Hi - Here's a crock pot recipe I've been savaing, but I have not tried it yet. Penny Crock Pot Chicken and Dumplings 3 pounds boneless, skinless chicken thighs Salt and Pepper 3 TBSP. oil 2 onions, minced 2 celery ribs, sliced 1/4-inch thick 6 garlic cloves, minced 1 TBSP. tomato paste 2 tsp. fresh thyme, minced, or 1 tsp. dried 1/3 cup flour 1/4 cup dry sherry 4-1/2 cups chicken broth 4 carrots, peeled and sliced 1/4-inch thick 2 bay leaves 1 cup frozen peas (optional) 3 TBSP. minced parsley
For the dumplings: 2 cups flour 1 TBSP. baking powder 1 tsp. salt 1 cup milk 3 TBSP. butter Dry chicken with paper towels and season with salt and pepper. Heat oil in skillet and brown chicken on both sides over medium-high heat until nicely browned (5-8 minutes); do this in 2 batches so as not to crowd chicken and prevent browning. Transfer browned chicken to bowl. In 1 more TBSP. oil, cook garlic, onions, celery, and tomato paste and thyme in skillet for 8-10 minutes, until softened. Stir in flour and cook for 1 minute. Slowly whisk in sherry, scraping up brown bits. Whisk in 1 cup broth, smoothing out any lumps, then transfer to crock. Stir remaining chicken broth, carrots, and bay leaves into crock. Add chicken and any accumulated juice and cook on low 4-6 hours, until chicken is tender. Remove chicken, let cool slightly, then cut into bite-size pieces. Let stew stand for 5 minutes, then remove any accumulated fat from top. Discard bay leaves. Stir shredded chicken, peas and parsley into stew, and season with salt and pepper. Adjust stew consistency with additional hot broth as needed. Cover and cook on high until simmering (or transfer to heavy stovetop pot to continue if you think your crock pot isn't cooking on high enough heat - Stew must be simmering to cook dumplings!) For the dumplings, Whisk flour, salt and baking powder together in large bowl. Microwave milk and butter together until warm (about 1 minute). Then whisk to melt butter. Stir milk mixture into flour mixture until just incorporated and smooth. Drop golf-ball-size dumplings on top of simmering stew, leaving about a quarter inch between dumplings. There should be about 18 dumplings. Cover and cook until dumplings have doubled in size (25-30 minutes). On 5/22/13, Teresa Mullen <[email protected]> wrote: > Hi Everyone > > Is there one for the crock pot? > > A friend was supposed to send me one but never got it. Lol > > Does any one have one for the crock pot, an easy one? > > Teresa > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
