Thursday, February 10, 2011

Chicken and Veggie Stew with Dumplings

I just love my crock pot. Today, my sweet 3 yr old is still snoozing, it is damp and chilly out...just a perfect day for this recipe. While Logan sleeps-it took me 10 minutes tops to cut a few veggies and throw the rest of this stuff into the crock pot. Want good dumplings? Do not over-mix the batter and to drop the batter onto very hot, bubbling liquid. That way the dumplings begin cooking immediately and don't get soggy. You can be creative and add 1-2 TB basil, dill,parsley, thyme or tarragon to the dumplings. Just pick one please-you don't want too much green in these or they will be weird. Trust me. Fresh is much better-but dried is ok in a pinch. Just use about 1/2 the amount. I like this one pot meal-it has protein, lots of vegetables and some starches to fill up your family. 
Cook Time: 8 hours

1-2 potato, peeled and chopped
3 carrots, sliced
1/4 onion, chopped (NOTE:there is only a little onion because the crockpot really intensifies onion flavor!-a little goes a long way)
2 cloves garlic, minced
1/4 cup chopped celery (if you have a celery hater aka a 12 yr old-chop REALLY (*wink*) small.
14 oz. can ready to serve chicken broth

1/4 cup flour
1/2 tsp. salt
1/8 tsp. pepper

1 tablespoon dijon mustard
1 fresh bay leaf(Optional-but be sure to remove later) 1 lbs. boneless, skinless chicken thighs or breasts, cut into 2" pieces
1/4-1/2 pkg. frozen baby peas(optional) 
1-1/2 cups Homemade Biscuit Mix
1 Tbsp. snipped chives or dill or one of the other herbs mentioned above
1/2 cup milk
2 Tbsp. butter, melted

In a 4 quart crockpot, mix potato, carrots, onion, garlic, and other veggies. In medium bowl, combine chicken broth, flour and seasoning and mix until smooth. Pour over vegetables in crockpot. Add chicken. 

Cover crockpot and cook on LOW for 6-8 hours until chicken is thoroughly cooked and no longer pink in center. Add peas and cover again. Cook on HIGH for 20 minutes until peas are hot. I forgot to add peas later-I added with other veggies and am not gonna go fish them out. They will be just fine.:)

In small bowl, combine baking mix with herb, milk, and melted butter and mix just until combined. Do not over mix.

IMPORTANT!!If you don't have any baking mix, combine 1-1/2 cups self rising flour and 1 tablespoon snipped chives(OR dill, parsley, tarragon, thyme..) in a small bowl. Melt 6 tablespoons butter and mix with 1/2 cup milk; add to flour mixture and stir just until combined. See? Crisis averted!

Drop dumplings by tablespoons onto hot, bubbling chicken mixture in crockpot. Cover and cook on HIGH for 20-25 minutes until dumplings are cooked through, fluffy, and a toothpick inserted in center comes out clean. Serve hot and enjoy!

1 comment:

Amy said...

Rachel Ray makes dumplings that are very similar. TO do it the RR way~ one 8 oz box Buttermilk Biscuit mix prepared according to package directions. She also recommends adding 2 Tb fresh dill or parsley.Use 2 spoons to drop into bubbling broth. Cover w/ lid and cook 10 minutes.

If you use my dumplin recipe-you can sub the butter w/ margarine.I may use a little less though-for good health reasons.:)