Thursday, October 6, 2011
Chicken and Dumplings in the Slow Cooker
It's becoming a slow cooker week, isn't it? Actually, no. Two days of posting slow cooker recipes in one week does not a slow cooker week make. Anyways, chicken and dumplings is a dish that is in heavy rotation around here. I first made chicken and dumplings in a botched gnocchi incident years ago and technically it wasn't chicken and dumplings. And then last year I came across this intriguing blog that tempted me to try making chicken and dumplings the correct way. You see, I had just finished watching the movie Julie and Julia (Speaking of, check out this blog of someone who took on the quest of watching Julie and Julia for 365 days, hilarious.http://www.lawrenceandjulieandjulia.com/) and set out to find out what other types of challenges did people take on and blog about. One interesting one I found was titled A Year of Slow Cooking. A stay at home mom decided to try a different recipe in her slow cooker everyday for a year, and she succeeded. (It truly is amazing what she made in that slow cooker. Including yogurt!)
I've made quite a few recipes from her blog, but I struggle with The Mushy Vegetable Syndrome so I've since curtailed my use of her blog, but chicken and dumplings is a dish that I still very much use in the SC. Well, partly use the slow cooker for. I make the sauce and steam the vegetables separately and then dump them in the pot.
Both Hubby and Bambino love this dish. Me, not so much, not a fan of the chicken in it. Like I said, I make it pretty awesome. (Freudian slip, I meant often.) It's not too hard to do and comes out pretty well. As for it being a true authentic dish, I don't know. Some would argue because vegetables are added it's technically considered chicken pot pie. So call it what you may, it has chicken, it has vegetables and it has dumplings. (Not gnocchi!)
Click here for the original recipe
2 boneless, skinless chicken breasts cut to pieces (Optional: marinade overnight with two sprigs rosemary chopped, 1 clove garlic, 1 tablespoon olive oil, salt and pepper)
4 tablespoons olive oil
6 Tablespoons flour
1 cup milk
1 cup water
1/2 tsp salt
1/4 tsp pepper
1 tsp poultry seasoning
1 ear of corn, kernels chopped off (or 1/4 cup frozen)
1/4 cup frozen peas
2 carrots peeled and diced
1/2 green or red bell pepper, diced
2 cloves garlic, chopped
1 1/2 teaspoon olive oil
1 cup flour
2 tsp baking powder
1/2 tsp salt
2 tablespoons olive oil
1/2 cup milk
1. In a saucepan combine 4 tablespoons olive oil, flour, milk, water, salt, pepper and poultry seasoning. Bring to a boil and let boil for a about a minute. Turn off heat.
2. Grease slow cooker and add chicken and sauce made above. Turn slow cooker to high heat and cook for two hours.
3. While chicken is cooking, mix together corn, peas, carrots, peppers, garlic, olive oil and salt and pepper together and place in a steamer. Place on medium high heat and cook for 20 minutes, until vegetables are cooked through. (Do not boil! Boiling vegetables in water will remove more than 50% of the nutrients. Always steam, microwave or saute.)
4. To make dumpling dough, mix together flour, baking powder, salt, olive oil and milk.
5. After 1 1/2 hours the chicken should be cooked through. (If you are using more chicken than in the ingredients, it may need longer, just check.) Shred apart chicken and then add vegetables.
6. Drop dough by spoonful over the chicken and vegetable mixture. Cook for another 30 minutes until knife inserted in dumpling comes out clean.
7. Cool and serve.
Amateur Cooking Difficulty Scale: 6
There are numerous steps in this recipe, but it's not too difficult. I prefer steaming the vegetables as opposed to putting them in the slow cooker because this way they have a bit of a crunch to them as opposed to being mushy.
Like I said, this one is in heavy rotation and I will continue to make it.