Slow Cooker Chicken and Dumplings

This recipe comes from allrecipes.com. Read below for Tami's and Tiffani's changes to the recipes.

INGREDIENTS
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed 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.

Tami: I made the following changes (based on some peoples comments): added 1 cup chicken broth1 can cream of chicken & 1 can of cream of mushroom, added 1/2 bag of mixed vegetables about 2 hours before we ate...added 1 can of biscuits cut up. I cut up chicken into cubes & only did about 2 breasts not 4 and I added parsley, basil and poultry seasoning.

Tiffani: I added carrots and peas to the recipe - also I used dehydrated onions (my favorite). I like to read throught the comments because they have great ideas and modifications. I cooked mine on the stove and then baked it with the muffins on top - but it might be really good as dumplings.

Spicy Pork Chili

This recipe is taken from "The Best of Slow Cooker Recipes." This wasn't spicy because I cut the cayenne pepper in half.

2 lbs boneless pork, cut into 1/2 inch cubes- I used chicken
1 T. oil
1 can (28 oz) crushed tomatoes
2 cups frozen corn - I forgot the corn
1 can (15 oz.) black beans, rinsed and drained
1 cup chopped onion - I use dehydrated onions
1 cup beef broth - I used one beef broth cube and 1 cup water
1 can (4 0z) chopped green chilies
1 T. chili powder
1 garlic clove, minced
1/2 tsp salt
1/4 tsp cayenne pepper (the original recipe calls for double that)
1/2 tsp pepper
1/4 cup minced fresh cilantro (I didn't have any on hand)
Shredded cheddar cheese, optional

In a large skillet, cook meat in oil over medium high heat for 5-6 minutes or until browned. Transfer meat and drippings into crockpot.

Stir in the tomatoes, corn, beans, onion, broth, chilies, chili powder, garlic, salt, cayenne and pepper. Cover and cook on low for 6 hours or until meat is tender. Stir in cilantro. Serve with cheese if desired.

Yield: 6 Servings. This barely fed our family because they all loved it. Next time I will double the recipe.

MANDI'S WHITE CHICKEN CHILI

· 32 ounces chicken stock
· 3 (14.5-ounce) cans white beans (undrained)
· 5 cups cooked chicken (rotisserie or boiled)
· 2 cups salsa
· 8 ounces pepper jack cheese (grated)
· 2 teaspoons ground cumin
· 2 cloves garlic (minced)
· Black or white pepper to taste
· 1/2 cup finely crushed corn chips (optional for thicker chili)
Place all ingredients except corn chips in a crockpot and cook on high until cheese is well incorporated. Chili may also be cooked on stove top on medium-high heat. When chili is ready, add finely crushed corn chips and simmer 10 minutes to thicken. Garnish with more crushed corn chips, cheese or sour cream.