Chicken And Dumplings In A Crockpot Recipe 445 Food

SLOW COOKER CHICKEN AND DUMPLINGS

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.

CROCKPOT CHICKEN AND DUMPLINGS

Steps:

• Mix all the ingredients together in a crockpot except for the dumplings and cook for 4-6 hours (or until carrots are tender enough to easily cut).
• Slowly add in frozen dumplings one layer at a time and bathe sufficiently in broth from crockpot so dumplings won't stick while adding in the multiple layers. I usually only get half a packs worth of dumplings in the crockpot before I run out of room. Once you have gotten all your noodles in, let the dumplings cook for approximately 20 minutes.
• Turn the crokpot off or down to keep warm setting and allow 15 minutes to cool before serving. You will be lucky if there are leftovers.

CROCK POT SOUTHERN CHICKEN & DUMPLINGS

Steps:

• In a 3-4 quart crock pot, mix potato and carrots.
• In medium bowl, combine chicken broth, flour and spices and blend well until smooth.
• Pour over vegetables in crock pot.
• Add chicken.
• Cover crock pot.
• Cook on LOW for 6-8 hours until chicken is thoroughly cooked and no longer pink in center.
• Add peas and cover again.
• Cook on HIGH for 20 minutes until peas are hot.
• In small bowl, combine baking mix and milk and mix just until combined.
• Do not over mix.
• Drop by tablespoons onto hot chicken mixture in crock pot.
• Cover and cook on HIGH for 20-25 minutes until dumplings are cooked through, are fluffy, and a toothpick inserted in center comes out clean.

CHICKEN & DUMPLINGS LIKE GRANDMA'S (CROCK-POT)

Steps:

• Mix all ingredients except biscuits in the Crockpot.
• Cut biscuits into quarters and gently stir into mixture.
• Cover; cook on low for 4 to 6 hours.

CROCKPOT CHICKEN AND DUMPLINGS

Steps:

• Slice the chicken breast into chunks. Combine all ingredients except biscuits in crock pot. Season to taste with salt, pepper, seasoning salt and onion powder. Cook until chicken is tender, approximately 5 to 6 hours.
• Cut biscuits into fourths and add to chicken mixture. Cover and cook 30 minutes and stir mixture gently, this will thickened chicken broth. Cover and cook until dumplings are done.

CROCK POT CHICKEN AND DUMPLINGS

Steps:

• Combine all soup ingredients in slow cooker. Cover and cook on low for 4-6 hours.
• An hour before serving, turn crock to high and make dumplings.
• Cut (combine with a pastry cutter or 2 knives or a fork) butter into sifted flour, salt, and baking powder. Stir milk in only until blended.
• Drop by spoonfuls into your slow cooker; stirring gently so dumplings don't stick together.
• Cover and cook on HIGH for an additional 40 minutes or until biscuits are fluffed up and cooked through.

CROCK POT CHICKEN AND HERB DUMPLINGS

Steps:

• Sprinkle chicken with salt and pepper, place in a crock Pot.
• Put all onions into pot.
• Add garlic, marjoram, thyme, bay leaf and wine.
• Cover and cook on low 5 to 6 hours.
• Remove bay leaf.
• Increase heat to high, and stir in sour cream.
• Combine biscuit mix with parsley.
• Add milk to biscuit mix and mix until well moistened.
• Drop dumplings from teaspoon around edge of pot.
• Cover and cook on high for 30 minutes, or until dumplings are done.

5-INGREDIENT SLOW COOKER CHICKEN & DUMPLINGS

Steps:

• 1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
• 2. 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.
• My Update Note: It better than grandma's homemade chicken and dumplings and the gourmet chef who lives next door tasted it and thought it was an old family recipe. :) And loved it! First, you definitly need to add spices. I used cumin, parsley, poultry seasoning, seasoned salt and pepper. Next, I only used 1 can of biscuits, not 2. (I even used the reduced fat version and they tasted the same!) Thirdly, I used 1 can of cream of mushroom soup and 1 can of cream of chicken. Instead of water, I used 3/4 can of low sodium/lowfat chicken broth. At first, it seemed like way to much liquid, but eventually the biscuits soaked it all up! Fourthly, I added 2 CANS of mixed veggies (mix of carrots, peas, tiny potatoes, celery). I am not a fan of canned veggies by any means, but they tasted great in this recipe- so tender! I did add red onion, but I used only half and chopped the pieces extra small. Lastly, I cooked the biscuits for almost 3 hours for a total cooking time of 6.5 hours on high. 30 minutes is just not enough time! Another tip- if you accidentally add too much chicken broth, add a bit of sifted flour and the sauce thickens right up! I know that this recipe will be a winter tradition in our household for years to come!
• Some other adjustments I do sometime are as follows: Use 2 cans of cream of chicken soup (as directed- don't deviate with other cream soups) cover with 1 14 oz can of chicken broth (no need to cover with water, dillutes flavor). Put torn biscuit dough in roughly 90 minutes before ready to serve and make sure that you push them down into the liquid mixture a little, so that they get cooked on the tops, too and saturated with the chicken flavor. I made this recipe with veggies and without, it was better WITHOUT, because the consistency was better and the veggie flavor soaked into the dumplings. 5 hours on High is MORE than enough total cooking time. Also, leave chicken partially frozen when starting out and don't tear meat until right before adding dumplings, this keeps chicken moist. THIS ONE'S IS A WINNER TOO! Now you have three way to do it.

CROCK POT CHICKEN & DUMPLINGS

Steps:

• Place chicken breasts in slow cooker.
• Mix onions and soup and pour over chicken breasts.
• Cook on high for 5 hours, or on low for about 8 hours.
• About 45 minutes before you are going to eat, separate each biscuit into thirds and place on top of chicken mixture in crock pot.
• Cook for about 45 minutes or until biscuits are no longer doughy.