Yup. This entry is all about the last meal I would ever eat if I had the choice. No, it’s not a fancy $50 steak or a ridiculously complicated, labor-intensive recipe.
It’s chicken and dumplings.
Ever since I was little, my mom would make this as a special treat. Even when I went to college, it was always my requested dish when I came home to visit.
Our family recipe uses white flour to make the dumplings (or Bisquick as we sometimes got lazy), along with bone-in chicken breasts boiled with carrots, celery, onion and spices. It created a chicken stock like broth, and when you boil the dumplings in it, it thickens up into a delicious gravy.
All in all, it was a meal I never attempted to make myself, but when I saw this chicken and dumplings recipe from The Gracious Pantry, I had to give it a go.
It uses a crockpot, so no need to watch the pot to make sure it doesn’t boil over. Bonus: I could put it together before playing football all day and it would be ready to eat when Tim and I got home!
I also like that the recipe uses whole-wheat flour. I incorporated some touches from my family recipe (like parsley, bay leaf and a few cloves of garlic instead of garlic powder).
You will seriously enjoy this meal, if you enjoy comfort food. And who doesn’t like comfort food?
Chicken and Dumplings
For the Chicken:
3 large chicken breasts, diced into about 1” cubes
6 c. reduced-sodium chicken stock
1 large onion, diced
1 16 oz. pkg. carrots, either whole (sliced ¼” thick) or baby carrots
1 16. oz. pkg. celery, sliced ¼” thick
3 cloves garlic, minced
1 tsp. celery seed
2 bay leaves
2 tsp. parsley
Salt and pepper
For the Dumplings:
2 c. whole wheat flour
1 tbsp. baking powder
½ tsp. salt
3 tbsp. olive oil
1 c. milk
- Turn your crockpot on high and add in the chicken stock and bay leaves.
- In a large pan, toss in the onion, carrots, celery, garlic, celery seed and salt and pepper (about 1 tsp & ½ tsp respectively). Cook over medium heat for about 8-10 minutes until the onions start to become translucent and the carrots become slightly soft.
- Add the chicken, veggies, and parsley into the crockpot. Stir.
- To prepare the dumpling dough: mix dry ingredients together then add in the olive oil and milk. Mix until just combined
- When the broth is hot, drop by rounded tablespoons (like making cookies) into the broth all around the top of the surface.
- Cover and cook for 3-4 hours on high or 6-8 hours on low.
- The dumplings will create a crust on top, so when they’re cooked, you can break them up and mix it around. Cook for a little longer after gently mixing so the broth gets a little thicker.
- Serve and enjoy when the chicken is cooked through!