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To celebrate the official First Day of Fall (September 22) I have decided to share another crockpot recipe. Isn’t fall just the crockpot time of year? School has started, soccer is in full swing, homework is aplenty and cooking dinner is…well, just in the way. To me there is nothing more satisfying than getting an easy recipe started in the morning knowing it will be ready by the time I rally the troops for dinner. And even better, this recipe doesn’t require me to bribe my son with candy. He actually voluntarily eats it.<\/p>\n
Mmm..homemade chicken and dumplings. Okay, semi-homemade. I use refrigerated biscuit dough. God, I wish I were the type to roll out my own dumplings. Do you even roll out dumplings? There’s no yeast, right, so why would you roll them out? But, wait a minute. There are plenty of things you roll out without yeast. Like cookies. You definitely roll out cookies. Well, I don’t. I do the “drop’em by the spoonful method.” Still,I’m sure plenty ofpeople roll them out. As with dumplings, I think. In fact, I’m going to Google “rolling out dumplings” as soon as I’m done with this post.<\/p>\n
Moving on.<\/p>\n
Here is a super simple (and slap yo’ mama good) comfort dish. Go ahead, get your crockpot out, dust it off and get to crocking. Or cooking.<\/p>\n
Now, obviously, this recipe can be altered for taste. Change up the veggies, add in some garlic powder, poultry seasoning, a bay leaf if you’re feeling really adventurous. I’ve also substituted the Bisquick biscuit recipefor refrigerated biscuits.Makes me feel a teensy bit more likeBetty Crocker. Just try it.<\/p>\n
Love to all, Mindy<\/p>\n","protected":false},"excerpt":{"rendered":"
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