Herb Dumplings Slow Cooker Recipes

SLOW-COOKER BURGUNDY STEW WITH HERB DUMPLINGS

Slow-Cooker Burgundy Stew with Herb Dumplings image

Hungry appetites to satisfy? Rely on homemade herb dumplings and a rich beefy stew all made in the slow cooker.

Provided by Betty Crocker Kitchens

Categories Entree

Time 9h

Yield 8

Number Of Ingredients 17

Ingredients

2 lb boneless beef bottom or top round, cut into 1-inch pieces
4 medium carrots, cut into 1/4-inch slices (2 cups)
2 medium stalks celery, sliced (1 cup)
2 medium onions, sliced
1 can (14.5 oz) diced tomatoes, undrained
2 jars (4.5 oz each) sliced mushrooms, drained
3/4 cup dry red wine or Progresso™ beef flavored broth (from 32-oz carton)
1 1/2 teaspoons salt
1 teaspoon dried thyme leaves
1 teaspoon ground mustard
1/4 teaspoon pepper
1/4 cup water
3 tablespoons Gold Medal™ all-purpose flour
1 1/2 cups Original Bisquick™ mix
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried sage leaves, crushed
1/2 cup milk

Steps:

In 4- to 5-quart slow cooker, mix all stew ingredients except water and flour.
Cover; cook on Low heat setting 8 to 10 hours (or High heat setting 4 to 5 hours).
In small bowl, mix water and flour; gradually stir into beef mixture.
In small bowl, mix Bisquick mix, 1/2 teaspoon thyme and the sage. Stir in milk just until Bisquick mix is moistened. Drop dough by spoonfuls onto hot beef mixture.
Increase heat setting to High. Cover; cook 25 to 35 minutes or until toothpick inserted in center of dumplings comes out clean. Serve immediately.

Nutrition Facts : Calories 300, Carbohydrate 28 g, Cholesterol 65 mg, Fat 1, Fiber 3 g, Protein 30 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 6 g, TransFat 1 g

BURGUNDY STEW WITH HERB DUMPLINGS (CROCK POT)

Burgundy Stew with Herb Dumplings (crock pot) image

This recipe from Betty Crocker will satisfy any hungry appetite, and the Bisquick gives this rich beefy stew a nice fluffy drop dumpling made with thyme and sage, that are sure to please everyone! A definite family comfort dinner for these cold winter months!

Provided by Pat Duran

Categories Beef

Time 8h25m

Number Of Ingredients 17

Ingredients

STEW:
2 lb boneless beef top round of bottom, cut into bite size pieces
2 c ready to eat baby carrots cut up
1 c celery,sliced
1 1/2 c peeled pearl onions left whole
14 oz can diced herb tomatoes, undrained
2 jar(s) (4.5 oz. each) sliced mushrooms, drained
3/4 c dry red wine or beef broth
1 tsp seasoned salt
1 tsp each dried thyme leaves(rubbed) and ground mustard
1/2 tsp pepper
3 Tbsp all purpose flour
DUMPLINGS:
1 1/2 c bisquick mix
1/2 tsp dried thyme leaves, rubbed
1/4 tsp ground sage
1/2 c milk

Steps:

1. Stew: In a 5 qt. slow cooker or crock pot, mix all stew ingredients except water and flour. Cover; cook on low for 8-10 hours (or high for 5 hours)
2. In a small bowl, mix water and flour; gradually stir into beef mixture.
3. Biscuits: In a small bowl, mix bisquick, thyme and sage. Stir in milk just until bisquick is moistened. For fluffy dumplings, drop the dough onto the stew pieces rather than directly into the liquid. The dumplings will start to cook from the steam right away. For heavier dumplings drop dough by spoonfuls onto hot beef liquid.(they will be a little soggy this way), but delicious either way! Increase heat setting to high. Cover; cook 25 to 35 minutes or until toothpick inserted in center of dumplings comes out clean. Serve immediately.

SLOW-COOKER CREAMY CHICKEN AND HERBED DUMPLINGS

Slow-Cooker Creamy Chicken and Herbed Dumplings image

Nothing could be more comforting than tender chicken, swimming in a creamy, thyme-scented gravy, made with Progresso™ chicken broth and topped with fluffy, herb-flecked dumplings.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 4h

Yield 8

Number Of Ingredients 14

Ingredients

2 1/2 lb boneless skinless chicken thighs (about 10 thighs)
3 cups Progresso™ chicken broth (from 32-oz carton)
4 medium carrots, peeled and cut diagonally into 1/4-inch slices
3 stalks celery, cut diagonally into 1/4-inch slices
1 medium onion, diced (1/2 cup)
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons cornstarch
2 tablespoons water
1/2 cup heavy whipping cream
2 cups Original Bisquick™ mix
2/3 cup milk
1/4 cup chopped fresh parsley

Steps:

Spray 5-quart oval slow cooker with cooking spray. In slow cooker, mix chicken, broth, carrots, celery, onion, thyme, salt and pepper. Cover; cook on High heat setting 3 to 4 hours or on Low heat setting 6 to 7 hours.
Uncover; using 2 forks, shred chicken into large chunks. If using Low heat setting, increase to High. In small bowl, beat cornstarch and water with whisk until smooth. Add cornstarch mixture and cream to slow cooker; stir to combine. Cover and continue to cook on High heat setting 20 to 25 minutes or until slightly thickened.
Meanwhile, in medium bowl, stir together Bisquick™ mix, milk and 2 tablespoons of the parsley until soft dough forms.
Drop dumpling batter by heaping tablespoons onto simmering chicken mixture in slow cooker. Cover and cook 20 to 25 minutes or until knife inserted into dumplings comes out clean.
Divide stew and dumplings into 6 serving bowls, and sprinkle with remaining parsley. Serve immediately.

Nutrition Facts : Calories 400, Carbohydrate 27 g, Cholesterol 155 mg, Fat 3, Fiber 1 g, Protein 33 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 970 mg, Sugar 4 g, TransFat 0 g

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