Easy Chicken and Dumplings
Calories 493 (27% from fat)
Fat 15 gram
Saturated Fat 7 gram
Trans Fat 0 gram
Cholesterol 92 mg.
Sodium 1335 mg.
Carb. 47 gram
Fiber 4.5 gram
Sugar 10 gram
Sugar Alcohol 0 gram
Protein 43 gram
Ingredients
6 skinless, boneless chicken breast halves (About 2.5 pounds.)
1 tsp. salt
1 Tbsp. olive oil
2 cups onion, finely chopped
2 (10.5 oz) cans, reduced sodium condensed cream of chicken soup
2 Tbsp. butter
3 cups chicken bone broth
2 12 oz. packages frozen peas and carrots
1 (12 oz.) package refrigerated biscuit dough
Golden dumplings sitting on top of a broth that's gone thick and creamy after hours in the slow cooker.
Pull-apart chicken, sweet peas and carrots, and biscuit pieces baked crisp on the outside so they hold their shape instead of turning to paste. You get the bite of a real biscuit and the soft underside where it soaked up the broth.
1. Pound the chicken even. Whack the fat end down to match the thin end. This matters more in a pan than in the oven, since the pan only touches the bottom.
2. Pat it bone dry and lightly salt both sides.
3. Heat the dry pan 2 minutes on medium-high, then add a tablespoon of olive oil.
4. Put the chicken in the pan and don't touch it. No poking, no peeking, no sliding it around. Five minutes. It'll release from the pan on its own when the crust forms, so if it's stuck, it isn't ready.
5. Flip once, cook another 5 minutes. Rest 5 minutes before cutting into bite sized pieces.
6. Put the onions in the pan and sauté for approximately 3 minutes, until they're browned.
7. Place the chicken, condensed soup, onion and butter in a large slow cooker. Add the bone broth to cover and stir well.
8. Cover and cook on high for 3 hours.
9. Add the frozen peas and carrots, cover and cook on high for another 30 minutes.
10. Preheat oven to 350 degrees Fahrenheit.
11. Cut each biscuit into 8 small pieces and place the dough on a parchment lined baking sheet. Bake them for 8-10 minutes, until lightly browned.
12. Placed the baked dough in the slow cooker and cook for one more hour.
Yield: 8 Servings
You can freeze individual portions for easy re-heating later.
Microwave on high for approximately 2 minutes. Stir and microwave on high again for 45 more seconds. Keep the container open a little to allow steam to escape.
