It’s a lazy Sunday here in the ATX, and I wanted to try out the recipe for slow cooker chicken and dumplings that my coworker Selina gave me a while back.

Wait, first … I have to finish the pickled jalapenos I started yesterday.  I strained them out, put the jalapenos (trying to pick out the gloves of garlic, bay leaves, and keep the mustard seeds to a happy minimum) in a mason jar, and then filled it up with the liquid I used to pickle them.  They’re nice and mellow, just a touch of sweet … and a bit of a burn afterwards.  Poifect!

INGREDIENTS
4 large skinless, boneless chicken breasts
1 cream of chicken soup (I use the reduced sodium 98% fat free)
1 cream of celery soup (ditto)
1 onion, finely diced
chicken stock
1 packet onion soup mixture
spices (I used celery salt, black pepper, sage, and a little bit of Aleppo Red Pepper)
1 bag frozen peas and carrots
1 tube reduced fat refrigerated biscuit dough, torn into small pieces
cornstarch

DIRECTIONS

We begin by dicing an onion.

Then I cut the chicken breasts into bite sized pieces.

The onion went into the crock pot first, then the chicken, which I sprinkled with the spices.

Then the ever-useful packet of onion soup:

A can of cream of chicken soup:

And a can of cream of celery soup:

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Then we mix it all together:

And then we add chicken broth until the mixture is covered with liquid:

Cover, and cook for about 8 hours on low or 5 hours on high.

About 1.5-2 hours before serving, place peas and carrots in the slow cooker and stir. Then place the torn biscuit dough in the slow cooker. In this case, there was a little extra in the can, so I laid it on top.

Now, this next step is very important: At this point while the mixture cooks, you have to console your dog who is moping about because it’s raining and she can’t go for a walk.

And, finally!  Time to eat

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