My goal is going to be to try on new recipe a week, and if they cook or bake up to my expectations, share them in this column.
It's easy to get stuck in a rut and turn to the same old recipes when time is short or certain ingredients may be lacking on your pantry shelf and you're not in the mood to make a trip to the grocery story, especially with the highly noticeable increases in the price of some staple products that makes grocery shopping much less fun than it used to be.
Crockpot cooking is probably still one of my favorite methods because it is so uncomplicated and worry free. Put the ingredients in and forget about them until meal time is almost ready and you need to set the table and prepare accompanying side dishes to round out the meal.
I prepared this hearty Chicken and Dumplings recipe Sunday evening and it couldn't have been any easier. You can use any type of skinless chicken you like and the nice aspect was it didn't require any pre-time browning the meat. Everything went into the cooker in sequential order with the end result excellent.
A couple of suggestions. The recipe calls for one chopped onion. I substituted a bunch of the small garden onions, finely chopped, including the green tops, for added color and flavor.
Also, when it comes time to add the tube of biscuits, I cut each into four pieces and dropped them into the broth. Once I had them all in, I took a spoon and made sure they were submerged in the liquid so they were all moist. Of course, they pop back up. But then, put the lid Back on tightly and let them finish cooking.
And whatever you do, don't go heavy on the salt as the cream soups mixed with everything else have a tendency to be a little flavorful on their own.
I paired the chicken and dumplings with a side vegetable dish of simple buttered peas, and jellied cranberries, which I serve in combination with most meat dishes.
All in all, this recipe is a real keeper and definitely one I will prepare again.
Until next week, from my kitchen to yours, happy cooking.
Chicken and Dumplings
4 large boneless chicken breasts
2 cans cream of chicken soup
1 can water
1 onion chopped, or one bunch of garden onions chopped with greens
1 tube refrigerator biscuits
1 tsp. pepper
Salt to taste only
Place chicken breasts and onion in crockpot. Mix canned soup and water together and pour over chicken. Cook on low for about 6 hours until chicken is cooked through. Turn crock pot on high. Cut or tear up biscuits in small pieces and put in crockpot. Cook for about one hour or until dumplings are done.