"Melba's Jammin'" > wrote in message
...
> In article >,
> "jmcquown" > wrote:
>
> > I've got a whole cut up chicken simmering on the stove with celery,
onion,
> > carrot, bay leaves, salt & pepper. Chicken & dumplings for dinner! I
> > prefer small drop dumplings to rolled doughy dumplings.
> >
> > I only add the vegetables to make a nice rich stock. They get strained
out
> > and discarded when I remove the chicken to debone it. I know some
people
> > add vegetables to the (almost) finished product - carrots, celery, green
> > beans, corn, peas, even potatoes. Doesn't that make it chicken stew
with
> > dumplings instead? Not that it really matters, it's just not what I
think
> > of as chicken & dumplings.
> >
> > Jill <--whose Scottish grandmother added drop dumplings to beef or
mutton
> > stew
>
> How do you make your 'small drop dumplings', Jill? Sounds to me on the
> order of halushky or spaetzle. Funny, and I know it's my ethnic
> heritage influencing it, but I think of drop dumplings as basically
> Bisquick and liquid and light and fluffy, and small dumplings as
> halushky, much heavier.
>
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://web.mac.com/barbschaller , blahblahblog is back and
> is being updated quite regularly now, most recently 8-7-2008.
> "rec.food.cooking Preserved Fruit Administrator
> 'Always in a jam. Never in a stew.'" - Evergene
===============
I made an excellent easy chicken and dumpling recipe this week in the crock
pot. The dumplings called for were refrigerated biscuits cut up and added
near the end of cooking. I used boneless chicken breasts with skin on, but
the recipe called for skinless. I also used one can of cream of chicken and
one can of cream of mushroom, because I didn't have two cans of cream of
chicken on hand.
Easy Chicken and Dumplings
a.. 4 skinless, boneless chicken breast halves
b.. 2 tablespoons butter
c.. 2 (10.75 ounce) cans condensed cream of chicken soup
d.. 1 onion, finely diced
e.. 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Place the chicken, butter, soup, and onion in a slow cooker, and fill with
enough water to cover. Cover, and cook for 5 to 6 hours on High. About 30
minutes before serving, place the torn biscuit dough in the slow cooker.
Cook until the dough is no longer raw in the center.