Crockpot Chicken and Pepper Dumplings

There’s a blizzard coming!  Not to CT for once though…and it kind of makes me laugh.  It’s supposed to be the worst blizzard to hit Washington D.C. in decades.  And two days before, they had a light snow fall of maybe an inch and there were hundreds of car accidents because they weren’t prepared.  I’d like to say good luck I live in CT, but I probably won’t, because you know how I feel about CT…

At any rate, I read an article recently about how the politicians removed the ban on sledding on Capitol Hill.  I’d like to know why they banned it to begin with.  The amount of snow we are supposed to get here is minimal…about 1 to 3 inches.  I’d complain more, but last year we didn’t get much snow until the end of January and by the time it all melted, I was sick of it.  I just want enough for the kids to play at this point.

So snow and winter always brings me back to comfort food.  A few weeks ago, KB had the man flu.  Let’s not confuse that with the regular flu.  It’s 10 times worse.  So I made chicken and dumplings in the crockpot for him.  Same concept as chicken soup, but the dumplings are fluffier than noodles.

Start by adding onions, celery and carrots in the bottom of a slow cooker.

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Add chicken breasts on top and season with salt and pepper.  Add chicken stock.

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Cover and cook on low for 5-6 hours.  Remove chicken and shred.  Return to crockpot.

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Meanwhile make the dumplings (about 45-60 minutes before you are ready to eat).  Mix together flour, salt, pepper and baking powder.

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Mix in melted butter and milk.

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Until it forms a dough.

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Roll out dough to about 1/2 inch thick.

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Cut into dumplings.

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Add to crockpot and stir.  Let cook for about 15-20 minutes.

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Then add frozen peas.

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Cook for about 15 more minutes.

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Serve and enjoy!

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Recipe:

1 medium onion, diced
4 ribs celery, chopped
4 carrots, peeled and cut
3 large chicken breasts
32 oz chicken stock
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup frozen peas

dumplings:
2 cups flour
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon baking powder
2 Tablespoons melted butter
1 cup of milk

In the bowl of a slow cooker, add onion, celery and carrots.  Place chicken breasts on top and season with salt and pepper.  Add chicken stock, cover and cook on low for 5-6 hours.  Remove chicken and shred.  Return shredded chicken to the crockpot. Meanwhile, make the dumplings about 45 – 60 minutes before you are ready to eat.  In a medium bowl, add flour, salt, pepper and baking powder.  Mix to combine.  Add melted butter and milk and mix until a dough forms.  Roll out on a lightly floured surface and cut into dumplings with a knife or pizza cutter.  Place the dumplings in the crockpot and stir.  Cook for about 15-20 minutes.  Then add frozen peas and cook for another 15 minutes or so.  Serve and enjoy!

xoxo,

Caroline