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Tuesday, February 11, 2014

Cold Weather Crockpot Chicken & Dumplings


I don't know where you are this winter, but here in Southern Wisconsin, it's been brutal. Not so much snow-wise, but bitter cold. We've had so many school closing days, my kids will be going until the Fourth of July to make up. Everyone is cranky, has major cabin fever, colds are being passed around because it's too cold to do anything, so every one is cooped up together all. the. time. So, when I describe this recipe as "cold weather", it covers all the bases - cold as in temperature-wise and cold as in health-wise. But with this recipe, you have something to look forward too.... hot, comforting chicken & dumplings. This post is dedicated to my aunt... feel better Aunt Donna, love you!

This recipe calls for the {what I consider} real dumpings - the dense, almost chewy kind. If that's not your thing {gasp!} then you could always use your own dumpling recipe or go for ease and use Bisquick {even bigger gasp!} Just kidding. It's your call, and I promise I won't judge. :) 

This recipe is adapted from two different sources. I have made some changes to the actual recipe from Southern Bite. I added some veggies, which are not in her recipe. Another change is, I am trying to stay away from canned soups. Again, if you have no problem with that and are going for ease, use canned soup. But, I think it tastes so much better using a homemade Cream of Chicken soup recipe, which I have also made a few changes but got the basics from Pinch of Yum

Let's get to producing some comfort!!

Cold Weather Crockpot Chicken & Dumplings (printable version)

Cream of Chicken Soup ( approx same as 2 store bought cans)
2 1/2 cups chicken broth (or 2 cans)
1 1/2 cups milk, divided
3/4 cup flour
1/2 tsp onion powder
1/2 tsp black pepper
1/2 tsp parsley
1/4 tsp poultry seasoning

Combine the chicken broth and 1/2 cup of the milk in a large saucepan and bring to a low boil. Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining 1 cup of milk and stir into a smooth, thick mixture. Pour the flour and milk mixture into the saucepan with the broth/milk over low heat and stir continuously, whisking until the mixture simmers. Continue to simmer & whisk until smooth and thick, about 7 minutes. Set aside.

Main Chicken Part 
2 tbsp butter
4 boneless, skinless chicken breasts
1 (14.5 oz) chicken broth
1 small onion, chopped
2 medium sized carrots, peeled and diced
Cream of Chicken soup from above (or 2 cans of store bought)
1 broth/soup can of water
1 cup frozen corn (to add later, after shredding chicken)
1 cup frozen peas (to add later, after shredding chicken)

Dumplings
1 cup self rising flour
10 tbsp ice cold water

Set crockpot to low and add above ingredients, except for peas. Cook on low for 6-8 hours. An hour before serving, turn crockpot to high and shred chicken. You can either remove the breasts and shred, or use a potato masher to break them up in the crockpot. Add the corn, peas & prepare your dumplings: combine the flour and water (I just stir together with a fork). Roll dough out on a floured surface and roll thin. Using a pizza or dough cutter, cut into 1" strips, and then again into squares. Drop into the crockpot and stir; cover and cook at least another 45 minutes.

Go ahead and enjoy a big bowl... and if you are making this because it's so dang cold out, I hope it ends soon. If you're making this because you don't feel well, I hope you get well soon! And if you're making it just because it looks so good, I thank you!! 




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