Recipe Rescue: No Need to Re-Invent the Wheel Chicken and Dumpling’s

Chicken and dumpling's are an all time favorite in our house. Well, if truth be told poor Colton, our youngest at 6 foot and 230 pounds really doesn't care for any kind of 'soup'! (and yes guys, this 15 year old does play football-O line)

I almost feel as though I am cheating, but fast and good during the work week is all we need sometimes. We don't always have time to break the old fashion techniques. Cutting corners can be just as tasty and a lot less stressful.

I am not sure who decided that back to school night and teacher conferences and college night and so on should be done from 5-8pm, but they clearly don't eat, have a family or can live for far more hours than I without food.  With that said, we'll head to the kitchen and unearth the mighty crock pot once again.

What You'll Need:

6 bone-in or boneless chicken thighs
4 cups low-sodium chicken broth
1/2 cup dry white wine, optional
2 cups water
two celery stalks with leaves, chopped
three carrots, chopped
1 medium onion, chopped
1 tsp celery seed
1 tsp garlic powder
1 Tbsp ground black pepper
a shake or two of dried
rosemary or thyme, if desired
small bag of frozen pea's, optional

a double batch of Bisquick dumpling's
4 cups Bisquick
1 1/3 cups milk
mix together, batter will be sticky

Putting It All Together:

put the chicken in the bottom of the
crock pot, add seasoning's, carrots
and celery. pour liquid over the top,
cover, set on low and go to work or
run errands. :)

half hour before dinner
turn crock pot up to high add pea's,
if desired, wait ten minutes and
drop dumpling batter in by the
spoonful until you have all the batter
in the crock pot. you may have to
push the dumpling's down as you go.
cover and let simmer on high for
15-20 minutes or until the dumpling's
are no longer 'doughy'-not too long
though, its only a couple of minutes
between perfect dumpling's and dry dumpling's.