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Chicken recipe question

Another dumb cooking newbie question. I'm planning to try a Chicken n'dumplings recipe from my slow cooker cookbook this weekend. Hubby's request. It asks for 2 cups cooked chicken. How am I supposed to cook the chicken? What technique?

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  1. Well, I suppose you could cook it anyway you wanted. If you were to stew a whole chicken, either in your crock pot or in some other pot, you would have extra chicken for something else plus some tasty stock.

    To make it simpler, the day before dumpling day, put chicken parts in your crock pot, cover with water and cook until tender.

    1 Reply
    1. re: kengk

      What type chicken should I look for when buying? Whole chicken, breasts, thighs etc?

      ETA: I've never cooked chicken by myself. I'm a little scared.

    2. Not a dumb question. Sounds as if the recipe is trying to help you use up leftovers. You can roast a whole chicken, or the parts you like. Take the meat off the bone once it is cool enough to handle. If time is pressing, I have been known to use a rotisserie chicken from Costco or the deli for this kind of dish.

      Traditionally, chicken and dumplings was made from stewed/poached chicken so that you got the stock for the gravy ready at the same time as the chicken was cooking, so you could do it this way if you prefer.

      I personally prefer the meat from roasted chicken, as it tends to dry out when you cook it in water (seems weird, but true).

      I save all my poultry bones in the freezer until I have a crockpot or stock pot full, then make my own homemade chicken stock which I store in the freezer in various sizes so I can just pull it out and use it when needed.

      3 Replies
      1. re: dkenworthy

        A rotisserie chicken from the grocery store is an excellent idea.

        1. re: dkenworthy

          I'm going for the rotisserie chicken. I'll master roasting a chicken another time. Do I just cut/shred up the chicken and measure out 2 cups?

          1. re: kdlalib

            Yes, just pull the meat off the bones and remove the obvious fat and skin. You can cube it (especially if you like the breast the best) or shred it, it will tasted the same, but look different.

            Don't forget to eat the wings while it is hot, that is the best part of a rotisserie chicken, and useless for cutting up for the recipe!

        2. Can you summarize the recipe? If starting with cooked chicken I don't see the point of using a slow cooker. Basically you are making a thick chicken soup, and adding dumplings near the end.

          What kind of dumplings? A biscuit dough, or thick noodle like ones.

          7 Replies
          1. re: paulj

            Ditto. Completely do not understand why a slow cooker is required if the chicken is already cooked. I'm thinking the cooked chicken will be completely obliterated after spending time in a slow cooker.

            1. re: Bacardi1

              Here's the recipe:

              2 cups cooked chicken
              1 can condensed cream of mushroom soup, undiluted
              1 can condensed cream of chicken soup, undiluted
              2 soup cans water
              4 tsp all-purpose flour
              2 tsp chicken bouillon granules
              1/2 tsp black pepper
              1 can refridgerated buttermilk biscuit

              1. Mix all ingredients except biscuits in crock pot
              2. cut biscuits into quarters and gently stir into mixture. Cover, cook on LOW 4-6 hrs.

              1. re: kdlalib

                I think that could be done just as easily on the stove top in half an hour. I'd bring liquids and seasoning to a boil, simmer for about 10 minutes, add the chicken, and then arrange the biscuits on top. Cook covered for another 10-20 minutes till the biscuits (dumplings) are done.

                1. re: paulj

                  I agree 100%

                  The crockpot will disintegrate the chicken into sawdust.

                  1. re: paulj

                    Does the all-purpose flour get added in when the seasonings do?

                  2. re: kdlalib

                    Alternatively, you could buy uncooked chicken (as a new cook, I'd go for something that has already been boned to keep it to a minimum), slice into chunks, saute on high heat to brown the chicken, then finish cooking in the slow cooker.

                    Or you could even add the cooked chicken into the mixture closer to the end, say 1 - 2 hours from the finish point.

                2. re: paulj

                  Me neither.

                  Re-cooking cooked chicken for hours in a slow cooker will ruin it.

                3. It will be fine, you have come to the wrong place to ask about recipes involving canned cream o' soup.

                  4 Replies
                  1. re: kengk

                    I'm just starting out. I don't know how to cook chicken yet and my husband wants chicken n' dumplings. I don't know how else to start.

                    1. re: kdlalib

                      I think the recipe you're starting out with is just fine. Once you get used to the actual cooking techniques, you can move away from using canned ingredients, but for now, it's fine and your husband will appreciate the meal you made for him.

                      And, I agree that using a rotisserie chicken from the store is your best bet. I know how to cook chicken many different ways and I still use the rotisserie chickens sometimes.

                      1. re: juliejulez

                        Thank you for saying that. That's what I'm attempting to do. Practice the techniques first. I love food, so I don't plan on cooking with condensed soup on a regular basis. I want to become a good cook. However, I'm just starting out and need to learn the techniques first.

                        1. re: kdlalib

                          Use the thigh and drumstick meat not the breast and remove the skin. They'll stand up to the recooking better. Good luck with it.

                  2. Unless you really really like salty food do yourself a favor and replace the 2 cans of water and the bouillon granules with 2 cans (or the boxed equivalent,) of chicken stock with no salt added. The sodium in that recipe is insane (especially if you use rotisserie chicken which is prepared with a lot of salt.)

                    2 Replies
                    1. re: weezieduzzit

                      Thanks for the tip. I think I'll do that. I don't want something overly salty. I'm trying to learn how to cook, but sometimes the process seems overwhelming.

                      1. re: kdlalib

                        Don't over think it, trust your instincts and ask questions when you need to, you'll be fine. When you're ready to graduate to a home made chicken and dumplings there are a lot of people here who can help (and I swear it's really easy and very forgiving, don't be intimidated.)

                    2. It's not about the canned soup. Or the biscuits.

                      Fact: Cooking fully cooked chicken for another 4-6 hours is just disaster, sorry. There is nothing good whatsoever than can come from this.

                      Sandra Lee has a similar but much smarter stovetop recipe Her recipe specifies rotisserie chix.

                      Her recipes takes about half an hour.

                      I'd either use hers or adapt yours for a stovetop.

                      http://www.foodnetwork.com/recipes/sa...

                      4 Replies
                      1. re: C. Hamster

                        Thank you for sharing that. I think I'll try the stovetop version which will be better for my technique. It really doesbt make sense to cook already cooked chicken for multiple hrs. its funny bc all the other recipes in tge book have turned out well. They fid start with raw ingredients though. I don't want to become a Sandra Lee-type cook but I need to start gaining confidence in the kitchen first.

                        I'm not a huge chicken fan, so I haven't cooked chicken before. If I wanted to learn basic, beginning chicken dishes, (and not like Sandra Lee) what recipes should I start with?

                        1. re: kdlalib

                          This is a nice easy recipe;

                          http://www.chow.com/recipes/11077-chi...

                          After you've made stuffed chicken breast once, you can easily do it again but with your own take on what to put inside of the chicken. Pesto in the center, then bacon wrapped on the outside is a delicious variation.

                          Personally though, when it comes to learning to cook and meat, start with the ones you enjoy the most. And if you screw up? Oh well, try again, it'll click.

                          1. re: kdlalib

                            Jacques Pepin has several books and TV series that focus on quick and easy, with his particular flair for quality and technique.

                            He can say 'frozen petite peas are quite good' without anyone questioning his status as chef.

                            1. re: kdlalib

                              This recipe for lemon chicken is very easy. The method for cooking the chicken can be used with a variety of different flavors, not just lemon. Without the lemon, I think it would be good as a makeshift chicken parmesan... just top with marinara sauce and some cheese and put in the oven for a few minutes to melt the cheese. http://www.myrecipes.com/recipe/lemon...

                              Also this chicken pesto bake is very easy, but it is a nice presentation. I use storebought pesto. http://www.skinnytaste.com/2012/09/sk...