Crockpot Chicken and Dumplings II
This is a tailored version from a internet recipe sent to me by a good friend. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 4 chicken breasts
- 2 cans condensed cream of chicken soup, OR make from a shortcut
- 1 1/2 cups chicken stock, fresh or made from powder
- 1/2 onion, diced
- 3/4 cup peas, canned or frozen is fine
- carrots, sliced, amount is up to you
- celery, sliced, amount is up to you
- bacon, cooked crisp and chopped, amount is up to you
- dried parsley, to taste
- salt and pepper, to taste
- garlic powder, to taste
Dumplings
- 2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 tablespoons unsalted butter, melted
- 3/4 cup buttermilk, OR make this with a shortcut on the site
- 1 teaspoon dried parsley
Instructions
- Place the chicken in your slow cooker, pour the broth and soup over them, then add the onion, carrots and celery, then sprinkle on garlic powder, salt and pepper to your liking. Cook on High setting for 3 hours.
- Remove the chicken and shred with forks then add back to the slow cooker along with some cooked and crumbled bacon and the peas. Mix together.
Dumplings
- Whisk together the flour, baking powder, baking soda, salt and pepper in a medium bowl. Whisk in the butter, buttermilk, and parsley. Drop the mixture into the pot in 8 large spoonfuls and continue to cook covered for 12 to 15 minutes or until the dumplings are firm.
Notes
Chicken breast run about 88 Baht/kilo, the chicken and the soup will run about 200 Baht max, for 4 people, this is about $1.45 per person, if you make the soup and buttermilk from scratch as listed on shortcuts here on the site, the price will be $1 or less per person.
Shortcuts: Condensed Cream of Chicken Soup, Buttermilk.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
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