Buttermilk Chicken Slow Cooker Or Instant Pot Food

BUTTERMILK CHICKEN (SLOW COOKER OR INSTANT POT}

Steps:

• Add chicken to large freezer bag
• Whisk together buttermilk, onion powder, garlic powder, salt and pepper and pour over chicken
• Add herbs and seal bag
• Marinate at least 2 hours but preferably overnight
• Add contents of bag to slow cooker (or Instant Pot)
• Cover and cook on high in slow cooker for 3-4 hours or low for 6-8 (or set pressure cooker to manual for 15 minute and do a natural pressure release)
• Optional: Line a baking sheet with foil and place chicken on baking sheet under broiler for 3-4 minute or until skin is browned and crispy
• Serve garnished with additional fresh herbs or as desired

INSTANT POT® CHICKEN AND DUMPLINGS

Steps:

• Pour the olive oil into a multi-functional pressure cooker (such as an Instant Pot®) and select the Saute function. Cook onion, carrot, celery, and bay leaf until the vegetables are soft and the onion has turned translucent, about 5 minutes.
• Add chicken broth, chicken thighs, chicken breasts, thyme, marjoram, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Carefully remove the chicken pieces with tongs and place them in a bowl to cool slightly; discard bay leaf.
• Mash butter with the flour to make a smooth paste; set aside.
• Combine flour, baking powder, and salt in a bowl for the dumplings. Cut in cold butter until mixture is the texture of cornmeal. Stir in parsley and set aside.
• Shred cooled chicken and return to the pot. Taste the broth and adjust the seasoning if needed. Add peas and green beans. Stir in the flour-butter paste. Select Saute function to bring broth back to a boil.
• Pour buttermilk into the dumpling mixture and stir until combined. Drop the dumpling dough by heaping spoonfuls on top of the stew; a small cookie scoop works well.
• Cover pot with the lid, leaving the steam vent open. Select Slow Cooker function and simmer on Low, covered, until dumplings are cooked through, 10 to 12 minutes. A skewer inserted in the center of a dumpling should come out clean.