Friday, November 26, 2010

Crockpot Chicken & Dumplings

Chicken and Dumplings is the ultimate comfort food. I usually try to make it a couple times during the winter. It is really getting cold here so I thought instead of chicken I would use leftover turkey and make this tonight. I will cut the cooking time down too since it isn't raw turkey.

Chicken Mixture
1 1/2 cups frozen peas & carrots
1 cup frozen green beans (optional - I had them on hand so threw them in last moment)
1/2 cup chopped onion
14 oz. can chicken broth
1/4 cup flour
1/2 tsp. salt
1/2 tsp. dried thyme leaves
1/8 tsp. pepper
1/8 tsp. garlic powder
2 tbsp. margarine or butter
2 tbsp. half & half (I use fat free half & half)
1 1/2 lbs. boneless, skinless chicken breast or thighs, cut into 2" pieces

2 cups all-purpose flour
2 tsp. baking powder
1/8 tsp. salt
3 tbsp. margarine or butter
1 cup milk
1/4 cup minced fresh herb leaves such as parsley, chives (I didn't have any one hand tonight so left out - and it is optional they taste good with or without)

In crockpot add onion and butter. In medium bowl, combine chicken broth, half & half, flour and spices and blend well until smooth. Pour over onion and butter. Add chicken. After cooking for six hours add frozen carrots, peas and green beans. Cook for 1 more hour until chicken is thoroughly cooked and no longer pink in center.

30 minutes before serving mix flour, baking powder, and salt in a medium bowl. Add (optional) herbs. Microwave butter and milk for 1 minte 30 seconds to 2 minutes until just warm in a large bowl. Slowly add dry ingredients. Mix with a fork or knead by hand two to three times until mixture just comes together. Take spoonfuls of dough and drop into on the surface of the chicken mixture. Cover, cook on High for 20 to 25 minutes until dumplings are cooked through. They will be fluffy and a toothpick inserted should come out clean.

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