Friday, January 27, 2012

Chicken and Dumplings Recipe

I had to share this new recipe/dish I made tonight for dinner. After all when you see a recipe you want to try don't you like to hear feedback from people who've actually made it? Was it good? Was it a disaster?

I'm pleased to say this was a complete success!(although almost anything in a crock-pot is pretty simple)

Okay so I have been REALLY trying to eat healthy and working my butt off on the treadmill every day. I am bound and determined to get this baby weight off by summer time. That being said I must admit, I LOVE Pinterest and when I came across this recipe my stomach started growling rather loudly. I knew I had to make this!

I know. I know. Chicken and dumplings is not actually a diet or health friendly dish but I know you could tweak this a bit to be more healthy.

SO here's the recipe;


Slow-Cooker Chicken and Dumplings
adapted from Bubble Crumb

1lb of Boneless Skinless Chicken Breasts (about 3)
2 Tablespoons Unsalted Butter
2 cans (10.5oz) Condensed Cream of Chicken Soup
1 can (14oz) Chicken Broth
1 medium White Onion, diced
4 Large Flaky Refrigerator Biscuits (half a can)

Place thawed chicken in crock pot and top with butter. Add cream of chicken soup, chicken broth and diced onions. Cook on High for 4-6 hours or Low for 8 hours. Do not stir while cooking.

Cut each uncooked biscuit into 9 small pieces and stir into the chicken mixture. Continue to cook on High for 30 minutes. Remove chicken from slow-cooker and shred with a fork. Return to slow-cooker and stir everything together. Serve hot.

Makes about 6-8 servings.



Now here is my version.......

I'm not very good at photography and I used my iphone to take this. My picture is not near as pretty as the top picture but you get my point.

I added, along with diced onions, one diced red bell pepper, half a bag of baby carrots chopped, and 1 can of green beans. (I would have used frozen or fresh but my hubby hates healthy fresh veggies....go figure!) I also added 1 1/2 cans more of chicken broth. Next time I make this I think I might leave out the butter. I really didn't see a significant reason for it besides adding more pounds to my post-baby gut. Also you can use low sodium broth and reduced fat biscuits. Whole grain biscuits would be ideal if I could find any. I seriously debated knocking out the biscuits all together. Crazy right?! Yeah that was a minor lapse in judgement that I thankfully ignored! This recipe was slightly short of a carbo/fat overload (which didn't help that I served it with the left over biscuits baked) but it was just too darn good to pass up! I highly recommend it!

1 comment:

  1. Marlene (a.k.a.Memaw)January 27, 2012 at 7:59 PM

    looks so yummy jennie, i am gonna try this recipe!!! i have about everything. instead of the biscuits, i will use the bread sticks. thanks for sharing sweety pie! see you in the morn, Lord willing. =) Love you, Memaw XOXOXOXOXO