Tuesday, June 24, 2014

Chicken and Dumplings in the Crock Pot

The base of a good chicken and dumpling is the thick sauce.  I destest cream of anything in a can.  In my previous food life, it was easy to make a homemade roux with flour, butter and milk.  Now being a Trim Healthy Mama you'd think it'd be difficult...but it's not!

Introducing the magic of Glucomannan and Xanthan Gum.  Together, they make a fabulous roux....

Chicken part:

4 boneless chicken breasts frozen (no need to thaw)

1 tbs coconut oil
1 tbs butter
1 tsp xthangum
1 carton of chicken stock 
1/4 cup heavy cream

1/2 onion chopped
Celery is good 

Salt and Pepper
Garlic Salt
Poultry Seasoning
dried parsley

In your crock pot, add your chicken.  Salt and Pepper it.  

To your sauce pot, add oil and butter on medium heat.  Once it's melted, add the xthangum.  Stir constantly until it browns slightly.

Then slowly add the chicken stock and heavy cream.  I love my silicone whisk for making roux.  The metal ones tear up my pans.  After your sauce is boiling, sprinkle your glucci.  I knew I should have measured this.  It's just a light sprinkle.  You can go as light as 1 teaspoon all the way up to 2 teaspoons. Whisk, whisk, whisk!!! 

Once it's thick (it will thicken more in the crock pot) add to your chicken.  I added lots of fresh cracked pepper to mine along with the other spices I suggested above.

You know the drill!  Low for 6-8 hours or high for 4-5!  Shred your chicken and return back to the thick sauce.  Taste for addition seasoning.  If you going to add frozen veggies, add an hour before your cooking time is up.

For the "dumpling" part I used a biscuit recipe!  I love this one!
Here's how they came out!  When they were cool enough to handle I just diced them large and mixed them into my bowl of chicken!  Yummy!

Leftovers made a great breakfast.  Bacon, Egg and Cheese Biscuits.
Since the biscuits are the eggs, I just add the bacon and cheese ;)

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