Crockpot Creamy Chicken and Dumplings
, Serves 6
A slow-cooker chicken soup built on a butter-flour base, topped with fluffy sage dumplings that steam in the pot.
| 85 g salted butter | Melt butter on high | Whisk in flour & garlic, cook 5-10 min | Add herbs, chicken, vegetables & broth | Season, cook low 3 hrs or high 1-2 hrs | Shred chicken, mix in milk | Drop dough in, cook high 1-2 hrs |
| 40 g all-purpose flour | ||||||
| 4 cloves garlic, chopped | ||||||
| 2 tablespoons fresh thyme leaves | ||||||
| 1 tablespoon chopped fresh sage (for the soup) | ||||||
| 450 g chicken breasts | ||||||
| 1 yellow onion, chopped | ||||||
| 120 g chopped celery | ||||||
| 130 g chopped carrots | ||||||
| 950 ml broth | ||||||
| salt and black pepper | ||||||
| 475 ml milk (for the soup) | ||||||
| 180 g all-purpose flour (for the dumplings) | Mix flour, baking powder, sage & pepper | Stir in milk until just combined | ||||
| 1 tablespoon baking powder | ||||||
| 1 tablespoon chopped fresh sage (for the dumplings) | ||||||
| black pepper (for the dumplings) | ||||||
| 180 ml milk (for the dumplings) |
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