For Christmas Kim and I received a slow cooker from her parents so we are now finally able to prepare these simple meals that seem to be all the rage recently. Monday was our first attempt with it following this recipe for chicken and dumplings. Kim put everything in the pot before leaving for work and set it on low to cook for eight hours. We were using mostly frozen chicken and read that this was the preferred heating method.

Before Dumplings

After work I returned home to find the chicken was cooked and the slow cooker had dropped down to the warm setting. Using a spoon I shredded the chicken to make sure it was done and I thought it would make it easier to eat. I then turned the heat back on to high, as the directions indicated and threw in the 2 cans of refrigerated biscuit dough.

With Dumplings

Unfortunately we would soon realize that it was going to take much longer than the advertised half hour to cook the dough into dumplings. I think our problem was that the slow cooker had been on the warm setting for hours and it took a considerable amount of time to get it back to the high setting to adequately cook the dumplings.

Dinner Is Served

Once it was finished I served it in bowls with a little fresh ground pepper. I was really impressed with how much I liked this meal. Unfortunately it doesn’t really meet the set it and forget it requirement that we typically need, so I’m not sure we will be making this particular recipe again. Unless I decide to do it on a day I’m working from home and can add the biscuits in a couple of hours before serving time.