Slow Cooker Chicken and Dumplings
SLOW COOKER CHICKEN AND DUMPLINGS
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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:
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The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475
CHICKEN/POTATO STEW RECIPE
Hello lovelies, I'm sooo excited Christmas is just around the corner and this week i'm shairing with y'all one of my best easy and quick chicken stew recipe. It's packed with flavor and its definetely one dish that should not miss on your christmas menu. Go ahead try it and I asssure you the fam will loveeee it!
Ingredients:
-1.5kg Full chicken
-1tsp curry powder
-1tbsp oil
-1medium chopped onion
-3cloves crushed garlic
-10medium potatoes
-2carrots, sliced
-3medium tomatoes
-1/2 red bell pepper
-1tbsp tomato paste
-1tsp fresh rosemary leaves
-1tsp paprika
-1tsp dry thyme
-1/2tsp black pepper
-salt to taste
-2chicken cubes
-2cups water
4 NEW MIND BLOWING Chicken Casseroles YOU MUST TRY | Quick & Easy Chicken Recipes With A Twist!
4 NEW MIND BLOWING Chicken Casseroles YOU MUST TRY | Quick & Easy Chicken Recipes With A Twist That Leave Them Begging for More!
Hey friends, do you ever find yourself in a chicken rut, making that same old chicken casserole over and over again? Well, no more! I’ve got 4 new chicken casseroles that will blow your mind and leave your family begging for more! Each one is quick and easy, make with simple ingredients and has a special twist all it’s own. Thanks for stopping by and sharing your time with me, I hope you will subscribe and come back every week for more.
#chickencasseroles #inthekitchenwithmommamel #mommamel #chickendishes
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Chicken and dumplings (biscuity, Southern-style)
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***RECIPE, SERVES 4-6***
1.5 lb (700g) boneless skinless chicken thighs
1 bottle (750mL) white wine (could replace with water or stock
1 carton (32 oz, 946mL) chicken stock
8 oz (227g) white mushrooms
2 bunches green onions
1 lb (454g) carrots
3-4 garlic cloves
12 oz (340g) green beans
6 egg yolks
3/4 cup (177mL) cream
1 lemon
flour
oil
salt
pepper
dry herbs
For the dumplings
2 cups (230g) cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon garlic powder
2 tablespoons melted butter
milk or water
fresh sage, rosemary, thyme, parsley or any combination thereof
Cut each thigh into 4-6 pieces. Season heavily with salt, pepper and dry herbs, then toss the pieces with enough flour to coat. Cut the mushrooms in half or quarters (remember they'll shrink in half when cooking), thin-slice the onions and reserve the green slices for garnish at the end, peel and thick-slice the carrots, smash and peel the garlic cloves.
Heat a film of oil in a large pot, then lay in the chicken piece by piece to keep them from sticking to each other. Keep your heat high enough to brown the chicken but don't let anything burn — low and slow is fine. When the bottoms of the pieces are brown, you should be able to scrape them off the pan with a wooden spoon and flip them.
When the chicken pieces are brown on all sides, push the chicken over to one side and drop in the mushrooms. Stir the mushrooms around and let them brown a moment. Stir in the sliced onion whites and let them cook for a moment. Deglaze with the entire bottle of wine. Stir in the carton of stock, garlic, carrots and a pinch or two of salt. Cover and simmer for about 45 minutes until the carrots are almost soft.
While you're waiting, slice the green beans into small piece. Separate out the egg yolks (eat the whites for breakfast tomorrow) and beat them smooth with the cream.
When the carrots feel almost done, stir in the green beans — they'll need about 30 minutes total.
Now is when you want to mix up the dumpling batter. Finely chop a big pile of fresh herbs and zest the lemon. Throw all that in with the cake flour, baking powder, salt and garlic powder. Stir in the melted butter until it seems to disappear. Stir in just enough milk or water (no more than a cup, 237mL) to get you a shaggy, sloppy dough — if you over-mix, the dumplings will be tough. Form the dough into rough, small balls.
When the green beans are 15 minutes away, drop the dumplings in the soup, make sure the heat is high enough that the broth is bubbling, cover and let the dumplings steam at least 10 minutes before you check on them. When they double in size and look cooked, they're cooked — don't overcook them or they'll get dense.
Kill the heat and wait for bubbling to stop, then stir in the liaison (yolk and cream mixture). Turn the heat back on to a bare simmer and cook for a couple minutes until you see the yolks cook and slightly thicken the broth — be careful not to overcook or the eggs will go gritty. Taste the soup for seasoning and add any needed salt, a little lemon juice to taste, and the reserved onion greens.
CHICKEN STEW RECIPE / SPICY CHICKEN STEW
#chickenstew #basicchickenstew #bluebellrecipe
INGREDIENTS:
1kg chicken legs
1/3 cup of olive oil
1 inch ginger
8 cloves of garlic
1 umorok /ghost chilli
2 medium size onions,sliced
300gm of carrot, sliced
350gm of baby potatoes, skin on
3/4 tsp of ground turmeric
1 tbsp of roasted cumin&coriander seeds, roughly crushed
750gm of chicken stock
2 tbsp of tomato paste
salt to taste
some chopped coriander leaves
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YOUTUBE:
Chicken Stew FOR THE SOUL!
This is a rich chicken stew that tastes just like a Sunday roast. Chicken thighs are simmered until falling off the bone and the cooking liquor is reduced until thick and gravy like, all before little clouds of chive & cheddar dumplings are plopped on top to steam and soak up the sauce. This is true winter food that is best served on the darkest of days.
Ingredients:
US:
1-2 tbsp oil
2 lbs chicken thighs, skin-on, bone-in,
3 celery stalks, trimmed and cut into bite size pieces
3 large carrots, peeled and cut into bite size pieces
1 large onion, roughly chopped
A few sprig of thyme, leaves picked
1/2 stick butter
2 tbsp plain flour
4 cups chicken stock, store-bought
Sea salt & ground white pepper
For the dumplings:
1 stick cold butter, cubed
1 & 3/4 cups cup self raising flour
A good handful of chives, finely chopped
1/2 cup buttermilk
1/3 cup grated Irish cheddar
Sea salt and freshly ground black pepper
Metric:
1-2 tbsp oil
1kg chicken thighs, skin-on, bone-in,
3 celery stalks, trimmed and cut into bite size pieces
3 large carrots, peeled and cut into bite size pieces
1 large onion, roughly chopped
A few sprig of thyme, leaves picked
50g butter
2 tbsp plain flour
1 litre chicken stock, store-bought
Sea salt & ground white pepper
For the dumplings:
100g cold butter, cubed
225g self raising flour
A good handful of chives, finely chopped
100ml buttermilk
50g grated Irish cheddar
Sea salt and freshly ground black pepper
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