Slow Cooker Chicken and Dumplings

INGREDIENTS
4 skinless boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

DIRECTIONS
Place the chicken, butter, soup and onion in a slow cooker and fill with enough water to cover. Cover and cook for 5 to 6 hours on HIGH. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.



*Note from Ranae - This is a versatile recipe. I use it as a base upon which to begin cooking. If using pre-cooked chicken, cook time would not need to be as long or even on HIGH. It would need to be turned to HIGH to cook the biscuits in the last 30 minutes or so. I have used chicken broth instead of water. I also use homemade biscuit dough cut into pieces. Vegetables add more nutrition to the meal and turns it into a one-pot meal.

Ready, Set, Cook!

The game is Ready, Set, Cook! You can read about how to play here:


This month the ingredients were chicken breasts, leeks and cauliflower. I decided to prepare this menu for the game. Join us in future games at Cooking with Anne (you can also see other game players' entries).


Menu:
Italian Herb Chicken
Creamy Potato-Leek Soup
Ceasar Salad
French Bread


Italian Herb Chicken
1 pkg McCormick Slow Cookers Italian Herb Chicken Seasoning
2.5 pounds chicken parts
1 pkg (8 oz) fresh mushrooms, sliced or halved
2 cans (14.5 oz each) stewed tomatoes, undrained
1 can (6 oz) tomato paste

Place chicken and mushrooms in slow cooker. Mix seasoning, tomatoes and tomato paste until blended. Pour over chicken and mushrooms. Cover. Cook 8 hours on LOW or 4 hours on HIGH. Remove chicken and vegetables to serving platter. Stir sauce before serving.

Prep Time: 10 minutes
Serves: 8

Creamy Potato-Leek Soup
3 large potatoes, peeled and diced
2 quarts chicken broth
1 head cauliflower
2 Tablespoons butter
1 leek
1 stalk celery, thinly sliced
2 garlic cloves, minced
1 medium carrot, shredded
1 cup fat-free half & half
1/4 teaspoon white pepper
1/2 teaspoon salt
1 teaspoon basil

In large pot, place chicken broth and diced potatoes and cook until potatoes are tender. In a microwave-safe bowl, place cauliflower in an inch of water. Cover with saran wrap and heat in microwave 5 minutes until tender (but not mushy). Cut green tops off leek and chop white part. In small skillet heat over medium heat, add butter, garlic, celery and leek. Saute until tender.

When cauliflower is steamed, puree in blender all ingredients except half & half and grated carrots. Return to pot; add half & half and carrots. Reduce heat and simmer until flavors mix.

Hint: Using cauliflower as a substitute for potatoes in a soup allows for the same color and texture but eliminates the carbs.