What a Crock: Chicken and Dumplings

Chicken and dumplings is always popular. Before temps start to rise, I wanted to work my own crock pot version of this American classic into the mix. It's one I've adapted quite a bit over the years.

The rundown Take three frozen chicken filets (from a bag like they carry at Kroger's). Give the filets a good rinse and place in the crock pot. Empty two (10-ounce) cans of chicken broth, two (10-ounce) cans of cream of chicken, one cup of water, and one (14-ounce) can of creamed corn into the pot. Give it a good mix. Chop up one large squash and toss in. Add one cup each of finely chopped carrots and mushrooms. Add a few pinches of salt and pepper. Set on LOW for eight hours and walk away. When you get home, take a small (10-ounce) tube of biscuits. Chop the biscuits into uniform pieces, separate, and add to crock pot. Set on High for 45 minutes. Give it a good stir ,and you're ready to eat.

The taste I've passed this recipe on to many a folk, and have yet to receive a complaint. I enjoy the corn because it adds just a hint of sweetness and helps add a nice consistency to the dish. The chicken ends up shredding quite nicely with just a little effort.

The ease Buying those bags of frozen chicken filets makes all the difference in the world. Also, keeping them frozen allows for the chicken to cook longer without drying out.

The tip Feel free to get creative with this recipe. Don't like veggies in your chicken and dumplings? Just leave them out. Do you prefer onions over mushrooms? Feel free to substitute. No ingredients mentioned are set in stone, and no amount needs to be precise.

Follow Eating Our Words on Facebook and on Twitter @EatingOurWords