Its was 20 degrees this morning when I woke up… I had my Hubby and oldest son home sick today! I decided it was time for something easy on the belly yet fills them up… Chicken & Dumplings it is!
Doing it in the Crock-Pot means less work for me… The chicken pulls apart practically by itself and besides tossing the dumplings in at the end there is not much to it!
Here is what you’ll need:
4 Boneless, Skinless Chicken Breasts
2 Tbls Butter
1 can Cream of Chicken soup
1 can Cream of Celery soup
4 cups Chicken Broth
1 cup Water
2 Chicken Bouillon cubes
1/2 Onion finely chopped
4 Carrots peeled and chopped
4 Celery chopped
Here is what you’ll need for the Dumplings:
1/3 cup Butter
1/3 cup Milk
1 tsp Yeast
1/3 cup warm Water
1/3 cup Sugar
3/4 tsp Salt
3 cups Flour
You got all that?? I had to go get some celery down at the store… but I had everything else in the cupboards and fridge! Okay, Let’s get started…
Put both cans of soup in and the broth and water and whisk together
A lil note on the “finely” chopped onion, you can do diced…. I only do that because it hides it from the kids somewhat… I have a very picky one… what he doesn’t know won’t hurt him I figure!
Add you Celery and Carrots and Chicken Bouillon… Then add your Chicken Breasts and turn it on!
Two different options here…. Cook on Low for 8 hours then start the Dumplings process… or
Cook on High for 4 hours Pull the chicken apart with two forks and start the Dumplings.
Melt the butter on low and add the milk to warm it up… set aside
Sprinkle the yeast over the warm water and set aside…
Mix your eggs, sugar and salt…
Add you milk, butter and yeast mixes
Add half the flour and begin to combine
Add the remaining flour
Mix the flour in till its just combined
It should look like this… a little bit sticky but starting to pull from the bowl and form a ball…
Cover and let rest for 20 minutes
Once it is done resting flour a surface and plop it down… Kneed it for about 3 minutes till it starts to smooth out
It should look a bit like this… after 3 minutes… lil arm workout is always good!
Flatten it out…
Take a rolling pin the rest of the way and roll it out to about 1/2 inch… or so
I took a pizza cutter and made about 2″ wide strips… maybe I got a lil wavy… kinda fun to not try to be perfect!
(Use a cutting board if you care about your countertops! Mine are origanal ’76er’s … you can’t do much to hurt them… they don’t mind, they’re use to it!)
Add your Dumplings to your Crock-Pot and stir them in… let them cook for at least 20 minutes.
Serve… Cracked Pepper optional!
Just so you know… if you don’t want to make your own dumplings you can always just add a can of those refrigerated biscuits (with the additives and the unknown of how long they have been packaged for) But why not try it from Scratch ;-)
Like this??? Try my Ham Bone and Potato Soup