of flavorful ingredients: ginger, garlic, chili flakes, apple juice, honey, brown sugar, ketchup, cider vinegar, and soy sauce. You whisk them all together and pour over the chicken. Now cover and cook. When your timer goes off you remove the chicken and dice it up. To the sauce you add a corn starch and water mixture that will make the sauce nice and thick. The chicken goes back in and you are ready to serve. This chicken is so savory and delicious. I always serve it over white rice and every bite just comforts my soul.
- 3lbs boneless skinless chicken thighs
- 3tbls corn starch
- 3tbls water
- 1/2 tsp. fresh grated ginger
- 4 cloves garlic, minced
- 1/2 tsp. chili flakes
- 3 tbls. corn starch
- 1 clove garlic
- 1/3 cup apple juice
- 2 tbls. honey
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 3 tbls. cider vinegar
- 1/4 cup water
- 1/4 cup soy sauce
- Trim the extra fat off the chicken thighs and place them in the slow cooker.
- Mix all of the sauce ingredients together in a small bowl and pour over the chicken.
- Cover and cook on low for 6-7 hours or on high for 3 hours.
- Remove the chicken and leave the crockpot on high. Chop the chicken into bite sized pieces and set aside.
- In a small bowl, mix together 3tbls corn starch and 3tbls of water. Add to the sauce in the crockpot and whisk until the sauce thickens.
- Add the chicken back in and stir. Serve over rice.
Adapted from Spend with Pennies
The magazine aisle at the grocery store is a dangerous place for me. I love cooking magazines! They are so beautiful, and inspiring. Don’t those food photos make you want to eat the page? I have learned to have some self control, so I don’t visit that aisle as often as I used to, but I do have a little magazine collection at home. They are perfect to look through when I am doing my meal planning. I have found some amazing recipes in magazines that have now become favorites in my household.
This Slow Cooker Barbecue Beef Brisket is probably one of my favorite recipes of all time! That’s right, of all time! I’m saying it. I found this recipe in the Food Network Magazine and I just knew when I saw it that I needed to make it. Now, I know brisket can be expensive. I usually check prices at multiple places and when I see it have a price drop or at a good price I buy a gigantic piece of it. When I get it home, I cut it into sections that are small enough to fit into my crockpot. I put them in freezer bags and freeze for later. That way I always have some on hand when I want to make this recipe.
Before going in the crockpot, this brisket gets some serious love! The dry rub includes: brown sugar, chipotle chili powder, cumin, celery salt, garlic, salt and pepper. You rub that all over the brisket and makes sure it’s really pressed into the meat. You place it in the crockpot and now its time for the sauce: ketchup, apple cider vinegar, and Worcestershire. Pour the sauce, along with some water, over the brisket, cover, and cook on low for 8 hours (some serious magic happens in that crockpot). It comes out SO tender. SO flavorful. SO juicy. I love this brisket. I can’t say it enough! It’s even better the next day in a hash with potatoes, onions, garlic, and a couple fried eggs. Add some avocado to that and I am in heaven.
The brisket I photographed for this post was bought from Hemp’s Meats in Jefferson, MD. It’s a family owned business that’s been around for generations. I am hoping to feature them as a “Tasty Place” here on my blog soon! They had a great price on brisket, $4.69/lb.
This juicy and tender Barbecue Beef Brisket is so easy to make. The slow cooker does all the work for you. It turns out perfect every time!
- ~ 3 tbls. packed light brown sugar
- ~ 1 1/2 tbls. chipotle chili powder
- ~ 2 tsps. ground cumin
- ~ 1 tsp. celery salt
- ~ 1 clove garlic, minced
- ~ Kosher salt and freshly ground pepper
- ~ 4 1/2 to 5 pounds point-cut beef brisket, trimmed (fat cap intact)
- ~ 1 1/4 cups ketchup
- ~ 1/4 cup apple cider vinegar
- ~ 1 tbls. Worcestershire sauce
- In a small bowl combine the brown sugar, chipotle chili powder, cumin, celery salt, garlic, and salt and pepper to taste. Rub all over the brisket.
- Transfer to a 5-6 quart slow cooker.
- In the same small bowl, combine 3/4 cup of the ketchup, vinegar, and Worcestershire. Pour the sauce and 3/4 cup of water over the brisket.
- Cover and cook on low for 8 hours.
- Move the brisket to a cutting board and let rest for 10mins.
- Skim off the excess fat from the sauce and whisk in the remaining 1/2cup of ketchup.
- Slice the brisket and serve topped with sauce.
Adapted from Food Network Magazine