Tuesday, October 13, 2009

Crockpot Chicken & (Southern) Dumplings!

Crockpot Chicken & (Southern) Dumplings


1 whole chicken (about (3 lb.) or 4-5 chicken breasts
2 chopped carrots
1 chopped onion
1 tsp. salt
1/2 tsp. pepper
1 tsp sage or poultry seasoning
3 c water
(I add more spices than that, like rosemary or thyme...)

to thicken stock: 1/4 c flour + 1 c broth from pot

2 c flour
3 TBSP shortening
1 tsp salt
1/4 c water

Put carrots and onions in bottom of crock pot. Add chicken. Top with spices and water. Cover and cook 8-10 hours on low. Remove chicken, de-bone if necessary. Strain everything else and save broth. Break up chicken and return to crockpot with broth and carrots. Turn crockpot on high. When it is boiling, mix 1/4 c flour with 1 cup of broth from the pot, slowly add back in and stir and stir to thicken and remove lumps. You can also use cornstarch, but I'm anti-carbs and try to avoid it. (or maybe I just don't like corn starch??)
To Make Dumplings: In a medium mixing bowl, cut shortening into the flour and salt. Stir in 1/4 cup water (more if needed) to form a soft dough. Roll out dough on a floured surface, with a rolling pin, until thin. Cut into 1 inch wide strips using a pizza cutter or knife. Tear off 2 inch long pieces from these strips and drop into simmering broth and chicken meat. Simmer for 20-30 min until done. It may take longer depending on your crockpot.

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