Chicken and dumplings are the epitome of comfort food, aren't they? What could possibly be better?
A delicious chicken and dumplings recipe that is so easy you can make it in your slow cooker. I put this recipe together to recreate a childhood favorite of ours (well, who am I kidding it is a favorite of adults too!).
Like many of you a lot of my favorite family dishes were made with a can of this and a can of that. Cooking styles have evolved a lot over the years and many of those recipes were left behind.
I decided to rescue this one and remake it with all homemade ingredients.
This Simple Crock Pot Chicken and Dumplings with a creamy chicken soup loaded with tender chicken and topped with scrumptious dumplings! It is soooo good that you will have a hard time eating just one bowl.
Chad devoured this and declared it his new favorite chicken and dumplings. It is pure comfort food in a bowl. Enjoy. I know you will.
Enjoy!
With love from our simple kitchen to yours.
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Yield: 8
Simple Crock Pot Chicken and Dumplings
Chicken and dumplings are the epitome of comfort food, aren't they? What could possibly be better? A delicious chicken and dumplings recipe that is so easy you can make it in your slow cooker. I put this recipe together to recreate a childhood favorite of ours (well, who am I kidding it is a favorite of adults too!).
Ingredients
- 2 pounds boneless skinless chicken breasts, uncooked
- 3 cups Homemade Condensed Cream of Chicken Soup (or 2 cans store bought)
- 6 cups chicken broth, low sodium
- ¼ cup butter
- 2 teaspoons onion powder
- 2 bay leaves
- 1 teaspoon poultry seasoning
- 1 teaspoon parsley
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- 1 recipe dumplings (recipe to follow)
Dumplings
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 tablespoon butter (softened)
- 3/4 cup milk
- 1/4 cup water
Instructions
- In your slow cooker combine all ingredients, stir to combine. Cover and cook on high for 5 hours, stirring occasionally. Add dumplings with a tablespoon scooper or by heaping teaspoon, gently press on dumplings to submerge. Reduce heat to low, cover and cook for 1 hour, do not stir until done cooking.
- Dumplings: Combine ingredients in a medium bowl. Mix well with a fork.
- Serve and enjoy!
Recipe developed by Donna Elick The Slow Roasted Italian
Copyright ©2012 The Slow Roasted Italian – All rights reserved.
Copyright ©2012 The Slow Roasted Italian – All rights reserved.
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Serious comfort good Donna! Sounds way too easy and looks amazing. Have a great week.
ReplyDeleteI've never attempted chicken and dumplings, but this recipe looks simple enough - love that it is done in the crock pot!
ReplyDeleteThese are dumplings like my grandma used to make! Can't wait to give this a try and with the homemade condensed soup, awesome! Pinned.
ReplyDeleteThanks for posting at Foodie Friends Friday Vegetarian Challenge sponsored by Daiya Foods vegan cheese. All types of recipes were okay to post though the main theme was vegan or vegetarian.
ReplyDeleteThis recipe is awesome and smells so good....I have it in the crock-pot right now....I just have one question after you put the dumplings in the crock-pot and you press them down to submerge are they supposed to float on the top....will they still get done if they do that....thanks for a wonderful and easy recipe....I am sure I will make this again....
ReplyDeleteHi Karen! They will cook even though they float to the top. I just dunk them from time to time because I like them all juicy. Enjoy. Let us know how is goes.
DeleteOR YOU CAN USE BISQUICK !!
DeleteHomemade is better, Don't use bisquick
DeleteBisquick is literally just flour and leavening agents ( salt, baking powder) with a pinch of shortening. There is nothing wrong with making Bisquick dumplings.
DeleteMy husband prefers Bisquick made dumplings. I am glad to see this crock pot recipe for chicken and dumplings.
DeleteI made these for dinner tonight, and oh my goodness they are delicious. I've never done anything chicken in the slow cooker, but it was so amazing and tender. I didn't have bay leaves, onion, or poultry seasoning on hand, but I used celery seed to flavor (it's what my grandma used to put in her chicken and dumplings that I loved so much). It came out so good. Thanks for the idea!
ReplyDeleteshould you cook the chicken first?
ReplyDeleteNo need to cook the chicken first. Enjoy.
DeleteIt doesn't say to cut the chicken into bite sized pieces, but I'm guessing that would be the best way?
ReplyDeleteYou do not need to cut the chicken first. It will become so tender it will fall apart. If you would like to cut the chicken in an attempt to have bites size pieces, go ahead. Enjoy! Let us know how it goes.
DeleteIt doesn't say it in the recipe, but I'm guessing you should cut the chicken into bite sized pieces?
ReplyDeleteYou do not need to cut the chicken first. It will become so tender it will fall apart. If you would like to cut the chicken in an attempt to have bites size pieces, go ahead. Enjoy! Let us know how it goes.
DeleteWhat if one used.... canned , condensed chicken soup ? Would it be too salty ? Also , does the recipe mean... 2breasts of chicken ? Thanks .
ReplyDeletethis looks really good! the pic shows carrots, i'm going to try this and add carrots too! :-)
ReplyDeleteThat is actually a different recipe, but carrots would be delightful in this recipe too. Enjoy and let us know how it goes.
DeleteCups always baffle me as ee work in grams and ounces. Can someone please tell me the measurements please. Also silly I know but how do you make the broth ? Really want too try this x
DeleteOne cup is equal to 8 ounces. So 1/4 cup is equal to 2 ounces, and 3/4 cup is equal to 6 ounces, etc. Hope this helps.
DeleteThis is awesome. I like the homemade cream of chicken soup. I would love it if you linked this to What'd You Do This Weekend.
ReplyDeleteHave a great week,
Linda @ www.tumbleweedcontessa.com
This looks so good! But one question: If I wanted to add some veggies, like chopped carrots or celery, what would be the best way to do so?
ReplyDeleteCarrots and potatoes take about 6 hours in the crock pot, so I would add vegetables to the pot at the beginning of cook time. Make sure they are tender when you are ready to serve. For leafy veggies, add they before you serve. Enjoy!
DeleteI made this recipe today and I had high hopes but I personally feel it lacked flavor, the dumplings were sticky and gooey texture like they were not cooked enough and Im not sure why but the soup wad broty and not creamy and I could see the pieces of chicken fat because of putting it into the crocpot raw I'm guessing, I will say I was impressed with the homemade cream of chicken though,
ReplyDeleteSorry the recipe did not come out for you. We loved it. It sounds like something may have been missed, I would be happy to go over the recipe with you. My boneless skinless chicken doesn't have fat on it, so I am not sure why you are seeing so much chicken fat. I would guess that the dumplings needed to be cooked longer. Email me if you would like to go over the recipe.
DeleteTo me your times seem backwards in the recipe. I would think it should be cook the chicken on low for 5 hours (you should never cook boneless skinless chicken breasts more than 6 hours on low [that's 3 hours on high] or it dries out). Then increase to high for the 1 hour to cook the dumplings.
ReplyDeleteAs the chicken is cooked in so much liquid it comes out perfect. Feel free to adapt the recipe to suit your tastes though.
DeleteI cook chicken often in the crockpot for more than 6 hours. Since I work I usually set it for 8 hours and I have never had a problem. I usually start with frozen and it works just fine for me.
DeleteJust n FYI. When I have ever done dumplings or a cobbler in a crock pot, before I put the lid on I cover the crock pot with a kitchen towel to catch some of the moisture, it's not as gooey.
ReplyDeleteThat sounds like a great idea!
DeleteOn one of our first cloudy cooler days this month, this recipe really hit the spot. I'm serving it for supper tonight, but it finished cooking around 2 (and I hadn't eaten lunch yet), so I scooped out a bowlful to taste. This is not my grandmother's recipe, but to not heat up the kitchen and use a ton of electricity in the summer it is so worth it! I made this as part of my Please Don't Heat Up the Kitchen New Recipe Challenge. Next time I will definitely make it with the homemade cream of chicken soup, though!
ReplyDeleteIve made this recipe twice and i want to make it a third time. Im wanting to save time and money so Im cooking a whole chicken today and want to know if i can use the left overs for this. Would i just put everything in the crock pot long enough so everything is hot then add the dumplings like normal?
ReplyDelete.What size cans of cream of chicken soup do you use?
ReplyDeleteBeen wondering the same thing
DeleteThis sounds so delicious I had to Pin it!!
ReplyDeleteWould the cooking time change if I use frozen chicken breasts?
ReplyDeleteWe made this and it was really wonderful. We added a stalk of celery at the beginning, and a bag of frozen peas and carrots an hour before the dumplings. We also added a teaspoon or two of herbs de provence to the dumplings. This recipe is a keeper, though I think we might reduce the amount of chicken broth a bit, as it was a bit more liquid than we'd like. Thank you for posting!
ReplyDeleteI want to make this for my guy's at the fire department....is it possible I can just double up on everything on the recipe?
ReplyDeleteMade this last weekend and it was delicious! It was very creamy and flavorful, everyone loved it! I especially loved all the spices that were used and the homemade cream of chicken was great! My only complaint was about the dumplings, they were very flavorless. Is there anything I can add next time to give them a little flavor?
ReplyDeleteAre you supposed to cook everything for 5hrs on high then add an additional hour for dumplings on low making it a total cooktime of 6hrs or 4 on high an one on low ? Thanks!
ReplyDeleteYes, total of 6 hours. 5 on high, 1 hour on low. Enjoy and let us know how it goes!
Deletewhat if I cooked it all including the dumpling on low for 6 hours? would it turn out?
DeleteNo, your dumplings would not survive that length of cooking well. Probably just fall apart, although that would give you a very thick dish (eh, too thick I surmise).
DeleteI have halved the amount of liquid. 3 cups of homemade chicken soup and 3 cups of chicken stock was plenty. Also, my dumplings typically need 2 hours on high to be fully cooked (though my liquids are boiling on high as my crock pot runs really hot).
ReplyDeleteI tried this recipe today, but I am at work and needed it to be ready when I get home with two hungry kids. It is on low but I already put the dumplings in. it will cook a total of 6 hours. is that going to ruin my dumplings?
ReplyDeleteCan you use frozen chicken breasts,or should they be thawed?
ReplyDeleteI always use frozen chicken breasts in the crockpot. Works just fine.
DeleteCan the dumplings be left in the fridge for a day?
ReplyDeleteIf I use can cream of chicken. What size can do I use?
ReplyDeleteMade this tonight and it was delicious! My picky 11 year old had 2 helpings and asked to bring the leftovers to school tomorrow. That's a grand slam in my book! The rest of the tribe enjoyed it as well and asked for it to be added to our rotation. Can't wait to have this on a cold winter night! Thanks!!
ReplyDeleteDoes this work well frozen for leftovers? It's just me and my husband so I know this will make a lot. In hindsight I should have halved the recipe. Can't wait to try it!
ReplyDeleteMade this,today and it is absolutely delicious! I added a 16 oz bag of crinkle cut carrots and three diced celery sticks to the bottom, as I like some vegetables and they cooked perfectly with time listed. Only other change was from an earlier review and I added one teaspoon Herb de Provence to the dumplings. Flavors were great, recipe was easy to follow, and this will be a cold weather comfort food keeper. Even the homemade cream of chicken soup was wonderful. Thanks for posting this!
ReplyDeleteAre we using self rising or all purpose flour?
ReplyDeleteAll purpose definitely. If self rising flour is called for it is always specified.
DeleteAre the dumplings fluffy or heavy?
ReplyDeleteIf I use already cooked chicken how long should I cook everything before I turn to low and add the dumplings?
ReplyDelete