I love chicken and dumplings. My mother never really made it so I am not at all sure why I have such fond memories of this dish, I just do and I’m chalking it up to the made-up childhood that I write about in my short stories. The one where my mom was emotionally supportive and nurtured our whole body and mind with cookies, oatmeal, and hugs! Yep, that’s my story and I’m sticking to it!
So why chicken and dumplings? It’s filling, tasty, comfort food and it’s easy to make which is a good thing because ordering it out at a restaurant is an exercise in mediocrity. It’s never made the way I like it- the chicken is flavorless; the dumplings are flat and tasteless; the comfort is just not there and I end up disappointed.
I know, you want to know how I make my chicken in dumplings?
Ha! Wouldn’t you like to know?!
I’m getting there, I promise.
I used to make my chicken and dumplings in the slow cooker, and while this is a viable option, because I don’t use chicken pieces with bones in it, I find that cooking it on the stove top is pretty easy.
And I never thought making dumplings was easy. In fact, I long avoided making them because so many recipes rely on Bisquick. Those who know me can confirm that I am Krissy-No-Thumbs (don’t ever call me Krissy or Kris) when it comes to making anything with the words “instant,” or “quick” on its packaging. I can’t make boxed cakes, or instant pudding, or instant rice. So of course there was no hope for a successful outcome with Bisquick.
Yet, after stumbling across a recipe from Alton Brown, I decided to give it a try. And like everything I do, I tweaked it and changed it so much that it is unfair to even call it the same dish. But what I did learn is that making dumplings is pretty damn easy.
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