I am absolutely in love with my crock pot. I use it for most of meals. I have 2 versions of the recipe for a hearty and delicious chicken and dumplings.
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1/2 lb boneless chicken (or a 1/2 lb of leftover rotisserie chicken), cut into about 2 inch pieces or strips.
1 1/2 cups of whatever veggies you want. You could use sliced carrots, green beans, peas, chopped broccoli, corn....etc.
2 medium potatoes, cut about 1 inch cubes.
1/3 cup chopped onion
1 can of condensed cream of chicken soup
2 cups Bisquick
2 tsp each: cilantro, pepper, and garlic. You can add more or less to taste.
3 2/3 cups milk
1 cup chicken broth.
- put veggies, onion, spices, water, 3 cups milk, cream of chicken soup, potatoes, and chicken broth into the crock pot and set on high.
- fully cook the chicken in a skillet and then add it to the crock pot. If using left over rotisserie chicken, just put it straight in.
- Allow to simmer for about 3 1/2-4 hours. Veggies should be pretty cooked at this point.
- In a bowl, combine the remaining 2/3 cup milk and the Bisquick. Mix thoroughly.
- With a large soup spoon or an ice cream scoop, drop small rounded scoops of the dough directly into the crock pot. Keep some space in between them so they don’t stick together.
- Cover the crock pot and allow the dumplings to cook undisturbed in the stew for about 30 minutes. The heat of the stew and the steam in the crock pot will cook your dumplings.
- Turn off the crock pot and serve.
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