SLOW COOKER CHICKEN AND DUMPLINGS WITH VEGGIES
1 small whole chicken (around 3-4 pounds)
3 whole carrots, chopped
1/2 onion, diced
2 celery stalks, diced
1/2 tsp. salt
3 T. flour2 eggs
1 c. milk
1 1/4 c. flour
2 tsp. baking powder
Boil chicken 1 - 2 hours in stock pot over low/medium low heat. Cool and de-bone chicken (making sure to reserve the water you boiled it in). Return water to a full boil. Combine 3 T flour with 1 cup water to make a gravy. Add to boiling water and stir until water thickens up a bit. Pour about 4 cups of the water/gravy mixture into slow cooker. Mix in vegetables, chicken pieces, and 1/4 tsp salt. DUMPLINGS: Take a 1 cup measure cup and beat your eggs in it. Add milk to eggs until the 1 cup measuring cup is full. Mix 1 1/4 cup flour, 1/4 salt and baking powder in separate bowl. Add to egg/milk mixture. Stir until doughy. Plop dumpling mixture onto chicken and vegetables. Cover and cook on high for 3 hours.
Boil chicken 1 - 2 hours in stock pot over low/medium low heat. Cool and de-bone chicken (making sure to reserve the water you boiled it in). Return water to a full boil. Combine 3 T flour with 1 cup water to make a gravy. Add to boiling water and stir until water thickens up a bit. Pour about 4 cups of the water/gravy mixture into slow cooker. Mix in vegetables, chicken pieces, and 1/4 tsp salt. DUMPLINGS: Take a 1 cup measure cup and beat your eggs in it. Add milk to eggs until the 1 cup measuring cup is full. Mix 1 1/4 cup flour, 1/4 salt and baking powder in separate bowl. Add to egg/milk mixture. Stir until doughy. Plop dumpling mixture onto chicken and vegetables. Cover and cook on high for 3 hours.
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