And not the nasty noodle-style trash that some call “dumplings”, but the traditional southern-style drop dumplings. Oh yeah, Titans, that is some good stuff. I made a bang-up batch of the stuff and we were well pleased. I didn’t bother with a picture but I am going to share the recipe for you good readers.
INGREDIENTS
6 preservative-free, antibiotic-free, boneless skinless chicken breasts
Nature’s Seasonings (found in the spice aisle)
1 box organic, free-range, low sodium chicken broth
1 package frozen mixed vegetables
2 cups water
2 cans cream of chicken soup (optional)
2 pouches Shawnee Mills biscuit mix
PROCEDURE
Cover chicken breasts in Nature’s Seasoning then place in large elongated crock pot. Cover with chicken broth and water. Cover and cook on high for 4 hours or low for 8 hours.
Remove breasts and shred the meat, then put back in pot. Add frozen vegetables and 2 cans of cream of chicken (optional). The cream of chicken makes it creamy and thick. If you prefer a more brothy batch, then leave it out. It’s great either way. Cover and turn on High.
In a mixing bowl make up the biscuit mix according to the directions. It’s easy, you just add water and mix. Then add the dumplings by spoonfuls into the borth. Recover and leave on High. Cook for one hour or until the dumplings are cooked through.
Cooking the dumplings in the crock pot ensures they are all fluffy and tender.
Dang it is good stuff and reminds me of my grandmother (recently deceased) and my mother. The veggies and cream of chicken are my addition to the recipe. They use fryer chickens, but that adds too much fat to the recipe so I opt for boneless skinless breasts.
INGREDIENTS
6 preservative-free, antibiotic-free, boneless skinless chicken breasts
Nature’s Seasonings (found in the spice aisle)
1 box organic, free-range, low sodium chicken broth
1 package frozen mixed vegetables
2 cups water
2 cans cream of chicken soup (optional)
2 pouches Shawnee Mills biscuit mix
PROCEDURE
Cover chicken breasts in Nature’s Seasoning then place in large elongated crock pot. Cover with chicken broth and water. Cover and cook on high for 4 hours or low for 8 hours.
Remove breasts and shred the meat, then put back in pot. Add frozen vegetables and 2 cans of cream of chicken (optional). The cream of chicken makes it creamy and thick. If you prefer a more brothy batch, then leave it out. It’s great either way. Cover and turn on High.
In a mixing bowl make up the biscuit mix according to the directions. It’s easy, you just add water and mix. Then add the dumplings by spoonfuls into the borth. Recover and leave on High. Cook for one hour or until the dumplings are cooked through.
Cooking the dumplings in the crock pot ensures they are all fluffy and tender.
Dang it is good stuff and reminds me of my grandmother (recently deceased) and my mother. The veggies and cream of chicken are my addition to the recipe. They use fryer chickens, but that adds too much fat to the recipe so I opt for boneless skinless breasts.
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4 comments:
I made spaghetti and meat sauce this evening, must be a nesting thing.
Ooooh, thank you! This sounds great, I'll have to try it.
When you say to drop the dough by spoonfuls are you talking teaspoon, tablespoon? Help take the guess work out for me.
I'll use Cavendar's Greek Seasoning, myself.
About the size of golf balls and small tennis balls. The Greek seasoning would be good, too. Let me know how that turns out.
Thank you, dear.
I will. :)
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