Mince the garlic, dice the onion, and slice the
carrots and celery into small pieces. Add the
garlic, onion, carrot, celery, bay leaf, basil,
chicken breast, water, and some freshly cracked
pepper to a slow cooker. Stir to combine and then
cook on high for four hours or low for eight
hours.
After cooking for four hours on high or eight
hours on low, remove the chicken from the broth
and place it on a cutting board (if you cooked on
low heat, turn it to high now). Use two forks to
shred the chicken. Return the chicken to the pot
and stir in 1 tsp of salt to the soup. Keep the
slow cooker covered as much as possible during
this process to retain heat and maintain the
temperature.
Allow the soup to continue to cook on high while
you mix the dumpling batter. In a medium bowl
combine the flour, baking powder, salt, parsley,
and sugar. Mix well. Add butter in small chunks
and cut it in or work it in with your hands until
the mixture resembles damp sand. Add the milk and
stir until a very soft paste-like mixture forms.
Remove the lid from the slow cooker and drop the
dumpling batter into the soup by the heaping
spoonful. Return the lid to the slow cooker and
allow the dumplings to steam for 20 minutes. After
20 minutes they should have fluffed and expanded
from the heat. Although they may look moist on the
outside, they will be light and fluffy on the
inside. Serve hot.
Originally Submitted
11/8/2013
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