Crockpot chicken and dumplings |
| Name: |
Tracy Gaudry |
| Base: |
Fort Stewart |
| Recipe: |
Chicken:
3 boneless skinless chicken breast
2 cans cream of chicken
1/3 cup chopped onion, fresh or frozen
2-3 tsp of black pepper
2 tbls of butter
Set crockpot to med, add all ingredients in order, then add just enough water to cover the chicken, maybe a little more if you like yours thinner.
Cook in crockpot 8-9 hours. Break up chicken with a fork into chunks. Put crockpot on high and bring to a light boil.
Dumplings: The kind that puff up (I find that the short cut of using biscuit dough tastes way to much like biscuits, not quit so good as this recipe)
2 cups flour
4 tsp baking powder
1 1/2 tsp salt
2 eggs
2/3 cup milk
Mix the dry ingredients well. Make a well in the center and add the 2 eggs and the milk. With a fork, break eggs and mix with the milk, slowly add the dry ingredients as you mix until all ingredients are mixed together.
Add spoons fulls of the dumpling mix to the outer edges of the boiling chicken. Cover and allow to puff up until no longer wet looking on the top (appx 5 mins). Remove with a slotted spoon in to a large bowl. Repeat the process until all the mixture has been used.
Serve together and enjoy. |
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