This hearty dish is a fun cross between chicken and matzah ball soup. Since it's mostly made in a slow cooker, make sure to factor in at least three hours of cook time or more if you plan to cook on low. Enjoy this comforting dish on a cold day either for lunch or dinner.
Slow Cooker Chicken and Dumplings
For the chicken soup:
2 tablespoons vegetable oil
3 pounds boneless, skinless chicken breasts or thighs
2 tablespoons unsalted butter
1 large onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
2 bay leaves
3 cloves garlic, minced
2 quarts chicken stock
¼ cup flour
½ cup heavy cream
Kosher salt and freshly cracked black pepper, to taste
Chopped flat-leaf parsley, for garnish
For the dumplings:
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
2 eggs
3/4 to 1 cup buttermilk
2 tablespoons fresh chives, chopped
In a large skillet heat the vegetable oil over medium-high heat until the oil begins to ripple. Season the chicken liberally with salt and pepper and sear on both sides until golden brown; remove and place in the slow cooker. Drain off most of the excess oil from the skillet and melt butter over medium heat. Add onion, carrot, celery and bay leaves. Saute until the vegetables are soft, about 5 minutes. Add the garlic and saute for 30 seconds more. Transfer vegetables to the slow cooker and add chicken stock. Cook on high 2 ½ to 3 hours, or low for 5 to 7 hours. When chicken is done, remove pieces to plate and let cool, then shred.
While chicken is cooling, whisk together flour and cream, then stir into slow cooker. Fold the shredded chicken back into the pot.
To prepare the dumplings sift dry ingredients together in a large bowl. In a small bowl, lightly beat the eggs and buttermilk together; pour the liquid into the dry ingredients along with the chives and gently fold. Mix just until the dough comes together, the batter should be thick and cake-like. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture covering the entire surface. Return the lid to the slow cooker and let the dumplings poach for 20 to 25 minutes until they are firm and puffy. Season with freshly cracked black pepper and shower with chopped parsley before serving.
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