Chicken and Dumplings
Updated: Sep 23, 2020
In Texas its time to pull out the crockpot when 1 of 2 things happen. The temperature drops to 70 degrees or it’s a rainy day. Today it’s a rainy day, it’s a tropical storm going on so it’s been raining nonstop. It’s nothing better than to whip up something in the crockpot; forget it and lounge around the house all day smelling something amazing coming from the pot. I’ll be showing y’all how to make the dumplings from scratch, you can use canned biscuits if you’d like; however the dumplings from scratch tastes so much better.
Add your chicken to the crockpot along with the seasonings, bouillon cubes, water, milk, and heavy cream. If your crockpot is on low cook the chicken for 4 hours- if you’re cooking it on high cook the chicken for 3 hours. Once it’s done take it out and shred it. Spoon out any grease/fat that floated to the top. Taste the broth and add seasoning to your liking. Put the chicken back in the crockpot along with the peas and carrots and your dumplings, finish cooking on high for 3 more hours or low for 4 more hours.
Mix your flour, baking powder and chicken bouillon together in a mixing bowl, push the flour mix to the outside of the bowl leaving an empty circle or a well in the middle of the bowl. Start pouring in your broth a little at a time mixing it in with the flour along with the butter. Once you’re done pouring in your broth and butter, start kneading your dough. Be sure to put flour on the surface and flour on your rolling pin before rolling out the dough. Slice the dough into 1.5-2 inch slices. Let the dough sit for about 15 minutes before adding it into your crockpot.
Ingredients *Chicken* 2-3 chicken breasts
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 Tablespoon of seasoning salt
1/4 teaspoon of white pepper
3 cups of water
3 cups of chicken broth
3 chicken bouillon cubes
1/2 cup of milk
1/2 cup of heavy cream
1 cup of peas and carrots
*Dumplings* 3 tablespoons of melted butter
2 1/2 cups of all purpose flour
1/4 teaspoon of chicken bouillon or salt
1 teaspoon of baking powder
2/3 cup of chicken broth