On Tuesdays and Thursdays, I get home after the husband. I hate for him to have to make something himself or wait for me to get home to cook, so I usually just use the good old Crock Pot.
By the way...best invention ever? A Crock Pot that goes to warm after it cooks for the amount of time you select. Genius.
I've seen several recipes for Chicken and Dumplings in the Crock Pot so I decided to take parts of a couple of different recipes and alter the ingredients a bit to make it healthier. Before I got home last night, my husband texted me saying "This might be the best thing you've ever cooked." Really.
2 frozen boneless, skinless chicken breasts
2 cans of reduced fat cream of chicken soup
1 carrot, sliced
1 can reduced sodium sweet peas, rinsed and drained
1 onion, finely chopped
1 tsp thyme
1/2 cup water
2 tbsp organic, unsalted butter, melted
1 can reduced fat refrigerated biscuits
Place chicken in Crock Pot (frozen). Cover with cream of chicken, carrot, peas, onion, thyme and butter. Add water to cover (may need more or less than 1/2 cup). Cook on high for 4 hours. Take can of biscuits and tear into small pieces. Place in top of Crock Pot and cook an additional 30 minutes.