Transport yourself to a bygone era, where the origins of this heartwarming dish, Chicken and Dumplings, can be traced back to the early 1900s. Hailing from the southern regions of the United States, this culinary delight was once considered a luxurious indulgence. However, as time passed, it evolved into a beloved comfort food enjoyed by people from all walks of life.
In those days, families would gather in cozy kitchens, and the air would be filled with the tantalizing aroma of this stew simmering on the stove. As the cold winds blew outside, the warmth emanating from the bubbling pot created a sense of togetherness and comfort.
Now, fast-forward to the present day, where our lives have become busier than ever before. However, the craving for that timeless taste still lingers in our hearts. But fear not, for this cherished dish is not lost to the annals of history. Instead, it has adapted to the modern pace of life, offering a faster, equally delectable alternative – prepared effortlessly in a slow cooker.
As you embark on this culinary journey, you'll discover that making Chicken and Dumplings is not only a breeze but also budget-friendly. So whether it's a chilly autumn day, a cozy winter evening, or any time the mood strikes, this recipe promises to bring warmth and satisfaction to your soul.
Let's delve into the step-by-step process below and uncover the secrets of creating this time-honored dish with a touch of contemporary convenience.
Slow Cooker chicken and dumplingsPrep Time: 30 min
Cook Time: 7 hours, 30 min
Serves: 6-8
Ingredients:Chicken Soup:
2-3 boneless, skinless chicken breast (about 1 1/2 pounds)
1/2 cup onion, chopped (about 1/2 medium onion)
1/2 cup frozen peas
1/4 cup carrot, grated
2 tablespoons fresh parsley, chopped
2 tablespoons butter, sliced
14 oz chicken broth
20-oz condensed cream of chicken soup (2 cans)
1 teaspoon salt (or to taste)
1 teaspoon pepper (or to taste)
Biscuits:
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk (can be substituted with water)
(alternatively, canned biscuit dough can be used)
Directions:1. Start with chicken breasts and butter in slow cooker.
Add all soup ingredients to 6-quart slow cooker and mix well.
2. Cook on low for 7 hours.
3. Shred the chicken with two forks in the slow cooker.
4. Drop spoonfuls of biscuit batter (see below) into the soup. If using canned dough, cut into smaller pieces and drop into the soup.
6. Replace lid slightly tilted so it is not fully closed.
5. Set slow cooker to high and cook for another 30 min, or until dumplings are cooked through.
Biscuit batter:1. Mix all dry ingredients.
2. Slowly add warm liquid (milk or water) until the mixture has a doughy consistency that can be dropped with a spoon.
