I wanted to accomplish two things with tonight’s dinner. I wanted to make something appropriate for today’s raw, snowy weather; I also wanted to make something that Mrs. Crappy, who is recovering from a root canal, could eat.
I did them both.
I made this crock pot chicken and dumplings just once before, and it was pretty good. But on my first crack at this very simple recipe, I stuck pretty closely to the instructions. This time I did a few things differently, and came up with something delicious.
What you need:
- Between 1.5 and 2 pounds of boneless, skinless chicken breasts
- 2 tablespoons butter
- 2 cans of cream of chicken soup
- 1 medium to large yellow onion, finely diced
- 2 or 3 carrots, peeled and diced
- 2 or 3 celery stalks, diced
- Chicken stock
- Black pepper, cumin, parsley, seasoned salt
- 2 10-ounce tubes of refrigerated biscuit dough
What you do:
- Toss the chicken breasts in the bottom of the crock pot. Season with the pepper, seasoned salt, cumin and parsley.
- Add the diced veggies, butter and condensed soup.
- Pour in enough chicken stock to cover everything.
- Turn crock pot on high and cook for six to seven hours.
- With 90 minutes to an hour left, add the biscuit dough in nickel-sized pieces.
Other things you should know:
- I put a really fine dice on all the veggies, so Ms. Ouchy Face wouldn’t have any trouble chewing her first solid(ish) meal in about a week. A rougher dice on the carrots and celery wouldn’t hurt.
- The original recipe calls for water to cover all the stuff at the outset. If you like stuff that, you know, tastes good, use stock or broth instead. Always.
- Be careful, however, about how much you use. I poured on all 32 ounces of chicken stock I had on hand. The result was a little soupier than I wanted, even after the biscuit dumplings soaked up a whole bunch of liquid.
- The dumplings will look weird. They’ll float at the top of the crock pot as they cook and expand. I push them down in the mix a few times, just to make sure they’re all picking up all the delicious chicken stuff underneath.
- Using the biscuit dough for the dumplings is the right way to go, at least in my mind. I love the biscuit-y flavor in each bite.
I didn’t want to push too much for Mrs. Crappy’s return to (nearly) solid food; but if I wanted to go all out with this, I would have made some mashed potatoes and then ladled this all over those.
But even without the trimmings, we did pretty well. I got my comfort food. Mrs. Crappy got her first meat and veggies in several days, in a form that wouldn’t make her face hurt any more than it did already.
Best wishes for a speedy recovery.
Oh, and please send some soup.
I love crock pot cooking. I make Chicken Barley soup and Butternut squash soup quite often. I hope Mrs. Crappy is chewing happy!
Made this today because a) it’s cold and snowy outside and b) Vampire Boy had wisdom teeth removed. House smells divine! (and Vampire Boy is inhaling a second bowl!)
Thanks for sharing your recipe!