SLOW COOKER CHICKEN AND DUMPLINGS
This is an easy slow cooker recipe that cooks while you are at work! It is wonderful on a cold, snowy day. I have four children who are picky eaters, and they LOVE this! Enjoy!
Provided by Janiece Mason
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 6h10m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 384.6 calories, Carbohydrate 37 g, Cholesterol 44.8 mg, Fat 18 g, Fiber 0.7 g, Protein 18.1 g, SaturatedFat 5.8 g, Sodium 1244.6 mg, Sugar 6.2 g
EASY SLOW COOKER CHICKEN AND DUMPLINGS
Creamy chicken soup with biscuits for the dumplings all made in the slow cooker.
Provided by Sarah Olson
Categories Main Course
Time 5h
Number Of Ingredients 13
Steps:
- Add chicken, carrots, celery, onions, thyme, and black pepper to your slow cooker.
- Add the cream of chicken soup, cream of celery soup, chicken broth and water. Stir.
- Cook on HIGH For 4 hours or LOW for 8 hours.
- Add peas at this point if you would like. Stir.
- I only use 7 biscuits for this recipe. Cut the biscuits into quarters. Arrange the biscuit quarters evenly over the soup.
- Sprinkle dumplings with a touch of thyme and pepper. Replace the lid.
- Turn your slow cooker to HIGH.
- Cover and cook on HIGH for 45 minutes (DO NOT OPEN THE LID DURING THIS TIME). You will know the dumplings are done when they are no longer shiny.NOTE- If your slow cooker has switched over to warm after cooking for a length of time you will need to cook the dumplings for 1.5 hours so the slow cooker gets back up to temperature.
Nutrition Facts : Calories 399 kcal, Carbohydrate 39 g, Protein 25 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 62 mg, Sodium 1308 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
EASY SLOW COOKER CHICKEN AND DUMPLINGS
Easy, creamy chicken and dumplings made from refrigerator biscuits, slow-cooked to comfort food perfection.
Provided by Erin Krysten
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 5h20m
Yield 8
Number Of Ingredients 13
Steps:
- Whisk water, poultry seasoning, salt, and black pepper together in a bowl; add chicken to bowl and turn to coat.
- Pour 1/2 of the chicken broth into a slow cooker; add chicken and poultry seasoning mixture. Layer onion, carrots, and celery, respectively, over chicken. Dot butter over vegetables; pour celery soup and chicken soup over vegetables and sprinkle rosemary on top.
- Cook on High for 3 1/2 to 4 1/2 hours. Remove chicken from slow cooker and shred with two forks; return chicken to slow cooker. Add biscuit dough pieces to chicken mixture. Cook on High for 1 1/2 hours.
Nutrition Facts : Calories 269.9 calories, Carbohydrate 27.3 g, Cholesterol 43.9 mg, Fat 10.6 g, Fiber 2.1 g, Protein 16.1 g, SaturatedFat 3.8 g, Sodium 755.3 mg, Sugar 6.1 g
SLOW COOKER CREAMY CHICKEN AND DUMPLINGS
Easy, creamy chicken and dumplings made from refrigerator biscuits are slow-cooked into comfort-food perfection.
Provided by rosencat
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 5h15m
Yield 8
Number Of Ingredients 8
Steps:
- Combine chicken, cream of mushroom soup, onion, butter, rosemary, and black pepper in a slow cooker; add enough vegetable broth to cover the ingredients completely.
- Cook on High for 4 1/2 to 5 1/2 hours.
- Arrange torn biscuit dough on top of chicken mixture; continue cooking until dough is cooked through, about 30 minutes more.
Nutrition Facts : Calories 385.3 calories, Carbohydrate 37.9 g, Cholesterol 37.6 mg, Fat 18.3 g, Fiber 1.2 g, Protein 17.3 g, SaturatedFat 5.7 g, Sodium 1294 mg, Sugar 7.3 g
EASY SLOW COOKER CHICKEN NOODLE SOUP
This is a hearty and delicious chicken noodle soup that grandma couldn't have made better. It really hits the spot on a chilly evening.
Provided by CHER
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 4h45m
Yield 6
Number Of Ingredients 11
Steps:
- Combine water, carrots, onion, celery, parsley, salt, garlic salt, pepper, and thyme in a slow cooker and mix well. Set chicken on top and push down slightly into the liquid.
- Cover and cook on High for 4 hours or Low for 8 hours.
- Add noodles and cook on High until noodles are tender, 30 to 45 minutes.
Nutrition Facts : Calories 199.6 calories, Carbohydrate 22.8 g, Cholesterol 61.7 mg, Fat 3 g, Fiber 2.7 g, Protein 19.8 g, SaturatedFat 0.8 g, Sodium 1172.4 mg, Sugar 3.6 g
SLOW COOKER CHICKEN AND DUMPLINGS
I received this from a daily e-column (Everyday Cheapskate) I subscribe to. She'd never given me a bum steer before, so when I tried this I wasn't surprised that we liked it; the truth is we LOVED it! Having made this recipe once, next time I think I will try adding frozen mixed vegetables before adding the soup mix. I used 94% fat-free cream of chicken soup and due to time constraints made pasta to ladle the soup over when I served this. I'll try wild or long-grain rice next time. This is a real keeper and truly delicious!
Provided by juliendbq
Categories One Dish Meal
Time 6h20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Place the chicken, butter, soup, broth and onion in slow cooker. Cover, and cook for 5 to 6 hours on high.
- . One hour before serving, open biscuits. Roll each one to be about 1/4-inch thick and cut into 1/2-inch strips.
- Add to the slow cooker, laying on top of chicken and liquid. Overlapping strips of dough will occur.
- Continue cooking until the dough is no longer raw in the center, about 1 hour.
- Note: Dough will not cook into biscuits as you might think. It will become like traditional dumplings.
Nutrition Facts : Calories 386.2, Fat 18.6, SaturatedFat 6.4, Cholesterol 69.1, Sodium 1529.6, Carbohydrate 29.7, Fiber 0.6, Sugar 5, Protein 23.9
5-INGREDIENT SLOW COOKER CHICKEN & DUMPLINGS
Easy, creamy chicken and dumplings made from refrigerator biscuits, slow cooked to comfort-food perfection.
Provided by CHEF GRPA
Categories One Dish Meal
Time 5h10m
Yield 8 serving(s)
Number Of Ingredients 5
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.
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