Slow Cooker Chicken and Dumplings
This was a wonderful recipe! Very simple. The last time I made chicken and dumplings was for my mother who told me how to do it. She had me boil chicken breasts, which took forever because they were kind of big.
I did, like others, added some extra things to suit my tastes. I did use broth instead of water. I used boneless, skinless chicken thighs since I got a whole bunch on sale. I omitted the onion. I was actually going to use a shallot, but I didn't feel like chopping it up. Spice-wise, because I like intense flavour, I added a packet of Swanson's FlavorBoost, a few shakes of poultry seasoning, paprika and a couple grinds of black pepper. I also used Garlic and Herb Perfect Pinch Seasoning on the thighs before I poured in the soups and broth. I made this Monday and had some of the leftovers for lunch today. It seemed to taste even better!
I do agree the biscuits need to take about 2 1/2 or 3 hours.
Definitely a stellar recipe I will use again! Thank you!
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Jul. 10, 2013