What's for dinner? [Week 2]

Hello again!

I'm back to share with you another one of my scrumptious Crop-Pot meals! I always go with Crock-Pot meals this time of year.  I can prepare everything in the morning while the temps are still reasonable, AND I don't have to use my oven which saves on both my propane and electrical bills.

Today I made Home Style Chicken and Dumplings

Here is what you need:

1 onion
3 stalks celery
3 large carrots
1 1/2 lb boneless, skinless chicken thighs
1/4 tsp salt
1/2 tsp pepper
1/2 tsp poultry seasoning
1 (10 3/4 oz) can cream of chicken soup
1 1/2 cups chicken broth
1 (16.3 oz) can refrigerated buttermilk biscuits

And another reminder.... be sure to grab your Slow Cooker liners that I told you about last week!

Seriously... worth every penny!

Now that you've got your fancy liner installed, let's prepare our ingredients.

First, chop your onion.  Oh... and as a bonus.. I'm going to teach you the easiest way ever to do it!

To start off, take your sharpest knife and slice off the bottom of your onion.

Next, chop your onion in half (from top to bottom) and peel away the skin.

Here comes the tricky part.  I'll try my best to explain it but forgive me, I'm not the greatest with written directions. Insert the tip of your knife near the top of your onion (leaving the top part intact). This holds the whole thing together to making chopping super easy!

Now, slice the rest of the way down.

Repeat this step across the rest of the onion.  You should end up with something like this:

Now, just turn it sideways and slice.

Ta-da!  Perfectly chopped onions!

Now just continue slicing all the way up the onion, and toss the top part.

Now you can impress your friends with your onion chopping skills!  You're welcome :)

Also, I was watching a show the other day where they try out different "life hacks" to see what works and what doesn't.  They actually proved that chewing gum while cutting an onion will keep your eyes from tearing up.  The trick is actually that the gum makes you breath through your mouth instead of your nose.  So even if you don't have any gum handy... just concentrate on breathing through your mouth the entire time you're chopping.  This keeps the onion "smell" from entering your sinuses and eventually your tear ducts!  Seriously... it really works!  Warning though, you will look like you're slightly insane the entire time your chopping lol :)


Next, prepare the rest of the ingredients.  Chop both your celery stalks and carrots.

Combine the onions, celery, and carrots in the bottom of your crock pot.

Sprinkle chicken thighs with salt, pepper, and poultry seasoning and place on top of veggies.

Stir together soup and broth.

Pour over chicken.

Cover and cook on LOW 6 to 7 hours or until chicken is tender.

A little before the 7 hour mark, start preparing your biscuits.

I added a little flour to my cutting board to keep the dough from sticking.  Slightly flatten each biscuit (just using your hand will do, no need to drag out the rolling pin).

Now just cut each one into strips.  I cut 5 down, and 1 across to make them more "bite sized".

Repeat with the rest of the biscuits.

Add your "dumplings" to the chicken mixture and give it a good stir.

Replace cover and cook on HIGH 30 more minutes or until biscuits are done.  I took this time to prepare my side dish.

I removed the chicken first and shredded it before combining everything together in my serving dish.  I paired this dish with my Baby Lima Beans with Sauteed Onions (I included the recipe as an added bonus in the download below).

Now, you're ready to eat!  If you try out my recipe.. let me know what you think in the comments ♥

Click the download button below to get your FREE copy of both my main and side dish recipes on cute printable cards :)

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What's for dinner? [Week 1]

If you didn't already know, it is HOT in Indiana during the summer!  And the hottest part of our house?  The kitchen of course.  That's why I go with Crock-Pot meals this time of year.  I can prepare everything in the morning while the temps are still reasonable, AND I don't have to use my oven which saves on both my propane and electrical bills.

Today I made Honey-Glazed Pork and Peaches (a big hit with the in-laws *wink*).

Here is what you need:

4 lb boneless pork shoulder roast (I had part of one frozen from last week)
1 tsp kosher salt
1 tsp pepper
3 peaches
1 small red onion
1/2 cup chicken broth
2 Tbsp butter
2 Tbsp honey
1 tsp dried thyme

Oh, wait a minute, I forgot to mention the most important step of all.  Before you start planning out your crock pot meals, go to the store and invest in some of these.  Trust me, they're worth every single penny!

After dinner is over, and I'm tired and full and can barely muster the energy to fill the dish washer, all I have to do is lift this little baby out and toss 'er in the trash.  Seriously... worth every penny!

Now that you've got your fancy liner installed, just drop in your pork and sprinkle with the salt and pepper.

Next, prepare the rest of the ingredients.  Slice the peaches and onion, and melt the butter.

Top the pork with the peaches and onions.

Whisk together the broth, butter, honey and thyme.  Pour on top of your pork mixture.

Now, just add the lid, set your crock pot to low and walk away.

In 7-9 hours (mine only took about 6 hours but it runs super hot even on low) you're ready to eat! Just slice up your beautifully roasted pork and top it with the mouth watering peach/onion mixture.  Trust me.. you won't be needing BBQ, or ketchup, or even A1 with this slice of heaven.

I paired mine with zucchini sauteed in fresh lemon juice.  Oh.. didn't I mention, this meal is made almost entirely of whole foods!  Absolutely nothing is processed (except the butter, unless you make your own butter, then kudos to you!).  Talk about an A+ meal.  It's got the looks, the taste, and it's even good for you.  I included the side dish recipe as an added bonus in the download below!

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