Crockpot Chicken and Dumplings from Cooking with Libby

Happy Friday Y'all! You know what Friday's mean here at The Farmers Wife this summer... Guest Post's!! I am so thrilled to introduce you to one of my closest blog friends and a sweetheart, Libby from Cooking with Libby! I love her blog, it is the epitome of country cooking in my book, and I know it fits her so well!

I love this picture of Libby, every time I see it I am reminded of what an awesome Mom she is, this gal never ceases to amaze me. Her hubby, who is affectionately called "Husband Man" is in the Military (Thank you for your service "Husband Man") and she is a very busy stay at home Mama to 2 precious kiddos. I have had the pleasure recently to work with Libby on a fun new project Country Cooks Across America, and I have greatly enjoyed getting to know her better. Her cooking is like your favorite southern Mama would make, but with her special flair, which I adore! I can't tell you how many times I've been sitting at the computer drooling over one of her latest creations, and everything I've tried has been phenomenal. I know y'all will enjoy this recipe she's sharing today, I know my tummy is growling just looking at it!! Now I will turn this over to Libby!

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Hello everyone :)  I'm Libby from Cooking With Libby.  I want to thank Kim for this wonderful opportunity to do a guest post on her site today.  Kim and I met through Facebook and I am so happy that we did.  These past few months, we have recently started to write each other via e-mail and it's been just a wonderful experience.  We connect on so many levels and it's such a joy to have her as foodie/blogging friend.  I love visiting her blog when I get the chance and have fallen in love with all the yummy recipes she has ;) It's such a great honor to be able to do this for her :)  Before I get to the recipe, let me tell y'all a little about me.  I'm a Military Wife of 9 years to the most wonderful man on the planet.  We are stationed at Barksdale Air Force Base in the northern part of Louisiana.  I am also a Stay at Home Mom to two of the most beautiful and crazy children who are under the age of 4.  It can be insanely chaotic over here at times, but I love it!  Now, onto the recipe........................

Crockpot Chicken and Dumplings

  

When I think of home cooking, the first thing that comes to my mind are Chicken and Dumplings.  Seriously.  You just can't have one without the other.  Home Cooking=a good pot of steaming and hot Chicken and Dumplings.  What a great dish to make on a cold, wintry day.  There is nothing better then coming inside from the cold and enjoying a wonderful bowl of this heavenly goodness.  I can't think of anything better.

This is definitely a recipe for your slow cooker.  Season the chicken, mix the liquids, pour everything on top of the chicken, turn the slow cooker on, and let it cook the whole day.  That's it.  Very easy to make and not time consuming at all.  The only things that take a little time are shredding the chicken afterwards and cutting up the dumplings...but that's easy stuff.

The original recipe didn't have any spices in it...so I took the liberty of adding some myself.  Here in this household, we love our dishes to have lots of kick to them.  Maybe it's because we live in Louisiana where the food is always kicked up a notch or maybe it's because our taste buds have matured and we want that extra spicy taste when we eat....who knows?  All I know is that the combination of spices I used in this recipe really made it pop.  If spicy foods aren't your thing, you are more then welcome to adjust the amount to fit your taste buds...or add your own combination of spices...or better yet, just leave 'em out.  You can also choose to leave the onions out.  We opted to put onions in and they were a bit on the crunchy side.  Either way, the end result is really great dish!
 

Ingredients:

4 or 5 Chicken Breasts

2 tbsp. butter, melted

2 cans of condensed Cream of Chicken Soup

1 onion, chopped (optional)

1 can of chicken broth or stock

1 and 1/2 cups of water (or enough to cover the chicken and then some)

1/2 tbsp. of Tony Chachere's Creole Seasoning (or Season All if you can't find Tony's)

1/2 tbsp. of Cavender's All Purpose Greek Seasoning

1/4 tsp. of ground pepper

1/4 tsp. of rosemary

Paprika to taste

Half a pack of Mary B's Dumplings or 1 (10 oz.) package of refrigerated biscuit dough (not the flaky kind)

Directions:

1.  Combine the seasonings (except the paprika) in a small bowl. 

2.  Wash chicken and pat dry.  Rub both sides of each chicken breast with the seasoning mixture.  Place the seasoned breasts in the slow cooker

3.  Sprinkle Paprika on the top.

4.  Place the onions on the chicken and drizzle the butter on top...or if you don't want the onions, just drizzle the butter on top.

5.  Combine the cans of Cream of Chicken Soup, Chicken Stock/Broth, and water in a bowl and stir until well mixed.

6.  Pour over the chicken and onions.  Stir until well mixed.  If you think the chicken needs more liquid to cook in, add a little more water.

7.  Cook on high for 6 hours. Afterward, take each breast and shred the chicken.

8.  Take the Dumplings and tear each strip into 3 or 4 pieces.  If you are using canned biscuits, flatten each biscuit and cut into three strips. 

9.  Dump the shredded chicken and dumplings/biscuits back in the slow cooker.  Cook on high for 1 more hour.

10.  Serve on top of rice.

Conclusion:

Thank you again Kim for this wonderful opportunity to guest post on your blog. I hope that some of you will come join me and the family over at Cooking With Libby :) We'd love to have y'all ;) 

 

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Don't y'all just wish you could be transported to Libby's kitchen right now for a big heaping helping of that? I know I do, that and smellavision on my computer! hehe! I know I will be giving this a try very soon, and I can't thank you enough Libby for sharing with us today!! I ♥ Ya!

By the way you check out Libby by going to her blog: Cooking with Libby
Or you can find her on Facebook
And she's also on Twitter!