This recipe is what I call comfort food! It is so creamy, there are lots of vegetables, and the dumplings are fun. The herb mixture in the dumplings gives them a great flavor. The secret to cooking the dumplings is leaving the lid off during the first half hour of their cooking time. This dries out the tops of the dumplings so they are not mushy. The lid is on for the rest of the cooking time to cook the bottoms and the middle.
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| Recipes |
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| Servings |
5 |
10 |
15 |
20 |
25 |
30 |
| Ingredients | ||||||
| Frozen sliced carrots |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
| Chopped onion |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Frozen green beans |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
| Frozen peas |
3/4 C. |
1-1/2 C. |
2-1/4 C. |
3 C. |
3-3/4 C. |
4-1/2 C. |
| Chicken; cooked and chopped |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
| Chicken bouillon granules |
1-1/2 T. |
3 T. |
1/4 C. + 1-1/2 t. |
1/4 C. + 2 T. |
1/4 C. + 3-1/2 T. |
1/2 C. + 1 T. |
| Dried basil |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Dried thyme |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Black pepper |
1/4 t. |
1/2 t. |
3/4 t. |
1 t. |
1-1/4 t. |
1-1/2 t. |
| On Hand Ingredients | ||||||
| Hot water |
1-1/4 C. |
2-1/2 C. |
3-3/4 C. |
5 C. |
6-1/4 C. |
7-1/2 C. |
| Water |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Evaporated milk |
12 oz. |
24 oz. |
36 oz. |
48 oz. |
60 oz. |
72 oz. |
| Flour |
2/3 C. |
1-1/3 C. |
2 C. |
2-2/3 C. |
3-1/3 C. |
4 C. |
| Baking mix (Bisquick style) |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Dried basil |
1/4 t. |
1/2 t. |
3/4 t. |
1 t. |
1-1/4 t. |
1-1/2 t. |
| Dried thyme |
1/4 t. |
1/2 t. |
3/4 t. |
1 t. |
1-1/4 t. |
1-1/2 t. |
| Milk |
1/3 C. |
2/3 C. |
1 C. |
1-1/3 C. |
1-2/3 C. |
2 C. |
Assembly Directions:
Mix the carrots, onion, green beans, peas, chicken, bouillon, basil, thyme, and black pepper in a large bowl.
Freezing Directions:
Divided mixture evenly between freezer containers or freezer bags. One recipe is approximately 7 cups of mixture. Seal, label and freeze.
Serving Directions:
Add hot water to slow cooker. Place the flour in a mixing bowl and gradually stir in the 1 cup of water. When the water/flour mixture is no longer lumpy, add it to the hot water in the slow cooker. Add vegetable and meat mixture to slow cooker and stir to coat. Close lid and cook on low for 5 to 6 hours.
One hour before serving time, turn the slow cooker to high. Place the evaporated milk in a saucepan and warm on medium heat until it is hot but not boiling. Add to the slow cooker and stir. (You can also warm the evaporated milk in the microwave using a microwave safe container.) Mix together the baking mix, basil, thyme and milk in a mixing bowl. Drop by heaping teaspoon onto the top of the chicken and vegetable mixture. Try to keep the dumplings from touching. Leave the lid of the slow cooker off for 30 minutes or until the tops of the dumplings begin to dry out. Place the lid on the slow cooker. Cook for an additional 30 minutes or until the dumplings are firm and a toothpick inserted into the center of the dumpling comes out clean.
Nutritional Info:
Per Serving: 373 Calories; 10g Fat (23.9% calories from fat); 23g Protein; 49g Carbohydrate; 6g Dietary Fiber; 49mg Cholesterol; 748mg Sodium.
Exchanges: 2 Grain (Starch); 1-1/2 Lean Meat; 2 Vegetable; 1/2 Non-Fat Milk; 1-1/2 Fat.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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