I used a rotisserie chicken for two reasons, mainly because I was short on time today but also because I thought this would be good with the mix of both white and dark meat. I also subbed one can of cream of celery (with good results) and added a few pinches each of thyme, ground rosemary and garlic powder (which definitely boosted the flavor). Used low-sodium chicken base instead of plain water (2 cups). Considered adding diced veggies, but didn't want this to turn out like a variation of a chicken pot pie, so I decided against it. Wasn't sure if we would like the dumplings so I cut up a few biscuits and put those into the slow cooker (for 1.5hrs), the rest I made in the oven. With the extended cooking time for the dumplings, they actually browned nicely and they were good. Soft, yes, but cooked. We liked the chicken and gravy with the dumplings as well as over regular biscuits. If I use a whole rotisserie again, I will increase the gravy by adding 1 more cup of broth. This was a GREAT meal, we really enjoyed it. It made a lot and was very easy overall. Thanks for sharing.
Was this review helpful?
0 users found this review helpful
I used a rotisserie chicken for two reasons, mainly because I was short on time today but also...