We are currently in the midst of our VERY FIRST snow day of the year!! Can you believe it? The day before Valentine's Day and FINALLY we get to put on our snow boots and get out there!!! According to my meal planner, tonight's dinner was supposed to be "steak fajitas", BUT this cold wintery day whispered in my ear and said, "Make the chicken and dumplings, it will warm your body and your soul." So, alas, I succumbed to the voices and HERE is the recipe. Enjoy.
Crock-pot Chicken and Dumplings
Ingredients
2lb carrots (peeled and sliced into "coins"
1 bunch celery (washed and chopped)
1 medium onion (peeled and chopped)
4-5 boneless skinless chicken breasts (still frozen)
1 can cream of chicken soup
1 can cream of celery soup
1 box chicken stock (sometimes I add a bit more)
salt, pepper, and tarragon to taste
butter (probably a couple of Tbs)
2 small cans of refrigerated biscuits
Method
1) Layer all ingredients (except the butter and the biscuits) in the crock-pot in the order listed above.
2) Allow to cook on low in the crock-pot for at least 8 hours.
3) When the chicken is thoroughly cooked, removed it from the crock and shred or chop it into pieces (I shred).
3) While you are shredding (or chopping) the chicken, add the butter to the crock-pot and stir, if you want more liquid, now is the time to add it. (add either water with a bit of chicken bouillon or more stock)
4) Return the chicken to the pot and stir.
5) Cut or tear the biscuits into 2 or 4 pieces (depending on size) and place them on top of everything in the crock-pot.
6) Cover and continue to cook until biscuits have reached a dumpling-esque consistency. (about 30 minutes)
7) Serve in bowls and enjoy the yummy goodness.
In hindsight, I really should have taken pictures while chop chop chopping away, but I sure didn't do that!! Maybe tonight I will remember to take a picture of the finished product and add it later. I mean, we all know we basically eat with our eyes. :~)
** Hint: USE crock-pot liners. OMGoodness do they EVERY save time!! **
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