Crockpot Chicken and Dumplings I
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, cut into 1 inch cubes
- 2 tablespoons butter
- 2 cans condensed cream of mushroom soup, OR make from a shortcut
- 1 onion, finely diced
- 2 cloves garlic, smashed and chopped
- handful fresh mushrooms, lightly chopped
- 1 cup peas
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, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- Cover and cook for 5 to 6 hours on High setting. About 20 minutes before serving, drop the biscuit mix into the pot in 8 large spoonfuls. Cover the pot and continue cooking for 12 to 15 minutes.
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 Mushroom Soup, Buttermilk.
Provided courtesy of good friend, Denise Georgiades.
South Africa.
South Africa.