Yes, I’m one of those people who enjoy making New Year’s resolutions and then not keeping them. Some of my resolutions this year are to eat healthier, continue with my exercise program and participate in more race events. However, my number one resolution is to be committed to family dinnertime.
Family dinnertime does not have to be perfect. Don’t expect your meals to always turn out delicious where everyone is raving about your cooking. Also, don’t expect your kids to always be polite and on their best behavior. Let’s be real; good food is only as good as the people you enjoy eating it with. Dinnertime is about sitting down at the table for at least 30 minutes and catching up with everyone. Let the kids tell you what went on at school, open up to one another and share life’s events with each other.
As the kids are getting older and having plans of their own, it gets harder and harder to have that regular family dinnertime that I long for. However, my New Year’s resolution is to not stress over this but instead embrace the fact that they are growing up and that I need to start planning ahead for our family meals together. This is where my slow cooker is going to take action! I can throw everything in it before we leave out the door in the mornings, and it’s ready by the time we get home in the evenings.
I’ve already started this week off pretty good with Slow Cooker Chicken & Dumplings. It’s easy enough to put together in the morning and finish up when you get home in the evening. This recipe is a winner and allows for more quality time around the dinner table!
Slow Cooker Chicken and Dumplings
Prep Time: 15 minutes
Cook Time: 8 hours on Low
4 chicken breasts (boneless, skinless)
or 1 rotisserie chicken from our deli (deboned and cut into pieces)
2 Tbsp butter
1 can Brookshire’s Cream of Chicken Soup
1 can Brookshire’s Cream of Celery Soup
3 1/2 cups chicken broth
1 oz onions finely diced
1 cup celery, diced
1 cup carrots, diced
2 chicken bouillon cubes
1 (10 oz) can Brookshire’s Biscuits
EXCLUDING THE BISCUITS: Put all ingredients in the slow cooker, cover and cook on LOW for 8 hours. About an hour before serving, remove chicken and pull into pieces (if you used chicken breasts) and then return chicken pieces to the soup mixture.
Place the torn biscuit dough into the slow cooker; cook until the dough is no longer raw in the center.