CHICKEN AND DUMPLINGS WITHOUT CHICKEN BROTH RECIPES

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SLOW COOKER CHICKEN AND DUMPLINGS RECIPE | ALLRECIPES



Slow Cooker Chicken and Dumplings Recipe | Allrecipes image

This is an easy slow cooker recipe that cooks while you are at work! It is wonderful on a cold, snowy day. I have four children who are picky eaters, and they LOVE this! Enjoy!

Provided by Allrecipes Member

Categories     Chicken and Dumplings

Total Time 6 hours 10 minutes

Prep Time 10 minutes

Cook Time 6 hours 0 minutes

Yield 8 servings

Number Of Ingredients 5

4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Steps:

  • Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
  • Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Nutrition Facts : Calories 384.6 calories, CarbohydrateContent 37 g, CholesterolContent 44.8 mg, FatContent 18 g, FiberContent 0.7 g, ProteinContent 18.1 g, SaturatedFatContent 5.8 g, SodiumContent 1244.6 mg, SugarContent 6.2 g

LIGHTER CHICKEN AND DUMPLINGS RECIPE | ALLRECIPES



Lighter Chicken and Dumplings Recipe | Allrecipes image

A lighter version of this classic down-home dish. One of the best comfort foods of all time!

Provided by LINDAHU

Categories     Chicken and Dumplings

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 14

1 (10.75 ounce) can reduced fat cream of chicken soup
1 (14.5 ounce) can low-fat, low sodium chicken broth
½ cup milk
1 tablespoon vegetable oil
¼ cup chopped onion
½ cup chopped celery
3 skinless, boneless chicken breast halves - cut into strips
1 teaspoon celery seed
ground black pepper to taste
1 cup sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
2 tablespoons vegetable oil

Steps:

  • In a large saucepan or Dutch oven, stir together the cream of chicken soup, chicken broth, and milk. Bring to a simmer over medium heat.
  • Heat 1 tablespoon oil in a skillet over medium-high heat. Add chicken strips, onion and celery. Sautee until chicken is cooked through, and onions are tender. Transfer the chicken mixture to the soup pot, and mix well. Reduce heat to low, and simmer for 30 to 45 minutes. Season with celery seed and black pepper.
  • To Make Dumplings: In a medium bowl, stir together the flour, baking powder and salt. In a small bowl, mix together 1/2 cup of milk and 2 tablespoons of oil. Pour into the dry ingredients, stirring just until moistened.
  • Drop tablespoonfuls of the dumpling mixture into simmering chicken stew. Cover pot tightly, and bring to a boil. Simmer for another 12 to 15 minutes - without peeking! Ladle into bowls, and serve hot.

Nutrition Facts : Calories 392.7 calories, CarbohydrateContent 35.6 g, CholesterolContent 62.2 mg, FatContent 14.7 g, FiberContent 2.4 g, ProteinContent 28.3 g, SaturatedFatContent 3.1 g, SodiumContent 1275.9 mg, SugarContent 4.2 g

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