Crockpot Chicken and Dumplings
From angelinaw 15 years ago
- 8-10 minutes to make
- Serves 8
Autumn and Winter mean Crockpot Season (Not just football season). This is the perfect dinner for people with busy lives who just want to prep a dish and have it cook while they lead action packed lives. Perfect on a blustery day when every bone inside of you feels cold. Read more Good for family meals or guest meals. Bonus - the house smells wonderful and you have left -overs! How can beat that? See less
Ingredients
- 2 cups chopped carrots shopping list
- 2 cups chopped potatoes shopping list
- 1-1/2 cups chopped parsnips or turnips shopping list
- 3 stalks chopped celery shopping list
- 1/2 onion, chopped shopping list
- 1 package mushrooms (optional for those who don't like fungi) (I like to use dried mushrooms) shopping list
- 1 clove garlic, minced shopping list
- 2 bay leaves shopping list
- 1 teaspoon dried sage, crushed shopping list
- 1 teaspoon Mrs.Dash shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon ground black pepper shopping list
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces shopping list
- 1 14-ounce can chicken broth shopping list
- 1 10-3/4-ounce can condensed cream of chicken soup shopping list
- 2 tablespoons water shopping list
- 1 tablespoon cornstarch shopping list
- 1/2 cup all-purpose flour shopping list
- 1/2 cup shredded cheddar cheese (2 ounces) shopping list
- 1/3 cup cornmeal shopping list
- 1 teaspoon baking powder shopping list
- 1/4 teaspoon salt shopping list
- 1 egg, beaten shopping list
- 2 tablespoons milk shopping list
- 2 tablespoons butter, melted shopping list
How to make it
- Combine the carrots, potatoes, parsnips, garlic, mushrooms, bay leaves, sage, the 1/2 teaspoon salt, and pepper in the slow cooker. Place the chicken on top of the vegetables. Put the celery and onions over the top of the chicken. In a medium bowl gradually whisk broth into the cream of chicken soup. Pour the broth mixture over the top and season with Mrs. Dash.
- Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours..
- At then end of cooking, if you are using low-heat setting turn the slow cooker to high-heat setting. With a wooden spoon, stir stew. Remove bay leaves; discard. In a small bowl combine water and cornstarch; stir into stew until combined.
- For dumplings: in a medium mixing bowl combine flour, cheese, cornmeal, baking powder, and the 1/4 teaspoon salt. In a small bowl combine egg, milk, and melted butter. Add egg mixture to flour mixture. Stir with a fork until moistened. Use 2 spoons to drop dough directly on top of stew.
- Cover and cook for 25 to 30 minutes more or until a toothpick inserted into a dumpling comes out clean. (Do not lift cover during cooking.)
- Enjoy!
The Rating
Reviewed by 6 people-
Ohhhh my yes..This is a goodie...economical
and comfort yummy as well! * * * * *5!
lanacountry
in Macon loved it
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I agree!
midgelet
in Whereabouts loved it
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Gonna have to try this one! Great idea.
sparow64
in Sweetwater loved it
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