Since my hubby and I were busy working all week, we truly appreciated the amazing mushroom chicken with dumplings that she made for us. The chicken was tender and infused with meaty mushroom flavour. The dumplings (although not low carb) were perfect for sopping up the all the scrumptious juices.
Thanks for still visiting and commenting in my absence, I promise to get caught up shortly. I’m curious about what I’ve been missing… and I’m getting ready for my first giveaway, so stay tuned :)
Cook: 9-10 hours (low) or 5 hours (high)
Yield: 6 servings (prepared in a 6.5 quart slow cooker)
Heat oil in a pan or Dutch oven over medium-high heat. Brown the the chicken on all sides until the skin is crispy, about 4-5 minutes per side. Transfer the chicken to your slow cooker insert.
In the same pan, sauté the sliced onions, carrots, and mushrooms until the onions are translucent, about 5 minutes. Pour the vegetables over the chicken.
In a bowl, stir the cream of mushroom soup and the chicken broth together. Pour over all the other ingredients in the slow cooker. The chicken should be just covered with the liquids.
Cook on low for 10 hours (or high for 5 hours).
For the dumplings:
Set the slow cooker to high.
Stir the dry ingredients together.
Cut in the the lard until it is well mixed.
Add the milk and mix for a 3-4 minutes, until it forms a sticky dough.
Drop spoonfuls of dough on top of the chicken in the slow cooker, cover and cook for another 45-50 minutes (or about 90 minutes if your slow cooker doesn’t have a high setting).