It's Been A While...Time For A Recipe!

The blog post count for the past couple of years has been pretty low. But I'm not ready to toss this baby out with the bathwater, not quite yet.

So today, you get my recipe for Trailer Park Chicken and Dumplings. Or should that be Dumplin's? This is my own variation of a more complicated recipe. Tasty. Cheap. Makes a lot of food.

 

Ingredients

1.5 lb boneless chicken thighs

1 onion

bouillon (I use Better Than Bouillon Roasted Garlic Base)

flour

4-5 carrots

flour 

can of ready-to-bake biscuits (I use Trader Joe's Buttermilk Biscuits)

Instructions

1. Coarsely chop the onion and saute in olive oil until soft. Scrape the onion into a slow cooker.

2. Add 4 cups warm water and 2 Tbsp bouillon. Turn slow cooker to high setting. Sprinkle in 3 Tbsp flour. Whisk gently until smooth. 

3. In the same saucepan, brown the chicken thighs. They don't need to be cooked through, just browned on the outside. Scrape the pan into the slow cooker, including all of that delicious chicken fat. Stir gently.

4. Cook at the high setting for 1 hour.

5. Chop the carrots into rounds. Add to the slow cooker. Add thyme (dried, or fresh leaves finely chopped) and black pepper to taste. If the liquid needs a little more thickening, you can add another tablespoon of flour. Do this carefully to avoid lumps. You won't be able to whisk the lumps out now. Stir, and cook for another 20 minutes.

6. Open the can of biscuits and gently lay the biscuits on top of the liquid in the slow cooker. They will touch each other. Gently press the biscuits down with a spoon until they are submerged/covered. Make sure they aren't sticking to the sides of the slow cooker. Cook for another 20-30 minutes.

7. The canned biscuits will be cooked through and puffed up but will not brown.