|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 40g||51%|
|Saturated Fat 13g||66%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 6g||22%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This traditional chicken and dumplings recipe, simmered for hours in the slow cooker, is pure comfort food. With low-and-slow cooking, the chicken gets fork-tender, and the dumplings can be dropped in just 30 minutes before serving. These dumplings are flecked with parsley for fresh flavor and color.
Cooking Equipment Needed: Chef's knife (One to try: Victorinox Chef's Knife), cutting board, measuring cups, garlic tool, liquid measuring cup, 6-quart slow cooker, meat thermometer, mixing bowl, measuring spoons, wooden spoon, pastry cutter (optional), dough scoop (optional)
- 1 small onion (minced, about 1 cup)
- 2 celery stalks (cut into 1/2-inch slices)
- 4 to 5 medium carrots (enough for 1 cup of 1/2-inch slices)
- 1 cup green beans (ends trimmed, in 1-inch slices, about 1/4 pound)
- 1 to 2 cloves garlic (minced or grated)
- 3 pounds chicken breast and thigh pieces (skinless, fat trimmed, bone-in or boneless)
- 1 bay leaf
- 32 ounces chicken stock
- For the Dumplings:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons butter (cold, in pieces)
- 2 teaspoons fresh parsley (chopped)
- 3/4 cups milk
In a 6-quart slow cooker crock, combine minced onion, sliced celery, and carrots, green beans and garlic. Sprinkle chicken parts with salt and pepper, then add them to the slow cooker crock, placing thighs in first, then chicken breast. Add bay leaf, then pour chicken stock over the ingredients. Cover slow cooker and cook on high for 1 hour, then reduce to low (you can also cook on low for the entire time, just add 30 minutes to an hour to the total cooking time). Cook for 7 to 8 hours.
Forty-five minutes before serving, remove the chicken parts from the stew (The internal temperature should read at least 165˚F when checked with a meat thermometer). Cover and keep warm.
Begin making the dumplings. In a mixing bowl, combine the flour, baking powder and salt, stirring with a wooden spoon. Add the butter, and using your hands or a pastry cutter, work the butter into the flour mixture until the mixture resembles coarse crumbs. Add the chopped parsley, stir to combine. Stir in the milk, and stir the mixture until a sticky dough forms.
Using two tablespoons or a dough scoop, scoop up a portion of dough, 2 to 3 tablespoons in volume, and drop it into the stew. Continue dropping dumplings into the stew, making about 12 dumplings or as many as there is room for in the crock, leaving a little space in between so dumplings don't stick together. Immediately ladle a little broth over each dumpling, then cover and let simmer on low for 30 minutes.
Meanwhile, pull the chicken meat off the bones, discarding bones, and shred meat into bite-sized pieces. Keep warm.
To serve, place a portion of chicken in a shallow soup bowl. Place three dumplings in the bowl, and ladle broth and vegetables over the chicken and dumplings.