Monday, February 18, 2013

Slow Cooker Chicken Pot Pie

I recently had a couple of boneless skinless chicken breasts hanging out in my freezer that I wanted to use up. I know chicken is healthy for me, but I get burned out on it super fast, and I don't like eating just a chicken breast. So, I scoured the Internet, searching for something I could make with the few ingredients I had on hand (didn't do a good job this week on thinking ahead grocery-wise).

What I came up with was a slow cooker chicken and dumplings. I found a few recipes, and then I noticed some of them added veggies, so to me, it seemed more like a slow cooker chicken pot pie. I thought, "Hey, I have some canned veggies that have been lounging around my pantry for a long time. This'll be a good time to use them! There's also some baby carrots which need to be used up too!" So I did some more digging. I found a recipe that seemed good to me, but I decided to change it to suit what I had on hand. So the following is what I put in mine. In the "My Take" section, I'll let you know what I liked, didn't like, and what I would change next time I make it.

A few of the ingredients you'll need

  • 2 large skinless boneless chicken breasts
  • 1 cup chopped carrots
  • 2 (10.5 oz) cans condensed cream of chicken soup
  • Garlic salt
  • Celery salt
  • Ground black pepper
  • Mrs. Dash's no-salt original recipe
  • Onion poweder
  • 1/2 can sweet peas
  • 1/2 can green beans
  • 1 1/3 cup Bisquick mix
  • 6 tablespoons milk

Throw everything except for the Bisquick mix and milk into the crock pot, just sprinkling the garlic salt, celery salt, ground black pepper, Mrs. Dash's, and onion powder onto the chicken breasts to season them. Cook on Low for 5 hours. After 5 hours, shred the chicken in the crock pot. Cook for 1 more hour on Low. Mix the Bisquick and milk together to make dumplings. Drop the dumplings, spoonful by spoonful, into the crock pot. Cook on High for 45 minutes to 1 hour. Dish is done when the dumplings are cooked all the way through.

After the chicken has been shredded

My Take

I was pretty unsure as to how this was going to turn out, but my fears were proved wrong. This was amazing! I was worried that it would be too salty or the dumplings wouldn't cook right, but nope! I was pretty amazed that the dumplings cooked so well in the slow cooker.

I initially made the dumpling recipe as listed on the Bisquick box, but it didn't look like enough, so I doubled it. I'm glad I did.

People have also used canned biscuits, but since I didn't have any on hand, I just did the dumplings. It's also said that you should cut the chicken into chunks before you put it in the crock pot, but I've found that if you leave the breasts whole, they hold their juices better and stay more moist.

If you love home made chicken pot pie, I highly encourage you to make this. Feel free to substitute your own veggies and add some more. I think next time I make it I may add a bit of water, as I wanted it a bit more soupy. The biscuits/dumplings tend to suck up the moisture once added.

In conclusion, this will be added to my crock pot recipes and I will definitely make this during the winter months. Especially when the temperatures are as cold as they are today: 1 with a windchill of  -2!

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