A few years ago, I bought a Crock-Pot and thought it would revolutionize my life (or, at least, my culinary world). I was working a lot and always too exhausted to cook when I got home, but I figured the Crock-Pot would change all that. I’ll get up in the morning, I thought, and chop up some stuff and throw it in the Crock-Pot and when I get home, I’ll have a delicious meal waiting for me.
Or not. I think I did this a grand total of one time. The problem? I will never, ever (ever!) drag myself out of bed early enough to put food in a Crock-Pot. It’s just not in the cards. However, I saw this recipe (via How Sweet It Is) and figured it was time to take my Crock-Pot off the shelf where it was gathering dust and actually cook something.
Because I am me, even a recipe that was labeled “easy” wasn’t without its complications. First, I have a smaller-sized Crock-Pot, and this recipe literally filled it to the brim; the situation got a little precarious at one point. Second, my dumplings didn’t cook all the way through (which, I think, is because of problem number one – they were crowded way up at the top and just didn’t seem to get enough heat). Despite these minor hiccups, this recipe is good and will definitely be repeated. It’s absolutely perfect for these increasingly cold Michigan days. And also, it’s delicious. Can’t beat that.
Note: this is where things started to get dangerously close to overflowing (and the dumplings aren’t even in yet!):
(Recipe via How Sweet It Is)