Crockpot Chicken and Dumplings
1/2 cup flour
1 tsp salt
1/2 tsp black pepper
1 chicken (3 lbs) cut into pieces
1 TBS vegetable oil
4 large carrots, peeled and sliced (I did not use since I hate cooked carrots)
2 stalks celery, sliced
1 onion, sliced
1 tsp dried rosemary
2 cups chicken stock
1 cup frozen peas
Dumplings
1 cup all purpose flour
2 tsp. baking powder
1/2 tsp dried rosemary
1/2 tsp salt
1/2 cup milk
1 egg, lightly beaten
1. Combine flour, salt, and pepper in a bag. Add chicken pieces and toss to coat.
2. Heat oil in a large non-stick skillet over medium high heat. Brown chicken in oil on all sides (8-10 min).
Set aside.
3. Put carrots, celery, onion, and rosemary in slow cooker. Set chicken pieces over vegetables.
4. Pour half cup stock into a skillet and cook over medium high heats, scraping up brown bits.
5. Pour pan juices into slow cooker along with remaining stock. Cover and cook on High for 4-6 hours or on Low for 8-10 hours.
6. Add peas and stir slowly to combine.
7. Dumplings: In a bowl, stir together flour, baking powder, rosemary and salt.
8. In a measuring cup combine milk and egg.
9. Add to flour mixture. Stir with a fork to make a lumpy dough. Drop dumpling mixture over chicken pieces.
9. Cover and cook on high for 25-30 min.
I really enjoyed this meal. The only problem that I had was that for a slow cooker meal it took A LOT of prep work. Daniel on the other hand wasn't to thrilled with it. I don't think I"m going to be getting him to eat dumplings again anytime soon. To bad really.
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