SLOW COOKER CHICKEN AND DUMPLINGS FROM SCRATCH RECIPES

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SHORTCUT CHICKEN 'N' DUMPLINGS - MRFOOD.COM



Shortcut Chicken 'n' Dumplings - MrFood.com image

Cure your comfort food cravings with our Shortcut Chicken 'n' Dumplings recipe! Thanks to shortcut ingredients, we can put together a creamy dinner full of savory chicken, veggies, and plump dumplings in hardly any time at all! It'll really hit the s

Provided by MRFOOD.COM

Categories     Slow-Cooker

Cook Time 2 hours

Number Of Ingredients 7

2 cup pulled rotisserie chicken
2 (10-3/4-ounce) cans condensed cream of chicken soup, undiluted
2 cup water
2 cup frozen mixed vegetables
1 tablespoon all-purpose flour
1/2 teaspoon black pepper
1 (16.3-ounce) can refrigerated buttermilk biscuits, quartered (8 biscuits)

Steps:

  • In a 4-quart or larger slow cooker, mix all ingredients except biscuits. Gently fold in biscuit pieces.
  • Cover and cook on LOW 4 hours or on HIGH 2 hours, or until biscuits are firm; serve immediately.

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

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.

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SHORTCUT CHICKEN 'N' DUMPLINGS - MRFOOD.COM
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  • Cover and cook on LOW 4 hours or on HIGH 2 hours, or until biscuits are firm; serve immediately.
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Cuisine American
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  • In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.
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