We may have mentioned this before but you really do need to get yourself a slow cooker. This is another recipe from our ‘easy slow cooker’ book and one of the easiest (which is saying something for slow cooker recipes) so far. There are 3 parts to this recipe: marinade, dumplings and then everything else.
1 lemon (zested and juiced)
1/2 tsp salt dissolved in 125ml water
4 chicken breasts (cut into 3 long strips each)
1 bay leaf
2 celery sticks (halved lengthways and thinly sliced)
1 carrot (halved lengthways and thinly sliced)
1/2 onion (sliced)
150ml chicken stock
250g plain flour
1 tsp salt
4 tsp baking powder
2 eggs (beaten)
2 tbsp butter (melted)
4 tbsp milk
Mix the marinade ingredients in a shallow ceramic dish, add the sliced chicken, cover and leave in the fridge for at least 4 hours.
Place the chicken in the slow cooker and transfer the marinade liquid to a saucepan. Add the cloves, peppercorns, bay leaf, celery, carrot, onion and stock. Bring to the boil on the hob, then add to the slow cooker, cover and cook on high for 3-4 hours.
Make the dumplings by sifting the flour, salt and baking powder into a bowl. Make a well in the centre of the flour and pour in the eggs, melted butter and milk. Stir gently with a fork until a soft ball forms. Do not overwork the mixture or your dumplings will be like cannonballs.
Divide the dough into 8 pieces of equal size and roll them into balls. Place the dumplings on top of the casserole, recover and cook on high for another 30 minutes.
We doubled the recipe so we had some to freeze but only did enough dumplings for what we needed immediately. I doubt they would freeze well but feel free to give it a go.
Optional kitchen porn:
Crockpot slow cooker (again)