Thursday, March 17, 2016

Crockpot Chicken and Dumplings

I am so happy it is Thursday because the week is almost over and it is one of my favorite holidays, St. Patty's Day!  If you need something festive to make tonight make this: Corned Beef Tacos with Cabbage Slaw and Creamy Guinness Sauce.  I made it last year and it was absolutely delicious and a kind of different way to eat all the traditional Irish foods.  This weekend we are headed down to Eugene to visit my fiance's family and go to his grandpa's birthday which always includes lots of green champagne and corned beef which I can't ever seem to get enough of.  It will be nice to get out of town and go to a place that is relaxing and familiar.  Willamette Week put out their "best of" guide for people to vote what they think are the "best of" in Portland and you should go and vote for The Portland Kitchen as the "best nonprofit."  It only takes a couple minutes and is an easy way for you to support such a wonderful cause, here is the link.  Anyhow last weekend we had our neighbors over Saturday night and I adapted this delicious recipe.  Enjoy! Oh and I will talk about our dining experience at Accanto next post.

Serves 5

The Ingredients
1 small sweet onion, diced
2 cups chopped carrots
4 garlic cloves, minced
2 1/2 lbs. boneless, skinless chicken breasts
1/2 tsp. salt
1/2 tsp. pepper
7 cups chicken broth
2 tbsp. butter
2 tbsp. flour
1/2 cup half and half

1 1/8 cup all purpose flour
1 1/2 tsp. baking powder
1 tsp. granulated sugar
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. cold butter, cut up into small pieces
1/2 cup cold milk

The Process
1.  In the bottom of the slow cooker layer onions, carrots, and garlic.  Season chicken with salt and pepper and lay on top of the veggies.

2.  Heat a saucepan with butter over medium heat and melt the butter. Once sizzling whisk in the flour and cook 2-3 minutes until golden, to make a roux. Add 2 cups chicken broth and mix well. Bring to a boil. Cook 4-5 minutes, stirring frequently. Pour over the chicken and veggies.  Add the rest of the broth to the crock-pot, cover and cook on low for 6 hours.

3.  After the 6 hours, shred the chicken breasts (this should be easy). Stir in the half & half. Turn to high and cover.

4.  In a bowl combine the dry dumpling ingredients. Crumble in the butter until the mixture resembles coarse crumbs. Stir in the milk until the dough is sticky.
Measure out each dumpling using a tablespoon and drop them into the slow cooker, start at the outside.  Cook 1-1 1/2 hours, until the dumplings are cooked and now raw, but soft.  Taste and season more if desired.

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