Slow Cooker Chicken and Dumplings

I know, I know, you are thinking "Not another slow cooker recipe."  "Enough, already."  Don't judge me.  I had no choice.  I had no power for a whole week, no stove and only had a few outlets that worked thanks to Electra, our generator.

Slow cooker recipes are good, healthy and convenient, so here you go.

 

 

Slow Cooker Chicken and Dumplings

 

1 chicken, whole or cut up (that's for you Lisa)

1 lemon (optional), cut into quarters

2-3 sprigs of fresh thyme OR 1 teaspoon dried thyme

1 1/2 teaspoon salt

1/2 teaspoon pepper

1 onion, cut up

2 stalks celery, sliced

2 cups baby carrots, just dump them from the bag

1 pound fresh green beans

2 cups flour

1 Tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon sugar

5 Tablespoons butter, cut into chunks

1 1/2 cup milk

 

Wash the chicken and stuff the cavity with the lemon, thyme and half the salt.

 

Place the onion, celery and carrots in the bottom of a slow cooker.  Place the chicken on top of the veggies and sprinkle with the remaining 3/4 teaspoon of salt and the pepper.  Cover and cook on low for 6-7 hours or until chicken is done.

 

After 5 1/2 hours, mix the flour, baking powder, salt, and sugar in a large bowl.  Cut in the butter until it looks like flour with pea sized chunks.

Add the milk and stir until you have a shaggy dough.

 

Remove the chicken from the slow cooker and cover with foil to keep warm.

 

To the remaining veggies and liquid in the slow cooker, add the green beans.

 

On top of the veggies and liquid, add the dough by scoops.

Replace lid and continue to cook for about 1/2 hour, until the dough is done. 

It won't turn brown, but if you lift a corner, the dough will be done.

 

Serve with the sliced chicken.