3/4 pound skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1/4 cup whole-wheat flour
2 tablespoons freshly grated Parmesan cheese
2 tablespoons skim milk
1 large egg
Salt and freshly ground pepper
1 large carrot, cut into 1/2-inch pieces
1 large parsnip, cut into 1/2-inch pieces
1/2 small butternut squash—peeled, seeded and cut into 1/2-inch pieces
1 large turnip, peeled and cut into 1/2-inch pieces
1 leek, white and tender green parts only, halved lengthwise and cut into 1-inch pieces
In a large pot, bring the chicken stock to a simmer. Add the chicken breasts and simmer over moderate heat until just cooked through, about 20 minutes. Transfer the chicken to a plate to cool slightly, then pull into shreds.
Meanwhile, in a medium bowl, mix the flours with the Parmesan, milk and egg. Season with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Transfer to a pastry bag fitted with a 1/4-inch round tip.
Add the carrot, parsnip, squash and turnip to the stock and season with salt and pepper. Cover partially and cook over moderate heat until the vegetables are just tender, about 10 minutes. Add the leek and cook until tender. Holding the pastry bag in 1 hand and a table knife in the other, cut 1-inch lengths of the dumpling dough into the simmering soup. When all of the dough has been added, stir gently and cook until tender, about 2 minutes. Add the shredded chicken, cook until heated through and serve.
From here.
A note:
Chicken and dumplins is my specialty. Just cook the chicken in the broth until it cooked through. Then I shred it. I melt half a stick of butter and add 4-5 tablespoons of flour to it whisk lightly for a minute or so in a small frying pan. Add that to the broth and shredded chicken and it will thicken it nicely. Then get it up to a low boil and drop in the dumplings. They should take about 15 mins to cook. I don't think you have enough time to do it the crock pot.
Another version:
Thick and Hearty Chicken and Dumplings
For Stew:
3 lbs chicken parts (any parts, frozen or thawed)
6 cups water
6 carrots
4 stalks celery
2 onions
2 chicken bullion cubes
1/2 C. olive oil/drippings
1/2 C. white flour
1 t. salt
1 T. parsley (dried)
1/2 t. ground pepper
1/2 t. garlic powder
For Dumplings:
1 C. WW flour
1/2 C. white flour
1 T. parsley (dried)
2 rounded t. baking powder
1/2 t. salt
3 T. shortening or butter
3/4 C. milk (a bit over full, but not 1C)
Prepare Stock:
For Stew:
3 lbs chicken parts (any parts, frozen or thawed)
6 cups water
6 carrots
4 stalks celery
2 onions
2 chicken bullion cubes
1/2 C. olive oil/drippings
1/2 C. white flour
1 t. salt
1 T. parsley (dried)
1/2 t. ground pepper
1/2 t. garlic powder
For Dumplings:
1 C. WW flour
1/2 C. white flour
1 T. parsley (dried)
2 rounded t. baking powder
1/2 t. salt
3 T. shortening or butter
3/4 C. milk (a bit over full, but not 1C)
Prepare Stock:
Place chicken (frozen or fresh) and water into bottom of a 4 qt. dutch oven. Chunk these vegetables into about 2" pieces and add - 3 carrots, 2 celery, 1 onion (no need to peel). Add 2 bullions cubes - no need to crush.
Bring to a boil, reduce to simmer for about 2 hours or until chicken is done.
Pour through a colander over a very large bowl. Remove the chicken, throw away the veggies. Shred chicken when it is cool enough to handle, throw away any fat, skin and bones.
Cut remaining carrots into quarters lengthwise, then slice, mince celery, chop onion.
Heat oil (skim stock and use part drippings if you like) in bottom of dutch oven until hot. Add 1/2 C white flour and whisk until no lumps remain. Cook over med. heat for about 2 minutes.
Add stock about 2 cups at a time, whisking well after each addition to remove lumps. When all stock has been added, reduce to low simmer. Add chopped veggies, shredded chicken and spices. Stir occasionally, scraping bottom well.
Prepare Dumplings:
Mix flours, baking powder, salt and parsley in med. bowl. Cut in shortening using pastry blender, 2 knifes, or mashing with your fingers. Stir in milk, and allow to sit for 1-2 minutes - mixture will thicken.
Bring stew to a slow boil. When carrots are almost tender (it is difficult to pierce with fork) stir stew well and then drop dumplings by spoon onto meat and veggies - you should get about 10. Be sure there is meat to land on - if they hit just liquid, they'll sink and get mushy.
Cook in boiling stew for 10 minutes UNCOVERED. Then cook for 10 minutes COVERED. No Peeking! Dumplings should have risen and be firm and fully cooked inside.
Serve 1 or 2 dumplings in a bowl, smothered with stew - enjoy!!
From here.
