Slow Cooker Chicken And Dumplingscooks Country Recipes

SLOW COOKER CHICKEN AND DUMPLINGS

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.

SLOW-COOKER COUNTRY CAPTAIN CHICKEN

Steps:

• Place onion, pepper and garlic in a 6-qt. slow cooker. Arrange chicken pieces over vegetables., Whisk the next 5 ingredients with the chicken broth. Pour over chicken. Cover and cook on high for 1 hour. Add raisins and tomatoes. Reduce heat to low and cook until chicken reaches 165°, about 2-1/2 hours. Serve over rice; if desired, sprinkle with parsley.

SLOW COOKER CHICKEN AND DUMPLINGS

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.

SOUTHERN-STYLE SLOW COOKER CHICKEN AND DUMPLINGS

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.

SLOW-COOKER CHICKEN AND DUMPLINGS

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.

SLOW-COOKER CHICKEN AND DUMPLINGS(COOK'S COUNTRY)

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.

SLOW COOKER CREAMY CHICKEN AND DUMPLINGS

Steps:

• Combine chicken, cream of mushroom soup, onion, butter, rosemary, and black pepper in a slow cooker; add enough vegetable broth to cover the ingredients completely.
• Cook on High for 4 1/2 to 5 1/2 hours.
• Arrange torn biscuit dough on top of chicken mixture; continue cooking until dough is cooked through, about 30 minutes more.

SLOW COOKER PORK POT ROAST (COOK'S COUNTRY)

Steps:

• Pat roasts dry with paper towels and season with salt and pepper. Heat 2 teaspoons oil in large skillet over medium-high heat until just smoking. Brown roasts all over, about 10 minutes. Transfer to slow cooker.
• Add onions and additional 2 teaspoons oil to empty skillet and cook until browned, about 5 minutes. Add garlic and tomato paste and cook until fragrant, about 1 minute. Stir in wine and simmer, scraping up any browned bits with wooden spoon, until thickened, about 2 minutes. Stir in tapioca, tomatoes and thyme; transfer to slow cooker.
• Toss carrots, parsnips, 1/4 teaspoon salt, 1/4 teaspoon pepper and remaining oil in bowl until vegetables are well coated. Scatter vegetable mixture over pork. Cover and cook on low until meat is tender, 9 to 10 hours (or cook on high 4 to 5 hours).
• Transfer roasts to cutting board, tent with foil, and let rest 10 minutes. Remove twine from roasts and cut meat into 1/2-inch-thick slices; transfer to serving platter. Using slotted spoon, transfer carrots and parsnips to platter with pork. Stir vinegar into sauce and season with salt and pepper. Serve, passing sauce at table.
• Cook's Country Notes: TWO ROASTS ARE BETTER THAN ONE.
• Use two smaller roasts for this recipe, because the meat cooks more quickly and the small roasts are easier to manage in the slow cooker-and to find in the supermarket. Most boneless pork shoulder roasts come bound in string netting, which is difficult to remove after cooking. We prefer to cut the netting off before cooking, trim the roasts and then tie each one with cooking twine. If you cannot find 2 1/2- to 3-pound pork shoulder roasts, you can substitute one 6-pound pork shoulder roast.
• Remove the netting from the pork roasts. Open each roast and trim any excess fat.
• Tie the roasts separately. To ensure even cooking, fold the smaller lobes under, then tie each roast with kitchen twine every 1 1/2 inches around the circumference and once around the length.

SLOW-COOKER CHICKEN & DUMPLINGS

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.

SLOW-COOKER CHICKEN NOODLE SOUP(COOK'S COUNTRY)

Steps:

• 1. Pat chicken thighs dry with paper towels and season with salt and pepper. Melt butter in Dutch oven over medium-high heat. Add chicken thighs, skin-side down, and cook until skin is deep golden brown, about 8 minutes. Transfer to slow cooker.
• 2. Pour off all but 1 tablespoon fat from pot. Cook carrots, celery, and onions until softened, about 5 minutes. Stir in garlic, thyme, and pepper flakes and cook until fragrant, about 30 seconds. Add 1 cup broth to pot and scrape up any browned bits with wooden spoon. Transfer vegetable mixture, bay leaves, and remaining broth to slow cooker.
• Season chicken breasts with salt and pepper and wrap in foil according.
• **Protecting Chicken Breasts: Wrapping the chicken breasts in a foil pack insulates the delicate white meat, helping keep it moist and tender. To make the foil pack, place the chicken on one side of a large piece of heavy-duty aluminum foil. Fold the foil over, shaping it into a packet that will fit into your slow cooker, then crimp to seal the edges. Place foil packet in slow cooker. Cover and cook on low until breasts are cooked through and thighs are tender, 4 to 4 1/2 hours.
• 4. Remove foil packet from slow cooker. Carefully open foil and transfer chicken breasts to plate. Remove chicken thighs from slow cooker and transfer to plate. When cool enough to handle, shred meat into bite-sized pieces, discarding skin, bones, and excess fat.
• 5. Stir shredded chicken, cooked noodles, peas, and parsley into slow cooker. Cover and cook until heated through, about 5 minutes. Discard bay leaves. Serve.

SLOW COOKER CHICKEN & DUMPLINGS

Steps:

• Place chicken, potatoes, carrots and celery in slow cooker.
• Mix soup, water, thyme and black pepper. Pour over all.
• Cover and cook on low 7 to 8 hours (4 to 5 hours on high) or until chicken is done.
• Mix baking mix and milk. Spoon batter over chicken mixture. Tilt lid to vent and cook on high 30 minutes or until dumplings are cooked in center.

SLOW-COOKER CHICKEN-BARLEY STEW

Steps:

• In 4- to 5-quart slow cooker, place carrots, celery and onion. Place chicken breasts on vegetables. Add remaining ingredients except parsley and thyme.
• Cover; cook on Low heat setting 8 to 9 hours.
• Remove chicken from cooker; place on cutting board. Remove meat from bones and chop into 1/2- to 1-inch pieces; discard bones.
• Stir chicken, parsley and thyme into stew. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until chicken is thoroughly heated.