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Chicken and Dumplings - Slow Cooker
Chicken and Dumplings - Slow Cooker

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We hope you got insight from reading it, now let’s go back to chicken and dumplings - slow cooker recipe. You can cook chicken and dumplings - slow cooker using 21 ingredients and 5 steps. Here is how you do it.

The ingredients needed to make Chicken and Dumplings - Slow Cooker:
  1. You need Stew Ingredients:
  2. You need 1 lb. russet potatoes, scrubbed and diced
  3. Use 3 large carrots, peeled and diced
  4. Use 2 stalks celery, diced
  5. Use 1 medium yellow onion, diced
  6. You need 4 cloves garlic, minced
  7. Take 1 lb. boneless, skinless chicken breasts
  8. You need 1 tsp. each salt, pepper
  9. Prepare 3/4 tsp. salt-free all purpose seasoning
  10. Take 1/2 tsp. each poultry seasoning, nutmeg, garlic powder
  11. You need 3 cups unsalted chicken broth
  12. Take 3/4 cup heavy cream, at room temperature
  13. Get 1/4 cup all purpose flour
  14. Get 1 cup frozen corn
  15. Take Dumpling Ingredients:
  16. Use 1 cup all purpose flour
  17. You need 2 tsp. baking powder
  18. Get 1/4 tsp. salt
  19. Provide 1 tbsp. dried parsley
  20. Get 1 large egg, beaten
  21. Use 1/2 cup buttermilk
Instructions to make Chicken and Dumplings - Slow Cooker:
  1. Grease the slow cooker (6 quart size) well. Place the potatoes, carrots, celery, onions and garlic into the slow cooker. Lay the chicken on top of the veggies and then sprinkle on the seasonings. Pour the broth over the top, set the heat to low, then place the lid on for 6-8 hours, or until the chicken is cooked through and everything is tender.
  2. For the dumplings: In a medium bowl, whisk together the dry ingredients for the dumplings…the 1 cup all purpose flour, baking powder, salt and parsley. Then stir in the egg and buttermilk until just combined…do not overmix or the dumplings will be tough. Set this batter aside.
  3. Remove the chicken to a cutting board, shred it and stir it back into the slow cooker along with the corn. Taste and add whatever additional seasoning you think it needs. Then, make sure the heat is switched to high temperature for the next steps. Whisk together the 1/4 cup all purpose flour and cream until smooth, then whisk it into the slow cooker.
  4. Drop the dumpling batter by small spoonfuls over the top of the slow cooker contents until it's all used up. Keep in mind that the dumplings will expand as they cook, so leave a bit of space between them. Place the lid back on and cook on high heat for an additional 35 minutes - 1 hour.
  5. Once it's ready, the soup should have thickened and a toothpick inserted into the dumplings should come out clean. Once it's ready, serve immediately. Store any leftovers in the fridge.

First, you lay boneless skinless chicken breasts over a bed of onion in your slow cooker, then pour cream of chicken soup and chicken broth on top. Once the chicken is cooked, it's time to add the. Pile on the sliced vegetables after that including potato, carrot, and celery, as well as the canned corn (or frozen). Then add the chives, thyme, rosemary, salt, and pepper for seasoning and top off all of it with the liquids, chicken broth and heavy cream. Transfer this mixture to a slow cooker and add the broth, chicken breasts, bay leaves, and salt and pepper to taste.

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