Chicken and Dumplins' in Crock Pot

This has quickly become a favorite staple in our house, especially for the kiddos. My daughter, who is 6, has taken a liking to helping prepare food for meals and this dish allows her to help in a big way when using refrigerated biscuits for the dumplins'.

The refrigerated biscuits make for more fat in the recipe than I would like, so I use them when in a hurry. This recipe will incorporate making your own dumplins' to make for a more healthy meal overall, but know that even doing it the easy way with biscuit dough is still much more healthy than going out to eat, which is the overall goal for us at least. To be and eat more healthy at home.

You can cook a variety of side items with this. Honey Glazed Pea pods and carrots are good, as well as a side of steamed broccoli sprinkled with a bit of Parmesan. While honey is technically "sugar", it has a lot of healthful properties that gives it a healthful place in moderation while adding tremendously to taste. I mean, after all, who wants to eat "healthy" food that's bland?

First here is the recipe to make your own dumplings. If you do not desire to do this, skip right down to the full recipe that includes the biscuit dough!

Dinner Tonight is:
Chicken and Dumplings in a Crock Pot
Honey Glazed carrots and pea pods
steamed broccoli


Ingredients for Homemade Dumplings:
(makes 8 servings)

1 1/2	cups all-purpose flour
1	tablespoon parsley flakes, if desired
2	teaspoons baking powder
1/2	teaspoon salt (optional for those on low sodium diets, or use less)
3	tablespoons shortening
3/4	cup 2% milk

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	Mix flour, parsley, baking powder and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk.
	Drop dough by 10 spoonfuls onto hot meat or vegetables in boiling stew (do not drop directly into liquid). Cook uncovered 10 minutes. Cover and cook 10 minutes longer.

Ingredients and directions for slow cooker Chicken and Dumplings

• 4 skinless, boneless chicken breast halves
• 2 tablespoons butter (I use Smart Balance, a 50/50 butter blend with Omega-3 fats)
  
• 2 (10.75 ounce) cans condensed cream of chicken soup (low sodium)
  
• 1 small onion, finely diced
• 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces (if not making your own dumplings)
  

Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.

1. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit (or homemade) dough in the slow cooker. Cook until the dough is no longer raw in the center.

Honey Glazed Pea Pods and Carrots Ingredients and Directions:
(makes 6 servings)

• 2 cups sliced fresh carrots
• 1/2 lbs of snow peas (or sugar snap, which I prefer)
• 1 tablespoon of butter (I use smart balance, a 50/50 butter blend)
• 1/2 teaspoon cornstarch
• 2 tablespoons of honey

1. Bring a large saucepan of salted water to a boil. Add carrots and cook until tender crisp, 10 to 12 minutes. Add pea pods and cook until tender crisp; drain and set aside.

2. Melt butter in the same pan and stir in cornstarch. Return carrots and peas to pan and stir in honey. Cook over medium heat, stirring occasionally, until heated through.

Steamed Broccoli:

1 lbs of fresh broccoli
Parmesan Cheese (optional)

Place broccoli in a colander and bring water to boil in a large pan. Place colander on top of pan and cover with a large lid. Allow steam from boiling water to steam the broccoli until tender. Serve with Parmesan.