The leaves are changing, temps are getting cooler, and pumpkin spice is everywhere….
Who am I kidding?! It’s 90+ degrees, I’m still wearing flip flops daily, and hitting the pool as often as possible. However, pumpkin is everywhere and {by golly} that means it’s fall! And the fact that it’s almost October!
So, continuing my efforts to hurry fall temps to greet us I made Chicken & Dumplings last night–ahhhh-mazing! I have made a modified version of William & Sonoma’s recipe from their slow cooker cookbook, Essentials of Slow Cooking. Their recipes are usually spot on, so invest in this book if you love your slow cooker like I do.
I’ll cut to the chase, after all I have a crawling 5 month old so my life is no longer the same (in all the best ways!)
Chicken & Dumplings
- 3 chicken thighs, skinless & boneless
- 1 chicken breast, skinless & boneless
- 1 tsp chicken base
- 6 cup cold water
- 3 carrots, cut into rounds 1/2″
- 1/2 onion, diced
- 2 celery stalks, 1/2″ slices
- 1 bay leaf
- 4 Tablespoons butter
- 1/4 cup flour
- S&P, to taste
Dumplings
- 1 1/2 cup flour
- 1 Tbsp baking powder
- Fresh herbs (Rosemary–1 tbsp minced or Parsley–2 Tbsp or Thyme–1 Tbsp)
- 2 Tbsp butter
- 1/2 cup milk
- 1 egg
Directions:
- Place chicken, chicken base, carrots, onion, celery, water, and bay leaf into a dutch oven. Bring to a boil over medium high heat. Cover and reduce heat to a simmer and simmer for 2 hours.
- Remove chicken and shred into chunks.
- Drain liquid into a large, heat safe bowl. In the dutch oven, heat butter over medium heat & whisk in flour once melted. Cook for 2 minutes or until brown. Whisk in hot liquid & veggies until thickened. Return chicken & reduce heat to medium low.
- In a mixing bowl, mix together dry dumpling ingredients with a pastry blender (or do it with your fingers creating pea sized crumbs of butter with the flour). Next, add in liquid ingredients, don’t over mix, just until combined.
- Drop spoonfuls of dumpling dough into simmering gravy. Cover and cook for about 15 minutes. Serve and ENJOY! This recipe rocks!
And even Miss A got a little! Here’s her Baby Led Weaning (BLW) portion:
Just Wendy Jo