I love harvest time. It’s my favorite time of the year as a farm wife and mom. While my husband is out working in the field for up to 14 hours a day, sometimes more, I’m busy taking care of the kids, shuffling vehicles around when I can, going for parts runs (why is something always broken!?), and most importantly – cooking and baking. That’s my biggest contribution to the harvest crew is keeping them fed. It’s a good thing that I love to cook and bake!
Some may say that baking isn’t as important…but for our harvest crew it is. Desserts with (almost) every meal make for happy farmers in this family! I only make my Layered Lemon Dessert once every year at harvest time which makes it extra special. I do have a menu I rotate through that’s easy for large meals, but I’m always looking for more. I came across this recipe for slow cooker chicken and dumplings and it looked like an easy meal that would feed a lot of people, so I gave it a try.
I love the simplicity of this meal! Once it had cooked for 4 hours, I just put the biscuits on top…
They were done!
- 2 cans condensed cream of mushroom soup
- 1 can condensed cream of chicken soup
- ¾ cup milk
- ¾ cup water
- 1 ½ tbsp margarine or butter
- 1½ tsp dried dill weed
- 1 medium onion, finely chopped
- 3 lbs boneless skinless chicken breasts or thighs, cut into 2-inch (5 cm) pieces
- 1 can (10 biscuits) Pillsbury Country Biscuits
- In a slow cooker, combine soups, milk, water, margarine, dill weed, and onion.
- Add chicken pieces and push them into the mixture making sure that the liquid ingredients completely cover the chicken.
- Cover and cook on high for 4 hours (if you are cooking your chicken from frozen, cook on high for 5 hours).
- Stir a couple of times while it is cooking.
- After 4 hours, arrange biscuits over the stew.
- Spoon some of the liquid over top of the biscuits so there is a thin layer of liquid over each biscuit.
- Put the lid back on the slow cooker and continue to cook on high for 40 minutes.
This was a harvest-crew approved meal! It was super easy to make, no preparation other than opening the cans and mixing all the ingredients in the slow cooker. I didn’t even cut up my chicken pieces as they were frozen and they cooked nicely. The biscuits were a bit doughy to me, so next time I think I’d take the extra time to just cook them in the oven, then throw them in the cooker to soak up the juices for the last little bit. BUT for convenience sake, it was nice to just have them cook in the slow cooker. It was a mild dill flavor, definitely not overwhelming at all. I just served it with mashed potatoes and carrots from my garden!
Here are some of my farm wife tips for cooking big meals:
Plan Ahead – It’s really hard to wing a meal for 6-8 adults plus kids at the last minute. I have to plan ahead a few day’s worth of meals to make sure I have my groceries and a good idea on how to manage my time for meal prep.
Prep the Food – Cooking in the mornings or afternoons during works the best for me because my children are occupied, not in the witching hour (yet!), and I can get the most done. Whether it’s cooking the whole meal and heating it up later, making a sauce, or washing & chopping veggies so they can easily be cooked – every little step helps.
Have a Menu – Some of my favorites include slow cooker pot roast, lasagna, manicotti, BBQ ribs, chicken pot pie, really any recipe that can be easily doubled works really well!
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