4
| Recipes |

What a Crock: Chicken and Dumplings

^
Keep Houston Press Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Houston and help keep the future of Houston Press free.

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

Keep the Houston Press Free... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Houston with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the Press community and help support independent local journalism in Houston.

 

Join the Press community and help support independent local journalism in Houston.