4 years ago5,000+ Views
I am finally ready to cook again, after an unbearable summer of record-setting heat! Chicken and dumplings is a favorite around here, so I can't wait to try this crockpot version! I don't usually use canned soup, so I may just add evaporated skim milk and increase the thyme, as well as a bit more salt and pepper. Ingredients 1lb skinless, boneless chicken breast, diced 2 medium Yukon gold potatoes, diced 2 large carrots, diced 2 large celery stalks, diced 2 cups reduced fat all-purpose baking mix (like Bisquick) 2/3 cup reduced fat milk 2 tsp dried thyme 2 tsp onion powder 1 chicken bouillon cube 2 cups fat free chicken broth 1 10.75oz can Campbell’s Condensed 98% Fat Free Cream of Chicken Soup Salt & pepper to taste Instructions Place the chicken, potatoes, carrots, celery and bouillon cube in a slow cooker. Season with black pepper. In a medium sized bowl, combine cream of chicken soup, broth, and dried thyme. Pour mixture over the chicken and vegetables. Cover and cook on low for about 6 hours, or until chicken is fully cooked. In a large bowl, mix together the baking mix and milk. Spoon the batter into 6 blobs on top of the chicken mixture. Turn the heat up to high, and cover, but tilt the lid to vent the steam. Cook for about 30-40 minutes, or until the dumplings are cooked through and no longer wet in the middle (you can test by piercing with a toothpick). Recipe and photo via laaloosh.com
I am happy to be in crock pot weather again. I have missed chicken and dumplings!
I've actually missed all cooking, @inthekitchen! Other than maybe an omelet or two, I hardly have cooked for the last three months.