Chicken and Dumplings Slow Cooker

4 skinless, boneless chicken breasts

2-3 carrots, sliced

2-3 celery stalks, sliced

1 onion, diced

1 can chicken broth

1 can cream of chicken soup

1 tsp. salt

1 tsp. garlic powder

1/4 tsp. pepper

paprika

2 pkgs. refrigerated biscuit dough, torn into pieces

Place chicken, vegetables and seasonings in crock pot and fill with enough water to cover. Cover with lid and cook on low 5-6 hours. About 30 minutes before serving, place the torn biscuit dough into the crock pot. Cook until the dough is no longer raw in the center.

Oriental Slaw

1 bag any type of slaw (broccoli slaw)

1/2 cup silvered almonds

1/2 cup sunflower seeds

1 bunch green onions, chopped

2 pkgs. beef ramen noodles, crushed

1/2 cup apple cider vinegar

1/2 cup canola oil

1/2 cup sugar

Put slaw, almonds, sunflower seeds and green onions in large bowl. In a separate bowl, mix vinegar, oil, sugar, and the beef season packets from the Ramen noodles. Just prior to serving, pour dressing over the top of the slaw mixture and then stir in Ramen noodles.

Slow Cooker Buffalo Chicken Sandwiches

4 frozen skinless, boneless chicken breast halves

1 (17.5 fluid ounce) bottle buffalo wing sauce, divided

1/2 (1 ounce) package dry ranch salad dressing mix (I use the whole package)

2 tablespoons butter

6 hoagie rolls, split lengthwise

DIRECTIONS

1. Place the frozen chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 7 to 8 hours.

2. Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

Chicken and Dumplings Casserole

1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup butter
1/2 cup flour
1 tsp salt
1/2 tsp pepper
4 cups chicken broth
4 cups cubed, cooked chicken
2 cups bisquick
2 tsp parsley
2/3 cup milk

Saute the onion and celery in butter until tender, add flour, salt, & pepper, stir until smooth. Add broth, bring to a boil, cook and stir 1 minute, stir in chicken. Pour into a greased 13x9x2 pan.

Make dumplings - combine bisquick, parsley and milk, stir just until moistened. Drop by tablespoonfuls onto casserole (12 dumplings).

Bake, uncovered 350 degrees 30 minutes. Cover and bake 10 more minutes or until dumplings are done.

Buffalo Chicken Wraps

8 frozen breaded chicken strips

1/4 c. ranch dressing

1 T. buffalo sauce

2 cups shredded lettuce

4 flour tortillas

1 tomato

1 cup shredded cheddar cheese

Bake chicken as directed. Meanwhile mix ranch dressing and buffalo sauce until well blended. May need to alter measurements based on your preference. Top tortillas with baked chicken, lettuce, tomatoes and cheese. Drizzle sauce on top. Roll up.

To Die For Roast

1 beef roast

1 pkg. dry ranch dressing mix

1 pkg. dry italian dressing mix

1 pkg. brown gravy mix

1/2 c. water

Put roast in crock pot. Mix all 3 packages together and sprinkle over roast. Add water around roast. Cook on low all day.

Peanut Butter S'more Bars

1 (18 oz.) roll Pillsbury refrigerated Peanut Butter Cookies

3 c. mini marshmallows

1/2 c. milk chocolate chips

3/4 tsp. oil

1 c. holiday colored M&Ms

1. Heat oven to 350 degrees. Spray 9x13 pan with non-stick spray. Spoon cookie dough in bottom of pan. With floured fingers, press dough evenly to form crust.

2. Bake at 350 degrees for 16-19 minutes

3. Remove from oven. Sprinkle with marshmallows. Return to oven and bake an additional 2-3 minutes or until marshmallows are puffy.

4. Meanwhile, in saucepan, melt chocolate chips with oil on low heat.

5. Remove from oven. Sprinkle with candy. Drizzle chocolate over warm bars. Cool 45 minutes, then cut.