Wednesday, September 17, 2008

Crockpot Chicken & Dumplings

Paula Deen is the queen of home cooking and our week just wouldn't be right without a recipe from her. I seriously thought about doing our favorite "Lady & Son's Chicken Pot Pie" but that's not a crockpot recipe and I really needed something I could just walk away from today since it's gonna be super hectic at work. So I decided to grab her stove top dumpling recipe and change it to cook in the crockpot. Oh and because I'm too lazy to make dumplings from scratch we're using store bought biscuits.

Menu: Crockpot Chicken & Dumplings and cinnamon apples (I know it wasn't on the list but I'm adding it)

Crockpot Chicken & Dumplings

1 (2 1/2-pound) chicken, cut into 8 pieces (we're using the leftovers from my "Already Married Chicken")
3 ribs celery, chopped
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes
1 teaspoon House Seasoning, recipe follows
1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup

Set crockpot to low, either 6 to 8 hours depending on your time needs.
  1. Place the chicken, celery, onion, bay leaves, bouillon, cream of celery and House Seasoning in the crockpot.
  2. Add 4 quarts of water (might want to add a little less than this if your pot isn't that big).
  3. About 30 minutes prior to serving take your biscuits, cut them in half and place in the pot.

Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Yield: 1 1/2 cups

Recipe and photo courtesy of FoodNetwork

Boston Market's Cinnamon Apples

3 each Apple golden delicious
2/3 cup of water
1/2 tbsp of flour
1 tsp of cornstarch
2 teaspoon Butter crumbled
1/2 cup Brown sugar
1/4 teaspoon Cinnamon
1 dash Salt

1. Preheat the oven to 350?F / 180?C.

2. Peel and core the apples. Cut each one into 16 slices and arrange the slices in an 8"x 8" baking dish.

3. In a small bowl, combine the water with the flour, cornstarch, and Butter Buds and stir until the dry ingredients are dissolved and not lumpy. Add the brown sugar and cinnamon and stir until smooth.

4. Pour the cinnamon mixture over the apple slices, cover the dish with foil, and bake for 40 minutes. Stir the apples every 10 minutes.

Oh now we've got a meal "that'll make you slap your mama", just kidding but it will make your mouth water and your mind take you bake to those family gatherings when you were a kid. So eat up and enjoy!

No comments: