Crock Pot Chicken and Dumplings
I make chicken and dumplings the same way my mom does, with just chicken and dumplings. No vegetables or noodles or anything else. Until recently I did this on the stovetop in a huge pot, exactly the same way she has always done it.
One day I decided I really could make this easier, and to my surprise it totally worked!
- One pound of boneless skinless chicken breast or thighs
- 6-8 cups chicken broth*
- Salt and pepper, to taste
- 1 recipe dumplings, to follow
- Place the chicken and 6 cups of broth in the crockpot on low for 6-8 hours.
- Turn crock pot to high. Remove chicken from crockpot and shred with forks.
- Drop dumplings into broth. Once all of the dumplings are in pour the chicken in on top of the dumplings. Stir carefully. It will look like a huge pillowy mass.
- If the chicken and dumplings mixture is too thick add more broth and stir carefully.
- Allow to cook for about 20 more minutes. The dumplings will start to separate and some of them might disappear, but it's ok, they thicken the sauce/gravy.
- Add salt and pepper to taste. Serve.
- 2 cups self rising flour
- 2 Tbsp. margarine, softened
- 1 cup buttermilk
- Mix all ingredients until incorporated.
- You can either flour your working surface and roll out the dough, then cut it into 1-2 inch squares or (what I do) just pinch pieces of the dough off and drop them straight into the chicken broth.
* I run out of chicken broth frequently, sometimes I just use water and chicken buillon cubes according to the package directions.
** If you have a favorite biscuit recipe feel free to use that. You can also use cans of refrigerated biscuit dough cut into fourths, or dumplings from your grocer's freezer section.
If you want a more detailed recipe, or just one with vegetables, look here.