This is how you avoid lumps from forming as you turn the soup into more of a stew. The broth and flour need to be whisked together and the mixture needs to be whisked into the broth in the pot. Overmixing will result in dense dumplings.

When making the dumpling batter it is important that you stop mixing once all the ingredients are fully combined. Cover and cook for an additional 20 minutes. Add the chicken and your dumplings, leaving space between the dumplings to prevent them from sticking. You’ll want to combine the soup ingredients in your slow cooker, save the shredded chicken, and allow to cook on low for 1 hour. If you’d like to take your new pressure cooker for a spin, I’ve got a delicious recipe for instant pot chicken and dumplings. If you want a sweet little burst of flavour, corn is a great addition either instead or alongside your peas.Ĭan I Make Chicken And Dumplings In A Pressure Or Slow Cooker? Pressure cooker.If you’ve got leftover ham on hand instead of chicken that will easily make a savory, scrumptious soup too.Parsley can be substituted for the chives in the dumplings and will still easily achieve that sharp fresh taste.There are simple swaps you can make if you don’t have ingredients on hand. This dish is simple comfort food at it’s core, so we want to keep the recipe list short. The toothpick should come out clean and batter free. But after 15 minutes of cooking, you can then lift the lid and use a toothpick to test if the dumplings are cooked through. If you lift the lid you will let out all of that steam.

They need the steam that’s created by covering the pot to become nice and fluffy. Yet, while the dumplings are cooking it’s crucial that you don’t peek. Once all the dumplings have been dropped, cover the pot and simmer everything for about 15 to 20 minutes or until the dumplings are fully cooked.

Salt and Pepper – Just to taste, keep in mind sodium levels when using store bought versus homemade broth.

Flour – I’m using all purpose as a thickening agent for our soup.

Frozen peas – Don’t worry mom, I’m including veggies.

You’ll want to ensure the chicken is cooked before adding it.

Shredded chicken – The more chicken the better, we want a rich stew like consistency at the end with roasted chicken in each bite.

Thyme – Even if you’re not the biggest thyme fan, there are just some recipes that absolutely need it, and this is in one of them.

Chicken broth – I always opt for low sodium chicken broth, this way I can control how salty my food is.

Stir regularly to ensure that there’s no browning or caramelizing going on, we want to soften and sweeten the mirepoix rather than cook or saute it. Mirepoix is a base in so many recipes that allows for a good foundation for further depth of flavor.

Celery, carrot and onion – Otherwise known in cooking as mirepoix (there’s a fun little French word for you).

If you’re craving something savory, simple, and good for the soul consider curling up with a bowl your plans for the rest of the night.

While my mom’s recipe was a little less traditional, a thinner more clear soup paired with semolina flour dumplings, the one I’ll be showing you today is far more traditional, closer to a stew than a soup. I would eat the soup quickly, leaving the dumplings for last to savour nice and slowly. Every time I stand over the pot, watching those little dumplings bobbing at the surface, I feel as if I’m sitting in my moms kitchen once again.

Can I Make Chicken And Dumplings In A Pressure Or Slow Cooker?Ĭhicken and Dumplings holds such a special spot in my heart.

Why You’ll Love This Chicken And Dumplings.

Quick chicken and dumplings