I've always considered chicken & dumplings to be one of the ultimate comfort foods, but little did we know how much comfort it would be bringing after today's US/Canada Olympic hockey match!
We began with this recipe from Today's Creative Crockpot Cookbook:
Ingredients:
2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 medium carrots cut into 1-inch slices
2 ribs celery, sliced
10 3/4 oz. can condensed cream of mushroom soup
10 3/4 oz. can condensed cream of chicken soup
1 1/2 cups chicken broth
1/2 tsp. garlic powder
1/2 tsp. dried thyme
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
16 oz. can refrigerated buttermilk biscuits
1/2 cup frozen green peas
Directions:
1. Place the chicken pieces, carrots, celery, soups, broth, garlic powder, thyme, salt & pepper in the slow cooker and mix to combine thoroughly.
2. Cut five of the buttermilk biscuits into quarters.
3. Add to the chicken mixture and lightly combine.
4. Cover & cook on Low 6 to 8 hours (or on High 3 to 4 hours).
5. Fifteen minutes prior to serving, bake the remaining biscuits as directed on can.
6. Add the peas to the chicken & dumplings about 2 minutes before serving, or until warmed through.
7. To serve, spoon the chicken & dumplings into individual bowls and top each serving with a warm biscuit. Ladle additional sauce over the top, if desired.
8. Makes 4 servings.
What we changed:
1. We doubled the entire recipe to make in a 5 1/2 quart slow cooker, so we ended up using 2 lbs. of boneless chicken breasts.
2. We're not fans of peas, so we substituted frozen white shoepeg corn for the peas & mixed the corn in with the other ingredients at the beginning.
3. We also left out the celery.
4. We found low-fat, low-sodium cans of both kinds of soup (Harris Teeter has a line of "Healthy" condensed soups that are also less expensive than their full-blooded cousins) as well as a reduced-sodium chicken broth (Harris Teeter brand too). Having less sodium did not make them any less tasty!
5. With doubling the recipe, we used 2 cans of jumbo buttermilk biscuits & used one full can to cut up in the slow cooker (8 biscuits) & baked the other can.
6. Because we got a late start today, we cooked on High for 3 hours & found that it was ready to eat.
Our impressions:
Very flavorful! The thyme gives a subtle kick to the broth & soaked into the chicken quite nicely. The biscuits puff up while cooking in the slow cooker, and by the time the meal was ready, they completely covered the top of the meal! It was really interesting how the biscuits really do end up tasting like dumplings after cooking in the slow cooker.
Ed's comment while ladling out a second bowl: "I'm not going to overstate things, but I could eat this entire pot." When I asked him if he was just that hungry, he replied, "No, it's just that good!"
We began with this recipe from Today's Creative Crockpot Cookbook:
Ingredients:
2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 medium carrots cut into 1-inch slices
2 ribs celery, sliced
10 3/4 oz. can condensed cream of mushroom soup
10 3/4 oz. can condensed cream of chicken soup
1 1/2 cups chicken broth
1/2 tsp. garlic powder
1/2 tsp. dried thyme
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
16 oz. can refrigerated buttermilk biscuits
1/2 cup frozen green peas
Directions:
1. Place the chicken pieces, carrots, celery, soups, broth, garlic powder, thyme, salt & pepper in the slow cooker and mix to combine thoroughly.
2. Cut five of the buttermilk biscuits into quarters.
3. Add to the chicken mixture and lightly combine.
4. Cover & cook on Low 6 to 8 hours (or on High 3 to 4 hours).
5. Fifteen minutes prior to serving, bake the remaining biscuits as directed on can.
6. Add the peas to the chicken & dumplings about 2 minutes before serving, or until warmed through.
7. To serve, spoon the chicken & dumplings into individual bowls and top each serving with a warm biscuit. Ladle additional sauce over the top, if desired.
8. Makes 4 servings.
What we changed:
1. We doubled the entire recipe to make in a 5 1/2 quart slow cooker, so we ended up using 2 lbs. of boneless chicken breasts.
2. We're not fans of peas, so we substituted frozen white shoepeg corn for the peas & mixed the corn in with the other ingredients at the beginning.
3. We also left out the celery.
4. We found low-fat, low-sodium cans of both kinds of soup (Harris Teeter has a line of "Healthy" condensed soups that are also less expensive than their full-blooded cousins) as well as a reduced-sodium chicken broth (Harris Teeter brand too). Having less sodium did not make them any less tasty!
5. With doubling the recipe, we used 2 cans of jumbo buttermilk biscuits & used one full can to cut up in the slow cooker (8 biscuits) & baked the other can.
6. Because we got a late start today, we cooked on High for 3 hours & found that it was ready to eat.
Our impressions:
Very flavorful! The thyme gives a subtle kick to the broth & soaked into the chicken quite nicely. The biscuits puff up while cooking in the slow cooker, and by the time the meal was ready, they completely covered the top of the meal! It was really interesting how the biscuits really do end up tasting like dumplings after cooking in the slow cooker.
Ed's comment while ladling out a second bowl: "I'm not going to overstate things, but I could eat this entire pot." When I asked him if he was just that hungry, he replied, "No, it's just that good!"
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