chicken and dumplings

[terri01p]

I was trying to come up with a fairly cheap way of feeding 20 people and thought about making chicken and dumplings, if I make this in my crock pot can I then make it the day before and it still be any good, has anyone tryed to do that ? TIA

 

[Mr. & Mrs. Smith]

I'm actually making them right now in my crockpot. I'll let you know how it turns out. The only thing is, you'd have to make a few batches to feed 20 people.

 

[sahm1000]

I've never made chicken and dumplings in the crock pot, just in a big pot on the stove. The recipe I use I think tastes better after a day or two so there is no reason not to make ahead. I would also think that to feed 20 people you would probably need several batches and more than one crock pot unless you have one of those big roaster ones (I have no idea how those work though or if you could do chicken and dumplings in one). Good luck and pm me if you need a recipe for chicken and dumplins, mine is supposably the recipe from Cracker Barrel.

 

[MazdaUK]

ooooh! Can I have the Cracker Barrel recipe please? I had their chicken and dumplings when we were at WDW and LOVED it (though I wouldn't have called them dumplings - they're nothing like British dumplings - but still yummy ) I've already got the mac & cheese recipe safely for DS(7) - it was his fave! - so all I have to do is remmeber what DS(14) and DH had and we could have a cracker barrel night Do they do a recipe book, does anyone know ?

 

[MerryPoppins]

I make my grandmother's recipe for chicken and dumplings. Her mother was German and her dumplings weren't the dense, heavy kind. They're light and fluffy. VERY, VERY yummy. I'd be glad to share if anyone is interested. They're easy to make.

 

[NHLizzie]

I make my grandmother's recipe for chicken and dumplings. Her mother was German and her dumplings weren't the dense, heavy kind. They're light and fluffy. VERY, VERY yummy. I'd be glad to share if anyone is interested. They're easy to make.

I would love to have this recipe. Thanks for sharing!

 

[MerryPoppins]

Chicken and Dumplings

chicken
1 1/2 c. flour
1/2 t. salt
3 t. baking powder
1 egg
3/4 c. milk
1 t. parsley (I use dry parsley)

Boil the chicken in plenty of water - however you usually cook it. I usually add some onion to the broth, but it's up to you. When done remove bones and cube chicken. (I use boneless chicken breasts to make it easier) Return meat to broth. If you have time you can cool it and skim the fat. If you don't have enough broth you can add some purchased broth, but I like homemade better. Turn on heat to return to a boil.

Meanwhile mix all other ingredients. Get a clean spoon. Dip it in the now boiling broth and scoop one spoonful of dumpling dough. Dip it again in the broth and it will release. Continue until all dumplings are in the broth. Reduce heat to medium/low and cover for 12 minutes.

 

[Mr. & Mrs. Smith]

I made the chicken and dumplings slowcooker recipe from the DIS and it turned out wonderfully. The only thing is, it called for two containers of refrigerator dough and I only ended up using one because two would have been way too much in my opinion. In any case, it was very yummy.

 

[ms1031]

Cracker Barrel Chicken & Dumplings (feeds 3-4)

Chicken and Broth

3 quarts water
1 3-4 pound chicken cut up
1 1/2 teaspoons salt
1 small onion sliced
2 stalks celery, chopped
1 clove garlic, peeled and quartered
1 bay leaf
4-6 whole parsley leaves
1 teaspoon coarsely ground black pepper
1 tablespoon lemon juice

Dumplings

2 cups all purpose flour
1 tablespoon baking powder
1 1/4 teaspoons of salt
1 cup plus 2 tablespoons milk

1. Bring the water to a boil in a large pot. Add the chicken, 1 teaspoon of salt, onion, celery, garlic, bay leaf, and parsley to the pot. Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours. The liquid will reduce by about one third.

2. When the chicken has cooked, remove it from the pot and set it aside. Strain the stock to remove all the vegetables and floating scum. You only want the stock and the chicken, so toss everything else out.

3. Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any, for another recipe-it can be frozen). You may also want to use a smaller pot or a large saucepan for this. Add coarsely ground pepper, the remaining 1/2 teaspoon of salt, and the lemon juice, then reheat the stock over medium heat while preparing the dumplings.

4. For dumplings, combine the flour, baking powder, 1 1/4 teaspoons salt, and milk in a medium bowl. Stir well until smooth, then let the dough rest for 5-10 minutes. Roll the dough out onto a floured surface to about a 1/2 inch thickness.

5. Cut the dough into 1/2 inch squares and drop each square into the simmering stock. Use all of the dough. The dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy. Simmer for 20-30 minutes until thick. Stir often.

6. While the stock is thickening, the chicken will have become cool enough to handle. Tear all the meat from the bones and remove the skin. Cut the chicken meat into bite-size or a little bigger than bite-size pieces and drop them into the pot. Discard the skin and bones. Continue to simmer the chicken and dumplings for another 5-10 minutes, but don't stir too vigorously or the chicken will shred and fall apart. You want big chunks of chicken in the end.

7. When the gravy has reached the desired consistency, ladle four portions onto plates and serve hot. Serve with your choice of steamed vegetables, if desired

 

[NHLizzie]

Chicken and Dumplings

chicken
1 1/2 c. flour
1/2 t. salt
3 t. baking powder
1 egg
3/4 c. milk
1 t. parsley (I use dry parsley)

Boil the chicken in plenty of water - however you usually cook it. I usually add some onion to the broth, but it's up to you. When done remove bones and cube chicken. (I use boneless chicken breasts to make it easier) Return meat to broth. If you have time you can cool it and skim the fat. If you don't have enough broth you can add some purchased broth, but I like homemade better. Turn on heat to return to a boil.

Meanwhile mix all other ingredients. Get a clean spoon. Dip it in the now boiling broth and scoop one spoonful of dumpling dough. Dip it again in the broth and it will release. Continue until all dumplings are in the broth. Reduce heat to medium/low and cover for 12 minutes.

Thanks for the recipe. I will be making it this weekend!

 

[MazdaUK]

I can't wait to try the Craker Barrel recipe Does it work with boneless chicken or do you need the bones for flavour?

 

[terri01p]

Chicken and Dumplings

chicken
1 1/2 c. flour
1/2 t. salt
3 t. baking powder
1 egg
3/4 c. milk
1 t. parsley (I use dry parsley)

Boil the chicken in plenty of water - however you usually cook it. I usually add some onion to the broth, but it's up to you. When done remove bones and cube chicken. (I use boneless chicken breasts to make it easier) Return meat to broth. If you have time you can cool it and skim the fat. If you don't have enough broth you can add some purchased broth, but I like homemade better. Turn on heat to return to a boil.

Meanwhile mix all other ingredients. Get a clean spoon. Dip it in the now boiling broth and scoop one spoonful of dumpling dough. Dip it again in the broth and it will release. Continue until all dumplings are in the broth. Reduce heat to medium/low and cover for 12 minutes.

I'm going to be trying my hand at this next weekend.
Sounds so good.

 

[MerryPoppins]

I forgot to say you should salt and pepper the broth to taste. I just do that without writing it down. Sorry. Hope you guys enjoy.

 

[ms1031]

I can't wait to try the Craker Barrel recipe Does it work with boneless chicken or do you need the bones for flavour?

I often modify the recipe by using boneless/skinless breast or tenders and substitute some of the water with a can or two of low-sodium chicken broth.

 

[MazdaUK]

Thanks When i make broth using only the bones (cos we've eaten the chicken) it doesn't have the same flavou, and I think it works the other war too. Using a can is a good idea I think I have a WW can needs using

 

[SoarinMom]

I made the cracker barrel chicken and dumplings 2 days ago. It was really good ,But I think I will cut some the pepper and salt next time.