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Slow Cooked Chicken and Dumplings From Scratch
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- #93634
Scratch-made dumplings in scratch-made chicken soup is as made-with-love as it gets. No shortcuts here, just a rich, slow-simmered broth made from fresh veggies and boiled flour dumplings.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
Chicken
3 pounds chicken pieces
1 medium yellow onion, chopped
2 carrots, chopped
3 stalks celery, chopped
2 cloves garlic, finely chopped
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried parsley
salt and pepper, to taste
Dumplings
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup whole milk
directions
Place chicken in a crockpot with onion, carrots, celery, garlic, bay leaves, thyme, parsley, salt, and pepper. Add enough cold water to cover. Cover and cook over low heat until tender, about 4-6 hours.
Remove chicken and bay leaf from broth, and let rest until cool enough to handle. Skin and bone chicken, leaving the meat in large chunks; set aside.
Skim the surface of the broth of fat.
About forty-five minutes before serving, heat broth, covered over high heat until bubbling.
In a medium bowl, combine flour, baking powder, and salt. Stir in milk, and beat until stiff.
Drop batter 1 tablespoon at a time into the broth. Cover, and cook for 30 minutes.
Add reserved chicken, and cook until heated through, about 5 minutes. Serve immediately.
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crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
410 calories, 12 grams fat, 34 grams carbohydrates, 40 grams protein per serving.
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reviews & comments
August 27, 2014
Good, but the dumplings were a bit bland. Add some garlic salt instead of regular salt or minced garlic and some parsley.