CHICKEN DUMPLINGS FROZEN RECIPES

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 Janiece Mason

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

Ingredients

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

CHICKEN STEW WITH DUMPLINGS RECIPE | ALLRECIPES

Chicken Stew with Dumplings Recipe | Allrecipes image

I've been dying to do a chicken and dumpling dish for a while. Could there be a better time than winter for a true comfort dish?

Provided by 2ND COURSE

Categories Chicken Stew

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 18

Ingredients

1 (3 pound) rotisserie chicken
2 tablespoons butter
1 onion, diced
2 ribs celery, sliced thin
2 tablespoons all-purpose flour
2 (14.5 ounce) cans chicken broth
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried basil
¼ teaspoon dried thyme
¾ pound new potatoes, cut into 1/2-inch dice
2 cups frozen mixed vegetables
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
3 tablespoons butter
¾ cup milk, or more as needed
2 tablespoons dried dill

Steps:

De-bone chicken and cut into chunks or shred. Set aside.
Melt 2 tablespoons butter in a large Dutch oven over medium heat; cook and stir onion and celery until soft, about 10 minutes. Sprinkle in 2 tablespoons flour and whisk continuously to make a thick roux, about 2 minutes. Slowly pour in chicken broth, whisking to remove any lumps. Add 1 teaspoon salt, black pepper, basil, thyme, potatoes, and mixed vegetable. Cover and cook the stew over medium heat until vegetables are tender, 15 to 20 minutes. Stir in chicken meat and continue to simmer.
Meanwhile, combine 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt in a large bowl; cut in 3 tablespoons butter until the mixture resembles coarse crumbs. Stir in milk and dill. Drop rounded tablespoonfuls of dough into the simmering stew. Cook, uncovered, for 10 minutes. Cover and cook until the dumplings are tender, 8 to 10 minutes more.

Nutrition Facts : Calories 463.8 calories, CarbohydrateContent 37.9 g, CholesterolContent 95.9 mg, FatContent 21.3 g, FiberContent 4.2 g, ProteinContent 29.7 g, SaturatedFatContent 8.5 g, SodiumContent 1161.2 mg, SugarContent 3.4 g

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