Chicken and Dumplings

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Using a slow cooker takes all the stress out of making dinner. In the morning, brown the chicken, then mix everything together in the slow cooker. When you get home from work, add the dumplings, cook a little longer and serve. It’s easy and delicious!



Prep Time: 15 minutes
Cook Time: High 3 ½ hours, Low 6 ½ hours

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  • 6

Ingredients

  • CHICKEN:
  • 1/2 cup [125 mL] Robin Hood® All Purpose Flour
  • 6 chicken pieces (breasts, legs, thighs) bone in, skin on
  • 3 tbsp [45 ml] Crisco® Canola or Vegetable Oil
  • 8 oz [250 g] mushrooms, quartered
  • 2 carrots, peeled and chopped
  • 1 red pepper, yellow pepper and green pepper, chopped
  • 1 onions, chopped
  • 1 cloves garlic, chopped
  • 2 cups [500 mL] basic tomato sauce
  • 2 oz [796 mL] can tomatoes, pureed
  • 1 tbsp [15 mL] paprika (preferably smoked)
  • 1 tsp [5 mL] salt
  • 1/4 tsp [1 mL] pepper
  • 1/4 tsp [1 mL] red pepper flakes
  • DUMPLINGS:
  • 1 1/4 cup [300 mL] Robin Hood® All Purpose Flour
  • 1 tbsp [15 mL] baking powder
  • 1 garlic clove, minced
  • 1 tsp [5 mL] dried basil
  • 1/4 tsp [1 mL] salt
  • 1/2 cup [125 mL] Carnation® Regular, 2% or Fat Free Evaporated Milk
  • 1 egg
  • You will need: 5 quart (4.7L) oval slow cooker.

Preparation

Step 1

CHICKEN:

Coat chicken with flour, shaking off excess. Discard leftover flour. In a large skillet, heat oil over medium-high heat. Add chicken in batches, and brown on all sides. Transfer to slow cooker stoneware. Place remaining ingredients over chicken, cover and cook on Low for 5-6 hours or on High for 3 hours, until juices run clear when chicken is pierced with a fork.

DUMPLINGS:

Place flour, baking powder, garlic, basil and salt in a medium sized bowl. Stir to combine. Stir milk and egg into flour mixture until moistened. When chicken has finished cooking, increase slow cooker to High. Drop dumpling mixture, by the spoonful onto hot chicken mixture. Cover and cook on High 30-40 minutes or until a toothpick inserted in center of dumplings comes out clean.

STOVETOP DIRECTIONS:

In Dutch oven, cook chicken as above. Reserve. On medium heat, add vegetables to pot. Sauté for approximately 5-8 minutes, until soft and fragrant. Add paprika, red pepper flakes, salt and pepper. Sauté for 30 seconds. Add remaining ingredients. Bring to a boil, cover, lower heat and simmer for 1 ½ hours, until juices run clear when chicken is pierced with a fork. Remove lid, place dumpling mixture as above, cover and cook 30-40 minutes, or until a toothpick inserted in center of dumplings comes out clean.

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