Slow Cooker Chicken & Dumplings & Rhubarb Pie

Slow Cooker Chicken & Dumplings

2 medium potatoes, cut into 1-inch pieces
2 cups carrots
2 stalks celery, sliced (about 1 cup)
1 1/2 lbs. skinless, boneless chicken breasts, cut into 1-inch pieces
2 cans cream of chicken soup
1 cup chicken broth
1 tsp. dried thyme leaves, crushed
1/4 tsp. pepper

2 eggs
1/2 tsp salt
3/4 cup water
1/2 tsp baking powder

Place potatoes, carrots, celery and chicken into slow cooker. Mix soup, chicken broth, thyme and black pepper together until blended; pour over chicken and vegetables. Cover and cook on low for 7 – 8 hours or until chicken is no longer pink.

Prepare dumplings 30-45 minutes prior to serving. Add all dumpling ingredients in a bowl, knead, and add enough flour to make a soft dough. Add to chicken mixture; replace cover and allow dumplings to absorb some of the liquid.

Rhubarb Pie

4 cups rhubarb
1 cup sweet cream
3 Tbsps. flour
3 egg yolks, whipped
1 cup sugar
1 Tbsp. vinegar
5 Tbsps. water

3 cups flour
1 tsp. salt
1/2 tsp. baking powder
1 1/4 cup shortening
1 egg, well beaten

Preheat oven to 375 degrees. Add filling ingredients in a bowl, combine well; set aside. Prepare crust: Combine flour, salt, and baking powder in a medium sized bowl; cut shortening into flour mixture. In a separate bowl, combine egg, vinegar and water; add liquid to dry mix and knead until soft dough forms. Separate dough into 2 balls. Roll dough out one ball and press in a 10-inch round pie plate. Pour filling in pie shell. Roll out 2nd dough ball and place over filling. Pinch the dough around the pie plate to seal edges; cut excess off with knife. Cut tiny air pockets in the top dough layer; sprinkle with cinnamon and sugar if desired. Tip: Microwave pie for 10 minutes on high to prevent pie from running over in oven. Bake in oven for 45 minutes.



Laverne Diede
Rhonda Fitterer

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