Chicken & Dumplings

This is my chicken & dumplings recipe! I slow cook the chicken mixture in the slow cooker. Once that is all cooked I make dumplings cook in the oven for 10-15 min. I used to either do All slow cooked or All stovetop/oven, but I decided I like this....best! That is what I do...combine multiple recipes & make my own =)

Chicken Mixture

Cut up 1-2 lbs of chicken (depending on how much chicken you want), put it slow cooker on high (or 4 hrs). Season with your choice of seasonings (I usually use pepper & some type of seasoning salt (depending on what I have/grab-lawrys or johnnys)). Mix in slow cooker. Add 2 cups of mixed veggies (I use frozen or fresh), 1/2 cup of broccoli, 1/4 cup of chopped onions & 1/4 cup of chopped celery. Add 3 cups of water & 1/4 cup of flour. I add 2-3 cubes of bouillon chicken (to add a more chicken taste). Let cook.

I have noticed chicken cooks faster in the slow cooker then roast. Usually, in about 2 1/2-3 hrs the chicken is all the way mixed. I will usually add cornstarch or flour to my mixture until it is at the thickness that I want.

Dumplings

Mix 1 1/2 cups of flour, 1 tb of parsley, 2 tsp baking powder & 1/2 tsp of salt together in a bowl. Cut in 3 tbs of shortening, until mixture looks like fine crumbs. Stir in 3/4 cup milk.

Pour Chicken mixture into 9 by 13 baking dish (I use my pampered chef stoneware). Drop Dumpling dough by spoonfuls into hot mixture.

Put in oven at 375 and bake for 10-15 minutes.

Enjoy.

Chicken Rama

Ingredients:

1. 2 cups milk

2. 3/4 cup peanut butter

3. ¼ cup coconut milk (this time around I did not use this because I did not have any on hand)

4. ¼ cup honey

5. 2 bay leaves

6. 1 tbsp. chili powder (divided)

7. ½ tsp. salt/seasoning salt

8. 4 chicken breast (sliced thinly)

9. 2 tbsp. peanut oil (or any other cooking oil)

10. 1 onion, sliced

11. 8 oz. can of bamboo shoots (optional) (this time around I did not use this because I did not have any on hand)

Recipe:

1. Stir milk, peanut butter, coconut milk, honey, bay leaves, 1 tsp. of the chili powder (I used 1/2 tsp.), and ½ tsp of the salt/seasoning salt in a sauce pan over medium heat till. Cook until peanut butter and honey have melted, sauce has slightly thickened, and has started boiling. Reduce heat to low to keep warm.

2. In a large bowl, mix chicken with the rest of chili powder. Mix until chicken is evenly coated. Set aside. (I skipped this part because the first time I made this it was a bit too spicy for me...my husband did not have to add hot sauce....)

3. In a skillet over medium heat, heat peanut oil. Once hot, add onions and bamboo shoots and cook for about 8 to 10 minutes. Add chicken and stir and cook until chicken is cook through. About 10 to 12 minutes.

4. Add peanut sauce to chicken, and cook for 7 to 8 minute. Remove from heat and serve on rice, or eat as is. (I mixed the rice in with the mixture)