Wednesday, September 27, 2017

Slow Cooker Chicken and Dumplings

I have been looking for a slow cooker recipe for Chicken and Dumplings for a while. All of the recipes I have found call for canned cream of celery or cream of chicken soup. NO. That is not what I want to put in my dinner. I finally found this perfect recipe on It called for chicken broth. I had homemade broth in the freezer. The finished product was amazing. I went back for seconds. It reminded me of something my Mom would have made. It was just pure comfort. We will have this again. It will be a perfect winter dinner.

My version of Slow Cooker Chicken and Dumpling -

1 1/2 cups chopped onion
1 cup chopped carrot
1/2 cup chopped celery
3 boneless, skinless chicken breasts
2 cups low-sodium chicken stock
2 teaspoons fresh chopped thyme
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1 cup half and half
2 tablespoons cornstarch
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup milk
1/4 cup chopped fresh parsley, for serving

In the bottom of the slow cooker, layer the onions, carrot, and celery. Place the chicken breasts on top of the vegetables and pour the stock over the chicken. Sprinkle the chicken with thyme, salt Place the lid on the slow cooker and cook for 3 hours on high or 6 hours on low.

Remove the chicken from the slow cooker and shred into bite-sized pieces with a fork. Return to the slow cooker.

Whisk the half and half together with the cornstarch. Pour the mixture into the slow cooker and stir to combine.

In a small bowl, combine the flour, baking powder, garlic powder and salt.  Work in the butter using your fingers until course crumbs begin to form.

Stir in the milk and combine well until a sticky dough begins to form.

Drop tablespoon sized dollops of dough over the stew in an even layer. Place the lid on the slow cooker and cook for 1 additional hour or until dumplings are cooked through.
Sprinkle with parsley and serve immediately.

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