CROCK POT CHICKEN AND DUMPLINGS PINTEREST RECIPES

Steps:

• Add broth, water, salt and remaining spices to a large pot or dutch oven then mix well.
• Place chicken breasts and butter into broth, cover, then heat over medium heat until broth starts to boil. Reduce heat to low then continue cooking, covered, for 30 minutes. Remove chicken from broth to cool.
• Once chicken is cool, cut into bite-sized pieces or shred with two forks; set aside.
• Add cream of chicken soup to broth then whisk until smooth. Bring to a boil then add egg noodles and chicken.
• There’s no need for all the noodles to be submerged as they will sink into the broth as they cook and soften. Once simmering, reduce heat to medium, cover then cook for 2-5 minutes or until the noodles are approximately halfway done (too firm to eat but can be bent in half without breaking).
• Turn off the burner, keep covered, then let the pot rest until noodles are done and sauce has thickened a bit. The amount of time needed for the noodles to finish cooking can range from 5 minutes to 20 depending on the size, thickness, quality, variety, etc. of the noodles.
• Add broth, water, salt and remaining spices to a large slow cooker then mix well.
• Place chicken breasts and butter into broth, cover, then cook on Low for 5-6 hours or High for 2-4 hours. Remove chicken from broth to cool.
• Increase crock pot temperature to High (if not already set there) and cover while chicken cools.
• Once chicken is cool, cut into bite-sized pieces or shred with two forks. Add chicken and uncooked noodles to crock pot.
• Gently stir to coat noodles. Cover then continue cooking for 20-40 minutes or until noodles are done, gently stirring once or twice to ensure the noodles cook evenly.

Steps:

• In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.