CRACK CHICKEN AND DUMPLINGS

Crack Chicken and Dumplings image

Provided by @MakeItYours

Number Of Ingredients 22

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3 tablespoons olive oil
10 slices bacon (sliced)
3 medium chicken breasts
2 tablespoon butter
1 small yellow onion (chopped)
5 cloves garlic (minced)
1 cup frozen sweet peas (thawed)
1/3 cup all-purpose flour
1 cup heavy cream (or light cream)
32 oz chicken broth (low sodium)
1 tablespoon dried parsley flakes
1 teaspoon dried basil
1/2 teaspoon salt (or to taste)
2 tablespoons Ranch seasoning (or to taste)
1 ½ cups cheddar cheese (shredded)
1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons butter (melted)
1/2 cup buttermilk
Bacon
Green onions

Steps:

Place a large pot or Dutch oven over medium-high heat.
Add bacon pieces and cook until crispy, remove from pot and set aside.
Discard the fat from the pot, leaving only about 2 tablespoons.
Season the chicken with salt and pepper on both sides and add it to the pot. Brown on each side for about 5-7 minutes. The chicken doesn't have to be fully cooked, but nicely browned for extra flavor.
Remove chicken from pot and set aside on a plate, cover with foil.
Add two tablespoons of butter to the same pot and melt. Add onion, stir and cook for 1 minute. Add minced garlic, stir and cook until softened for about 5 minutes.
Add 1/3 of flour and stir to combine. Stir and cook for 1-2 minutes. Add cream little by little and stir very well until combined.
Add chicken broth, dried parsley, and basil. Add salt and pepper. Stir to combine.
Add back chicken, bring to a boil. Reduce heat to low and simmer covered for 10 minutes.
Once the chicken is cooked, transfer the chicken breast to a large bowl, and use forks to shred it.
Add ranch seasoning, salt, and pepper to taste.
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