I have been taking advantage of my three weeks off from school, and the kitchen doesn’t know what hit it. Apparently I have some latent cooking desires that are dormant when I have spare time, but build up when all my free time is restricted. So allow me to introduce my new bestest friend: the crockpot. My crockpots (I have my own, and then one I borrowed from my Mom but I don’t think she’s realized it yet) have saved my sanity. I’m obsessed with crockpot recipes, and have single-handedly destroyed Marmot’s GI system with the most fabulous cheeseburger soup you’ve ever had in your life. And- I’ve been using crockpot liner bags. They are the most amazing invention ever. {Marmot calls them crockpot condoms, but just try not to visualize that when you’re using them.}
I find all my crockpot recipes on Pinterest, which is second only to Farmville in best ways to procrastinate on homework. I have an entire board dedicated to bacon, and can quite honestly say with all the cooking I have done lately thanks to Pinterest inspiration, I am a domestic goddess.
Speaking of domestic goddess, I must admit that I may have set the bar quite low in that category. When I made crockpot chicken and dumplings, Marmot said it was the best meal he’d ever had. Mildly embarrassing that the hardest part of the best meal that Marmot ever had was opening the can of refrigerator biscuits. Mom, are you proud??
Best Crockpot Recipe of the Week AND Marmot’s Best Meal Ever – Crockpot Chicken and Dumplings
Put 4 chicken breasts in the bottom of the crockpot, and add 1 diced onion, 2 cans of cream of chicken soup (no water) and 1 can of chicken broth. Your choice of spices- I put thyme, a bay leaf, a clove of garlic, salt and pepper. Cook for 6-7 hours on low. Shred the chicken with a fork. Open 2 cans of refrigerator biscuit, cut into dumpling size pieces. Cover and continue to cook on low until dumplings are cooked, about 45 minutes. Voila!






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