This is a most popular
comfort food found all over the Southern and Midwestern United
States. From the big house of antebellum plantations to the
sharecropper's cabin, the dish was especially valued.
A dumpling is biscuit
dough, either rolled out, dropped, or formed into a ball. These
little nuggets of Grandma's love found their way south from the
Pennsylvania Dutch region.
If
it wasn't for the Southern slave,
The South would not have any food to be remembered. From the basic
BBQ, to pecan pie and this classic dish, they excelled at making
something out of nothing because they had to. It was a cheap dish --
lots of dumplings (without eggs or butter) and a little meat in
broth. This is working-class food.
For
our meal tonight: we use the slow cooker, some caned soup, frozen
mixed vegetables and a tube of biscuits to create this easy way to
serve the down home all day goodness of chicken & dumplings that
grandma used to make!
Ingredients
- 1 lbs, boneless, skinless chicken breasts
- 1 (10 oz.) package refrigerated buttermilk biscuits
- 1 (10.5 oz.) can cream of chicken soup
- 1 (10.5 oz.) can cream of bacon soup (or celery or mushroom)
- ¾ can of low sodium chicken bone broth.
- 1 (8 oz.) package frozen mixed vegetables, defrosted
- 1½ tsp. poultry seasoning*
- salt
and pepper, to taste
*Or use ½ tsp sage, ½ tsp thyme, and ½ tsp rosemary
Wipe out the slow cooker and spray, set to LOW
Directions:
In
a medium bowl, whisk together cream of chicken, cream of bacon soup
and chicken broth until combined. Add poultry seasoning, then season
with salt and pepper, as desired.
Please note, anytime you need to remove something from a can, use a wooden or plastic utensil!
Please note, anytime you need to remove something from a can, use a wooden or plastic utensil!
Spoon
some of the soup mixture on bottom of cooker and place chicken
breasts in a single layer.
Pour
the seasoned soup mixture on top. Cover with lid.
Cook
on low 7 hours. Then turn it up to HIGH
At
the 7 hour mark:
Lay
out the cutting board and sprinkle lightly with flour.
Separate
your biscuits and flatten each on the board. Using a pizza cutter
cut them into 5 or 6 strips.
Remove
chicken breasts and slightly shred with two forks. Them dump them
back into the cooker.
Add
vegetables and stir.
Add
biscuit strips on top. Make sure that you push them down into
the liquid mixture a little, so that they get cooked on the tops too
and saturated with the chicken flavor.
Replace
lid as quickly as possible and
turn heat up to HIGH.
Place
a paper towel under the lid to catch any condensation), then
cook for another 1 hour or until dumplings are done.
Serve
hot and enjoy!
Serves
6
NUTRITION
INFORMATION Calories: 640, Fat: 23g, Saturated Fat: 3g, Cholesterol:
73mg, Sodium: 1300mg, Potassium: 1011mg, Carbohydrates: 72g.
*My
biscuits were perfectly cooked after 60 minutes however some slow
cookers have required extra time to cook the biscuits.
While
that cooked its last hour, open a tube of your favorite brown &
serve bread. Here I used break sticks.
Line
a baking dish and spray following package directions to pre-heat oven
and cook until a wonderful golden brown.
What
a great way to care for your loved ones.
For
our music: https://www.youtube.com/watch?v=Eebjp-fdp-I
So
proud to be Master Indy's slave
socialslave
To
satisfy and restore.
To
nourish, support and maintain.
To
gratify, spoil, comfort and please,
to
nurture, assist, and sustain
…..I
cook!
Please
buy slave's cookbook:
The
Little Black Book of Indiscreet Recipes by
Dan White
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