Slow Cooker Chicken and Dumplings

You know, I don't recall having chicken and dumpling a lot as a kid.  Maybe once or twice only.  That sounds almost abusive to me now, since I love it so much.  I forgive you mom. 

A couple of years ago now I found this easy recipe over at Christy Jordan's Southern Plate,  The first time I made it, it was like, I don't know, heaven to strong of a word?  We loved it.  It was easy, a bit of a shortcut, and honestly the best version I have had yet. 

So fast forward to a week ago.  I decided to try this in the crock pot.  I added a few things, here and there, tweaked a couple of things, and got my dumplin' on people!  Holy guacamole, delish.

Without further adieu let's get on with the slow cooking!  I am kind of grasping this slow cooker thing I have fought so hard and long to avoid!  This makes a good size batch, I kind of double, or something'd (<----my own language there) the recipe and did a little tweaking this time. 

26 ounce can of cream of chicken soup
2 T butter
3 cups chicken stock (I suggest low sodium always especially with the use of a canned soup)
1 tsp. poultry seasoning
1/4 tsp. black pepper
1 tbsp. onion powder
6 boneless skinless chicken breasts (8 if you do thighs) THAWED
2 packages flaky refrigerator biscuits

Add together, soup, butter, stock poultry seasoning, pepper, and onion powder into your slow cooker.  Whisk until combined.  Add in chicken and set on low for 8 hours or high for 4 hours.   When there is ONE hour left, take biscuits and you can leave them whole or peel the layers apart, and cut each into 4 pieces.  Toss them in and when you are done, push them down into the liquid.  Let cook one more hour, stir to break up the dumplings and serve. 

Note: In a world where my husband loved veggies, I would add 2 chopped carrots and 2 ribs of celery to the soup mixture!

Ohhh la la!

Refrigerator Rolls

Oh you guys.....   I have been asked for a basic roll so many times.  I have never made one I loved.  I was crackin' through an old 1930's cookbook from my mom recently and found one I thought I would try.  It is labeled just plain "Refrigerator Rolls".  In the recipe it says you can (after mixing) put the dough in the refrigerator, covered until ready to use.  I gather that is where the "refrigerator" part comes from.  Genius, eh?  I did refrigerate mine for about an hour while I finished up some other things and was ready to prepare them.

Now I have to tell you, these are not my favorite.  NOT because they taste bad, they are delish actually, and I love their shape.  I am not a biscuit fan.  And this roll is the perfect marriage of a roll and a biscuit.   Now for some this is a dream, for me, eh, it was OK, and butter and honey made it even better!  The flavor is great, the dough is gorgeous and they are as easy as can be.  Who doesn't love that old fashioned, homemade shape as well?

I have a bad habit of being honest.  Who posts a recipe that isn't their favorite?  ME!   This is a very quick and easy recipe!  Make sure to use plenty of butter where it says to and serve warm! 

Hold on, heeeeeerreeee we go!

1 cup hot water
1 tsp salt
6 tbsp. shortening
1/4 cup sugar
1 pkg yeast
1 egg, well beaten
3 1/2 cups four (may need a bit more or a bit less)
1/2 cup melted butter (plus 2 tbsp. for brushing the tops before baking)

Combine hot tap water, salt, shortening and sugar in your stand mixer bowl or regular mixing bowl.  Add in yeast, egg and flour.  (if your bowl is cold it will cool the water enough to not kill the yeast, if you are freaking out, just take the temp, you want it at about 115F).  Mix until all ingredients are combined.  Now, either put into a greased bowl and cover to refrigerate until ready to use, OR, get rolling!  The recipe says it makes 18 rolls.  I got 16.  This means, you need to roll 48 little balls.  When you are done, dip each ball in butter and place  3 into each muffin tin section.  Cover with a lint free towel, put in a warm place and let rise until they double in size.

Brush the tops with remaining melted butter.  Preheat oven to 425 degrees F and bake for 12-15 minutes.

Serve these warm with butter, honey, jam, jelly, oh my!!!