Set Crockpot to low and add stock, chicken and vegetables. Cook for 4 hours.
At 3.5 hours, make the dumplings.
Whisk buttermilk and eggs in a medium sized bowl.
In a food processor, combine Idaho Spuds, All Purpose Flour, baking powder, baking soda, and butter. Pulse until mixture resembles coarse meal. Transfer to a bowl and add buttermilk mixture.
Add parsley and check seasoning. Using a spoon, drop potato dumplings into stock pot with a little space between them. Cover until they have roughly doubled in size and have cooked through.
Serve and enjoy!
Ingredients
Directions
Set Crockpot to low and add stock, chicken and vegetables. Cook for 4 hours.
At 3.5 hours, make the dumplings.
Whisk buttermilk and eggs in a medium sized bowl.
In a food processor, combine Idaho Spuds, All Purpose Flour, baking powder, baking soda, and butter. Pulse until mixture resembles coarse meal. Transfer to a bowl and add buttermilk mixture.
Add parsley and check seasoning. Using a spoon, drop potato dumplings into stock pot with a little space between them. Cover until they have roughly doubled in size and have cooked through.
Serve and enjoy!