Slow Cooker Chicken and Dumplings

I am a new buttermilk lover. In the past, it wasn’t something I liked having on hand – but now I find myself keeping it around for a variety of goodies. it is especially great in these chicken and dumplings.

This time of year makes me really crave thick, hearty foods. But I like it to be simple, too. Chicken and dumplings are perfect in that respect. I used to make them on the stove, which is easy enough, but things have changed.

I have become a slow cooker convert.

Gone are the days of clunky, difficult to clean, aggravating Slow Cooker Dinosaurs, because now I own a WestBend Versatility Cooker. Oh sweet Lord. Where has this been all my life? It has several temperature settings, a built in timer, and it’s easy to see how your food is coming along thanks to the large glass lid. But wait – there’s MORE! Not only is it a six quart slow cooker…the cooker is just a large vessel that sits atop the heat source, meaning – it can go right into the fridge after dinner (no extra dirty dishes!) AND, that heat source? It’s also a griddle. And it’s dishwasher safe.

How cool is that??

It’s like an appliance from genies or the future, or even genies from the future. I honestly don’t care which.

I am not parting with it. Ever.

It was so easy to put together these chicken and dumplings: I just put in a few chicken breasts covered in water and chicken stock and a few herbs, set it on high, and a few hours later I tore up the chicken, added butter, cream, some more seasoning, and my dumplings.

No effort. At all.

Genies.

Buttermilk Chicken and Dumplings

Rating: 4

Prep Time: 5 minutes

Cook Time: 5 hours

Total Time: 5 hours

Yield: 8 Servings

Ingredients

2-3 lbs Uncooked Chicken
2 1/2 quarts water
1 cup chicken stock
10 Tbsp. Butter
Salt & Pepper to taste (lots of pepper)
Oregano, to taste
2 Bay Leaves
1 teaspoon onion powder
1 teaspoon garlic powder
1 cup buttermilk
4 cups Self Rising Flour
1/2 cup Shortening

Instructions

Cook the chicken in salted water and stock in the slow cooker until chicken is done. There is no harm in leaving it to simmer for as long as you want, the longer, the more tender it becomes. When you begin to make your dumplings, pull the chicken out to a cutting board so that it can cool. Go ahead and add your butter, seasonings and buttermilk now so that they can be cooking.
In a large bowl, mix the flour with the shortening using a pastry blender. It comes together very easily. Add about 1 1/2 cups of your chicken stock, straight out of the pot, and stir to combine. The dough will still seem pretty dry, but that’s okay. Dump it out on your counter and knead it a bit until it all comes together. Using a rolling pin, roll the dough out thinly, to about 1/8-1/4 inch thick (I prefer to smoosh them pretty thin – it’s just the way we like them here.) then use a knife or a pizza roller to cut the dough into strips. Any size will do, but mine are typically 1 1/2 inches across by 3-4 inches long. Add the dumplings to your boiling stock, and allow to simmer for 10-15 minutes. While they are cooking, chop up your chicken into bit sized pieces. Add it back in at any point.. It is best to keep a lid on the boiling dumplings so that they steam.When dumplings appear done, spoon out and enjoy!

The Giveaway

You didn’t think I was going to brag on that WestBend Versatility Cooker and not offer you one, did you? Of course I’m going to offer you one!

Leave me a comment here telling me what you’d make in it if you win, and you’ll be entered to win!  But wait! There’s more!  Here are four more chances to win…

Share this post on Facebook, for one chance to win.  Just be sure to come back here and comment, letting me know you did.

For another chance, Tweet the link to this post.  Again, return, and let me know you did – I’m not psychic!

For a third and fourth chance, please Fan Doughmesstic on Facebook and/or Follow me on Twitter.  Each one counts, so that’s two additional chances, just be sure to comment for each one you do.

So there are FOUR chances!

Although not required, I highly recommend Following doughmesstic on Twitter and becoming a Fan on Facebook, as I have this tendency to throw bonus entries out via those two.  In fact, 4 of my last 5 winners have actually been from one of the bonus entries…so it can’t hurt!

Contest is open to addresses in the US only, and closes at 11:59pm on October 25, 2011.  Prize is supplied and shipped by Westbend. I was supplied one to review, but was NOT paid for this post, and all opinions are my own.