When you’re in the deep South and the weatherman even mentions the word snow, folks absolutely go ballistic. People start running around like chickens with their heads cut off. You can’t find a loaf of bread or gallon of milk within 24 hours of the impending disaster. And truth be told, some people are just gun shy after the blizzard of ’93. But I’m still not sure why folks are so interested in milk sandwiches when it snows… 🙂 Anyway, last week they mentioned the word and folks got all worked up in lather. Fearing I might feel left out, I went out and got some movies and a spare propane tank just in case we lost power and we prepared to hunker down. I get back to the house and the phone rings. Heather was on-call and the hospital was afraid she would have trouble getting there if they needed her (it’s about a 20 minute drive) so she had to go in and spend the night in the hospital. We get her packed up with some snacks, movies, the laptop, and send her on her way. J-man and I get all our snow gear ready so we can head out first thing the next morning to play and we head to bed. I get up early the next morning and peer through the blinds to see exactly how much snow we had gotten…. nothing! Just a little ice. Folks about 80 miles north ended up getting something like 6 inches and we get nothing! Ugh! Anyway, it was really cold so we just spent the day watching cartoons (mainly Barney… have I mentioned how much I hate purple dinosaurs?). Heather made it home about lunchtime and hit the sack. She was exhausted. J laid down for a nap and all was quiet for the entire afternoon. I started working on a King Cake recipe (you’ll see that on the blog soon) and these delicious Slow Cooker Chicken and Dumplings. It was just the kind of day for something warm and filling and with a two-year old cooped up in the house with me all day, the slow cooker was the best option. I was super impressed with this recipe. Lots of other recipes I saw called for canned biscuits for the dumplings, but I’m not a huge thick gooey dumpling fan so I made them the old fashion way. And though it may seem a little daunting it’s really super easy to make your own. Here’s my take on Slow Cooker Chicken and Dumplings… Y’all enjoy!
- 4 boneless, skinless chicken breasts
- 2 cans cream of chicken soup (I used the 98% fat free to lighten it up a bit)
- 1 can chicken broth (14.5 oz)
- 1 small onion, chopped
- 2 tablespoons of butter
- 1/2 cup self rising flour
- 5 tablespoons of ice cold water
- Turn the slow cooker on low and add the butter, 2 cans of cream of chicken soup, chicken broth plus one can of water, chopped onion, and chicken breasts. Make sure the breasts are covered with liquid.
- Cook on low for 6 to 8 hours.
- About an hour before serving, crank the slow cooker up to high and break up your chicken. (I used a potato masher and just mashed it up. It should be very tender and easy to piece up.)
- Combine 1/2 cup self rising flour with 5 tablespoons of ice cold water. You may have to add a little more water or a little more flour to get to the right consistency to roll out.
- Turn the dough out onto a floured surface and roll thin (about 1/8″). Cut into 1″ squares with a pizza cutter or knife.
- Drop the dumplings around the side of the slow cooker where it is the hottest and stir.
- Cover and cook for at least 45 minutes.