Crockpot Chicken And Dumplings |
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Prep Time: 0 Minutes Cook Time: 480 Minutes |
Ready In: 480 Minutes Servings: 6 |
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I was skeptical about dumplings in a crockpot, but they really turn out great. I've made this many times. Ingredients:
1/2 cup flour |
1 tsp. salt |
1/2 tsp. black pepper |
1 chicken (about 3 lbs), cut into pieces |
1 tbsp. vegetable oil |
4 large carrots, peeled and sliced 1 thick |
2 stalks celery, sliced 1/2 thick |
1 onion, thinly sliced |
1 tsp. dried rosemary |
2 cups chicken stock |
1 cup frozen peas |
dumplings |
1 cup all purpose flour |
2 tsp. baking powder |
1/2 tsp. dried rosemary |
1/2 tsp. salt |
1/2 cup milk |
1 egg, lightly beaten |
garnish |
fresh rosemary sprigs |
Directions:
1. Combine flour, salt and pepper in a bag. Add chicken pieces and toss to coat. Heat oil in a large non-stick skillet over medium high heat. Brown chicken in oil on all sides (8 to 10 minutes). Set aside.
2. Put carrots, celery, onion and rosemary in slow cooker. Set chicken pieces over vegetables. Pour 1/2 cup stock into skillet and cook over medium high heat, scraping up brown bits. Pour pan juices into slow cooker along with remaining stock. Cover and cook on High for 4 to 6 hours or on Low for 8 to 10 hours. Add peas and stir gently to combine.
3. DUMPLINGS: In a bowl, stir together flour, baking powder, rosemary and salt. In a measuring cup combine milk and egg. Mix well and add to flour mixture. Stir with a fork to make a lumpy dough (do not overmix - lumps are fine). Drop dumpling mixture over chicken pieces. Cover and cook on High for 25 to 30 minutes or until tester inserted in center of cumpling comes out clean. Serve garnished with fresh rosemary sprigs.
4. TIP: Drop the dough on the chicken pieces rather than into the liquid for fluffier dumplings.
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