chicken and dumplings
 

I just made this today and used the allrecipes recipe. I only used one can of biscuits and tore it up in small pieces. Dredged those pieces in flour before adding to the chicken/broth mixture. Very tasty (I added one can of chicken broth instead of just using all water to cover the chicken.)

http://allrecipes.com/recipe/slow-co...and-dumplings/

Nice dish to make with little effort.

Serita

I'm going to give it a try. Thanks for posting this.

It made quite a bit, I think I am going to try to freeze some of it. It is tasty.

I haven't looked at the recipe but just the title reminds me of my grandmother rolling dough for dumplings for her chicken and dumplings. Haven't had that dish in forever now. That and many others by her are greatly missed. Thanks for the memory.

With this recipe, you just use refrigerated biscuits for the dumplings. I'm sure they are nothing like the old fashioned chicken and dumplings. Maybe next time, I'll make it the same except make the dumplings from scratch. The texture will be different. But it is still an easy recipe as is.

Put in favs and will make for tomorrow nites dinner.....thanks....

Post how it turned out for you. And if you did something different. Seems like everyone does something a bit different. For example, I added the whole onion but to be honest, I am not sure it really added any flavor. Maybe the slow cooker caused that.

When I lived in Texas, I discovered many things down south are different from up north. One of the biggest surprises was chicken and dumplings. I make mine using the northern style with biscuit dough for the dumplings. The southern style has what looks like wide thick noodle like dumplings. Southern style is pretty good, but just not what I like best, so I make it northern style. (Flat round corn bread was another interesting find, as was spoonbread!)

spoonbread is a new one on me, I guess called that because you have to eat with a spoon??

Post how it turned out for you.

yes, it is a fluffy moist cornbread. I do recommend trying it. Yummy!

I grew up with Dumplings Southern Style with cornmeal. I'm going to use a short-cut by using a bag of Martha White "instant Cornbread" mix, adding egg and melted butter. Drop by spoonfuls into the hot boiling liquid (broth). Corrmeal dumplings seem to be more "filling" yet less heavy on the stomach.

Ooooh! I never thought of using cornbread dough, that is what I will try next time I make a pot of beans and ham. My mouth is already watering.....thanks!

Sounds good too.

Thanks for the Chicken & Dumpling idea -- it's in the crockpot now -- perfect for a rainy Sunday!

Great, you're right, it is good for a rainy day.

I live in Texas and another method is using flour tortillas. Cook you chicken in a large pot covered with water. Debone chicken and return to pot. Season with chicken bullion cubes, pepper, poultry season. Bring to boil. Add flour tortillas torn in pieces. Cover and in 30 minutes - chicken and dumplings.

I have only made it once with chicken that I had to debone, etc. Cool how everyone has a different version.

This is close to my recipe. I use left over deli or canned chicken, one can of what-ever-you-have-in-the-cabinet cream soup, bouillon and one soup can of water. Bring to a boil and add torn flour tortillas. Yummy and quick.

i use bisquick for my dumplings..

Sounds yummy...Thanks for sharing...

I made this last night and it was good. We also had it tonight as I was in class today and my husband worked today. It sure was an easy meal too fix and the good thing is my hubby liked it. But then there isn't much he doesn't like. Will sure make it again.

Glad to hear it worked out for you. The great thing about this for me was I froze half of it, and it tasted fine after taking out of the freezer and microwaving. He's kind of picky about eating leftovers but he finished this off fine.