I am sitting on beaucoup cans of cream of mushroom soup since my Thanksgiving basket with the local food pantry. I also have a hankering for some good ol' fashioned chicken and dumplings for tomorrow's family dinner. Sunday's are always special adding an extra touch of some slow cooked delight to tantalize taste buds before another busy week at work during the fall and winter months.
Why not combine the two? I dashed to my recipe file to find a card and make a chicken and dumplings makeover. This one is sure to be a keeper! Give it a shot; as it will extract tons of love from those hungry bellies tomorrow night:-)
4 large chicken legs
4 carrots, peeled and sliced
3 celery stalks, sliced
1 medium onion chopped
2 medium potato, peeled and chopped
1 can cream of mushroom soup
2 cups water
2 tab. cornstarch
2 chicken bouillon cubes
1/2 tsp. dried thyme
1/2 tsp. pepper
Place chicken and vegetables in slow cooker. Mix soup, water, bouillon, cornstarch, thyme, and pepper in a bowl. Pour over chicken. Set on low and cook for 7-8 hours.
Mix Dumplings
2 cups of flour
4 tsp. baking powder
1 tsp. salt
1/2 tsp. pepper
1 egg
2 tab. margarine or butter melted
3/4 - 1 cup milk
dried parsley (optional)
Mix dumplings in bowl. Stir in enough milk to make a moist, stiff batter. Drop by tablespoons over chicken mixture when done and cook an additional 30 minutes on high without lifting the lid.
Why not combine the two? I dashed to my recipe file to find a card and make a chicken and dumplings makeover. This one is sure to be a keeper! Give it a shot; as it will extract tons of love from those hungry bellies tomorrow night:-)
4 large chicken legs
4 carrots, peeled and sliced
3 celery stalks, sliced
1 medium onion chopped
2 medium potato, peeled and chopped
1 can cream of mushroom soup
2 cups water
2 tab. cornstarch
2 chicken bouillon cubes
1/2 tsp. dried thyme
1/2 tsp. pepper
Place chicken and vegetables in slow cooker. Mix soup, water, bouillon, cornstarch, thyme, and pepper in a bowl. Pour over chicken. Set on low and cook for 7-8 hours.
Mix Dumplings
2 cups of flour
4 tsp. baking powder
1 tsp. salt
1/2 tsp. pepper
1 egg
2 tab. margarine or butter melted
3/4 - 1 cup milk
dried parsley (optional)
Mix dumplings in bowl. Stir in enough milk to make a moist, stiff batter. Drop by tablespoons over chicken mixture when done and cook an additional 30 minutes on high without lifting the lid.
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