CategoryDifficultyBeginner

This heartwarming chicken casserole and dumplings is lovely served with Mashed Potatoes and Cabbage

Yields4 Servings
Prep Time20 minsCook Time4 hrs 30 minsTotal Time4 hrs 50 mins

Chicken Casserole
 6 Chicken Breasts, diced
 2 tbsp Sunflower oil
 2 Onions, thinly sliced
 600 g 600g/1lb 5oz Large potatoes, peeled, cut into chunks
 3 Carrots, peeled, cut into chunks
 2 Parsnips, peeled, cut into chunks
 3 tbsp Plain flour
 200 ml Hot chicken stock (made with 1 stock cube)
 500 ml Dry cider
 1 tbsp Wholegrain mustard
 Salt and freshly ground black pepper
Dumplings
 200 g Self-raising flour, plus extra for dusting
 100 g Suet, shredded
 3 tbsp Finely chopped fresh sage (or 1 tsp dried sage leaves)
 125 ml Cold water

1

Put the vegetables in the slow-cooker. Sprinkle over the flour and stir to coat. Add the chicken and pour over the stock and cider. Stir in the mustard. Cover and cook on high for 4½ hours.

2

When the casserole has been cooking for about 4 hours, make the dumplings. Mix together the flour, suet and sage in a large mixing bowl. Season with salt and pepper.

3

Make a well and gradually pour in 125ml/4fl oz cold water in a thin stream, slowly bringing the dry ingredients into the pool of water and stirring using a wooden spoon until the mixture comes together as a soft, squidgy dough.

4

Turn the dough out onto a lightly floured work surface and divide it into 12 pieces. Roll the pieces into balls.

5

Remove the lid from the slow-cooker and skim off any fat that has risen to the surface. Arrange the dumplings on top of the casserole and cover. Cook for 30 minutes, or until the dumplings puff up.

Ingredients

Chicken Casserole
 6 Chicken Breasts, diced
 2 tbsp Sunflower oil
 2 Onions, thinly sliced
 600 g 600g/1lb 5oz Large potatoes, peeled, cut into chunks
 3 Carrots, peeled, cut into chunks
 2 Parsnips, peeled, cut into chunks
 3 tbsp Plain flour
 200 ml Hot chicken stock (made with 1 stock cube)
 500 ml Dry cider
 1 tbsp Wholegrain mustard
 Salt and freshly ground black pepper
Dumplings
 200 g Self-raising flour, plus extra for dusting
 100 g Suet, shredded
 3 tbsp Finely chopped fresh sage (or 1 tsp dried sage leaves)
 125 ml Cold water

Directions

1

Put the vegetables in the slow-cooker. Sprinkle over the flour and stir to coat. Add the chicken and pour over the stock and cider. Stir in the mustard. Cover and cook on high for 4½ hours.

2

When the casserole has been cooking for about 4 hours, make the dumplings. Mix together the flour, suet and sage in a large mixing bowl. Season with salt and pepper.

3

Make a well and gradually pour in 125ml/4fl oz cold water in a thin stream, slowly bringing the dry ingredients into the pool of water and stirring using a wooden spoon until the mixture comes together as a soft, squidgy dough.

4

Turn the dough out onto a lightly floured work surface and divide it into 12 pieces. Roll the pieces into balls.

5

Remove the lid from the slow-cooker and skim off any fat that has risen to the surface. Arrange the dumplings on top of the casserole and cover. Cook for 30 minutes, or until the dumplings puff up.

Slow Cooker Chicken Casserole