Chicken & Dumplings in the Crockpot, MENU

The Menu

CHICKEN & DUMPLINGS IN THE CROCKPOT
A wedge of iceburg lettuce with Thousand Island Dressing
UPSIDE DOWN CHOCOLATE UGLY CAKE

The Recipes

CHICKEN & DUMPLINGS IN THE CROCKPOT

4 boneless skinless chicken breasts, cut to small chunks
2 cans condensed cream of chicken soup
1/4 cup onion, finely diced
2 cups water
2 (10 oz) packages refrigerated biscuits
1 chicken bouillon cube

Combine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 5 to 6 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to your slow cooker; stirring gently. Cover and cook on HIGH for an additional 30 minutes or until biscuits are fluffed up and cooked through.

A wedge of iceburg lettuce with Thousand Island Dressing

1 cup pickle relish
1 cup ketchup
1 1/2 cups mayonnaise

Mix all together and store in fridge. Keeps well.

UPSIDE DOWN CHOCOLATE UGLY CAKE
~Submitted by Judy, MI

2 cups mini-marshmallows
1 cup brown sugar
1 chocolate cake mix
1/2 cup cocoa
2 cups hot water

Preheat oven to 350. Prepare chocolate cake mix according to the box. Mix marshmallows, brown sugar, cocoa, and water in a bowl. Pour into a greased 9x13 pan. Spoon cake mix on top of marshmallow mixture, but don't mix them. Bake for 45 minutes. Then, after the cake cools, flip over onto a cookie sheet. Be careful--the marshmallow mixture might run. No need to frost.