Food From Home

Cooking at home for fun, health and frugality!

Slow Cooker Chicken And Dumplings

on April 21, 2016

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Morning: It is 50°F and rainy this morning. Our kitty spent several minutes sulking because I closed the window that Hagbard had opened for her before leaving for work. She wasn’t even in the room until I went to close it. It’s like shutting off the tv when someone is snoring their head off and they wake up protesting that they were watching that. Whatever. I’m cold so the cat can just get over it.
A cool day seems right for chicken and dumplings and a perfect time to bust out the slow cooker! My recipe for today is from http://www.budgetbytes.com/2013/10/slow-cooker-chicken-dumplings/
I made a few small changes. I added a potato and only put in 4 oz of carrots. I had about 2 cups of broth left from making potato soup recently so I used that plus 2 cups of water. I added the salt in the beginning with everything else. I didn’t see a reason to wait to add that.

Slow Cooker Chicken And Dumplings
Soup:
2 cloves garlic
1 medium yellow onion
3 ribs celery
4 oz carrots
1 potato
1 large chicken breast
1 whole bay leaf
1 tsp dried basil
1 tsp dried thyme
1/2 tsp ground black pepper
2 c broth
2 c water
1 tsp salt or to taste

Dumplings:
1 1/2 c all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 T dried parsley
6 T cold butter
3/4 tsp sugar
2/3 c milk

Mince the garlic and cut the carrots, potato and celery into small pieces. Add the garlic, onion, carrot, celery, bay leaf, basil, thyme, chicken breast, water, broth, pepper and 1 tsp salt to a slow cooker. Stir to combine and then cook on low for eight hours. ( I cooked mine on low for 9 hours before making the dumplings simply because I got it started early.)
After cooking for eight hours on low, remove the chicken from the broth and place it on a cutting board. Turn the slow cooker on high now. Shred the chicken. Return the chicken to the pot. Keep the slow cooker covered as much as possible during this process to retain heat and maintain the temperature. Allow the soup to continue to cook on high while you mix the dumpling batter.
In a medium bowl combine the flour, baking powder, salt, parsley, and sugar. Mix well. Add butter in small chunks and cut it in or work it in with your hands until the mixture resembles damp sand. Add the milk and stir until a very soft paste-like mixture forms.
Remove the lid from the slow cooker and drop the dumpling batter into the soup by the heaping spoonful. Return the lid to the slow cooker and allow the dumplings to steam for 20-30 minutes. After 20-30 minutes they should have fluffed and expanded from the heat. Although they may look moist on the outside, they will be light and fluffy on the inside. Serve hot.

Evening:
The sun has finally made a brief appearance. Shredding the chicken and mixing up the dumpling batter took about 10 minutes. The chicken really just fell apart so it is more like I poked it with a fork a few times. I found that the dumplings were not really done enough at 20 minutes but at around 30 minutes were less mushy.

Verdict:
Lounmoun: So full of warm, yummy food! I want dessert dumplings now too.
Hagbard: It was good. I would eat it again.
Amethesto: I don’t want it. Dumplings are weird, wet things.

Thanks to Budget Bytes for another great recipe for Hagbard and I to enjoy!

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