Crockpot Chicken And Dumplings
This crockpot chicken and dumplings recipe is very easy and versatile. I used parsnips, carrots and celery as a base. Any root vegetables can be used - cut chunky to keep the chicken above the gravy.
An easy way to coat the chicken in flour is to put both flour and chicken into a plastic bag and shake.
No need to fry the chicken
Ingredients for Crockpot Chicken and Dumplings
6 boneless chicken thighs
2 large carrots
A couple of sticks of celery
A teaspoon of dried parsley
1 chicken stock cube
50 gm. (2 oz.) beef suet, butter or margarine
100 gm. (4 oz.) self raising flour
Dried mixed herbs, (optional)
Cut the vegetables into good sized chunks and put them in the slow cooker. Chicken is tossed in flour with a little salt and placed on top of the vegetables.
Add a cup of chicken stock and dried parsley; cook for four hours on high or eight hours on low.
Mix the dumpling ingredients with a little
water until a firm dough. Spoon some on each piece of chicken an hour before cooking finishes.
Do You Have a Favourite Recipe for This?
Do you have a favourite slow cooker recipe for this? Would you like to share it?