Thursday, January 22, 2009

Crock Pot Chicken and Dumplings

Amazing. Not much to look at, but just totally delicious. We had my parents over for dinner on Monday, and since I was off, I had time to make a full dinner (salad, chicken and dumplings, cake). This was the star of the show. Super easy, tender and though its base is canned cream of chicken soup, the addition of other ingredients assures that the soup isn't all you taste. I definitely plan to make again.

A few tips, based on my experience: put the chicken in the crock pot while it's still frozen. Often times the meat I cook in the crock pot gets too chewy, but I think this prevented that from happening (kept the juices inside). Additionally, since this isn't a baked good, I didn't worry about sticking to the precise amounts of liquid, etc. that the recipe suggested. I figured I could add more later if necessary. For instance, the broth didn't fully cover the frozen chicken breasts from the start of the cooking, but I didn't want it to be too thin, so I took my chances and in the end, no extra was needed. Also, I didn't initially have the two cans of soup that the recipe called for (added #2 with the bicuits), so I substituted some sour cream flavored with chicken broth and boullion to add more creaminess and thickness. While I couldn't taste the sour cream, I think it helped to mellow the taste of the canned soup.

My parents, Michael and I all gave this a thumbs up. In fact, I can't wait to make it again!


Crock Pot Chicken and Dumplings
Adapted from this recipe at AllRecipes.com
Yield: 6+ servings

4 Skinless, boneless chicken breast halves, still frozen
2 Tbsp butter
2 (10.75 oz) Cans condensed cream of chicken soup
1/2 Large container of chicken broth
1 C light sour cream, infused with chicken boullion and broth to slightly thin
1 Onion, diced (I used frozen diced onion)
1 (10 oz) Package refridgerated buscuit dough
Spices of your choosing, to taste (I used cumin, poultry seasoning, garlic powder, pepper and dry mustard)

Place the chicken, butter, soup, sour cream mixture and onions into crock pot, and fill with enough broth to cover (I added roughly half of the amount found in one of those cardboard containers - which wasn't enough to cover). Cover and cook on high for about three and a half hours. Shred chicken and return to crock pot. Flatten individual biscuits, cut once crosswise then into strips, adding them into the pot and stirring to cover with liquid. Cook for about 90 minutes more on high. Serve and enjoy!

1 comment:

Laura P. said...

this is super yummy! Just wanted to let you know I made it and blogged about it, thanks for sharing the recipe! http://laurashomecookin.wordpress.com/2009/03/13/crock-pot-chicken-and-dumplings/