Ingredients
Casserole
1 large carrot, sliced relatively thin
2 Tbsp dried peas (or half a cup of frozen peas)
1.5 cups of butternut pumpkin, cut in small cubes
Corn kernels cut from 1 large fresh corn cob
1kg skinless chicken thigh fillet, diced
1 x 420g can of condensed cream of chicken soup (no water added)
1 x cup of soup sachet of spring vegetable soup (dry)
Dumplings
Directions
1Combine all casserole ingredients in slow cooker and cook on low for 4hrs
2To make dumplings, combine the flour, mustard, and herbs in a large bowl. Add the butter and use your fingertips to rub in until crumbly. Stir in the parmesan, then make a well in centre. Add milk and use a knife to combine until mixture starts to clump together.
3Gently gather dough together and make golf ball sized dumpling balls (I made 14 ) . Gently drop them on top of casserole, spaced apart, as they will expand.
4Cover with tea towel trick and continue to cook on low for another 45-60mins or until dumplings are cooked.
5Serve with steamed green veg on the side
7This recipe also features on page 148 of our book SLOW COOKER CENTRAL - READY SET SLOW! Available on the shop page of this website.
Submitted by Paulene Christie
2 Reviews
Kathy Hempenstall
August 23, 2021
What can be used instead of. Cream of Chicken Soup (not a fan)?
Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.
Tanya
August 24, 2021
My husband and I really liked it. Mr 15 ate it, but wasn’t a massive fan of the dumplings. Mr 9 & 10 didn’t want the dumplings but enjoyed the casserole part. I would probably cook it again, but leave the dumplings off the kids plates (more for us!).