Slow Cooked Chicken And Dumplings With Kale And Vegetables Recipes

SLOW COOKER CHICKEN AND DUMPLINGS

Steps:

• Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
• Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

SLOW-COOKER GREENS AND DUMPLINGS

Steps:

• Combine the greens, pancetta, chicken stock, beans, apple cider vinegar, brown sugar, hot sauce, salt, pepper, garlic and shallots in a slow cooker and fold to combine. Top with the bread dough. Cover and cook on high for 4 hours.

CHICKEN AND DUMPLINGS WITH VEGETABLES

Steps:

• Melt butter in a 4 quart saucepan or Dutch oven over medium-high heat.
• Add the chicken, onions, celery and garlic and saute for 12-15 minutes until all the pink is gone in the chicken pieces.
• Add the mixed vegetables, broth, parsley and poultry seasoning; mix well bringing to a boil.
• In a small bowl combine the milk and flour blending until smooth; add to the chicken mixture, cooking and stirring until thickened and bubbly.
• Reduce heat to low.
• Cut the biscuits in half and arrange on top of the chicken mixture in a spiral formation- starting at the center.
• Cover tightly and cook 25-30 minutes or until biscuits are fluffy and no longer doughy.

SLOW COOKED CHICKEN AND DUMPLINGS WITH KALE AND VEGETABLES

Steps:

• Place chicken, vegetables, and liquids crock pot. Add water if necessary or desired to submerge ingredients. Sprinkle parsley and pepper on top. Set crock pot for 4:30 hours on high or 8 hours on low. After three hours cooking, open refrigerator biscuits. Slice four in quarters, add to top of meal and replace lid. Allow the meal to finish cooking, serve, eat.
• Add salt if necessary.