EASY WAY TO MAKE CHICKEN AND DUMPLINGS RECIPES

Steps:

• Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour.  Melt butter in a pot over medium-high heat. In two batches, brown chicken on both sides and remove to a clean plate.  In the same pot, add diced onion, carrots, and celery. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in ground thyme and turmeric, then pour in chicken broth and apple cider. Stir to combine, then add browned chicken. Cover pot and simmer for 20 minutes.  While chicken is simmering, make the dough for the dumplings: sift together all dry ingredients, then add half-and-half, stirring gently to combine. Set aside.  Remove chicken from pot and set aside on a plate. Use two forks to remove chicken from the bone. Shred, then add chicken to the pot. Pour heavy cream into the pot and stir to combine.  Drop tablespoons of dumpling dough into the simmering pot. Add minced parsley if using. Cover pot halfway and continue to simmer for 15 minutes. Check seasonings; add salt if needed. Allow to sit for 10 minutes before serving. *Adapted from Gourmet Magazine

Steps:

• Place cream of chicken soup in the bottom of your slow cooker and stir it around.  Layer the chicken breasts across the soup base.  Top with a stick of unsalted butter.  Pour water over the ingredients and place the lid on the slow cooker/Crockpot.  Cook on the HIGH setting for 3 hours.
• Remove the chicken from the slow cooker.  Shred the chicken and return it to the pot.
• Make the dumplings.   Open a can of Grands biscuits and place the dough on a cutting board.  For large dumplings, cut the biscuits into quarters.  If you prefer small dumplings, cut the dough into smaller pieces.  The number of dumplings does not matter.  Separate the dumpling dough and drop it into the pot along with the chicken and soup mixture.  Stir.  Replace the lid and cook for 1 hour on HIGH.