This easy old fashioned recipe for "Chicken and Dumplings" with homemade egg noodles, is made using Grandma's recipe! The fresh pasta cooks much quicker than dried pasta. It's a crowd winner that is down right delicious!
4 skinless, boneless chicken breast halves
1 Tablespoon butter
1/4 teaspoon black pepper
3 cloves garlic, minced
2 1/2 cups flour
½ teaspoon sea salt
2 cans condensed low sodium chicken broth
1 small onion, finely chopped
6 large eggs, beaten
1 cup frozen peas
1 cup carrots, sliced
Directions:
In a small saucepan over medium heat, melt butter.
Add 1 tablespoon flour and stir until the butter and flour are well combined.
Pour in small bowl, cover and set aside.
Egg Noodles:
In a large bowl, stir together the flour and sea salt.
Add the beaten eggs.
Knead dough until smooth, about 5 minutes.
Let rest in a covered bowl for 10 minutes.
On a floured surface, roll out to 1/8 or 1/4 inch thickness.
Cut into desired lengths and shapes.
Allow to air dry while chicken is cooking (the longer you let them air dry the better they will be).
Chicken:
Place the chicken, broth, peas, carrots and onion into the slow cooker.
Fill with enough water to cover.
Cook for 5 to 6 hours on High or 7 to 8 hours on low.
About 30 minutes before serving, place the egg noodles in the slow cooker.
Cook until the dough is no longer raw in the center.
Add the flour and butter mixture.
Stir until thickened and serve.
