Thursday, September 23, 2010

Crockpot Chicken and Dumpling Mushroom Marsala

Crockpot Chicken & Dumpling  Mushroom Marsala
3 cloves garlic, minced
1lb sliced mushrooms
4 cups low sodium chicken broth
1/2 cup marsala wine
1/4 cup flour
1/2 tsp. salt
1 tsp. dried thyme leaves
1/8 tsp. pepper and red pepper flakes
2 lbs. boneless, skinless chicken thighs or breasts
1 can cream of mushroom soup
pasta of choice optional
Dumpling recipe to follow

In a 4 to 5 quart crockpot, lightly sprayed with cooking oil,  add garlic, and mushrooms. In medium bowl, combine soup, chicken broth, flour and seasoning and mix until smooth. Pour over mushrooms in crockpot. Add chicken.
Cover crockpot and cook on LOW for 6-8 hours until chicken is thoroughly cooked and no longer pink in center. If not enough liquid add more chicken broth, and cook on high till hot for dumpling, otherwise proceed to making the dumplings.

Dumpling Recipe

 1-1/2 cups flour
 1/2 teaspoon baking powder
 1/2 teaspoon salt and 1 tablespoon sharp cheddar cheese, 1/2 teaspoon garlic powder, in a small bowl.
 Melt 6 tablespoons butter and mix with 1/2 cup milk; add to flour mixture and stir just until combined.

Drop dumplings by tablespoons onto hot, bubbling chicken mixture in crockpot, adding more liquid depending on how many dumplings you are making ( I will usually add more wine at the end. Cover and cook on HIGH for 20-25 minutes until dumplings are cooked through, fluffy, and a toothpick inserted in center comes out clean.
 In a seperate pot of salted water, boil 1/2 pound of linguine or favorite pasta, serve chicken on top of pasta, with a dumpling on the side. Sprinkle with parsley and grating cheese.
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