Crock Pot Chicken and Dumplings

I am OBSESSED with my crock pot. It's absolutely perfect for winter months and busy people that have to work 9 hour days (or, 11 in my case!).  The last thing I want to do is cook a meal for an hour after returning home.

The great thing about this recipe is that you can come home, throw in a couple remaining ingredients and then unwind with something you want to do while waiting for your meal to cook itself.

You can throw in anything and it always comes out tasting amazing! Recently, I have been following the Crockin' Girls on Facebook. They have loads and loads of super easy crock pot recipes. I kept seeing a few for chicken and dumplings pop up. There are so many ways to make this dish, but I found my creation to be delicious—in my mind, at least!

Crockpot Chicken and Dumplings

1 pound white and dark meat boneless, skinless chicken (or turkey) chunks

1 can low-sodium cream of chicken condensed soup

1 can low-sodium cream of celery condensed soup

1 can low-sodium clear chicken broth

1 cup water

3 garlic cloves, minced

¼ teaspoon black pepper

¼ teaspon sea salt

2 teaspoons dried parsley flakes

2 bay leaves

1 ½ cups diced carrots

1 cup diced onion

1 cup diced celery

1 can peas, drained and rinsed

1 tube Pillsbury Grands buttermilk biscuits, 8 count

Place turkey/chicken, carrot, onion, bay leaves, and celery in bottom of crock pot. Whisk both condensed soups, chicken broth, water, garlic, salt, pepper, and parsley in a bowl. Pour on top of ingredients in the crock pot. Mix thoroughly. Cook on low for at least 8 hours. One hour before cooking in done, tear biscuit dough into pieces. Add dough and peas into the crock pot. Mix thoroughly again, but carefully so you don't “mush” the veggies. Let cook one hour longer or until dumplings are done.

Enjoy!

Turkey Chili

I have to give the majority of credit for this recipe to one of my good friends, Bridget.  She had the spice quantity down pat.  This recipe is very versatile in that you can take away or add ingredients to your liking.  But, remember... don't mess with the spices.  They make this dish!

Turkey Chili

2 pounds ground turkey
1 medium onion, chopped
4 large garlic cloves, minced
1 (28 oz.) can crushed tomatoes
1 (10 oz.) can Rotel original tomatoes with green chiles
2 (16 oz.) cans chili beans in mild sauce
1 (15.8 oz.) can great northern beans, drained and rinsed
1 (15.8 oz.) can light red kidney beans, drained and rinsed
1/2 jalapeno, seeded and minced
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
3/4 teaspoon cayenne pepper
salt and pepper to taste

In a large stock pot, saute turkey, onion, and garlic until meat is brown and onions are clear.  Salt and pepper generously.  Once meat is completely brown, drain excess grease.  Add all remaining ingredients.  Simmer for at least 60 minutes, stirring every 10-15 minutes to prevent sticking.

Serve with your favorite chili toppings.  I recommend sour cream, shredded cheese, and crackers.  Fritos or Cheez-its would be great too!

A note about this recipe-
You can adjust the heat as you like.  I generally don't like really spicy chili, so I used mostly "mild" ingredients.  Definitely use a "medium" or even "hot" if you like it with a kick!

Enjoy!

Barbecue Chicken Legs

I actually have to give my father props for this recipe.  Every time I would go visit my parents, or my parents would come visit me, he would tell me how he makes the perfect chicken wings.  I thought I would give his recipe a try, only with chicken legs (they were what was on sale that week!).  They turned out perfect!  Crisp on the outside, juicy and tender on the inside.  Basically falling off the bone!

PLUS, this is so easy, it's almost a no-brainer!

The Recipe:

12-14 Chicken Legs (or wings)

14 cups water

1 large onion, sliced

4 garlic cloves, crushed

2 tablespoons chicken bouillon granules

1/4 teaspoon salt

1/2 teaspoon pepper

Your favorite BBQ sauce*

In a large stock pot, add water, bouillon, garlic, onion, salt, pepper, and chicken legs.  Boil for 40 minutes.  In the mean time, get your grill nice and HOT.   Once the legs are done boiling, transfer them to a plate and take them out to the grill.  Grill for 20 minutes, flipping every 5.  Skins should be crisp and just starting to blacken.  Brush with BBQ sauce.  Grill another 3-5 minutes.  Flip and brush with BBQ sauce.  Grill another 3 minutes and you're done!  So easy, but SO amazing!

*Now... about the barbecue sauce.  Please don't think I'm copping out of sharing delicious, HOMEMADE recipes with you by telling you to just go out and buy a bottle of barbecue sauce.  I have contemplated making my own sauce for years now.  The only problem is, I already found the perfect one and I can not deny it!  Sweet Baby Rays Honey Barbecue sauce is so phenomenal, there is no reason to slave over the stove making your own.  If you haven't tried it, try it.  It's heaven in a bottle.

Enjoy!