Melissas Southern Style Slow Cooked Chicken And Dumplings Recipe 465

STOVETOP CHICKEN AND DUMPLINGS IN 30 MINUTES

Steps:

• In the bottom of a large heavy bottomed pot or dutch oven, melt the butter. Add diced onion, sliced carrots and celery. Season with salt and black pepper to your taste. Cook for 5 minutes, until the vegetables are beginning to soften and brown.
• Add 1/4 cup all-purpose flour and stir to coat the vegetables.
• Add bay leaf, soup, chicken broth, chopped chicken, poultry seasoning, garlic powder, onion powder and tarragon. Adjust the salt and black pepper to your taste. Stir well.
• Increase the burner temperature and bring to a boil.
• Meanwhile, in a medium sized mixing bowl, mix together the buttermilk baking mix and buttermilk.
• Use a Tbsp or a 2 oz ice cream scoop to divide the dumpling dough dropping into the boiling broth.
• After all of the dumplings have been added, lower the heat to a gentle simmer and cover. Do not lift the lid for 20 minutes.
• After 20 minutes, uncover, and gently press the dumplings into the broth.
• Remove from the heat. Allow to rest for 5 minutes before serving.
• Stir the dumplings through the broth prior to serving to naturally thicken the broth.

MELISSA'S SOUTHERN STYLE SLOW COOKED CHICKEN AND DUMPLINGS RECIPE - (4.6/5)

Steps:

• Spray the inside of your slow cooker with cooking spray and set it on the low setting. Cut the chicken breasts once through the middle, then into large chunks and arrange in the bottom of your slow cooker. In a mixing bowl, whisk together the soups, broth, melted margarine/butter, onion and seasonings. Pour this over the chicken chunks. Cook the chicken on low for 5 hours. After 5 hours, remove the lid, stir and increase the temperature to the high setting. Cut the thawed biscuits into quarters then drop them into the slow cooker and stir into the broth. Place the cover back onto the slow cooker and cook for another 1-1 1/2 hours. Yield: 6 servings OPTIONAL VEGGIES: In a stove top pan saute 1/2 cup each of chopped celery and onion with one cup of carrots in 2 Tbsp margarine or butter until cooked and golden. Season with salt and black pepper to your taste. Remove the lid and test the dumplings to be certain they're completely cooked. Stir the sauteed vegetables into the chicken and dumplings and serve immediately.

SLOW COOKER CHICKEN AND DUMPLINGS

Steps:

• Place chicken in a slow cooker.
• Heat broth in microwave; dissolve bouillon in broth.
• Add next 4 ingredients to broth.
• Pour over chicken.
• Cover and cook on low for 6-8 hours, until chicken falls apart when poked with a fork.
• Combine buttermilk biscuit mix and milk, then drop spoonfuls over chicken to form dumplings.
• Cover and cook on high for 35 minutes or until dumplings are done.

SOUTHERN-STYLE SLOW COOKER CHICKEN AND DUMPLINGS

Steps:

• Clean and chop carrots, celery and onion. Add to slow cooker.
• Add cream of chicken soup and chicken broth, stir to combine. Add chicken pieces, parsley, salt and pepper.
• Cover and cook on HIGH for 5 hours.
• Add torn biscuit dough pieces and continue to cook on HIGH for 1 hour.
• Stir before serving. Remove any chicken bones.