Tuesday, February 16, 2016

Chicken 'n Biscuit Dough Dumplin's

Ready for another recipe? This one originated from the recipe in 3 Books in One: Rival Crock Pot, but over time we've made it our own. And the kids LOVE it! For a while, this is what the kids would request every single week for Sunday dinner. We alternate a bit more these days, but we did have it this past Sunday!

Ingredients:

1/3 cup stick butter
1/3 flour
1 tsp salt
1/2 tsp pepper
4 cups chicken broth, divided
3/4 cup milk (we like to use evaporated milk)
Either 1 Tbs corn starch or 1 Tbs flour  - because the corn starch is a stronger thickener, it makes the end result much thicker. For a soupier batch of dumplin's either reduce the corn starch to one tsp or use the flour.
2 cups pulled or diced chicken or turkey, cooked (When we buy a chicken or turkey, we cook the whole thing, pull the meat off the bone, and freeze it in two-cup portions to make recipes like this super easy!)
1 batch biscuit dough*
1 cup frozen edamame (shelled) or peas (optional)
Seasonings - we loved Cabela's Blackened Seasoning in ours!

Directions:

  • Melt butter in a pot. Add flour, salt and pepper and whisk until smooth and lightly browned.
  • Slowly add 2 cups broth to make a sauce. Cook until thick. 
  • Remove from heat and add milk. 
  • Pour sauce and remaining broth in slow cooker. 
  • Whisk in corn starch or flour. 
  • Add chicken and veggies (if desired) and stir. 
  • Top with biscuit dough. Stir very lightly. Cover, and cook 3-4 hours on high or 6 on low. (Note: Our slow cooker cooks hot, so we can usually start this on high for a few minutes, then turn it down to low and have it done in four hours.)
Serves 6-8, depending on appetites! 

*There are so many options for the biscuit dough. You can use canned biscuits, cut in thirds. Or, whip up a homemade batch and either roll/cut or scoop it. It's all based on your personal preference!! 

We have determined that our favorite is Bisquick, prepared as a normal sized batch (2 1/4 cup Bisquick and 2/3 cup milk). We then use a 1-inch scoop to add the dough to the liquid. 

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