Slow Cooker Chicken and Dumplings

So I have begun to blog once again about the topic of my life. Food. I took some time off because of personal issues and the lack of time. I hope to be back blogging about what makes me soooo very happy.

I am making tonight a version of chicken and Dumplings. It is from the website http://crockpot365.blogspot.com. I love this website because it has a years worth of recipes that are all for the slow cooker. I have never used a slow cooker much so I am excited to try many of these recipes.

So the recipe is thus.

–3 pounds boneless, skinless chicken (I used frozen thighs)
–1 yellow onion, chopped
–1 cup mushrooms, chopped (I used baby portabellas)
–16 ounces frozen vegetables

–2 cans cream-of-something soup, or combine in a saucepan:
4 T butter
6 T flour (I used Pamela’s baking mix)
1 cup milk (I used soy)
1 cup chicken broth
1/2 tsp salt
1/4 tsp black pepper
1 tsp poultry seasoning

–1 can refrigerated biscuits, or one batch drop biscuits (I used Pamela’s Baking Mix, and used the drop-biscuit recipe listed on the back of the bag)

The Directions.

I used a 6.5 quart crockpot. Anything 4 quarts and up will work. Put the chicken and vegetables into the bottom of the crockpot. Add the cream-of soups, or your homemade substitute. Cover and cook on low for 6-8 hours, or on high for 4-5. I cooked ours on high for 4 hours, and on low for another two. An hour before serving, shred chicken with two large forks, and drop in the biscuit dough.

Cover and cook on high for another hour. The bisquits are done when you can insert a knife and it comes out clean. They will be spongey and will brown a bit on the sides and top.

Serve in bowls, with a biscuit or two per person.

I adjusted it a little because I was trying to keep it healthier. I omitted the 6 tbs of flour because if it is a little watery, I am ok with that. I only used two large chicken breasts cause these chickens have mammary glands like Dolly Parton. SUPER SIZED. I added a little fresh rosemary from my garden and a bit more garlic cause it is me after all. I eat garlic like most people eat salsa. It is in everything I cook. I also used fresh veggies rather than frozen. My last edition to this recipe was the use of the heart healthy (0 trans fats) Bisquick. I will make the drop bisquits and then set them on top so that they are crispy and delicious but will soak up the goodness on the bottom.

My own Verdict:

This was a wonderful way of doing this dish. It is really flavorful and it is super easy. You can adjust it easily with other vegetables or less as you have a taste for whatever. You can jazz it up with simple things like basil instead of rosemary or dill which goes famously with chicken. The biscuits or dumplings can be easily tampered with as well. All in all it was fantastic.

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