Recipes by Sarah Lasry for Kosherstreet.com

SLOWCOOKER Recipes: It seems the minute winter comes to the neighborhood , our minds and bodies start craving those comfort foods. Nothing says incredibly tasty comfort food like those recipes that are cooked in the most convenient kitchen tool we have, the slowcooker/crockpot. Throw in your ingredients before you leave to work in the morning, and come home to the most savory and delicious dinner meal. Here are my favorite comfort food slowcooker recipes:

Dumplings, added to soup or stew, are a simple and economical way of extending meat dishes. During the pioneer days, when chicken and dumplings were immortalized and gained recognition from the popular folk song “She’ll be comin’ around the mountain”, the dumplings detracted from the fact that there might have not been enough meat to go around

Ingredients
6 pieces boneless skinless chicken breasts (I like to use a
combo of dark and white)
2 Tbsp. Extra Virgin olive oil

2 cups flour + 2 tbsp.
2 large eggs
1 tsp Kosher salt
1 tsp. parsley flakes
1 tsp. black pepper
1/2 tsp. dry mustard
¼ cup chicken broth + 1 ¾ cups (you can use water instead
or ½ water & ½ white wine)
2 Tbsp. Dijon mustard
1 1/2 Tbsp. dried tarragon
Kosher salt & black pepper to taste

Directions Heat the olive oil in a large frying pan on medium-high heat. When the oil is hot lay the chicken pieces into the pan. Brown on both sides for about 2-3 minutes each side until almost cooked through and starting to turn golden brown. Remove onto plate and set aside.

In a separate bowl, whisk together the flour, eggs, salt, parsley, pepper, mustard and ¼ cup chicken broth with a fork. When your dumpling mixture is a batter-like consistency, set aside in the fridge for 4-5 minutes. (feel free to add more broth if it seems dry)

In the same pan, add ¼ cup chicken broth and deglaze the pan with a wooden spoon, cook for about 2 minutes. Then add the 2Tbsp. flour and mix well creating a roux. Add 1 ½ cup of chicken broth, Dijon mustard, and dried tarragon. Mix well and bring to a low boil.

Using a teaspoon, drop spoonfuls of the dumpling mixture into the hot broth. Continue till you use up batter and cook for 2-3 minutes. When the dumplings start to float to the top of the broth and hold their shape, push to the side of your pan and slowly add the cooked chicken pieces to the hot broth. Cook for 5-8 minutes or until chicken is fully cooked and broth has reduced by half and thickened. Spoon into individual bowls and serve hot.

Recipe By Sarah Lasry via www.Kosherstreet.com the #1 source on the web for the kosher family.

Expert kosher food recipe bloggers, Home & Fashion consultants, travel tips advisors, family therapist, and kid gurus come together to share their know-how and talents with you! So if you need healthy delicious kosher recipes for dinner, yom tov or home design décor tips, cheap & fun family vacation ideas, restaurant reviews, fun kids crafts, or a little family talk, -For More Kosher Recipes Check Us Out.