Slow Cooker Chicken and Dumplings
Ingredients
The soup
-
2
cloves
garlic
-
1
medium
yellow onion
-
3
ribs
celery
-
½
lb.
carrots
-
1
large
chicken breast
-
1
whole
bay leaf
-
1
tsp
dried basil
-
1
tsp
dried thyme
-
to taste
freshly cracked black pepper
-
4
cups
water
-
1
tsp
salt
The dumplings
-
1½
cups
all-purpose flour
-
1½
tsp
baking powder
-
½
tsp
salt
-
½
Tbsp
dried parsley
-
6
Tbsp
cold butter
-
¾
tsp
sugar
-
⅔
cup
milk
Instructions
- Mince the garlic, dice the onion, and slice the carrots and celery.
- Add the garlic, onion, carrot, celery, bay leaf, basil, thyme, chicken breast, water, and pepper to a slow cooker and stir to combine.
- Cook on high for 4 hours or low for 8 hours.
- Remove the chicken, shred it, and return to the pot along with 1 tsp of salt.
- Keep the slow cooker covered and allow to cook on high while preparing the dumpling batter.
- In a bowl, combine flour, baking powder, salt, parsley, and sugar.
- Cut in the cold butter until the mixture resembles damp sand, then add milk and stir until a soft mixture forms.
- Drop spoonfuls of the batter into the soup and cover the slow cooker.
- Allow the dumplings to steam for 20 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
439
Total fat
15g
Total carbohydrates
57g
Total protein
21g
Sodium
1057mg
Cholesterol
70mg
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