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Chicken excellent, dumplings not recommended
High 3 ½ hours, Low 6 ½ hours
½ cup125 mLRobin Hood® Original All Purpose Flour
6chicken pieces (breasts, legs, thighs) bone in, skin on
3 tbsp45 mLCrisco® Canola or Vegetable Oil
8 oz250 gmushrooms, quartered
2carrots, peeled and chopped
1each red pepper, yellow pepper and green pepper, chopped
3garlic cloves, chopped
2 cups500 mLtomato sauce
28 oz796 mLcan pureed tomatoes
1 tbsp15 mLpaprika (preferably smoked)
1 tsp5 mLsalt
¼ tsp1 mLpepper
¼ tsp1 mLred pepper flakes
1 1/4 cups300 mLRobin Hood Original All Purpose Flour
1 tbsp15 mLbaking powder
1minced garlic clove
1 tsp5 mLdried basil
¼ tsp1 mLsalt
½ cup125 mLCarnation® Regular, 2% or Fat Free Evaporated Milk
1 : Chicken: Coat chicken with flour, shaking off excess. Discard leftover flour. In a large skillet, heat oil over medium-high heat. Add chicken in batches, and brown on all sides. Transfer to slow cooker stoneware. Place remaining ingredients over chicken, cover and cook on Low for 5 to 6 hours or on High for 3 hours, until juices run clear when chicken is pierced with a fork.
2 : Dumplings: Place flour, baking powder, garlic, basil and salt in a medium sized bowl. Stir to combine. Stir milk and egg into flour mixture until moistened. When chicken has finished cooking, increase slow cooker to High. Drop dumpling mixture, by the spoonful onto hot chicken mixture. Cover and cook on High 30 to 40 minutes or until a toothpick inserted in centre of dumplings comes out clean.
3 : Cook, in a Dutch oven, chicken as above. Reserve. On medium heat, add vegetables to pot. Sauté for approximately 5 to 8 minutes, until soft and fragrant. Add paprika, red pepper flakes, salt and pepper. Sauté for 30 seconds. Add remaining ingredients. Bring to a boil, cover, lower heat and simmer for 1 ½ hours, until juices run clear when chicken is pierced with a fork. Remove lid, place dumpling mixture as above, cover and cook 30 to 40 minutes, or until a toothpick inserted in centre of dumplings comes out clean.
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