Chick’n ‘n’ Dumplings (slow cooker recipe)

I head into this years Thanksgiving with apprehension. It’s the first year in 5 years I am going to have Thanksgiving with my family, and while I am grateful, I do have apprehension. For the first time in 5 years, I will be having a mixed vegan and non-vegan Thanksgiving, and mixing family and friends. I’m making all the sides, plus an app and dessert that are vegan friendly. It’s a little stressful. And who has time to make a meal for themselves the day before with that pressure? Thankfully, I think I have found an answer: Slow cooker chick’n ‘n’ dumplings.

With the exception of the chick’n, I had everything else on hand, as the rest of the vegetables were all getting cooked in Thanksgiving dishes. That’s what makes this dish brilliant for the day before Thanksgiving– you can pretty much have everything on hand, and with little extra work, you’ll have an awesome dinner to empower you through cooking. 

Chick’n ‘n’ Dumplings (slow cooker recipe)

6 gardien chick’n breasts, chopped into ½” cubes

4 Tbs olive oil

¼ tsp garlic powder

1/8 tsp mustard powder

1/8 tsp chili powder

¼ tsp salt

¼ tsp black pepper

1 Tbs fresh rosemary

1 tsp fresh thyme

1 yellow onion, chopped

5 medium carrots, chopped

1 cup chopped crimini mushrooms

1 cup roughly chopped celery root (you can substitute regular celery)

¼ cup roughly chopped italian parsley

½ cup dry red wine

1 cup vegetable bouillon

1 ½ cups Bisquick

½ cup rice milk

1 tsp fresh thyme

½ cup daiya cheddar shreds (optional)

Put 2 Tbs olive oil in the slow cooker and turn to high. Add herbs and spices and toss in oil. Add chopped onion and stir- cook for about ten minutes, stirring occasionally. While the onions are softening, put the remaining olive oil in a cast iron skillet over medium heat and toss the chick’n chunks in oil until they start to brown and crisp- should only take about ten minutes. Add the chick’n, along with the remaining ingredients, to the slow cooker, cover and cook on low for 8 hours.

Mix the ingredients for the biscuits together and drop into the stew by spoonfuls. Cover and cook on high for 35-40 minutes until dumplings are completely cooked (if you stick a knife through the middle of one, it should come out clean.)

Serves: 6

Prep: 40 min

Cook time: 9 hours

Soundtrack: Florence and the Machine