This is a delicious recipe that I'm actually eating as I write this, and trust me, it's delicious. A creamy-style chicken 'soup' topped with light, fluffy biscuit-like dumplings. This uses leftover chicken from the night before, but of course as with any of my recipes, feel free to use fresh chicken or even sausage or bacon with it and make it your own.
2 Cups Shredded Cooked Roast Chicken
1/2 Cup finely diced roasted chicken skin (Optional, helps add a little more chicken flavor to the dish)
3 Large Red Potatoes, diced
1 Cup of sliced carrots
1/2 Small yellow onion, finely diced
1 can of Campbell's Cream of Celery Soup mixed with 1 can of water
1 TSP Coriander
1 TSP Thyme
1 TSP Black Pepper
1/4 cup fresh parsley, finely chopped
2 TBSP Butter
Salt to taste
In a slow cooker, combine everything excluding the chicken and skin. Set temperature to high and cook for 3-4 hours, stirring every hour or so. With the temperature still on high, add the chicken and diced skin then continue cooking for 2 hours. Continue onto next step.
1 1/2 Cups Baking Mix (Such as Bisquick)
1/2 Cup Milk
1/2 TSP minced garlic
1/4 TSP Olive Oil
1/2 TSP minced onion
1 TSP Herbs De Provence (Thyme, Rosemary, Basil, Sage, Fennel, Savory, and Marjoram)
Combine all ingredients and mix thoroughly. Dough will be sticky and you may have better luck using a fork or a spatula to mix, as it will clump into the wires of a whisk. Spoon the dough onto the top of the bubbling soup in the slow cooker. Do not worry if it isn't evenly covered or one dough-ball is larger than the others, they will spread out as they cook.
Continue to cook on high for 20-30 minutes, or until a toothpick inserted into one of the dumplings comes out dry.
Serve, and enjoy!
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