Crockpot Chicken & Dumplings

This is an amalgam of a bunch of different chicken & dumplings recipes. I’ve slowly worked my way toward how we like it best and, yes, I’ve made my peace with the cream of chicken soup. My biggest problem with cream soups has always been when they’re used without any liquid – like added to chicken and rice or something – and keep their weird texture. I don’t mind them nearly as much, though, when actually made into SOUP, as opposed to a gelatinous mess.

You can see I like to serve this with steamed carrots. I dumped a bunch on my plate before thinking about the photo op, or I probably would have tried to artfully arrange them into some sort of rustic chic display. Be thankful you were spared:)

For chicken/broth:

1 lb boneless skinless chicken breasts (frozen is fine)
1 can cream of chicken soup
2 cups chicken broth
1 small onion, diced
1 clove garlic, minced
1 tbsp dried parsley

For dumplings:

1 cup flour
2 tsp baking powder
1/2 tsp salt
1 tsp dried parsley
1 tbsp butter
1/2 cup milk

Place all chicken/broth ingredients in the crock pot and cook on high for 4-5 hours. Remove chicken from crock pot and shred with two forks, then put back.

To make dumplings, combine the flour, baking powder, salt, and parsley in a bowl. Cut in butter until crumbly. Stir in milk until the mixture just barely comes together. Drop by spoonfuls into crock pot. Cook for an additional 30 minutes on high.

Comments

  1. I love crock pot meals! I would have never in a million years thought to make chicken and dumplings in the crock pot! I am so glad you shared this. I will totally try it this week!

  2. Interesting… I might try this for the family sometime. I am a vegetarian, but I can deal with dropping frozen chicken into the crock pot if I don’t have to touch it too much. šŸ˜‰