This crock pot chicken and dumplings is perfect for those cold winter days.
Like today - there was a freezing blizzard outside this morning. This gave me the inspiration to share to this recipe with you. Even my Chef got inspired and added some tips you should read below before you start cooking...
It’s funny though, being the comedienne that I am, I just can’t think of anything funny to say about this recipe.
Maybe I’ll get some inspiration from my Chef ;)
1 kg skinless, boneless chicken breasts
2 medium potatoes
4 medium carrots
2 stalks celery, sliced
2 cups of sour cream
1 cup water
1 cup of milk
Salt and pepper to taste
2 cups flour
200 g butter
4 egg yolks
pinch of salt
1 teaspoon baking powder
1 tablespoon sour cream
Preheat oven to 190°C/375°F.
Mix all the ingredients for the dough together in a mixing bowl. Place in a bread pan.
Bake in the oven for 10 - 15 minutes. Remove when done and set aside.
Wash the chicken breasts thoroughly. Dry with paper towels.
Cut the chicken into bite sized pieces. Wash the potatoes. Cut into bite sized pieces. Place the chicken, potatoes, carrots and celery into an oiled casserole dish.
Stir the sour cream, milk, water, salt and black pepper into a large bowl. Mix everything well. Pour this mixture over the chicken and vegetables.
Cover and cook on a low heat for about 1 hour, until the chicken is cooked thoroughly.
Tear the dough into bite size pieces. Place the torn dough in the casserole, pushing the pieces down into the liquid with a spoon.
Cook until the dough is no longer raw anymore.
For a heartier variety, add broccoli to the vegetable mixture above when cooking.
This crock pot chicken and dumplings is great all by itself! So serve in a bowl - large ones are often best!!
Trzymaj się ciepło i ciesz się posiłkiem!!!