Autumn is in the air and with the cooler weather the cravings for soups and hot meals increases. Many RVers believe that cooking in their RVs is only making coffee and cereal in the morning, sandwiches for lunch, and perhaps heating a can soup or making popcorn in the microwave. If any attempt at a hot meal is made they believe it must be grill outside. If you are one of those RVers you are in for a great surprise.
Slow cookers are your best friends in an RV kitchen. Depending on the size of your family a medium or large and a small one are the perfect combination. If you have friends visiting and like to sit out by the campfire the small crock pot makes wonderful munchies like weenies in sauce, sweet and sour meatballs, spinach artichoke dip, queso dip and much more. All the ingredients can be put in the pot and when finished keep it plugged in and set on low. The effort to prepare is minimal and clean up is simple.
But that is not all your RV kitchen can do. Your larger crock pot is perfect for making soups, stews, roasting (yes roasting) and much more. If you are a full-time RVer and still work somewhere outside the RV, you can prepare many dishes before you leave for work and come back to a wonderful meal that will rejuvenate you and keep you healthy. If you are traveling in your RV as a way to explore this beautiful country you can prepare your meal before going out to enjoy all a particular area has to offer and then come back and enjoy your meal.
Here is a recipe that is easy and quick to put together and ....it's so good! The beginning of this dish dates back to the early 1900s, so if you are staying at Williamsburg KOA and visiting the historical places nearby, you will be taking part of a little history when making this dish.
Chicken and Dumplings Soup
From Maria's Kitchen
2-3 boneless, skinless chicken breast
1/2 large onion chopped
1/2 cup of frozen peas
1/2 cup of carrots matchsticks (at produce department)
2 tablespoons chopped fresh parsley
2 tablespoons olive oil
14 oz. chicken broth, unsalted
2 cans cream of chicken soup
1 teaspoon dry cilantro
1 teaspoon garlic powder (do not use garlic salt)
1 package canned buttermilk biscuit dough
Put all ingredients except biscuit dough in pot and mix well. Cook on low for 7 hours. Shred chicken by pulling apart with two forks. Cut each biscuits into four pieces and drop into the soup. Set the lid of the crock pot in an angle so it is not fully closed (setting it across an oval pot works well). Set the slow cooker on high and cook for another 30 minutes or until dumplings are cooked through. Serve and enjoy!
