Tuesday, October 30, 2012

Crockpot Chicken & Dumplings

       
I combined ideas from two recipes that I knew we would love...one from BubbleCrumb.com and the other from Cooking with Libby. I just adapted the recipes to make them 'our own' and it was sooo yummy. 

And easy!

I love crockpot cooking - and simple recipes! 

This might remind you of that comforting dish - Chicken Pot Pie. 
One of our FAVS!! 

There are options in this recipe...what spices to add or what to use for the dumpling part.  Libby's recipe used more seasoning...I will give you those measurements in the body of the recipe so you can make it your own too. 
She also used frozen dumplings.  You can also make your own from scratch if you're inclined to do that, but I used canned biscuits for ease. 

For us, this was the best of both worlds.


CROCKPOT CHICKEN & DUMPLINGS
4-6 boneless skinless chicken breasts 
2 tablespoons butter
2 cans cream of chicken soup
enough water to rinse out soup cans
(about 1 c.) 
1 - 15 ozs. can chicken broth
1 onion, diced
1 tsp. (or more) dried parsley
1 tsp. worchestershire sauce 
4 grands (4 biscuits, not rolls of biscuits) flaky refrigerator biscuits
fresh ground pepper
paprika to taste

Place the chicken in the crockpot; add the butter, chicken soup, water, broth, onions, parsley & worchestershire. 

(Libby made a rub for the chicken with 1/2 Tb. of creole seasoning (which is not hot), 1/2 Tb. of greek seasoning and 1/4 tsp. rosemary).  


Cook on high for 4 - 6 hrs. or low for 6 - 8. When chicken is cooked through, shred chicken.(can use 2 forks and do it right inside the crockpot). 

Roll biscuits flat & cut into 9 pieces (or more). Be sure crockpot is on and chicken is hot then add pieces of biscuits to broth, one at a time. Cook for about 45 minutes more. This is a photo of how I cut the biscuits..using a pizza cutter simplifies the process. 


May serve on rice if desired.