Fall Crock Pot Creations - Chicken n Dumplings

Thanks to Two Rivers author T. Greenwood, we are having Chicken & Dumplings tonight!

Publisher's Weekly had this to say about Two Rivers: "Greenwood is a writer of subtle strength, evoking smalltown life beautifully while spreading out the map of Harper's life, finding light in the darkest of stories."

Here's the recipe....super easy:

put in Crockpot 4 boneless breasts seasoned with:

• poultry seasoning
• salt and pepper

add:

• chopped celery
• onion
• carrots
• small can of peas (drained)
• one can of cream of chicken soup
• one can of cream of mushroom soup
• half a can of chicken broth.

Cook on high for four hours or so... When you have about two or three hours to go, turn to low, and thicken the liquid with cornstarch if necessary, shred the chicken (without removing it from the pot).

Cover the entire thing with refrigerator biscuits...buttermilk Grands work great. (These would be the infamous "Tammy's Biscuits", I assume!)

Cook for another couple of hours.

MMMMMMMM.

Let's see. If I start this...NOW, I can make it in time for dinner. Will let you know how the munchkins enjoy it. And the husband. As you all know, the most finicky eater of all. Should work well for Gymnastics Wednesday!

~Ash