Recipe of the week – Crockpot Chicken and Dumplings

By
Mindy
Published: September 23, 2009Posted in: Food and Recipes, General/MiscellaneousComments: 12Tags:

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To celebrate the official First Day of Fall (September 22) I have decided to share another crockpot recipe.  Isn’t fall just the crockpot time of year?  School has started,  soccer is in full swing, homework is aplenty and cooking dinner is…well, just in the way.  To me there is nothing more satisfying than getting an easy recipe started in the morning knowing it will be ready by the time I rally the troops for dinner.  And even better, this recipe doesn’t require me to bribe my son with candy.  He actually voluntarily eats it.

Mmm..homemade chicken and dumplings.  Okay, semi-homemade.  I use refrigerated biscuit dough.  God, I wish I were the type to roll out my own dumplings.  Do you even roll out dumplings?  There’s no yeast, right,  so why would you roll them out?  But, wait a minute.  There are plenty of things you roll out without yeast.  Like cookies.  You definitely roll out cookies.  Well, I don’t.  I do the “drop’em by the spoonful method.”  Still, I’m sure plenty of people roll them out.  As with dumplings, I think.   In fact, I’m going to Google “rolling out dumplings” as soon as I’m done with this post. 

Moving on.

Here is a super simple (and slap yo’ mama good) comfort dish.  Go ahead, get your crockpot out, dust it off and get to crocking.  Or cooking. 

Crockpot Chicken and Dumplings

  • 4 boneless, skinless chicken breasts or equiv. amt of chicken tenders (can be frozen)
  • 2 Tbs melted butter
  • 2 cans condensed cream of chicken soup
  • chicken broth
  • 1 thinly sliced onion
  • 2 stalks sliced celery
  • 1 chopped or sliced carrot
  • 2 (10 oz) cans of refrigerated biscuit dough
  1. Place chicken, melted butter, cream of chicken soup, onions, celery and carrot  into crockpot.  Pour just enough broth over the top to cover chicken. 
  2. Cover crockpot and cook on high for 5 hours or on low for 8 hours. 
  3. Shred up your chicken (should pull apart really easily) inside crockpot.  Add cut-up dumplings* and place them on top of the chicken mixture.  You can push them down into the soup mixture a little bit. 
  4. Cook on low for another hour.  The dumplings should puff up and turn a light golden brown. 

*To make dumplings:

  1. Take the biscuits out of the can and cut them into quarters. 
  2. That’s it.

Now, obviously, this recipe can be altered for taste.  Change up the veggies, add in some garlic powder, poultry seasoning, a bay leaf if you’re feeling really adventurous.  I’ve also substituted the Bisquick biscuit recipe for refrigerated biscuits.   Makes me feel a teensy bit more like Betty Crocker.  Just try it. 

Love to all, Mindy

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