Crock pot Chicken and Dumplings

I really love  this recipe, especially on rainy days or when it’s cold. I can throw just about everything in the crock pot in the morning and then when I get home all I have to do is pull apart the biscuits and drop them in the crock pot too so that they cook while I take a shower. This recipe is low energy, yummy, and easy to make your own. Enjoy!


  1. 2 chicken breasts - I generally use bone out, but you can use whatever you have or prefer.
  2. 1 box of chicken broth (approx. 32 ounces) - you can also use boullion cubes and water.
  3. 2 cans of cream of chicken soup
  4. one thing of Pillsbury biscuits
  5.  add different seasonings, veggies, etc., etc. that you like.


  1. Place thawed chicken breasts in crock pot
  2. Pour box of broth over the chicken
  3. Spoon cream of chicken soup over chicken 
  4. ***add seasonings, or veggies like potatoes, celery, carrots, etc. that need to cook awhile here***
  5. Turn crock pot on low for about 8 hours - I let it go during the day while I’m working, but for weekends I turn it on high and let it cook for about 4 to 5 hours.
  6. Take two forks and shred the chicken - you could cut the chicken into chunks before you even put it into the crock pot, but I like doing it this way because its quicker and easier for me.
  7. Pull each of the biscuits apart into 4 or 5 bite size pieces - they come in a container of 8ish so you’ll have a bunch of little pieces.
  8. Put biscuits in crock pot
  9. Spoon broth over biscuits to keep the tops from burning and them from sticking to the sides
  10. ***add canned veggies that just need to heat up here***
  11. Cook on low for about 45 minutes.

This makes a lot of food, enough for 4 people and then there are still leftovers. If you have a smaller crock pot or are not cooking for that many people, just cut the recipe in half. If you’re cooking for more people, add more chicken or some veggies! Also, I always check the labels of the cream of chicken soup and broth to make sure they are low sodium- the ones marked “low sodium” tend to have more sodium then the regular ones, so check the percentages if that is a concern for you. 

Rice-Cooker Chicken and Rice (duh)


  • 4 chicken thighs (bone-in, skin-on)
  • 1/4 cup soy sauce
  • to taste - Sriracha sauce (optional)
  • 1 1/3 cups white rice
  • 2 cups water
  • chicken bouillion powder/cubes to make 2 cups
  • 3 tsp grated fresh ginger (can be bought in a jar for no chopping)
  • 3 cloves mashed fresh garlic (can be bought in a jar for no chopping)


  • Put the chicken in a flat-bottomed tray/bowl/tupperware/whatever.
  • Pour on the soy sauce and Sriracha— you don’t have to even mix if you don’t want, but try to make sure all the chicken gets some soy sauce poured over it.
  • Leave it to marinate for a couple hours.
  • Mix the water, bouillion, ginger and garlic to form broth.
  • Put the rice in the rice cooker.
  • Pour in the broth.
  • Layer the chicken on top, and pour in the extra soy sauce.

Now hit the COOK button and let your rice cooker do the rest!

Crockpot "Minister's Wife's Dessert" dump cake

This is a version of the dump cake posted here that you can do in the crockpot! It tastes like cobbler when it comes out, and is very easy. My mom calls it Minister’s Wife’s Dessert, because the idea is you can put it in the crockpot before church and it’ll be done when you get home. I’ve also seen it called Minister’s Delight, for the same reasons.

You will need:

  • One can of pie filling - cherry tastes best to me and is what we usually use, but you can use any flavor you want.
  • One box of yellow cake mix - you can use gluten-free cake mix if you want.
  • One stick of butter (1/2 c)
  • Chopped nuts such as walnuts - optional

How to make it:

  • Dump the can of pie filling into the bottom of your crockpot.
  • Melt the stick of butter in the microwave, in a microwave-safe bowl.
  • Combine the melted butter with the yellow cake mix (it will be crumbly).
  • If you want, sprinkle chopped nuts over the top. But you don’t have to if you’re allergic or don’t like them.
  • Cook on low for 2-3 hours.

Very tasty served with a scoop vanilla ice cream on top!

Here is another listing of the recipe that includes a picture.

Sweet Coconut Butternut Crockpot Soup

Great for summer when vegetables are plenty but you don’t want to heat up your kitchen.


  • 3 cups butternut squash, chopped
  • 3 cups chopped sweet potato (about 1 large sized potato)
  • 1 onion, chopped
  • 2 cups vegetable broth (optional chicken broth)
  • 1/4 cup margarine or butter
  • 2 cups coconut milk (optional milk of choice)
  • 1/2 tsp cumin
  • 2 TBL shredded coconut


  1. Place squash, sweet potato, onion, 1 cup of broth and margarine/butter in a slow cooker, and cook on high for about 4 hours.
  2. Using an immersion blender, or scooping your squash into a regular blender, puree until smooth. 
  3. Return to crockpot and add remaining broth, milk, cumin, and coconut.  Cook for about 30 more minutes, or until soup is heated through. 
  4. Sprinkle with extra coconut for garnishing.
  5. Preserving tip: while you have the knife and peeler, finish peeling and chopping the entire squash.  Arrange in a freezer safe bag and freeze for easy soup during the winter.

adapted from

Sweet and Sour Meatballs

This is what my mom always makes when we just want to take 5 minutes to throw it in the crock-pot and go. I adapted it for stove-top as well, but for the stove-top method I would recommend thawing the meatballs before hand, as they can take a lot of time to cook from frozen.


  • 1 onion
  • 1 bell pepper
  • 1 jar or premade sweet and sour sauce
  • 1 can of pineapple in juice
  • frozen meatballs (thawed if using stove-top method)
  • 4 tsp vinegar
  • 2 tsp cornstarch
  • 2 cloves garlic/1 tbsp. garlic powder (or to taste, I just like mine extra garlic-y)
  • rice
  • oil (if using the stove-top method)

Stove-top (1 pan method)

  1. Chop the bell pepper and onion into bite sized pieces. Mince garlic, if using fresh garlic.
  2. Heat oil in frying pan and cook the meatballs until warmed through. Add the chopped veggies, garlic, and pineapple, saving the juice from the pineapple. Cook until the veggies are tender.
  3. Add the sweet and sour sauce. Put the pineapple juice in the jar with the vinegar and cornstarch. Shake to combine and add to the pan, combine the sauce evenly and cooking until warmed through and thickened to the desired consistency.
  4. Serve on a bed of rice


  1. Chop the bell pepper and onion into bite sized pieces. Mince garlic, if using fresh garlic.
  2. Put all ingredients in the crock-pot, except for the pineapple juice, cornstarch and vinegar.
  3. Combine the pineapple juice, cornstarch and vinegar in the sweet and sour sauce jar, shaking to blend. Add to crock-pot.
  4. Cook on high for 4 hours or on low for 6 hours or until veggies are tender and everything is warmed through. Serve on a bed of rice.