HEALTHIER SLOW COOKER CHICKEN AND DUMPLINGS
This is an easy slow cooker recipe that cooks while you are at work! We added more veggies and used natural (not condensed) soup to make this recipe healthier.
Provided by MakeItHealthy
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 5h45m
Yield 8
Number Of Ingredients 7
Steps:
- Place chicken, butter, cream of chicken soup, and onion in a slow cooker. Cover and cook on High for 5 to 6 hours. Stir in carrots after 5 hours of cooking.
- Place torn biscuit dough in slow cooker 30 minutes before serving. Cook until dough is no longer raw in the center, about 25 minutes. Lift edges of biscuits and stir in peas. Let stand until warm, about 10 minutes, before serving.
Nutrition Facts : Calories 247.6 calories, Carbohydrate 29.3 g, Cholesterol 40.5 mg, Fat 7.1 g, Fiber 2.8 g, Protein 16.2 g, SaturatedFat 3.1 g, Sodium 758 mg, Sugar 3.9 g
SLOW-COOKER CHICKEN AND DUMPLINGS
Keep pierogi in your freezer for quick family dinners: You can add them to soup or use in place of ravioli.
Provided by Food Network Kitchen
Categories main-dish
Time 7h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the carrots and celery in a 6- to 8-quart slow cooker. Top with the chicken; sprinkle with the garlic, red pepper flakes, ½ teaspoon salt and a few grinds of pepper. Whisk the broth with the flour in a medium bowl until smooth; pour over the chicken. Cover and cook on low, 7 hours.
- About 20 minutes before serving, bring a medium pot of salted water to a boil. Add the pierogi and cook as the label directs. Drain.
- Uncover the slow cooker and stir, breaking up the chicken. Add the pierogi, peas and heavy cream and stir. Let stand, uncovered, 10 minutes. Stir in the dill; season with salt and pepper.
Nutrition Facts : Calories 550, Fat 26 grams, SaturatedFat 12 grams, Cholesterol 209 milligrams, Sodium 841 milligrams, Carbohydrate 35 grams, Fiber 4 grams, Protein 44 grams, Sugar 6 grams
SLOW-COOKER CHICKEN AND DUMPLINGS
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 By Betty Crocker Kitchens
Categories Entree
Time 7h45m
Yield 6
Number Of Ingredients 13
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, Carbohydrate 44 g, Fat 4, Fiber 4 g, Protein 30 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 2120 mg
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
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.
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
SLOW COOKER CHICKEN & DUMPLINGS
Steps:
- Put the potatoes, carrots, celery and chicken in a 6-quart slow cooker.
- Stir the soup, water, thyme and black pepper in a small bowl. Pour over the chicken and vegetables.
- Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.
- Stir the baking mix and milk in a small bowl until the ingredients are mixed. Drop the batter by spoonful over the chicken mixture. Turn the heat to HIGH. Tilt the lid to vent and cook for 30 minutes more or until the dumplings are cooked in the center.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SLOW COOKER CHICKEN AND DUMPLINGS
This is a great comforting meal for when the weather starts getting colder. My family really enjoys this. Edited 10/16/2007 to add celery stalks.
Provided by CookingONTheSide
Categories One Dish Meal
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken in a slow cooker.
- Heat broth in microwave; dissolve bouillon in broth.
- Add next 4 ingredients to broth.
- Pour over chicken.
- Cover and cook on low for 6-8 hours, until chicken falls apart when poked with a fork.
- Combine buttermilk biscuit mix and milk, then drop spoonfuls over chicken to form dumplings.
- Cover and cook on high for 35 minutes or until dumplings are done.
Nutrition Facts : Calories 834.2, Fat 26.5, SaturatedFat 7.5, Cholesterol 157.4, Sodium 2006.9, Carbohydrate 84.3, Fiber 5.1, Sugar 17.8, Protein 60.9
SOUTHERN-STYLE SLOW COOKER CHICKEN AND DUMPLINGS
I came up with this recipe to satisfy my craving for some homemade chicken and dumplings. It's quick and easy to throw together and smells amazing at the end of the day. Chicken will be tender and juicy and just fall of the bones. Be sure to remove the chicken bones before serving.
Provided by VanessaLynn
Categories Stew
Time 6h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Clean and chop carrots, celery and onion. Add to slow cooker.
- Add cream of chicken soup and chicken broth, stir to combine. Add chicken pieces, parsley, salt and pepper.
- Cover and cook on HIGH for 5 hours.
- Add torn biscuit dough pieces and continue to cook on HIGH for 1 hour.
- Stir before serving. Remove any chicken bones.
Nutrition Facts : Calories 82.1, Fat 1.6, SaturatedFat 0.5, Sodium 154.2, Carbohydrate 13, Fiber 3.1, Sugar 5.4, Protein 5.8
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