The rain was coming down in sheets last night. The heavens wept, the pregnant clouds released their burden and any other banal metaphor you can think of for rain more or less happened. And yes, it even rained cats and dogs. There. I said it. You were expecting it, and I did it just for you. Are you happy? Good.
Well, on to comfort food, then. This recipe for Chicken & Dumplings could also be called Chicken Pot Pie soup, and it’s the perfect one-pot meal for a chilly evening. The dumplings are made out of refrigerated biscuits that are added in during the last hour of cooking. They become chewy and soft, and soak up all the soupy goodness. The amount of effort required is minimal, though the resulting dish tastes like you put a lot of work into it. It also reheats like a dream.
You will need:
- 2 lbs boneless, skinless chicken pieces (I used 1 lb breasts and 1 lb thighs)
- 2 tbsp butter
- salt & pepper to taste
- 1 tsp crushed bay leaves
- 2 cans (10 oz each) condensed cream of chicken soup
- 2 cups water
- 2 cups frozen vegetables
- 1 can (16 oz) refrigerated biscuits
Pop the chicken into the slow-cooker (it’s okay to put frozen chicken right in if you like) and pinch the butter on top. Add salt, pepper and bay leaves.
In a separate bowl, combine the cream of chicken soup, water and frozen vegetables. Stir well, then pour the mixture over the chicken.
Cook on high for 4-5 hours.
During the last hour of cooking, separate the biscuits and cut each one into 4 pieces to make the dumplings. Stir them into the slow-cooker. During this last hour the biscuits will expand a bit and may stick together, so it helps to stir occasionally to break them up and make sure they cook evenly.
When ready, the thighs should be tender enough to break apart easily with a spoon. For the breast pieces, you may want to remove them and cut them into bite-size pieces before stirring them back in and serving.
Curl up, put on some Netflix and enjoy.