Tuesday, April 27, 2010

Crockpot Chicken and Dumplings

I found this recipe on Stephanie's A Year of Slow Cooking blog. Stephanie comes up with the most amazing recipes. Her creativity when using a slow cooker is definitely something to envy. Below is her recipe for Chicken and Dumplings in the Crockpot. Mine didn't turn out so "soupy" and was more like a casserole, but still equally delicious. My slight modifications appear below. Please visit A Year of Slow Cooking for the original Chicken and Dumplings Soup Recipe and lots of other fantastic finds.

3 large boneless, skinless chicken breasts, defrosted

1 yellow onion, chopped
1 cup mushrooms, chopped
16 ounces frozen corn
2 cans cream-of-something soup (I used one can cream of mushroom and one can cream of chicken)
1 can refrigerated biscuits, or one batch drop biscuits (I used the drop biscuit recipe on the back of the Bisquik box)

Spray a large slow cooker with non-stick cooking spray. Place the chicken and vegetables into the bottom of the crockpot. Add the cream-of soups. Cover and cook on low for 6-8 hours, or on high for 4-5. An hour before serving, shred the chicken with two large forks, and drop in the biscuit dough.

Cover and cook on high for another hour. The biscuits are done when you can insert a knife and it comes out clean. They will be spongy and will brown a bit on the sides and top.

Serve in bowls, with a biscuit or two per person.

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