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Chicken and Dumplings
3 pounds Chicken -- cut up
1/2 cup Chicken bouillon broth
2 teaspoons Salt
1/2 teaspoon Pepper
1/2 teaspoon Poultry seasoning
3 stalks celery -- cut in 1 inch pieces
3 small Carrots cut into 1 inch pieces
2 cups Packaged biscuit mix
3/4 cup Milk
1 teaspoon Parsley flakes
Wash chicken pieces; cut away excess fat. Place raw chicken pieces in slow cooker with largest bony pieces on bottom. Add bouillon broth; sprinkle chicken with salt, pepper, poultry seasoning. Add celery and carrots on top. Cover. Place slow cooker into outer shell; cook. For 3 1/2 quart: Cook on Low setting, 8 to 10 hours or High setting 4 to 4 1/2 hours. For 5 1/2 quart: Cook on Low setting, 6 to 8 hours or High setting, 3 to 3 1/2 hours. Combine biscuit mix, milk, parsley flakes; stir until just moistened. Drop dumpling mixture by spoonfuls (about 8) over steaming chicken; cover, cook on High setting 30 minutes in 3 1/2 quart; 15 to 20 minutes in 5 1/2 quart. (Do not remove the cover during the steaming of the dumplings). Serve immediately - when dumplings are at their best. Makes 4 servings.
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