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Easy Chicken and Dumplings
Published: 7/14/2008 11:51 AM
Last Modified: 7/14/2008 11:51 AM

An article last week on using your Crock-Pot during the hot summer months reminded some readers of their own favorite slow cooker recipes. (You can find that article at tulsaworld.com/slowcooker.)

A friend shared one for chicken and dumplings that couldn't be easier. He says everyone who tries it loves it.

He also notes that while some prefer chicken breasts, he much prefers the dark meat. "I believe that God put the dark meat on the chicken so the poor people would have at least one thing better than the rich folk," he said.

For this recipe, use plain old canned biscuits. "Not butter, not fluffy, not flaky, not buttermilk," he said.

Those fancier biscuits tend to puff up too much during baking. When it comes to biscuits for these dumplings, the cheaper, the better.

EASY CHICKEN AND DUMPLINGS
6 chicken quarters (either cut the raw meat off the bones or remove the bones after you cook it)
2 cans cream of chicken soup
1 onion, diced
2 tablespoons butter
2 tubes of plain old biscuits
1. Cook everything but the biscuits on high for 6 hours in the Crock-Pot with enough water (or chicken broth) to cover the meat.
2. Then before you serve it, cut the biscuits into strips, roll them so they are flat and place over the chicken mixture in the Crock-Pot. Cook until they are cooked through.


Reader Comments 1 Total
elly willy (5 years ago)
This is poor people food
Always use dark meat
Pour some milk over the top before service
1 comments displayed


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Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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