Slow Cooker Chicken & Dumplings

Crock Pot Chicken & Dumplings

Why is it that when the weather changes, the weather gets cooler and the furnace turns out that I start craving comfort food?  I’ve pulled out the flannel jammies and started drinking pumpkin steamers so it must be Fall and time for comfort food.

If there is one food that screams COMFORT FOOD to me it is Chicken & Dumplings.

We love it  at our house and I first shared a recipe for Chicken & Dumplings with you here.

Today’s version is a little bit different and easier!  It is made in a crock pot or a slow cooker.  Just get it going first thing in the morning and you’ve got a delicious dinner waiting for you that night.

Crock Pot Chicken & Dumplings

It cooks on low for 6  hours and I started with frozen chicken.  Just popped it in the slow cooker with some seasoning and butter.  I then covered it with a combo of cream of chicken, cream of celery and chicken broth and let it cook away all day.

Crock Pot Chicken & Dumplings

You want to cook it until your chicken is nice and tender but not over cooked.  Use a couple of forks and shred the chicken right in the pot.  I then added in the frozen vegetables and topped it with the dumplings.  The dumplings are a combination of Bisquick milk and sour cream.  Keep them small so they cook all the way through.  I dropped the dough by the Tablespoon on top of the chicken mixture.  Then cover and allow to cook for another hour to an hour and a half.

Crock Pot Chicken & Dumplings

Once the biscuits are cooked through it is ready to enjoy!  Pure Comfort Food!!

Crock Pot Chicken & Dumplings

I garnished mine with a little bit of chopped chives to pretty it up a bit.

Crock Pot Chicken & Dumplings

Perfect for a cold Fall or Winter night!

For some other comfort food recipes check out these:

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Spaghetti with Meat Sauce

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Sunday Pot Roast

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Chicken Enchiladas

Enjoy!

Leigh Anne

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Slow Cooker Chicken & Dumplings

Ingredients

  • 4 skinless, boneless frozen chicken breasts
  • 2 Tbsp butter
  • 1 tsp dried parsley
  • 1/2 tsp garlic powder
  • 1 tsp ground thyme
  • 1 tsp marjoram
  • salt & pepper
  • 1 (10.75 ounce) can cream of chicken and cream of celery
  • 1 can (10.75 ounce) chicken broth
  • 2 C frozen carrots and peas
  • Dumplings
  • 1 C Bisquick
  • 1/3 C milk
  • 1/4 C sour cream

Instructions

  • Place frozen chicken, butter and seasoning into crock pot.
  • Mix together soups and pour over chicken.
  • Cover and cook on low for 6 hours or until chicken is tender.
  • Shred chicken in the pot and add in frozen vegetables
  • Mix together Bisquick milk and sour cream
  • Drop dumpling by tablespoon on top of chicken mixture
  • Cover and cook on high for 1 - 1 1/2 hours until dumpling is cooked through.

Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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Comments

  1. says

    We use our slow cooker a lot during the fall and winter, but I have never done dumplings! I will be trying this recipe next week! (This week is already planned!) :)

    Thanks,

    Amy
    Mariposa Medley Jewelry

  2. Michelle says

    Looks super yummy!
    It dawns on me that I have been reading your blog for a year!
    I remember all of your cute Halloween decorations from last year,
    can’t wait to see what you have coming for all of holidays !

  3. says

    These Chicken and Dumplings look amazing! I love that you make them in the slow cooker. I’d be honored if you linked them and any of your other fabulous recipes up to our All Things Thursday Blog Hop that’s live right now. Hope to see you there!
    Blessings,
    Nici

  4. Angela says

    This looks great! Wanted to tell you I have tried MANY of your recipes and they all have been awesome! Really appreciate the work you put into your blog. Thanks!

  5. says

    Your Crook Pot Chicken and Dumplings looks so yummy. I may just have to give it a try. I am thinking that you could still use the frozen store bought dumplings. I know homemade is so much better but I do love the thin type that are more like pastry. Thank you for making me think about this. Maybe I can make this meal easier for our family now. Hugs, Beverly

    • Mike says

      Hi Beverly,
      Retired & my wife says I have too much time on my hands. You mentioned this dumplings. I’ve been working on the somewhat thin “soup” & thin dumplings like my Grandma used to make. What I do is use 50/50 – 2 frozen thighs & 2 breasts and 2 boxes chicken stock. I only add very little salt but 2 bouillon cubes and a tsp pepper into the crock pot. When the chicken is done, I take it out and chunk it, not shredded. Instead of canned soup, 1/2 stick butter, 1/4 cup flour, cook to a white roux, add a cup of milk. Then wisk in a cup of the stock before adding the thickened “gravy”(?) back in. I then use FLOUR TORTILLAS – refrigerated for a few days is better. Cut them into 1 1/2 -2 inch wide strips, add them to the stock and gently stir them in. Add the chicken chunks back in and cook on high for 30-45 minutes. NOTE: For REALLY thin gravy, I have just used 1-2 TBSP flour in about 1/2 cup of the stock. Stick it in the microwave – WATCH IT CLOSELY until it boils and cooks the flour taste out. Add it back in – that slurry and the flour in the tortillas will thicken it up enough. If you like it thin, or just want an EASY change, give it a try. I just put some in the pot!

  6. Nicole says

    Thank you so much for this delicious recipe! So simple and yummy! It’s what’s in the crockpot for dinner tonight! :)

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