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15 February 2012 @ 10:42 am
Crocked Chicken and Dumplings  

Makes: 8 servings or 4 quarts

The DSB loves chicken and dumplings. I don’t or rather I didn’t until I learned this recipe. To me chicken and dumplings meant wet salty dough, bones and greasy flavorless broth. *shudder* Fortunately even the food I hated as a child can be saved. I just needed the right recipe.

This version is based on a recipe from the DSB’s bachelor days and uses skinless boneless chicken thighs (a cut that can be bought cheaply in bulk and takes well to a long cooking time) as well as “canned” biscuits. The leftovers are fabulous over mashed potatoes or rice.

2 lbs Chicken Thighs
1 Medium Onion
1 c Whole Baby Carrots
1 c Frozen Peas
6 Cloves of Garlic (roasted or fresh)
3 t Corn Starch
32oz Chicken Broth

2 t black pepper
1 t salt
1/2 t sage
1/2 t rosemary
One Can of Large Biscuits (8 count)

4 qt Crock-pot with Lid
Knife & Board
Measuring Cups & Spoons
Large Mixing Spoon

  • Begin by setting up your crock in a place suitable for long term cooking.
  • Chop onion, crush garlic, measure carrots and dump all into crock.
  • Put on gloves, cut in the chicken thighs into large chunks and lay over vegetables.
  • Blend the corn starch into a cup of broth (this helps stabilize the sauce for storage and freezing).
  • Add the dissolved cornstarch, rest of the broth, herbs and the spices to the crock.
  • Mix well, place heat on lowest setting, cover and cook until the meat is tender or you are ready to eat (8-10 hours).
  • Clean up mess.
  • When the soup is ready, turn heat on your crock to high.
  • Open the biscuits, take out four and cut into quarters (I usually refrigerate the remaining biscuits for breakfast but you can bake them off for a side dish).
  • Stir frozen peas into the soup.
  • Lay the biscuit pieces gently on top of the bubbling soup well spaced apart, replace the cover and cook for 10 to 20 minutes or until the dumplings are fluffy and cooked through.
  • Enjoy!

Frugally yours-


galadrion on February 15th, 2012 07:23 pm (UTC)
*Grin* As the lady says, a recipe from my days as a bachelor - also, I was working twelve-hour shifts, so I needed something I could set up, forget, and come back half a day later to. This and chili work really well. Personally, I like doing this one as a cream of chicken recipe, but it works well this way too. Honestly, this version is probably easier to set up if you're going to use a long, unattended cooking time - the cream version is a bit fussier and needs to be checked on every so often.
Kestrel Catkestrelcat on February 16th, 2012 03:33 am (UTC)
Is this hint that I need to make Creamy Chicken Mushroom soon?

galadrion on February 17th, 2012 12:47 am (UTC)
Re: *smiles*
*Laugh* Do you honestly think I'm likely to say "no"?