Slow Simmer Chicken And Dumplins Recipes

Steps:

• In a large pot, bring chicken broth liquid to a boil. Add chicken, plus 1 tsp of salt & onion, celery, bay leaf & parsley into the pot. Reduce heat to a simmer & cook the chicken uncovered for 2 hours. The chicken liquid will reduce by about 1/3rd. (I used my crock pot and it worked very well).
• When the chicken has cooked, remove it from the pot & set aside to cool. Strain the stock to remove the veggies & floating scum, what you have left is the stock & chicken. I saved the celery and carrots and put them back into the broth. Discard all else.
• Pour 1 1/2 quarts (6 cups) of the stock in a smaller pot (save the balance for another use & it can be frozen). Add pepper, the remaining salt, & the lemon juice. Reheat the stock over medium heat while preparing the dumplins.
• Combine flour and ingredients in a medium bowl. Stir well till smooth, then let dough rest for about 10 minutes. Roll out dough on a floured surface to approximately 1/2 inch thick. Dough is very wet and sticky. Add extra flour as needed to roll it out.
• Cut dough into 1/2 inch squares & drop each into the simmering chicken stock. As the pot gets crowded, move dumplins out of the way with a wooden spoon as you carefully drop the rest of the dumplins into the simmering broth. Use all the squares. The dumplins will swell at first & then slowly shrink in size as they partially dissolve to thicken the stock to a white gravy. Simmer for 20-30 minutes till thick. STIR OFTEN.
• While the stock is thickening, the chicken will have become cool enough to handle. Tear all the meat from the bones & remove the skin. Cut the meat into bite size pieces & drop it into the pot. Discard the skin & bones. Continue to simmer for another 5 to 10 minutes, do not stir vigorously or the chicken will shred & fall apart. We want to strive for big Chunks at the completion of our recipe.
• When the thickened soup has reached the desired consistency, serve hot.

Steps:

• Whisk water, poultry seasoning, salt, and black pepper together in a bowl; add chicken to bowl and turn to coat.
• Pour 1/2 of the chicken broth into a slow cooker; add chicken and poultry seasoning mixture. Layer onion, carrots, and celery, respectively, over chicken. Dot butter over vegetables; pour celery soup and chicken soup over vegetables and sprinkle rosemary on top.
• Cook on High for 3 1/2 to 4 1/2 hours. Remove chicken from slow cooker and shred with two forks; return chicken to slow cooker. Add biscuit dough pieces to chicken mixture. Cook on High for 1 1/2 hours.

Steps:

• Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
• Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Steps:

• Put the carrots and celery in a 6- to 8-quart slow cooker. Top with the chicken; sprinkle with the garlic, red pepper flakes, ½ teaspoon salt and a few grinds of pepper. Whisk the broth with the flour in a medium bowl until smooth; pour over the chicken. Cover and cook on low, 7 hours.
• About 20 minutes before serving, bring a medium pot of salted water to a boil. Add the pierogi and cook as the label directs. Drain.
• Uncover the slow cooker and stir, breaking up the chicken. Add the pierogi, peas and heavy cream and stir. Let stand, uncovered, 10 minutes. Stir in the dill; season with salt and pepper.

Steps:

• Place the chicken, butter, soup, broth and onion in slow cooker. Cover, and cook for 5 to 6 hours on high.
• . One hour before serving, open biscuits. Roll each one to be about 1/4-inch thick and cut into 1/2-inch strips.
• Add to the slow cooker, laying on top of chicken and liquid. Overlapping strips of dough will occur.
• Continue cooking until the dough is no longer raw in the center, about 1 hour.
• Note: Dough will not cook into biscuits as you might think. It will become like traditional dumplings.

Steps:

• FOR THE STEW: Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown half of chicken all over, 5 to 8 minutes; transfer to slow cooker. Repeat with 1 tablespoon oil and remaining chicken.
• Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add onions, celery, and carrots and cook until soft, 8 to 10 minutes. Stir in garlic, tomato paste, bay leaves, and thyme and cook until fragrant and tomato paste is starting to brown, about 2 minutes.
• Stir in flour and cook for 1 minute. Slowly whisk in wine, scraping up any browned bits. Whisk in 1 cup broth and bring to simmer; transfer to slow cooker. Stir remaining 3 cups broth into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low. Stir in peas.
• FOR THE DUMPLINGS: Whisk flour, baking powder, and salt together in large bowl. Stir in milk and melted butter until just incorporated. Using greased ¼-cup measure, drop 8 dumplings around perimeter of stew. Cover and cook until dumplings have doubled in size, 30 to 35 minutes. Remove bay leaves and serve.

Steps:

• Add onion to 6 qt crock pot and top with chicken breasts.
• In a small bowl, combine cream of celery soup, cream of chicken soup, parsley, poultry seasoning and pepper. Spread over chicken breasts. Top with chicken broth and cook on high 5 hours.
• Approximately 1 hour (I allow 60 - 90 minutes) before serving, roll each biscuit thin and flat. Cut into 4 strips. Add vegetables and biscuit strips to the slow cooker and stir.
• Remove chicken breasts and slightly shred. Add back into slow cooker and stir (this will break up the dumplings somewhat which is ok). Let cook an additional 10 minutes and serve.

Steps:

• Clean and chop carrots, celery and onion. Add to slow cooker.
• Add cream of chicken soup and chicken broth, stir to combine. Add chicken pieces, parsley, salt and pepper.
• Cover and cook on HIGH for 5 hours.
• Add torn biscuit dough pieces and continue to cook on HIGH for 1 hour.
• Stir before serving. Remove any chicken bones.

Steps:

• Place carrots and celery in the bottom of your slow cooker. Layer the chicken breasts on top. Salt and pepper to taste and dot with the butter. In a large bowl, mix the soups, stock and oregano. Pour this mixture over the chicken in the slow cooker. Cover and cook on high for 3 to 5 hours, or until the chicken is done. Remove the chicken and shred. Prepare the dumplings per the directions on the package, reserve some of the water. Add the cooked dumplings to the slow cooker, add some of the dumpling water, if needed. Add the shredded chicken and cook for 1 to 2 hours on low. Serve Hot. OPTION: Cook in large stock pot. You can simmer the soup for a shorter time. Be careful not to burn, scorch or let the soup dry out.

Steps:

• Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Meanwhile, in a large skillet, heat oil over medium-high heat. Add chicken; cook and stir until no longer pink, 6-8 minutes. Transfer to a 6-qt. slow cooker. , In same skillet, cook celery, carrots and onion until tender, 6-8 minutes. Add garlic, tomato paste and remaining salt and pepper; cook 1 minute. Stir in flour; cook 1 minute longer. Whisk in 2 cups chicken broth; cook and stir until thickened. Transfer to slow cooker. Stir in bay leaves, thyme and remaining chicken broth. , For dumplings, whisk together flour, baking powder, salt and pepper in a large bowl. Stir in milk and butter to form a thick batter. Drop by 1/4 cupfuls over chicken mixture. Cook, covered, on low until bubbly and dumplings are set, 6-8 hours. Discard bay leaves. Remove insert and let stand, uncovered, for 15 minutes.