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Slow Cooker Chicken and Dumplings

Reviewed: Nov. 7, 2012
This is a great starter recipe, however I thought with only the ingredients listed, it would be quite bland. I boiled a whole chicken overnight in the crockpot with 2 bay leaves, 2tbs of margarine, and covered with water until it was falling off the bone. I removed the chicken and drained the broth and placed both back in the crockpot, throwing out the fat, bones, and what didn't go through the strainer. For spices (didn't measure), I added poultry seasoning, oregano, basil, celery seed, pepper, seasoned salt, and a few dashes of Sriracha hot sauce (just for the heck of it). I added 2 cans of cream of chicken soup. I cooked on low for about 7 hours. It was really thin and needed more salt. I used one can of biscuit dough, divided each biscuit (8) into 6 pieces. I placed half of the dumplings in the crockpot to help thicken it and half in a pot of boiling chicken broth on the stove. Next time I will add either flour or cornstarch to thicken soup or use less broth from the boiled chicken instead of adding the dumplings to the crockpot to cook and just boil my dumplings in a pot of boiling chicken broth (48oz) for about thirty minutes. The dumplings absorbed alot of the liquid in the pot and the consisteny of the dumplings were so much better than the ones that cooked in the crockpot. I then added the mixture to the crockpot and continued to cook on low until ready to eat. I also added a little chicken gravy from a jar just because. It turned out great.
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