MAKING DUMPLINGS WITH BISCUITS RECIPES

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SLOW-COOKER CHICKEN AND DUMPLINGS - FOOD, COOKING RE…



Slow-Cooker Chicken and Dumplings - Food, Cooking Re… image

If the idea of enjoying a warm bowl of homemade chicken and dumplings with less hands-on cooking time sounds like a delicious idea, that means it’s time to get out your slow cooker! The base for this easy recipe simmers for six hours in the slow cooker, resulting in tender, irresistible chicken in a stew of Progresso™ chicken broth, cream of celery soup and cream of chicken soup. Refrigerated biscuit dough makes for easy dumplings that are then combined with vegetables in the slow cooker for an extra hour and a half. Top this classic, flavorful slow-cooker chicken and dumpling recipe with a hard-boiled egg for an extra boost of protein and flavor.

Provided by Betty Crocker Kitchens

Total Time 7 hours 45 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 13

1 can (10 3/4 oz) condensed cream of chicken soup
1 can (10 3/4 oz) condensed cream of celery soup
3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1 medium onion, finely chopped (1/2 cup)
4 boneless skinless chicken breasts (1 1/4 lb)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons butter or margarine, cut into pieces
1 cup frozen peas and carrots, thawed
1 can (16.3 oz) large refrigerated homestyle buttermilk biscuits
1/3 cup chopped fresh Italian (flat-leaf) parsley
1 hard-cooked egg, chopped
Additional freshly ground pepper

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix both soups, broth and onion. Arrange chicken in slow cooker. Sprinkle with salt and 1/4 teaspoon pepper. Dot with butter.
  • Cover; cook on Low heat setting 6 hours. Uncover; shred chicken, using 2 forks. Stir in peas and carrots. Increase heat setting to High. Cover; cook while preparing dumplings.
  • On work surface, roll biscuits to flatten to 1/4-inch thickness. Cut each biscuit into 4 strips. Place strips in stew, pressing gently with back of spoon to submerge in liquid. Cover; cook on High heat setting 1 hour 30 minutes or until dumplings are thoroughly cooked. Sprinkle with parsley, egg and additional pepper.

Nutrition Facts : Calories 520 , CarbohydrateContent 44 g, FatContent 4 , FiberContent 4 g, ProteinContent 30 g, SaturatedFatContent 7 g, ServingSize 1 1/2 Cups, SodiumContent 2120 mg

CHICKEN AND DUMPLINGS – INSTANT POT RECIPES



Chicken and Dumplings – Instant Pot Recipes image

Provided by Pillsbury

Prep Time 20 minutes

Cook Time 20 minutes

Yield 5 minutes

Number Of Ingredients 10

2 tablespoons butter
2 cups chopped yellow onions
1 teaspoon poultry seasoning
1/2 teaspoon salt
1 cup chopped celery
1 cup chopped peeled carrots
2 cups Progresso™ chicken broth (from 32-ounce carton)
1 lb boneless, skinless chicken breasts (cut in 1-inch pieces)
1 can Pillsbury™ Grands!™ Southern Homestyle refrigerated Buttermilk biscuits (10.2 ounce, 5 biscuits)
1/2 cup heavy whipping cream

Steps:

  • On Instant Pot™, select SAUTE; adjust to normal. Melt butter in insert. Add onions, poultry seasoning and salt; cook 6 to 8 minutes, stirring occasionally, until softened. Select CANCEL.
  • Stir in celery and carrots. Stir in broth and chicken. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 2 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
  • Meanwhile, separate dough into 5 biscuits. Cut each biscuit into 8 pieces. Set Instant Pot™ to SAUTE, normal temperature. Stir in whipping cream; heat to simmering. Stir in biscuit pieces; cook 4 to 6 minutes, stirring frequently, until dumplings are cooked through and liquid thickens.

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SLOW-COOKER CHICKEN AND DUMPLINGS - FOOD, COOKING RE…
If the idea of enjoying a warm bowl of homemade chicken and dumplings with less hands-on cooking time sounds like a delicious idea, that means it’s time to get out your slow cooker! The base for this easy recipe simmers for six hours in the slow cooker, resulting in tender, irresistible chicken in a stew of Progresso™ chicken broth, cream of celery soup and cream of chicken soup. Refrigerated biscuit dough makes for easy dumplings that are then combined with vegetables in the slow cooker for an extra hour and a half. Top this classic, flavorful slow-cooker chicken and dumpling recipe with a hard-boiled egg for an extra boost of protein and flavor.
From bettycrocker.com
Reviews 4
Total Time 7 hours 45 minutes
Calories 520 per serving
  • On work surface, roll biscuits to flatten to 1/4-inch thickness. Cut each biscuit into 4 strips. Place strips in stew, pressing gently with back of spoon to submerge in liquid. Cover; cook on High heat setting 1 hour 30 minutes or until dumplings are thoroughly cooked. Sprinkle with parsley, egg and additional pepper.
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