Chick-n-Dumplings

It's a cold, rainy day here, so I decided some comfort food was in order. Yesterday I went online looking for a crockpot chicken and dumplings recipe because I was hungry for some good old home cookin' but I admit I'm lazy, so I wanted something that could pretty much take care of itself all day. I couldn't find a recipe I liked, so I invented my own. It's now 7:00 p.m. and the crockpot is empty and the guys are both sitting around fat and happy, so I guess it went over well.

I wrote the recipe down as best as I could, since my method of measuring is best described as a small pinch, a large pinch, half a handful, etc. Feel free to adjust ingredients as needed, but make sure you don't leave out the cinnamon, sage, and chili powder, because these three work their magic together. This is a good way to cook those large bargain packages of chicken legs or thighs and makes a pretty cheap meal.

Crock Pot Chicken & Dumplings

1 cut up chicken or 1 large package (4 lb) chicken thighs or legs

2-1/2 cups chicken broth

1 tbsp dehydrated onion

1 tsp sage

1/2 tsp cinnamon

1/2 tsp chili powder

1/2 tsp pepper

1-16-oz package California veggies (or veggies of your choice)

1/4 cup flour

2/3 cup cold water

2-10-oz packages refrigerated biscuit dough

Mix chicken broth, dehydrated onion, sage, cinnamon, chili powder, and pepper in crock pot. Add chicken, cover, and cook on high for 4 hours.

Add veggies. Mix flour and cold water well. Pour over chicken, stirring gently. Cover and cook for one hour.

Separate biscuit dough and tear each biscuit into four pieces. Drop on top of chicken, mixing gently. Cover and cook for 1-1/4 hours. Enjoy!