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Chicken & dumplings #8755524 12/11/22 10:55 PM
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Dalee7892 Offline OP
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Crock pot 4 1/2 hours and yummy with carrots, broccoli, cauliflower on the side
I took 3 breasts ,thick ones, cut in half
[Linked Image]
[Linked Image]

Last edited by Dalee7892; 12/11/22 11:39 PM.
Re: Chicken & dumplings [Re: Dalee7892] #8755527 12/11/22 11:02 PM
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Looks good! Love chicken & dumplings. Have never made them in a Crock Pot before.

Re: Chicken & dumplings [Re: Dalee7892] #8755533 12/11/22 11:14 PM
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Jimbo1 Offline
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Looks really good. Recipe?


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Re: Chicken & dumplings [Re: Dalee7892] #8755542 12/11/22 11:25 PM
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I added extra can of condensed soup and celery, shredded chicken at 4 hrs. Then added biscuit mix and left for about 45 mins.
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Re: Chicken & dumplings [Re: Dalee7892] #8755545 12/11/22 11:33 PM
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Much appreciated.


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Re: Chicken & dumplings [Re: Dalee7892] #8755686 12/12/22 02:43 AM
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Nice soup... or stew.... or whatever they are lol444

Kidding, i'd eat a few bowls of that! food food


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Re: Chicken & dumplings [Re: Dalee7892] #8755700 12/12/22 03:01 AM
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Tasty up up


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Re: Chicken & dumplings [Re: Dalee7892] #8755843 12/12/22 12:46 PM
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Looks great food Never had it with veggies in it other than maybe onions & celery.


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Re: Chicken & dumplings [Re: Stub] #8755954 12/12/22 02:47 PM
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Veggies was on the side, plate not big enough

Re: Chicken & dumplings [Re: Dalee7892] #8756115 12/12/22 05:17 PM
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Chicken and dumpling recipes are always good, but there is one style I ate often growing up that I particularly miss. It was made with a dark roux gravy and dumplings that were rolled out flat and cut into strips. These dumplings would eventually sink, unlike the biscuit dough that tends to float. My mother died before I got this recipe from her, and although I've attempted to make this many times, it has never turned out a good. Am missing something with the dumplings. Anyone have such a recipe?

Re: Chicken & dumplings [Re: Recoillug] #8756138 12/12/22 05:43 PM
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Originally Posted by Recoillug
Chicken and dumpling recipes are always good, but there is one style I ate often growing up that I particularly miss. It was made with a dark roux gravy and dumplings that were rolled out flat and cut into strips. These dumplings would eventually sink, unlike the biscuit dough that tends to float. My mother died before I got this recipe from her, and although I've attempted to make this many times, it has never turned out a good. Am missing something with the dumplings. Anyone have such a recipe?

I make these dumplings and they turn out great. It takes them about 20-25 minutes to get really tender. You can cut them as big or small as you like them.

Dumplings:
Put flour/salt mixture in a mixing bowl. Beginning in center of flour, dribble a small amount of ice water. Work mixture with fingers from center of bowl to sides of bowl, incorporating small amounts of water at a time. Continue until all flour is used up. Batter will feel as if it is going to be tough. Knead dough and form into ball. Dust a good amount of flour onto dough board and rolling pin. Roll out dough, working from center. Dough will be firm. Roll to 1/8 inch thinness. Let it air-dry for a minute or two while you return your attention to the boiling pot at the point at which you add the canned soup to the chicken mixture. Cut dumplings into 1-inch strips. Working with one strip at a time, hold strip over pot, pull it in half, and drop into the boiling stock. Remember, do not stir after dumplings have been added to pot.

2 cups all purpose flour mixed with 1 teaspoon salt .
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Re: Chicken & dumplings [Re: Dalee7892] #8756440 12/12/22 11:43 PM
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I'll be making this sometime this week. Bought my chicken breasts on sale today at Tom Thumb for $1.49 lb.


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Re: Chicken & dumplings [Re: TPACK] #8756997 12/13/22 04:38 PM
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Originally Posted by TPACK
Originally Posted by Recoillug
Chicken and dumpling recipes are always good, but there is one style I ate often growing up that I particularly miss. It was made with a dark roux gravy and dumplings that were rolled out flat and cut into strips. These dumplings would eventually sink, unlike the biscuit dough that tends to float. My mother died before I got this recipe from her, and although I've attempted to make this many times, it has never turned out a good. Am missing something with the dumplings. Anyone have such a recipe?

I make these dumplings and they turn out great. It takes them about 20-25 minutes to get really tender. You can cut them as big or small as you like them.

Dumplings:
Put flour/salt mixture in a mixing bowl. Beginning in center of flour, dribble a small amount of ice water. Work mixture with fingers from center of bowl to sides of bowl, incorporating small amounts of water at a time. Continue until all flour is used up. Batter will feel as if it is going to be tough. Knead dough and form into ball. Dust a good amount of flour onto dough board and rolling pin. Roll out dough, working from center. Dough will be firm. Roll to 1/8 inch thinness. Let it air-dry for a minute or two while you return your attention to the boiling pot at the point at which you add the canned soup to the chicken mixture. Cut dumplings into 1-inch strips. Working with one strip at a time, hold strip over pot, pull it in half, and drop into the boiling stock. Remember, do not stir after dumplings have been added to pot.

2 cups all purpose flour mixed with 1 teaspoon salt .
[Linked Image]
[Linked Image]
[Linked Image]


Thanks, that does look somewhat familiar but I seem to recall that my mother used Crisco and I think eggs to the dough before rolling out -- but I don't know the amounts. Her recipe did not use canned soup. She would boil a whole chicken, reserve the stock, debone the chicken and add back the meat and a heavy dose of dark roux. When the brown liquid thickened and came back to a boil she would add the dumplings and let them simmer a while. Of course salt and pepper to taste. This sauce/gravy was brown much like gumbo, not white. Oh so good!

Last edited by Recoillug; 12/13/22 04:40 PM.
Re: Chicken & dumplings [Re: Dalee7892] #8762394 12/20/22 08:29 AM
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I could eat my weight in that!


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