Wednesday, January 23, 2013

Slow Cooker Chicken and Dumplings



I have tried a few slow cooker Chicken 'N Dumpling recipes in my day, but this one is by far the best. I'm always hesitant to use torn biscuit dough as the dumplings because they always get stuck together and never seem fully cooked when I bite into them, making them absolutely disgusting.

This time I did two things differently...I tore the biscuits into MUCH smaller pieces (about 5-6 pieces per biscuit), and I rolled each piece in a little flour before dropping them into the slow cooker. This helps keep them from molding together to form one giant, nasty, half-cooked dumpling. Highly  recommend doing that small, yet very important step.

Even Heath liked this, and he's not a big fan of slow cooker chicken and dumplings.

I think my favorite recipe is still THIS ONE that I tried back in May of last year. Even though it's really easy and really good, it's REALLY messy, what with all the flour you need to sprinkle over the counter. Not a big for some people, but I hate messes.

Oh, and you can make this recipe with whatever chicken you prefer...breasts or thighs. I used 6 boneless, skinless chicken thighs because I prefer dark meat. I swear it has more flavor, but that may just be my imagination.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

'Slow Cooker Chicken and Dumplings'
Source: Adapted from Recipe Matcher

Ingredients

2 Tablespoons Butter
4 boneless, skinless chicken breast (or 6 skinless chicken thighs)
1 Onion, finely diced
2 cans of Cream of Chicken Soup
2 small packages Grands Jr biscuits (10 biscuits)
flour

Directions

1. Place the chicken, butter, soup, and onion in a greased slow cooker, and fill with enough water to cover.

2. Secure lid and cook for 5 to 6 hours on High. About 30 minutes before serving, roll each torn biscuit piece in flour (to prevent them from sticking together), then drop into the slow cooker. Replace lid and cook remaining 30 minutes.



~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

23 comments:

  1. I made this tonight. So good!!

    ReplyDelete
  2. i made this tonight and it came out so wonderfully. i had only half an onion so i used some onion soup mix to make up for it and used some chicken broth instead of just water.

    ReplyDelete
  3. Will be trying the other recipe that you said you liked better than this one tonight. Wanted to share a tip with you. When you need to roll a pie crust or anything else that requires spreading flour all over the counter, try the following. Place a tea towel (one with a tight weave) on the counter, spread the flour on the tea towel and roll your dough as usual. When you're done, roll up the tea towel and throw it in the laundry. Keeps the kitchen clean and, in fact, I find it easier to roll dough this way.

    ReplyDelete
  4. That's a great tip! Thanks so much!

    ReplyDelete
  5. Do you use frozen or thawed chicken?

    ReplyDelete
  6. When I roll out my dumplings I wet my counter just a bit, put down either waxed paper or plastic wrap, flour the top of that and roll away....then fold up corners and throw away! Your rolled out dumplings are called "slicks" down south. Favorite dumplings of my son. Will be trying your crockpot c&d and like the idea of cutting biscuits into smaller pieces as I never cared for them even when done on top of the stove with chicken and dumplings, they were a disappointment.

    ReplyDelete
  7. I love chicken and dumplings, but like you, I hate flour all over the place. But, also like you, I don't like using biscuit dough. My solution - pie crust. Pre-formed rolled pie crust from Pillsbury. Not the kind pre-formed and in the pan in the freezer section, but the kind that comes in the 'red box' in the refrigerator section of your grocery store. If you cut it into 1 or 2 inch strips and then cut those into smaller pieces, it works well. I do drop them in flour before putting them into the pot! It works wonders!

    I am going to try this in the slow cooker tonight and take the finished product to a family reunion tomorrow! Thanks for recipe!

    ReplyDelete
  8. I fixed this today, had company show up for supper. He's a real beef eater, as is my husband and they both loved this dish!! It was so easy, too. The only change I made was to add some poultry seasoning as someone mentioned. I bet we could all use more tasty, easy recipes like this!

    ReplyDelete
  9. I made this tonight and it was pretty good. I did make a few changes. I added one can of cream of mushroom/chicken and one can of cream of chicken. I also added one whole container of fresh mushrooms. I used corn starch to thicken it up a bit and added some salt and pepper. I cooked it on low for 5 hrs then on high for 2hrs and then the 30mins for the dumplings. My crock pot runs really hot on high and low is more like medium.

    I like making chicken and dumplings but they get messy and this was a quick and easy way. Next time I'll add celery to it.

    Good recipe!

    ReplyDelete
  10. Hello everyone. I grew up in the South so Chicken & Dumplings was and still is a Southern dinner staple. Just some tips you could also use flour tortillas cut into slicks or dumplings. Flour tortillas make great dumplings. Another tip if you don't have cream of chicken on hand you could also make a quick blond roux. Thanks for liste : )

    ReplyDelete
  11. Making right now. Hope it turns out awesome. My bfs been begging for chicken n dumplings. :)

    ReplyDelete
  12. I made this last night using 4 large frozen chicken breasts, 1 can cream of mushroom along with 1 can of low sodium cream of chicken, mixed these together with one can of chicken broth. Poured this over the chicken and butter. Cooked 7 hours on Low, then shredded the chicken with a fork before adding one can of Grands Buttermilk biscuits, each one cut in 8 small pieces, then tossed into a bowl of flour. I turned the pot on High while doing this then, because the biscuits were a little thicker than others, cooked for another 45-50 minutes - which also helped thicken it a little. My husband declared this one of his top 5 favorite meals I've made in 4-1/2 years of marriage. He took some for lunch today and couldn't wait to eat it. Thank you also for the John Wayne Casserole - which is another of his favorites now.

    ReplyDelete
    Replies
    1. That's awesome! I'm so glad you guys liked it!

      Delete
    2. I love to cook but had been in a bit of a rut lately, making the same things over and over again. After seeing some of your recipes, I was inspired to try some new things. I love that your recipes use very basic items that I already have on hand, or can be substituted with something similar without making a special trip to the store. I only buy items on sale and use coupons, but have a very full pantry and freezer so I can easily throw something together that catches my eye. Thank you, and your husband, for all your hard work.

      Delete
  13. Made this several times but adding 1-2 cans of chicken broth should help with the biscuit dough-never had any issues! Great recipe!

    ReplyDelete
  14. I made this today but am having issues with the biscuits.. I cut small but they aren't cooking!! Its been an hour and they are a gooey globby mess : Not sure now to fix it!

    ReplyDelete
  15. So I'm making this for dinner tonight, and my only question is - I'm using Bisquick batter instead of pre-made dough for the dumplings - would that effect the cooking time? Should I maybe add the dough a little earlier?

    ReplyDelete
    Replies
    1. Honestly, I have no idea. I'd hate to say yes, then it turns into a huge mess. I rarely cook with Bisquick, so I'm not sure how well it would work, but I imagine if you make the better really thick...thick enough to form little dough balls...then I wouldn't think it would be a problem. I would add the Bisquick dumplings at the same time. Good luck...hope it works out for you!

      Delete
  16. I made this 4/13/2014. SO delicious!!! Only adjustments I made were used small diced onion plus Schwan's roasted onions & peppers and 5 raw large chicken breast. Put that in the over @ 400º for about 1/2 hour then boiled each side about 10 minutes each. I also only used 4 GRAND biscuits in it, torn, all-purpose flour. It is SO easy!!! Thanks for this recipe !!!

    ReplyDelete
  17. I have a stupid question. Should I be putting the chicken breasts in whole or cut up into small pieces?

    ReplyDelete
    Replies
    1. Not stupid at all! You place them in whole...by the time it's done cooking, the chicken will just fall apart all on its own :)

      Delete

All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife