Friday, January 7, 2011
One of the things I remember the most fondly about my Memaw (my mom's mom) was her cooking. When I was a little girl, we would visit her and my Papaw in Camden, Ark., and she would make the most sensational homemade foods I'd ever tasted. Dishes I couldn't get at home.
I'm probably the only person in history who ever thought there was anything exotic about Camden. But it was a special place for me. A place with storm cellars and sorghum molasses. Homemade biscuits and bay leaves in the beef stew. Chicken fried in a cast iron skillet and dumplings that simmered on the stove for hours.
Being so young, I didn't appreciate the skill involved in making these dishes to perfection. Now I know how easy it is for fried chicken to be cold and pink in the middle and for dumplings to be doughy. I've never attempted to make any of Memaw's dishes out of sheer intimidation. So when I saw this Crockpot Chicken & Dumplings recipe, I decided this would be a nice segue into eventually making the real thing.
Before you pull out your crockpot, let me prep your expectations. This does not measure up to homemade dumplings. Not even close. But this dish is worth trying if you need an easy weeknight meal, and you're craving something warm and comforting.
Kristi's Crockpot Chicken & Dumplings
4 skinless, boneless chicken breasts
2 tablespoons butter
2 cans cream of chicken soup
1 onion finely diced
2 (10 oz) packages of biscuits, torn into pieces.
Place the chicken, butter and soup in a slow cooker. Fill with enough water to cover. Cover and cook for 5-6 hours on high. About 30 minutes before serving, place the torn biscuits in the crockpot.
** I used the full 10 oz of biscuits, and my dish came out very doughy. If you want a more "liquidy" version, use fewer biscuits. I would just eyeball it until it looks good to you and remember the biscuits will expand.
** There are no spices listed in this recipe, so I just added some staples: salt, pepper, garlic powder, Tony's. Eyeball it!