Crockpot Chicken and Dumplings


This salsa sauce made of two simple chicken cooking ingredients is not only easy and delicious, it is versatile and according to the chefs themselves. Put it on in the morning and when you get home, a hot meal is ready and waiting. It's a perfect weekend dinner for busy families and leftovers for lunch the next day scores high.

* What you will need:

° 3 pounds of chicken (boneless, skinless)

° 1 (16-ounce) jar

° Peach Salsa (or homemade, any flavor)

°° Optional: salt and pepper (to taste)

* How to make it :

Lift dry chicken thighs with a paper towel. Put one layer of thighs in a bowl of 3-4 quarts and optionally top with salt and pepper. (If your salsa is exceptionally salty, it won't be necessary.)

Pour some of the sauce over the chicken, and repeat the layers of chicken and salsa until you finish with the salsa on top. Or you can cube chicken, mix it with salsa, and put it in a crock pot.

Cover and cook over low heat for 6-8 hours or until chicken is tender and cooked well to 165 ° F.

If you want to moisturize the juices, during the last 30 to 45 minutes of cooking, remove the cap and continue cooking over a high setting. Alternatively, mix 2 tablespoons of cornstarch with 1/4 cup of water and add that to a bowl, and mix well. Cover and cook 20 to 30 minutes for longer on a low.

If you decide to make this recipe with chicken breast instead of chicken thighs, cook in the pumpkin for at least 4 to 6 hours or until the chicken scores 165 Fahrenheit on an instant reading thermometer.