Crockpot Chicken and Dumplings
With the weather turning colder, it is time to break out some of my all-time favorite old fashion recipes! I love finding and creating recipes that take only those ingredients that would have been available 100 years ago. This old fashion crockpot chicken and dumplings recipe is perfect! It’s ingredients are ones that any homemaker would have in her pantry.
Now, I do realize that our ancestors did not have the convenience of a crock pot, but I can just smell it simmering in a cast iron pan, on a wood burning stove, just waiting for family to return from a hard days work.
Here is a step-by-step guide on how to fill your house will the wonderful aroma of Crockpot Chicken and Dumplings:
Step #1 – Gather your ingredients. You will need a crockpot; 2 gloves of garlic, 1 cup of chopped onion, 1 cup of diced carrots, 1 cup of diced celery, 1/2 whole chicken, 2 small bay leaves, 1 teaspoon of dried basil, 1 teaspoon of dried thyme, 1/2 teaspoon of black pepper, 2 teaspoons of salt, and 4 cups of chicken stock.
Step #2 – Lay the chicken in the bottom of the crockpot and pour 4 cups of chicken broth over it, and add the diced vegetables and spices. Mix all ingredients and turn your crockpot on high. Time for 4 hours.
Step #3 – After 4 hours check your chicken. If it is falling off the bones it is ready to be removed from the crockpot. Return the cover and continue to cook the broth and vegetables while you work on de-boning the chicken. Once you have pulled all the meat off the bones return the shredded meat back to the crockpot.
Step#4 – While the chicken and broth are still cooking mix up your dumplings. You will need; 1 1/2 cups flour, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of salt, 6 tablespoons of cold butter, 1 teaspoon of sugar and 2/3 cup of milk. Cut the butter into the flour, salt, sugar, and baking powder. Once it resembles fine sand add the milk. Your dough will be sticky.
Step #5 – Drop rounded large tablespoons of dumpling mix into hot chicken broth, replace the cover, and time for 30 minutes.
Step #6 – Depending on your crockpot it should not take any longer than 30 minutes to turn your dumplings into a fluffy goodness. They may still look sticky on the outside, but they will be done on the inside.
This is the perfect…invite your neighbors to dinner meal! At our house it wouldn’t be chicken and dumplings without old-fashion apple pie for dessert.
- 1/2 whole chicken
- 4 cups chicken stock
- 1 cup of diced onion
- 1 cup diced carrots
- 1 cup diced celery
- 2 minced cloves of garlic
- 2 small bay leaves
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 2 teaspoons salt
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 6 tablespoons cold butter
- 2/3 cup of milk
- Dice onions, carrots, celery, and mince the garlic. In the crockpot layer chicken vegetables and spices. Pour 4 cups of chicken stock over them and stir until combined. Turn crockpot on low for eight hours or on high for four.
- After the four or eight hours check to see if the chicken can easily be removed from the bone. If so, remove the chicken from crockpot and pick all the chicken from the bones. Keep the lid on the crockpot to retain the heat of the soup mixture while de-boning the chicken.
- Add the shredded chicken back to the crockpot. With the chicken soup still cooking mix up your dumpling batter.
- Mix flour, sugar, salt and baking powder in a separate a bowl. Cut in the cold butter with a pastry blender or two forks until it resembles fine sand. Slowly add the milk with the flour mixture until it is combined. Your batter will be sticky.
- Remove cover from the crockpot and drop large tablespoons of dumpiling mix into the hot chicken soup. Return the cover and let stem for 30 minutes. After 30 minutes they may still look sticky on the outside, but they will be flaky and done in the center.
- My family loves this better the second day. The dumplings will have soaked up much of the broth and left a thick yummy chicken mixture. Enjoy!
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