Wednesday, September 3, 2014

Slow Cooker Chicken and Dumplings

You know, I don't recall having chicken and dumpling a lot as a kid.  Maybe once or twice only.  That sounds almost abusive to me now, since I love it so much.  I forgive you mom. 

A couple of years ago now I found this easy recipe over at Christy Jordan's Southern Plate,  The first time I made it, it was like, I don't know, heaven to strong of a word?  We loved it.  It was easy, a bit of a shortcut, and honestly the best version I have had yet. 

So fast forward to a week ago.  I decided to try this in the crock pot.  I added a few things, here and there, tweaked a couple of things, and got my dumplin' on people!  Holy guacamole, delish.

Without further adieu let's get on with the slow cooking!  I am kind of grasping this slow cooker thing I have fought so hard and long to avoid!  This makes a good size batch, I kind of double, or something'd (<----my own language there) the recipe and did a little tweaking this time. 

26 ounce can of cream of chicken soup
2 T butter
3 cups chicken stock (I suggest low sodium always especially with the use of a canned soup)
1 tsp. poultry seasoning
1/4 tsp. black pepper
1 tbsp. onion powder
6 boneless skinless chicken breasts (8 if you do thighs) THAWED
2 packages flaky refrigerator biscuits

Add together, soup, butter, stock poultry seasoning, pepper, and onion powder into your slow cooker.  Whisk until combined.  Add in chicken and set on low for 8 hours or high for 4 hours.   When there is ONE hour left, take biscuits and you can leave them whole or peel the layers apart, and cut each into 4 pieces.  Toss them in and when you are done, push them down into the liquid.  Let cook one more hour, stir to break up the dumplings and serve. 

Note: In a world where my husband loved veggies, I would add 2 chopped carrots and 2 ribs of celery to the soup mixture!

Ohhh la la!

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