Going FOWL - Day 5

I love my Crock Pot.  Yesterday, we invited some friends over for dinner and because we had church in the morning and a full slate of football watching scheduled for the afternoon, I decided to make chicken and dumplings in my crock pot.  I have made this before, but never in the slow-cooker.  I looked online and the inspiration for this dish comes from a simple Google search.  This recipe filled my 4 quart crock pot, so adjust accordingly if you have a smaller one.

Ingredients 

3 lbs frozen chicken breast
1 1/2 lbs Yukon Gold Potatoes (diced)
3 carrots (sliced )
4 Stalks of Celery (sliced)
1 Medium to Large Onion (diced)
40 oz Chicken Broth (Divided in Half)
1/3 cup Flour
1 TBSP Dried Thyme Leaves
1 Bag Frozen Peas
1 1/2 Cups of Bisquick
1/2 Cup of Milk
2 TBSP Melted Butter
1 TBSP snipped chives
2 TBSP grated Parmesan Cheese

Preparation

In a 4 quart crockpot, mix potato, carrots, celery and onions.   In medium bowl, combine 20 oz of the chicken broth, flour and Thyme plus a bit of salt and pepper and mix until smooth. Pour over vegetables in crockpot. Add chicken.  If you add the chicken when it is frozen the extra juices will be great for the dish. Cover crockpot and cook on LOW for 3 to 4 hours.  Chicken should now be cooked most of the way through.  At this time remove the chicken and shred with a fork or dice into 2 inch pieces.  Return to crock pot and cover with remaining chicken broth. 

Cook an additional 2 to 3 hours.  Add peas and cover again. Cook on HIGH for 20 minutes until peas are hot.

In small bowl, combine Bisquick with chives, milk, Parmesan cheese and melted butter and mix just until combined. Do not over mix.  Carefully remove 3 cups of cooking liquid from crock pot and put in large skillet.  Bring to a slow boil.  Once boiling, drop dumplings by TBSP onto hot boiling liquid.  Cover and cook on high for 20-25 minutes or until a toothpick inserted in the center comes out of the dumpling clean.

To serve, take a generous serving of the chicken mixture from the crock pot and top with the dumplings and sauce.  Enjoy!

Picture:

Thoughts:  Yummmmmmmmmy.  This meal was great.  Heather and our guests were impressed.  The one thing I didn't do was separate the liquid from the crock pot.  I added the Dumplings directly to the crock pot, and I think they got lost in the rest of the dish.  That is why I recommend removing some liquid and cooking them separately.  I also like my Chicken and Dumplings with loads of black pepper, but understand that not everyone does, so I added that on my own afterwards. 

This recipe will make enough for about 15 people so if you are going to cook it be prepared for leftovers.  Our friends took a large bowl home for their next few meals and even after and hearty helping today for lunch, Heather and I still have more. 

So far this is the best Going FOWL dish we have had.  I give it 9 out of 10 stars.  I hope you love it.