Crockpot Chicken ‘n Dumplings
Comfort foods are those that have some sort of sentimental value to the person eating them. We usually want comfort foods when we are highly stressed out or ill or maybe just homesick. For me, chicken ’n dumplings is the ultimate comfort food. Serve it over some rice with cranberry sauce, and you might as well roll me away from the table when I am done.
True chicken ’n dumplings are not one of the easiest dinners to make, but with a Crock-Pot and a few premade items, comfort is just around the corner.
A Crock-Pot, also known as a slow cooker, is a countertop cooking appliance that is designed to cook at a lower temperature for a longer duration. The first slow cooker came about in the 1950s when its inventor recalled his Jewish grandmother making stew for hours in the oven and he wanted to make that process quicker and easier. It wasn’t until the mid 1970s that the removable porcelain interior came about for ease in cleaning and serving. Today, Crock-Pots are used all over the world for all types of dishes.
Growing up in the ’80s with two hardworking parents, my family often had Crock-Pot meals. My mother would prepare and set the Crock-Pot in the morning and when we all got home in the evening, dinner was ready. Simple as that! I think the Crock-Pot is one of the most underused cooking appliances around. I know it can be intimidating to dump expensive groceries in a pot, leave it all day and hope that it comes out tasty. But trust me when I say that these cookers really save on time, productivity and cleaning. This recipe cuts a few corners with the canned biscuits and store-bought chicken stock, but this is the way my mother made it and this is the way it is comforting to me. Enjoy!