2 October, 2015
SC Chicken & Mushroom with Oregano Dumplings
SC Chicken & Mushroom with Oregano Dumplings
Serves: 6
Ingredients:
- 4 large chicken Maryland pieces
- 1 x 400ml can concentrate cream of mushroom soup
- 1 cup chicken stock
- 2 celery stalks
- 2 carrots
- 1 onion
- 100g sweet potato
- 1 zucchini
- 8 medium mushrooms
- 1/3 cup plain flour
Dumpling Ingredients:
- 1 cup plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon sugar
- 1 teaspoon garlic salt
- 1 teaspoon dried oregano or 1 tablespoon fresh oregano
- 1 tablespoon butter, room temperature cubed
- 1/2 cup milk
Method:
- Place the chicken in the base of your slow cooker
- Peel and roughly chop vegetables (excluding mushrooms) into 2cm pieces and place on top of the chicken
- Pour the can of soup and stock over the top, gently stir and replace the lid
- Cook on LOW for 4-6 hours or HIGH for 2-3 hour or until the meat is starting to fall off the bones
- Gently remove the Maryland cuts and extract all the meat from the pieces and return the meat into the SC
- Roughly chop your mushrooms and coat in the plain flour and add into the SC bowl and mix very well
- To make the dumplings mix all dry ingredients into a bowl, add the cubed butter using your hands to rub it into the dry ingredients until you have breadcrumb like texture
- Stir in the milk to get a thick rough type of batter
- Roughly dollop tablespoons of the batter evenly over the top of your chicken & mushroom mixture
- Place a layer of alfoil over the top of your SC bowl then replace the SC lid, cook on HIGH for 30 minutes of LOW for 1 hours then serve immediately.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.