This recipe is inspired by my dear beautiful Nan. Many years ago when microwaves were first available my Nan went off to learn how to use it. She used to pretty much cook chicken souffle or a chicken and crab recipe for us every Thursday night when we went there for a family dinner. It was always a hit. I was looking for a twist on the chicken souffle and also I had been struggling with the cream of chicken soup. Our son is coeliac and all the canned cream of chicken soups have wheat in them. I found that I had been making it from scratch to avoid the canned soups.
The best bit of all is that it is a slow cooker recipe so you just toss everything in and walk away, it cooks all by itself! I have also included a beef variation and a vegetarian option.
The kids have really enjoyed this recipe and they have renamed it Mummy’s delicious chicken.
1kg chicken breast (or thigh) cut up
1 head of broccoli
2 cups corn kernels
4 cups chicken stock
2 tbsp gluten free cornflour
1 cup cream
1 cup milk
salt & pepper to taste
herbs & spices to taste
(I use YIAH Tuscan Style Capsicum Pesto or Country Chives & Onion dip mixes)
300g (1 cup) gluten free self-raising flour
60g (1 1/2 tablespoons) butter, chilled, cubed
70g (1/3 cup) coarsely grated cheddar
Put everything into the slow cooker give it a good stir up cook on low for 6 hours (3 on high)
Put all the dumpling ingredients into the thermomix on speed 4 for about 30 seconds (or until combined) or if you don’t have a thermo, mix by hand in a bowl til all combined.
Add to the slow cooker in balls will get approx 12 balls. These will expand and fill up the space of the slow cooker.
Cook for another hour on high.
Serves 6 (2 dumplings each)
500g beef or lamb instead of chicken
For a Vegetarian version just leave out the meat or chicken options and only cook for 3 hours on low (or until the potato is cooked)
For the vegetables use up whatever you have, potato, mushrooms, sweet potato, pumpkin, it doesn’t have to be broccoli, carrots etc. You are looking to add approx 4 cups of chopped vegetables.
Herbs & spices use what you have, french onion soup dry mix is always a good base to have in the cupboard for stews