Chicken with dumplings in a slow cooker
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Chicken and dumplings is a traditional home-cooked dish in the Southern United States. Chicken is simmered with vegetables in a small amount of broth, topped with large dumplings. For the dumplings, mix a simple dough with butter, flour, and milk. Sauté the onion, celery, carrot, and garlic in a slow cooker, pour in the broth, and add the chicken breast pieces, green peas, and the dough, spooning it out with a large spoon to form loose dumplings. Using a pressure cooker, the dish will cook in 3 minutes. Serve the chicken and dumplings in bowls, topped with a small amount of soup and sprinkled with fresh herbs.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g skinless and boneless chicken breasts, cut into 2.5 cm pieces.
- 4 tbsp (60 g) butter
- 1 tbsp baking powder
- 1 and 3/4 cups + 2 tablespoons flour
- 1 cup whole milk at room temperature
- 1 small onion, chopped
- 2 medium stalks celery, chopped
- 2 medium carrots, chopped
- 2 cloves garlic, crushed
- 1 tbsp fresh thyme leaves
- 1 and 1/4 cups chicken broth
- 0.5 cups dry white wine
- 1 cup frozen peas
- 1/4 cup chopped parsley
- Special equipment: multicooker with a capacity of 6-8 liters.
We recommend
Recipes with similar ingredients: chicken breasts, peas, celery, carrot, white wine, thyme
Cooking the dish according to the recipe:
- In a small skillet on the stovetop or in the microwave, melt 2 tablespoons (30 g) butter.
- In a medium bowl, combine baking powder, 1 3/4 cups flour, and a pinch of salt. Add milk and melted butter and mix well. Set the dough aside.
- Set a 6-quart slow cooker to the sauté mode. Add the remaining 2 tablespoons (30 g) butter and melt, stirring constantly to prevent burning, about 1 minute. Add the onion and celery and cook, stirring occasionally, until translucent and softened, 3 to 4 minutes. Add the carrots and garlic and cook until softened, 2 to 3 minutes. Add the thyme and the remaining 2 tablespoons flour and stir thoroughly, about 1 minute. Pour in the chicken broth and wine and stir. Add the chicken, peas, 1 1/2 teaspoons salt, and a few grinds of black pepper and turn off the slow cooker.
- Carefully drop 2 tablespoons of dough into the pot, spacing them evenly (you should have about 9 dumplings). Following the manufacturer's instructions, close the lid and prepare the multicooker. Set the pressure cooker to high pressure and cook for 3 minutes. After the pressure cooker cycle is complete, follow the manufacturer's instructions for a quick release and allow the quick release to complete. Be careful not to burn yourself with any remaining steam when unlocking and opening the lid. Ladle the dumpling soup into bowls and garnish with parsley.
Categories:
Similar recipes
