![my recipes chicken and dumplings my recipes chicken and dumplings](https://i.pinimg.com/originals/6c/5c/8a/6c5c8a9f875ef7499015fc6af0c1c167.jpg)
Add slurry back into boiling stock/dumpling mixture. Whisk in 2 heaping tablespoons of flour until combined into a smooth slurry. Take 1/3 cup of the stock and add to a bowl. Simmer for 10-12 minutes or until dumplings are cooked through. Add dumplings one at a time, stirring in between each one to be sure they don't stick together. Using a pizza cutter (or sharp knife) cut dough into 1"x 2" pieces.īring 8 cups of chicken stock to a boil and season with salt and pepper. Transfer to a floured surface, sprinkle with additional flour, and roll dough out to 1/4" thickness. Slowly pour milk into the flour and pulse until dough comes together. Pulse until butter is incorporated and crumbly. You should have about 8 cups of stock.Īdd flour, baking powder, salt, and butter into the bowl of a food processor fitted with dough blade. Place into containers and refrigerate for a few hours so you can skim the fat off the top. Strain chicken stock through a fine mesh strainer lined with cheese clothe. Remove chicken from Crockpot, pull meat off bones (discarding any skin/fat), shred into bite sized pieces, and set aside. When you wake up it’s DONE! Pull out the chicken and pull the meat off the bones, then strain the liquid gold through some cheese clothe and BAM – you’ve got your chicken AND your stock with minimal work!Ī FEW TIPS: Use the Crockpot liner bags – Makes the clean-up a BREEZE! Oh, and if you don’t want you house to stink of chicken broth – plug the Crockpot in outside on the porch – just make sure it’s under a covering in case it rains! (Thank you Nancy for theses tips!)Īdd all ingredients to a 7 quart Crockpot and cook on low for 6-8 hours. On Points #1 & #2: I like to let my Crockpot do the work for me! The NIGHT before I want to make chicken and dumplings, I stick a whole chicken in the Crockpot with carrots, celery, onion, and garlic – add 8 cups of water and some seasoning and turn that baby on low and go to bed. (Seriously… get those daggum carrots and celery outta there!)
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There are SO many variations out there, so we need to have a little chat about chicken and dumplings. I mean it’s like chicken noodle soup on crack, ya’ll! To thaw, allow to defrost in the refrigerator and reheat on the stovetop on low heat adding a little milk or cream as needed.īest of all, it’s such a simple recipe to prepare, you can make it any day of the week.Chicken & Dumplings is one of my all time favorite comfort foods.Place a piece of plastic wrap over the top of the soup, under the lid, to help prevent freezer burn.Divide the dumplings into the containers.We use 2-cup containers and 4-cup containers. Divide the soup into the size containers you will use when defrosting.Prepare the recipe as written and allow it to come to room temperature before transferring it to freezer-safe containers.This dish is very freezer-friendly! When reheating, defrost and then reheat in a pot over low heat, stirring occasionally until it is warmed through.
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All-purpose flour– If you need a gluten-free option, swap this ingredient out and use gluten-free all-purpose flour instead.If you’re out of chicken broth, vegetable stock works just fine. Drain some of the water from the pot, reserving 3 cups in the pot.
#My recipes chicken and dumplings free#
Broth– Feel free to use stock instead of broth. In a large pot over high heat, combine the chicken with enough water to cover, and boil for 15 to 20 minutes.If you are in a huge hurry, you can substitute raw chicken for rotisserie chicken or cooked chicken or turkey leftovers. Or, switch the chicken out for turkey cutlets instead. Chicken- You can substitute boneless skinless chicken thighs if you prefer dark meat chicken.If you grew up enjoying this chicken dinner, you’ll love this version even more.
#My recipes chicken and dumplings full#
It’s full of flavor, with large chunks of chicken, peas, carrots and delicious dumplings. Sauté for 2-3 minutes so that the onion and celery soften. With the lid off, allow the sauté to heat up, and after a minute, add the vegetable oil. This is a delicious thick, rich, and creamy stew. Instructions for Southern soul food chicken and dumplings Open the Instant Pot lid and turn it on to the sauté setting. The fact that the meal goes from prep to plate in 30 minutes means it’s a recipe that you won’t mind making either. Sure, cream of chicken soup is convenient, but the preservative taste takes so much away from the wonderful chicken flavor. You’ll love making this meal from scratch because it tastes so much better. Watch the video in the recipe card at the bottom of this post to see how easy it is to make this chicken and dumplings in 30 minutes!