Tuesday, February 24, 2009
Crock Pot Love.
Yet again, a recipe that doesn't photograph well, but is SO yummy! On Monday, I made one of my favorite Crock Pot recipes to date--Chicken and Dumplings! Definitely yummy comfort food. I first came across this recipe on allrecipes.com, and then shortly thereafter saw it on Cooking with Court. I asked Court a quick question about the dumplings, and then put it in my "to make" file. It definitely got J's stamp of approval. I did make a tweak to the recipe to suit our tastes, so I'll post my own version here:
4 boneless skinless chicken pieces (breast or thigh), cut in small chunks
2 cans condensed cream of chicken soup
1/4 cup onion, finely diced
1/4 cup carrot, finely diced
1/4 cup celery, finely diced
1 bay leaf
1 chicken bouillon cube
2 cups water
1 (10 oz) packages refrigerated biscuits (I used Grand's Original)
Combine all ingredients, except biscuits, in crock pot.
Cover and cook on low for 5 hours or until chicken looks cooked through. 1 hour before serving, tear biscuit dough into 1-inch pieces. Add to crock pot; stirring gently so that the biscuits are covered in soup mixture, but remain on top. Cover and cook on HIGH for an additional 45 minutes to 1 hour or until biscuits are fluffed up and cooked through.
I LOVED this recipe. But then again, I LOVE fridge biscuits so I'm not surprised. It's so much easier than the stovetop version, and I love being able to toss stuff in and forget about it all day. Glorious.