Slow Simmer Chicken And Dumplins Recipes

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix both soups, broth and onion. Arrange chicken in slow cooker. Sprinkle with salt and 1/4 teaspoon pepper. Dot with butter.
• Cover; cook on Low heat setting 6 hours. Uncover; shred chicken, using 2 forks. Stir in peas and carrots. Increase heat setting to High. Cover; cook while preparing dumplings.
• On work surface, roll biscuits to flatten to 1/4-inch thickness. Cut each biscuit into 4 strips. Place strips in stew, pressing gently with back of spoon to submerge in liquid. Cover; cook on High heat setting 1 hour 30 minutes or until dumplings are thoroughly cooked. Sprinkle with parsley, egg and additional pepper.

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.

Steps:

• Place carrots and celery in the bottom of your slow cooker. Layer the chicken breasts on top. Salt and pepper to taste and dot with the butter. In a large bowl, mix the soups, stock and oregano. Pour this mixture over the chicken in the slow cooker. Cover and cook on high for 3 to 5 hours, or until the chicken is done. Remove the chicken and shred. Prepare the dumplings per the directions on the package, reserve some of the water. Add the cooked dumplings to the slow cooker, add some of the dumpling water, if needed. Add the shredded chicken and cook for 1 to 2 hours on low. Serve Hot. OPTION: Cook in large stock pot. You can simmer the soup for a shorter time. Be careful not to burn, scorch or let the soup dry out.

Steps:

• In a large pot, bring chicken broth liquid to a boil. Add chicken, plus 1 tsp of salt & onion, celery, bay leaf & parsley into the pot. Reduce heat to a simmer & cook the chicken uncovered for 2 hours. The chicken liquid will reduce by about 1/3rd. (I used my crock pot and it worked very well).
• When the chicken has cooked, remove it from the pot & set aside to cool. Strain the stock to remove the veggies & floating scum, what you have left is the stock & chicken. I saved the celery and carrots and put them back into the broth. Discard all else.
• Pour 1 1/2 quarts (6 cups) of the stock in a smaller pot (save the balance for another use & it can be frozen). Add pepper, the remaining salt, & the lemon juice. Reheat the stock over medium heat while preparing the dumplins.
• Combine flour and ingredients in a medium bowl. Stir well till smooth, then let dough rest for about 10 minutes. Roll out dough on a floured surface to approximately 1/2 inch thick. Dough is very wet and sticky. Add extra flour as needed to roll it out.
• Cut dough into 1/2 inch squares & drop each into the simmering chicken stock. As the pot gets crowded, move dumplins out of the way with a wooden spoon as you carefully drop the rest of the dumplins into the simmering broth. Use all the squares. The dumplins will swell at first & then slowly shrink in size as they partially dissolve to thicken the stock to a white gravy. Simmer for 20-30 minutes till thick. STIR OFTEN.
• While the stock is thickening, the chicken will have become cool enough to handle. Tear all the meat from the bones & remove the skin. Cut the meat into bite size pieces & drop it into the pot. Discard the skin & bones. Continue to simmer for another 5 to 10 minutes, do not stir vigorously or the chicken will shred & fall apart. We want to strive for big Chunks at the completion of our recipe.
• When the thickened soup has reached the desired consistency, serve hot.

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.

Steps:

• Whisk water, poultry seasoning, salt, and black pepper together in a bowl; add chicken to bowl and turn to coat.
• Pour 1/2 of the chicken broth into a slow cooker; add chicken and poultry seasoning mixture. Layer onion, carrots, and celery, respectively, over chicken. Dot butter over vegetables; pour celery soup and chicken soup over vegetables and sprinkle rosemary on top.
• Cook on High for 3 1/2 to 4 1/2 hours. Remove chicken from slow cooker and shred with two forks; return chicken to slow cooker. Add biscuit dough pieces to chicken mixture. Cook on High for 1 1/2 hours.