Monday, December 14, 2015

Chicken and Dumplings (Slow Cooker)

The original recipe came from Budget Bytes. I had never even had chicken and dumplings and then one day I randomly decided to try it and found this recipe and became a fan. I love how the dumplings soak up some of the soup. It's delish. Also, I have made these dumpling dough with whole wheat flour and it has worked great. 

For the soup:
  • 2 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 3 ribs celery, sliced
  • 3-4 carrots, sliced
  • 1 large chicken breast
  • 1 whole bay leaf
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 4 cups water
  • 1 teaspoon salt (or to taste)
For the dumplings:
  • 1½ cups whole wheat flour
  • 1½ teaspoons baking soda
  • ½ tablespoon dried parsley
  • ½ teaspoon salt
  • 6 tablespoons cold butter
  • ¾ teaspoon sugar
  • 2/3 cup milk or almond milk

  1. Add all of the soup ingredients - except salt - to a slow cooker. 
  2. Cook on high for 4 hours or low for 8 hours.
  3. Shred the chicken and turn the slow cooker to high if it isn't already.
  4. Stir in 1 teaspoon of salt.
  5. Keep the slow cooker lid on as much as possible to retain heat.
  6. Mix flour, soda, parsley, and salt together.
  7. Cut in butter in small chunks.
  8. Add the milk until a soft paste-like mixture forms.
  9. Remove the lid from the slow cooker and drop the dumpling batter into the soup by heaping spoonfuls.
  10. Return the lid to the slow cooker and allow the dumplings to steam for 20 minutes.
  11. Serve hot soup with dumplings on top.

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