Monday, September 14, 2015

Allllllll-most Fall {and a recipe!}


Yesterday was a cool and breezy day full of little hints of autumn. Football was on the tv screen. BBE spent the whole afternoon prepping our fire pit and side yard for LadyBug's "end of summer" bonfire with friends. The Boss was working in the master bath, prepping for our big re-do (pictures coming soon) that starts on Tuesday. I had spent all Saturday afternoon filling the freezer with yummy casseroles for those weekday afternoons full of junior high football games and other Mommy taxi duties. Yes, fall is definitely in the air these days!

I was really looking for something easy to make for the family, given that I'd cooked for 4-5 hours straight on Saturday. I knew left-overs one!more!time! wouldn't cut it for the Gang, no matter that I felt wiped out. I also think I might be brewing a cold, so I was pretty motivated to simplify my day. This recipe was JUST the ticket! It's been going around the interwebs in a few different forms, with a few variations. It sounded really delish and easy to pull off so I gave it a whirl for The Gang this Sunday. It felt like just the right "introductory" fall meal. 

True to form, I couldn't just leave the recipe alone, so I'm sharing here what I did. Feel free to make it your own. It was indeed very easy and all The Gang members, including Shaggy and Miss A who joined us for Sunday dinner, gave it a huge thumbs up! I hope you all enjoy it as much as we did. The kids are eating it now, as I type this, for a delicious left-over lunch.

Slow Cooker Chicken and Dumplings

Ingredients:
 4 boneless, skinless chicken breast, in 1-2” chunks
   (or 6 skinless chicken thighs)
2 Tbsp. butter, chunked
1 medium onion, chopped
2 cans cream of chicken soup
1 can chicken broth
2 cubes chicken bouillon
1 12 oz. bag frozen mixed veggies, steamed and drained well
Cornstarch and cold water (if needed)
1 roll (10 per pkg) refrigerated biscuits, quartered
Flour to coat biscuits

Directions:
  1. Lightly spray a crock pot with baking spray. Place chicken in bottom of crock. Over the chicken, dump the butter, onion, soup, broth and bouillon.
  2. Cover crock pot and cook on low for 4-6 hours. If using frozen chicken, cook on high for same amount of time then reduce to low for the remaining time.
  3. Around the 3 or 4 hour mark, add steamed, drained veggies and stir well. Re-cover and allow to cook for an additional hour or two.
  4. While you are waiting for serving time, quarter the biscuits and toss them to coat in all-purpose flour.
  5. About 30-45 minutes before serving, thicken the mixture with cornstarch and cold water (shaken together well) if it’s too loose and soup-like.
  6. Drop flour-coated biscuits onto the top surface of the chicken mixture and cook with lid on for another 30 minutes. (For a single batch of these proportions, you might not need the whole roll of biscuits.) Do not stir!
  7. Once the biscuits are puffing and the broth is really bubbling well around them, it''s ready to serve. Be careful, those biscuits are HOT HOT HOT inside! Enjoy this hearty dish with your family!
I'd be interested in hearing what you did to change it up for your family's taste buds. I'm thinking that I might do a combo of white wine and chicken broth, with a dash or two of rosemary or dill added in with the liquids next time for a little added burst of flavor. There's just something about those flavors that really speaks "fall" to me.

1 comment:

Kelleyn Rothaermel said...

Sounds yummy! Thanks for sharing!