MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Crock-Pot Chicken & Dumplings
Categories: Poultry, Vegetables, Breads, Herbs
Yield: 8 Servings
6 Chicken thighs; boned,
- skinned, chopped
1/2 ts Salt; divided
1/2 ts Pepper; divided
1 tb Oil
3 Celery ribs; chopped
2 md Carrots; peeled, chopped
1 lg Onion; chopped
3 cl Garlic; minced
2 tb Tomato paste
1/3 c A-P flour
4 c Chicken broth; divided
2 Bay leaves
1 ts Dried thyme
MMMMM-------------------------DUMPLINGS------------------------------
2 c A-P flour
3 ts Baking powder
1 ts Salt
1/4 ts Pepper
1 c Whole milk
4 tb Butter; melted
Sprinkle chicken with 1/4 ts salt and 1/4 ts pepper. Meanwhile, in
a large skillet, heat oil over medium-high heat. Add chicken; cook
and stir until no longer pink, 6 to 8 minutes. Transfer to a 6 qt
slow cooker.
In same skillet, cook celery, carrots and onion until tender, 6 to
8 minutes. Add garlic, tomato paste, and remaining salt and pepper;
cook 1 minute. Stir in flour; cook 1 minute longer. Whisk in 2 cups
chicken broth; cook and stir until thickened. Transfer to slow
cooker. Stir in bay leaves, thyme and remaining chicken broth.
For dumplings, whisk together flour, baking powder, salt, and
pepper in a large bowl. Stir in milk and butter to form a thick
batter. Drop by 1/4 cupfuls over chicken mixture. Cook, covered, on
low until bubbly and dumplings are set, 6 to 8 hours. Discard bay
leaves. Remove insert and let stand, uncovered, for 15 minutes.
Recipe by Daniel Anderson, Kenosha, Wisconsin
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
MMMMM
