Thursday, December 10, 2009
Slow Cooker Chicken and Dumplings
I have seen a lot of websites where folks use Homemade Gourmet mixes to make freezer meals (especially the 4 Meals in 4 Minutes recipes). They sound delicious, but I can't bring myself to pay the gourmet price for the mixes. So I've found some substitutes for the mixes and have been experimenting with them. This recipe was a hit. Especially on a cold winter's night.
1 10.75-ounce can cream of chicken soup
2 soup cans of water
3 tablespoons Homemade Gourmet Grandmother's Sunday Roast Seasoning
OR 1 packet of dry onion soup mix OR 3 tablespoons of homemade dry onion soup mix
1-1/2 pounds boneless, skinless chicken breasts, cut into strips (may also use chicken tenderloins)
1-1/2 cups biscuit mix
1 cup shredded cheddar cheese
2/3 cup milk
1. In a slow cooker, combine soup, water and seasoning. Stir and then add chicken. Cook on low for 4 hours.
2. To make the dumplings, combine biscuit mix, cheese and milk. You can make this at the time you use them or you can make them right after filling the slow cooker. Then put the dough into the fridge so they are ready to spoon into the slow cooker when the time comes.
To 'form' the dumplings, scoop out 1/2 teaspoon portions directly into the slow cooker during the last 1/2 hour of cooking time.
3. Cook for 30 minutes without stirring. Serve immediately.
Place soup, water, seasoning and chicken into a gallon freezer bag. Smoosh to combine, label with name, date and cooking instructions and freeze flat in your freezer. To add the dumplings to your frozen kit, drop your 1/2 teaspoon portions onto a baking sheet. Cover and freeze for about 3 hours. Remove the frozen dumplings from the baking sheet and put them into a small freezer bag. Attach this bag to the outside of the bag with the chicken and add the instruction to put these frozen dumplings directly on top of the chicken during the last hour of cooking time. (Notice...last hour instead of last 1/2 hour since they are frozen and need more time to cook.)