EASY CHICKEN AND DUMPLINGS SLOW COOKER RECIPES RECIPES

Name: Crock-Pot Chicken and Dumplings
Prep time: 10 min
Total time: 4 h 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 onion, chopped; 1 1/4 lb. boneless skinless chicken breasts; 1 tsp. dried oregano; Kosher salt; Freshly ground black pepper; 2 (10.5-oz.) cans cream of chicken soup; 2 c. low-sodium chicken broth; 4 sprigs fresh thyme; 1 bay leaf; 2 stalks celery, chopped; 2 large carrots, peeled and chopped; 1 c. frozen peas, thawed; 3 cloves garlic, minced; 1 (16.3-oz.) can refrigerated biscuits

EASY CROCK-POT CHICKEN AND DUMPLINGS RECIPE - BEST ...

Easy Crock-Pot Chicken and Dumplings Recipe - Best ... image

This classic, comforting chicken and dumpling soup from Delish.com is almost too easy to make.

Provided by Lauren Miyashiro

Categories dinner lunch main dish soup

Total Time 4 hours 10 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 onion, chopped
1 1/4 lb. boneless skinless chicken breasts
1 tsp. dried oregano
Kosher salt
Freshly ground black pepper
2 (10.5-oz.) cans cream of chicken soup
2 c. low-sodium chicken broth
4 sprigs fresh thyme
1 bay leaf
2 stalks celery, chopped
2 large carrots, peeled and chopped
1 c. frozen peas, thawed
3 cloves garlic, minced
1 (16.3-oz.) can refrigerated biscuits

Steps:

Scatter onion in the bottom of a large slow cooker then top with chicken. Season with oregano, salt, and pepper.

SLOW-COOKER CHICKEN AND DUMPLINGS RECIPE - FOOD NET…

Slow-Cooker Chicken and Dumplings Recipe - Food Net… image

Keep pierogi in your freezer for quick family dinners: You can add them to soup or use in place of ravioli.

Provided by Food Network Kitchen

Categories main-dish

Total Time 7 hours 20 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 carrots, sliced
3 stalks celery, sliced
1 1/2 pounds skinless, boneless chicken thighs (5 or 6)
2 cloves garlic, chopped
Pinch of red pepper flakes
Kosher salt and freshly ground pepper
2 1/2 cups low-sodium chicken broth
3 tablespoons all-purpose flour
20 frozen cheese-filled mini pierogi (from one 12-ounce package)
2/3 cup frozen peas
2/3 cup heavy cream
1/4 cup roughly chopped fresh dill

Steps:

Put the carrots and celery in a 6- to 8-quart slow cooker. Top with the chicken; sprinkle with the garlic, red pepper flakes, ½ teaspoon salt and a few grinds of pepper. Whisk the broth with the flour in a medium bowl until smooth; pour over the chicken. Cover and cook on low, 7 hours.
About 20 minutes before serving, bring a medium pot of salted water to a boil. Add the pierogi and cook as the label directs. Drain.
Uncover the slow cooker and stir, breaking up the chicken. Add the pierogi, peas and heavy cream and stir. Let stand, uncovered, 10 minutes. Stir in the dill; season with salt and pepper.

Nutrition Facts : Calories 550, FatContent 26 grams, SaturatedFatContent 12 grams, CholesterolContent 209 milligrams, SodiumContent 841 milligrams, CarbohydrateContent 35 grams, FiberContent 4 grams, ProteinContent 44 grams, SugarContent 6 grams

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