I’m really on a crock pot kick these days. Last night I made chicken and dumplings. It was my favorite thing that my grandma used to always make. I searched for a good recipe, but couldn’t find one that I liked. So I merged a few of them and came up with my own. The funny thing is, it tasted exactly like how I remember my grandma’s tasting. My husband was happy. He told me to write this one down, so this is for him.
- 1½ lb chicken on the bone or 1 lb boneless chicken
- 1 cup chopped carrots
- 3-4 stalks, chopped celery
- 3 cloves garlic, pressed
- small handful of fresh parsley (probably 1½ tbsp dry)
- 1 sprig of thyme (probably ½ tsp dry)
- 2 bay leaves
- 1½ tbsp salt
- 1 tsp black pepper
- Dash of paprika
- 4 cups of water
- 2 tbsp flour
- 1 tbsp water
- 2 cups Bisquik or other pancake mix that has a recipe for biscuits on it
- 1 cup milk
Put all of the ingredients in the crock pot except the 2 tbsp of flour and 1 tbsp of water (you’ll use that later). I put the chicken in last since it had the skin on. You shouldn’t put your meat in first unless its cooked otherwise the fat from the meat can cause the bottom to heat unevenly thus sometimes burning. Cook on low for 6-8 hours. Longer is better.
About an hour before you want to eat, carefully (using tongs or long fork) remove any bones if you have them in the pot. Then mix the flour and water together in a separate bowl to form a non-lumpy paste. You can add more water if you need it in order to get out the lumps. Stir it into the crock pot and turn it up to high. As for what kind of flour: you can use all-purpose, whole wheat, oatmeal, garbanzo or pretty much any kind. You can even just use cornstarch. Its really just about thickening it up.
Mix together the Bisquik (or other mix) and milk. Drop the dumplings into the liquid. The dumplings will need about 45-55 minutes to cook. You’ll know they’re ready when they’re a bit dry and not looking like dough.