Slow Cooker Chicken Dumplings With Frozen Dumplings Recipe 385 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.

SLOW COOKER CHICKEN & DUMPLINGS

Steps:

• Place chicken, potatoes, carrots and celery in slow cooker.
• Mix soup, water, thyme and black pepper. Pour over all.
• Cover and cook on low 7 to 8 hours (4 to 5 hours on high) or until chicken is done.
• Mix baking mix and milk. Spoon batter over chicken mixture. Tilt lid to vent and cook on high 30 minutes or until dumplings are cooked in center.

SLOW COOKER CHICKEN AND DUMPLINGS

Steps:

• Cut Chicken and Potatoes into 1in pieces.
• Place Chicken, Potatoes, and Carrots in at least a 4qt slow cooker.
• Mix the soup, water, thyme leaves, and black pepper together in a small bowl. Pour the soup mix over the chicken and veggies.
• Cover and cook on Low for 5-6 hours or until the chicken is cooked throughly.
• Mix together the all purpose baking mix and the milk.
• Drop the batter onto the soup by the spoonful.
• Replace the cover and tilt to vent, cook on High for 30 minutes or until dumplings are cooked throughly.

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.

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.

SLOW COOKER CHICKEN AND DUMPLINGS

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.