Instant Pot Chicken and Dumplings, Low Histamine Freezer Meal
Road To the Farm (gluten free, and sensitivity centered food and flour recipe)
Our Tribe of Many (large family, meal prep and vlogs, currently working toward single ingredient foods)
Northstar Prepsteader (If you would like to get started with Thrive, or pick up some mainly paleo food storage tips)
Chicken and Dumplings
1 mdm to lg onion, diced
3 chicken breasts, can be cooked from frozen
4 c chicken broth (I used 4 tsp Thrive Bouillion and 4 c water)
Pressure cook on high for 35 minutes.
In the meantime…. The dumplings.
2 c gluten free flour ( I used the blend from Road to the Farm)
1 Tbsp sugar (Could use alternate or leave out, this is the reduced amount from what my shortcake biscuit recipe calls for)
1 Tbsp baking powder
½ tsp salt ( I use Himalayan, thats why it looks pink)
⅓ c fat (I used butter)
⅔ c liquid (I used milk)
1 egg (not in the recipe typically, leave out if not using gluten free flour)
Sift together your dry ingredients, then cut in your fat. Add liquid, and mix until the dough follows your spoon. Knead 10-15 times on a lightly floured work surface before rolling out. Roll thicker than a noodle, but not as thick as a biscuit. Cut in 1 x 2 sections, and coat in flour lightly before putting back in the bowl for later.
After chicken has gotten done, quick release the pressure, and add more liquid. Pull out chicken breasts and set aside. I would recommend 4 cups of water or combination of water and milk. Let it come to a boil.
Add freeze dried peas and dehydrated carrots…. Um, I just did a handful of this and that. Sorry guys! Lol.
After it is up to a boil, drop your dumplings into the pot, separating them as you drop them in. Let cook for 10 minutes or so.
Shred chicken. Add more bouillon or seasonings of choice to the pot (I used garlic powder, oregano, and pepper, as well as adding another Tbsp of bouillon). Add chicken back to the pot.
Cook until the dumplings are done inside. Should have a sort of biscuity type consistency inside, but will be sort of fluffy cloud-looking on the outside.
Enjoy!
Freezes well after portioning into individual containers. Cold container into a cold toaster oven for 20-25 minutes to reheat.
DISCLAIMER: I am not a medical professional, I am just sharing what I have read and learned, or what has worked or not worked for me.
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94 - City Chicken
City Chicken-an oldie AND a goodie! This classic rust belt dish is sure to bring back memories! And if you never had it, you need to try it!
Be sure to check us out online on Facebook and Instagram (@marymacbakehouse), Twitter (@marymacpodcast), and on our website, marymacpodcast.com! You can also see us in person at Standing Chimney the first Saturday of every month!
Slow Cooker Chicken and Dumplings
SLOW COOKER CHICKEN AND DUMPLINGS
--------------Click on SHOW MORE to see the FULL RECIPE--------------
Try this classic recipe in the slow cooker. A true one-pot meal that you'll want to make often.
RECIPE:
INGREDIENTS:
1½ lbs. chicken breasts, cubed
10.5 oz. can cream of chicken soup
10.5 oz. can cream of celery soup
1 cup water
14½ oz. can chicken broth
2 carrots, sliced- about 2 cups after being sliced
2-3 celery ribs, sliced - about 2 cups after being sliced
1 yellow onion, diced
½ tsp. thyme
¼ tsp. black pepper
1 cup frozen peas - optional
16.3 oz. Pillsbury Grand Biscuits 8 biscuit sized can (note- I only use 7 of these biscuits)
more thyme and pepper for the top of biscuits
SLOW COOKER SIZE:
6-quart or larger
INSTRUCTIONS:
Add chicken, carrots, celery, onions, thyme, and black pepper to your slow cooker.
Add the cream of chicken soup, cream of celery soup, chicken broth and water. Stir.
Cook on HIGH For 4 hours or LOW for 8 hours.
Add peas at this point if you would like. Stir.
I only use 7 biscuits for this recipe. Cut the biscuits into quarters. Arrange the biscuit quarters evenly over the soup.
Sprinkle dumplings with a touch of thyme and pepper. Replace the lid.
Turn your slow cooker to HIGH.
Cover and cook on HIGH for 45 minutes (DO NOT OPEN THE LID DURING THIS TIME). You will know the dumplings are done when they are no longer shiny.
NOTE- If your slow cooker has switched over to warm after cooking for a length of time you will need to cook the dumplings for 1.5 hours so the slow cooker gets back up to temperature.
PRINTABLE RECIPE AND NUTRITIONAL INFO:
FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475
Bisquick Dumplings Recipe
This original Bisquick dumplings recipe is a classic and can be made with just two ingredients in about 20 minutes. This is a family friendly, warm and hearty dish.
For full recipe, tips and tricks for the best dumplings:
30 MINUTE WEEKNIGHT MEAL: BAKED PARMESAN CHICKEN N BEETS
Thank y'all for joining us for dinner tonight. On the menu tonight is a simple 4 ingredient chicken recipe, rice a roni, and roasted beets and carrots. We received beets and carrots in our Misfits Market box today so I wanted to try a new to me recipe. It was a hit. Remember is you want the veggies to cook quicker, cut them in smaller sizes. The beets took longer to cook than the carrots, but it all came together in about 30 minutes. From prep to table.
If you don't know what Misfits Market is, here is a link or check out the our channel for more information.
MISFITS PRODUCE DISCOUNT CODE - COOKWME-IN7HQR (25 to 30% off)
Chicken n dumplins with Grandma Betty! Cooking with Grandma Betty Episode 3
Chicken-n-dumplins with Grandma Betty! Cooking with Grandma Betty Episode 3
Originally shared via Facebook Live April 16, 2020.