Tuesday, January 19, 2010

One for the Freezer: Chicken and Dumplings

Today was a day calling out for comfort food, and this hit the spot bigtime (especially because Mishke made it and I didn't lift a finger!) We made it in a 6 quart slowcooker and it was pretty full, so we had enough for dinner, lunch tomorrow, and leftovers in the freezer.

This is the first time that we made the homemade cream-of substititute. I definitely intend to use that again. Way lower sodium, and great taste!

Crockpot Chicken and Dumplings (Source: The Crockpot Lady - love her!)
-3lbs chicken thighs (recipe called for boneless. We used bone-in, and it was plenty of meat.)
-1 cup mushrooms
-1 16ozs bag frozen mixed vegetables
-1/2 stick butter
-6 tbsp flour
-1 cup milk
-1 cup chicken broth
-Seasoning salt and pepper
-1 tube biscuits (we used Immaculate Baking Company)

-Place chicken, mushrooms, and veggies in the bottom of the crockpot
-In a skillet, melt butter
-Add flour, stirring to make a roux, then add milk, chicken broth, and seasoning
-Pour sauce over contents of crockpot
-Cook on high 5 hours
-Remove chicken, shred, and mix back into sauce and veggies
-Lay biscuits over top
-Cook on high an additional hour until biscuits are puffy, cooked, and a little brown

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