I don’t cook much any more. Sam works evenings and is almost never home for dinner except on Saturday and Sunday, and those are my favorite days to order Chinese or go out. But once in a while I get to cook dinner, and here’s a no-brainer comfort food recipe that’s a real home run in my house: Crockpot Chicken & Dumplings. (Special note to all of our friends and relatives in southern California ... it’s a perfect choice for those nasty winter days when the temperature dips below 65° and the palm trees are making too much noise.) Just for the record, I don’t plan to turn the Howdygram into a recipe forum because Sam is usually happy with a turkey sandwich and a couple of cookies.
- 4 boneless chicken breasts cut into small chunks
- 1 cup water
- 1 small onion, diced
- 2 cans condensed cream of chicken soup
- 1 chicken bouillon cube
- 1 can Pillsbury Grands buttermilk biscuits
Combine all ingredients except biscuits in crockpot, cover, and cook on low for 5 to 6 hours. About 30 minutes before serving tear the raw biscuit dough into pieces, stir gently into crockpot, set heat to high and cook for an additional 30 minutes.
Don’t forget to invite me for dinner. I’m a neat guest with a great sense of humor and rarely use more than one napkin. You can send invitations
here. Thank you. (Can Sam come, too?)
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