Looking for a great Sunday dinner, or something easy to prep for Election Day? Welcome to the part of our program when we leap and launch ourselves at Chicken and Dumplings, slow cooked in a crock-pot. Hot gravy. You want? This is for-real Chicken and Dumplings, from scratch, unless you want to use rotisserie chicken (to make your life easier). That’s…okay. I prefer to fry chicken at home, because it tastes better and doesn’t take a load of time. Pick a side and you do you.
I think this recipe has a ways to go. First, I substituted cut up hot dogs' for the chicken, and cold Mac 'n Cheese clumps for the dumplings, to which I added 2 packets of french onion soup mix. Most people didn't like it. Not sure if I'll try this one again, even though I read it as "weiner, weiner ... "
I've made a couple rather large pots of chicken and dumplings in my life (also chicken and sausage gumbo), largely because my college dorm had an actual stove and everyone who wanted in paid for the ingredients such that all I was responsible for was actually cooking. Deee-lightful. Although my recipe is remarkably similar to this one, though, my dumplings were always more like sheets than balls.
Also, too: Chicken and dumplings makes me miss living in Lafayette, Louisiana. Champagne's Market--south of the University of Louisiana-Lafayette and almost on Pinhook Road--makes a damned good recipe, and at like seven bucks for a quart it is damned good when you're lazy. Pairs well with liquor. What kind of liquor? Any, silly teetotaler!
I substitute pork roast chunks for the chicken and Kraft Mac N Cheese for everything else. Shred the pork, mix it with the mac and cheese and some of the gravy, and goddamnit am I fat.
I'd drop my balls (of dumpling dough) into it!
But seriously, this is one delicious-looking recipe. I may have to try it sometime. I used to cook meals back when mrs_p and I were first married, until she begged me to stop.
Geeze, this looks good (and thanks clecinosu for the <a href="http:\/\/www.americastestkitchen.com\/recipes\/2295-chicken-and-dumplings#." target="_blank">Americas Test Kitchen</a> link). Will have to adapt to a dutch oven, but don&#039;t want to leave an oven on while at work ... those crock pots with timers (I think ATK recommended Crockpot actually)....
Well, the same can be said for dutch ovens too plus you can brown on range before you cook in the oven. That said, I would not leave an oven on all day unless I were around; the modern crockpot, with timers, multiple temps, removable liners and all is a different matter. However I believe the &quot;programmable&quot; style is more pricey than the ones of yore. Can do a heck of a lot tho ... I did not have chicken and dumplings growing up either (my mom made a chicken pot pie that was to die for -- I can sort of make it, but my brother has it down). This looks great. ATK is big on chicken thighs for any long-cooked chicken.
If you&#039;re poor in Pennsylvania, it&#039;s also necessary.
Hey! I do that to every recipe!
I think this recipe has a ways to go. First, I substituted cut up hot dogs&#039; for the chicken, and cold Mac &#039;n Cheese clumps for the dumplings, to which I added 2 packets of french onion soup mix. Most people didn&#039;t like it. Not sure if I&#039;ll try this one again, even though I read it as &quot;weiner, weiner ... &quot;
I&#039;ve made a couple rather large pots of chicken and dumplings in my life (also chicken and sausage gumbo), largely because my college dorm had an actual stove and everyone who wanted in paid for the ingredients such that all I was responsible for was actually cooking. Deee-lightful. Although my recipe is remarkably similar to this one, though, my dumplings were always more like sheets than balls.
Also, too: Chicken and dumplings makes me miss living in Lafayette, Louisiana. Champagne&#039;s Market--south of the University of Louisiana-Lafayette and almost on Pinhook Road--makes a damned good recipe, and at like seven bucks for a quart it is damned good when you&#039;re lazy. Pairs well with liquor. What kind of liquor? Any, silly teetotaler!
I substitute pork roast chunks for the chicken and Kraft Mac N Cheese for everything else. Shred the pork, mix it with the mac and cheese and some of the gravy, and goddamnit am I fat.
I like the cut of your jib, but what&#039;s wrong with Klonopin?
Nembutal numbs it all, but I prefer alcohol.
I&#039;d drop my balls (of dumpling dough) into it!
But seriously, this is one delicious-looking recipe. I may have to try it sometime. I used to cook meals back when mrs_p and I were first married, until she begged me to stop.
Geeze, this looks good (and thanks clecinosu for the <a href="http:\/\/www.americastestkitchen.com\/recipes\/2295-chicken-and-dumplings#." target="_blank">Americas Test Kitchen</a> link). Will have to adapt to a dutch oven, but don&#039;t want to leave an oven on while at work ... those crock pots with timers (I think ATK recommended Crockpot actually)....
Well, the same can be said for dutch ovens too plus you can brown on range before you cook in the oven. That said, I would not leave an oven on all day unless I were around; the modern crockpot, with timers, multiple temps, removable liners and all is a different matter. However I believe the &quot;programmable&quot; style is more pricey than the ones of yore. Can do a heck of a lot tho ... I did not have chicken and dumplings growing up either (my mom made a chicken pot pie that was to die for -- I can sort of make it, but my brother has it down). This looks great. ATK is big on chicken thighs for any long-cooked chicken.