Freezer to Slow-Cooker: 4. Chicken ‘n Dumplings

This is #4 in our 7 ways – 7 easy days category, one of our 7 “kit” dinners you make up yourself and freeze. Designed as a Slow Cooker dinner cooking up a wonderful ready-to-eat dinner while you do  other things when time presses.


 There are a couple of techniques you’ll be using here for all the Freezer to Slow-Cooker meals, so we’re going to cover them once. While they may not seem that important, they really do make a big difference in these recipes.

These techniques are:

  1. Always pack the freezer bags in the order they are listed in the recipe.
  2. Always slit the BOTTOM of the bag and dump into cooker from the bottom so ingredients are layered as they need to be to cook properly.
  3. Store kit bags upright in freezer

Ingredients

Step 1

  • 2 cups Bisquick (biscuit mix)
  • ½ tsp baking soda (sprinkle over and stir into buttermilk)
  • ⅔ cup buttermilk
  • ⅓ cup grated cheddar cheese

Step 2

  • 1 Tbsp each extra virgin olive oil, butter
  • 1  large sweet onion, chopped
  • 1 cup each,
    • chopped celery (3 ribs + leaves), carrots chunks, skins-on red potatoes, quartered
  • 2  tsp each sea salt and fresh ground black pepper.
  • 1 smashed and chopped garlic clove
  • 4 chicken thighs,  boneless/skinless,cut in 2″ chunks
  • 1 chicken breast, boneless/skinless,cut in 2″ chunks
  • 1  cup green peas
  • ½ cup each chopped sweet red peppers,  Bell pepper.

Step 3

  • 4 cups chicken broth (low sodium) To be added at time of cooking.

Process for Kit Prep

Step 1 ~ Dumplings

  1. Stir grated cheese into biscuit mix,
  2. Stir baking soda into buttermilk
  3. Stir augmented buttermilk into biscuit mix,
  4. Stir to mix well (40 times)
  5. Drop dumplings by tablespoon onto waxed paper or parchment
  6. Freeze.

Step 2 ~ Chicken & Dumpling Kit Finish

  1. Toss chopped onion in olive oil and butter, drop into freezer bag
  2. Toss the prepared celery, carrots and potatoes together and place in bag on top of onion.
  3. Add salt, pepper and garlic to chicken then
  4. Add seasoned chicken to bag.
  5. Add peas and peppers and
  6. Add frozen dumplings to top  of all
  7. Squeeze out excess air and close bag. Freeze immediately

Process for Cooking

  1. Oil bottom/sides of slow cooker with your choice of oil and preheat for 10 minutes.
  2. Slit bottom of freezer bag/dump ingredients into slow cooker: onions & veggies first.
  3. Lift dumplings off top and set aside in fridge.
  4. Pour chicken broth over the chicken and veggies
  5. Cover and cook on low for 4 hours
  6. Replace dumplings on top of chicken and veggies & continue to cook for 1 hour.
  7.  “Keep Warm” setting after 4 hours.
  8. Serves  6

Up Next: Chicken Teriyaki with Pineapple Rice

© BAPantryGourmet.com/Barbara A. Ziegler 2015 ~ all rights reserved

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