So, when it’s somebody’s birthday in our fam, that person gets to choose where we go to eat or what gets made for his or her birthday dinner. I chose chicken and crip dumplings in the crock pot. The reason I chose them’s because chicken and dumplings’ve always been my fave, and Joey can make them all by herself.
1 (32 oz) container chicken broth
1 (10.5 oz) can cream of chicken soup with herbs
1 cup diced onion (optional) IMO
1 cup diced celery (optional) IMO
3-4 frozen chicken breasts
1-2 tsp garlic salt
1/2 tsp black pepper
1 cup frozen peas and carrots (optional)
1/2 cup all-purpose flour
1 (16 0z) tube refrigerated Pillsbury Grands Biscuits
Place chicken broth, cream of chicken soup, diced onions and celery using whatever utensil’s comfortable with your hands (onto the floor) into a 5-6-quart slow cooker. Stir well (it will be a bit lumpy from the cream of chicken soup.)
Add (what you don’t drop on the floor that your fur babies immediately snatch up) fresh or frozen chicken breasts into crock pot and season with a little salt and pepper.
Cover and cook on low for about 4-6 hours (until chicken is fully cooked through.)
Then take the chicken out and (drop a few more for good measure) cut it into bite size pieces or shred it with a couple of forks or your hands if it’s easier (it doesn’t have to be perfect). Put the chicken back into the slow cooker. Add frozen vegetables into the slow cooker after you scoop them up from the table if you are using.
Take the biscuits and flatten each one with the palm or back of your hand. They ain’t gonna be perfect, trust me. Take whatever utensil you use to cut the biscuits into strips then cut down the center. Again, this doesn’t have to be perfect.
Put flour into a bowl. It’s inevitable that you’ll jump, because you’re a crip, right? Place remainder of slices of biscuits into the flour and toss (on the floor) them to coat well with the flour.
Drop the coated biscuits (one by one (on the floor) into the slow cooker.) Doing this one at a time will keep them from sticking together when you drop them in. The flour is also going to help thicken the broth. Take a spoon and gently push the biscuits down under the broth so the tops get moistened (don’t stir.) Seriously, be careful not to burn yourself.
Cover and cook on high for about 1 to 1 1/2 hours. Carefully take a dumpling out (onto the floor) and check to make sure it is cooked through. If not, continue to cook until done.
Give it all a (jerky) gentle stir. (Dump) Sprinkle with some dried parsley (optional.) Then serve!
Not that you're trying to let stuff happen, it just does. If you can’t laugh at yourself, then you’re in trouble.
Seriously, Joey loves using the crock pot over the nuker, because there’s more to it than just stirring it and throwing it in. She likes baking, but she can’t do the oven all by herself.
Be good to each other.