Slow Cooker Chicken ‘n’ Dumplings
Recipe from Judith Finlayson’s Slow Cooker Comfort Food (via Cari Cooks »)
Prep Time: 30 min/Total Time: 3 – 5 ½ hours. Serves 4 with leftovers.
Handy Tips from the author:
- If you are halving this recipe, be sure to use a small (2 to 3 quart) slow cooker instead of a large (4 to 6 quart) cooker.
- If you don’t want to use wine, add an extra cup of chicken stock plus 1 tablespoon lemon juice.
- If you are using chicken breasts*, reduce the cooking time to 4 hours on Low or 2 hours on High before adding the dumplings.
Ingredients – Chicken:
- 1 tablespoon olive oil
- 2 onions, finely chopped
- 2 carrots, peeled and diced
- 4 stalks celery, diced
- 4 cloves garlic, minced
- 1 teaspoon each salt and cracked black peppercorns
- 1 teaspoon dried thyme leaves
- 3 tablespoons all-purpose flour
- 1 cup dry white wine (see Tip)
- 2 cups hot chicken stock
- 2 pounds (900 grams) skinless boneless chicken thighs or breasts*, cut into 1-inch cubes
- 1⁄4 teaspoon cayenne pepper, optional
- 1 cup green peas (or frozen mixed veggies)
Ingredients – Dumplings:
- 1 egg, beaten
- 3⁄4 cup milk
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon freshly ground black pepper
- 1⁄4 cup finely chopped fresh parsley (see the note on conversion if you only have dried »)
- 1 tablespoon baking powder
- 1 cup all-purpose flour
Directions:
- In a skillet, heat oil over medium heat. Add onions, carrots and celery and cook, stirring, until softened, about 7 minutes. Add garlic, salt, peppercorns and thyme and cook, stirring, for 1 minute. Add flour and cook, stirring, for 1 minute. Add wine, bring to a boil and boil for 2 minutes. Stir in stock, return to a boil and cook, stirring, until mixture thickens, about 2 minutes.
- Arrange chicken evenly over bottom of slow cooker and cover with sauce. Cover and cook on Low for 5 hours or on High for 2 ½ hours, until juices run clear. Stir in cayenne, if using, and green peas.
To make the Dumplings:
- Double check your slow cooker is set to High.
- Whisk together egg, milk, salt, pepper and parsley. Whisk in baking powder. Add flour and mix well (batter will be thick).
- Drop batter by heaping tablespoon into hot liquid. Cover and cook on High about 20 minutes, until dumplings are cooked through. Serve immediately.
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