Ahh, one of my ultimate comfort foods…chicken and dumplings. I’ve written about this southern staple for my Roanoker food column (found in Notes & Comment in each issue). But this time, I found a recipe for the slow cooker and added a few ingredients to make it my own. Dinner ready when I get home from work? Yes, please.
This version has many ingredients you’d expect: chicken and dumplings – of course – carrots and celery. But it also incorporates potatoes and a mixture of herbs that take the flavor of the broth and dumplings to a new level. The only thing I like about cold weather is the chance to enjoy a meal like this to warm me up.
Slow Cooker Chicken & Dumplings
- 3 chicken breasts
- 15 oz. chicken broth
- 2 stalks celery, chopped
- 1 medium potato, diced
- ½ cup carrots, chopped
- 1 Tbl. butter
- 2 cups Bisquick
- 2/3 cup milk
- 1 tsp. salt
- ½ tsp. pepper
- 1 ¼ tsp. thyme, divided
- 1 ¼ tsp. sage, divided
- ¼ cup half and half
Place chicken and vegetables in slow cooker. Add salt, pepper, butter, chicken broth and 1 tsp. each of thyme and sage. Cover and cook on low for 6-8 hours.
Remove chicken and shred into bite-sized pieces. Put back in slow cooker. Add half and half.
Mix Bisquick, ¼ tsp. each of thyme and sage, and milk. Drop by spoonfuls into slow cooker. Cover and cook for 15-20 minutes more.
