I have had several requests to post some of my favorite recipes, I will be working on that this week. The first is for my Aunt and Uncle in Washington, I am sure is is a little cooler there and time to break out the Crock Pot. I have made several variations on this Recipe over the years, and will post variations below. This is the the most common way I do it, especially when I was working and did not have much time. *Pictures Below
Chicken and Dumplings for Busy People
1 Rotisserie chicken from the grocery store. (My favorite store has them on sale once a week for $5)
4 Celery Stalks chopped small
1/2 Yellow Onion diced
3 cloves of garlic diced
1/2 cup fresh Italian Parsley (if you do not have fresh, use about 3 Tbsp. dried)
32 oz. Chicken Stock
18 oz. Creamy Roasted Garlic w/ Chicken Stock (in soup isle)
1 Tbsp. Butter
Spices to taste: Garlic Salt, Salt, Pepper, Celery seeds, Paprika
1 Cup Bisquick Mix
1/2 Cup Milk
Pinch of Garlic Salt
In Crock Pot, pour chicken stock and creamy garlic stock, remove chicken from bones (this is easier to do cold, I buy chicken day in advance and leave in fridge overnight) dice and put in crock pot. Add parsley to the stock. Turn crock pot to high. In a frying pan, add 1 Tbsp butter, stove top on medium heat, add chopped celery, onion and garlic. Add to this mixture a pinch of garlic salt, regular salt, pepper, paprika and celery seed. (to personal taste) cook down mixture until onions and celery are clear and soft. Once done add to crock pot. Bring contents to a simmer, with lid on, for about 40 minutes to an hour, taste for readiness and spice. (the best part of this is you can simmer until you are ready to add dumplings, which will take about 20 minutes)
When ready for Dumplings, mix Bisquick, milk and garlic salt, this should made about 8 dumplings, pinch and put in round shape. (This does not need to be perfectly round)
Place dumplings on top (the best you can) of contents of crock pot, cook uncovered for about 10 minutes, after 10 minutes is up, cover crock pot and cook for another 10 minutes.
Serve and Enjoy!
As I mentioned, I do several variations, we really like garlic, so this version has a hearty garlic flavor. Instead of the roasted garlic stock you can use cream of mushroom soup or cream of celery.You can add diced carrots, mushrooms or peas. You can double up the dumplings and add more spices (garlic, paprika or pepper) to them if you prefer. You can use various types of onions, and more or less garlic. You can also put this on in the morning and cook it all day if you are going to use a whole, raw chicken, then before you add the veggies de-bone the chicken. I have also used 4 boneless skinless chicken breasts, cooked in a skillet and then chopped. If you like your dumplings more like biscuits on top, you can put this in a casserole dish, and cook the dumplings on top until golden brown.
Veggie Mix cooking
Ready to add Veggie Mix
Prepping the dumplings
In the bowl
Dumplings just before putting them in