SLOW COOKER CREAMY CHICKEN AND DUMPLINGS
Easy, creamy chicken and dumplings made from refrigerator biscuits are slow-cooked into comfort-food perfection.
Provided by rosencat
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 5h15m
Yield 8
Number Of Ingredients 8
Steps:
- Combine chicken, cream of mushroom soup, onion, butter, rosemary, and black pepper in a slow cooker; add enough vegetable broth to cover the ingredients completely.
- Cook on High for 4 1/2 to 5 1/2 hours.
- Arrange torn biscuit dough on top of chicken mixture; continue cooking until dough is cooked through, about 30 minutes more.
Nutrition Facts : Calories 385.3 calories, Carbohydrate 37.9 g, Cholesterol 37.6 mg, Fat 18.3 g, Fiber 1.2 g, Protein 17.3 g, SaturatedFat 5.7 g, Sodium 1294 mg, Sugar 7.3 g
CREAMY CHICKEN AND DUMPLINGS
Provided by Katie Lee Biegel
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together the milk and eggs. In a separate bowl, sift together the baking powder, 1 1/2 cups of the flour and 1 teaspoon of the salt. Add the dry ingredients to the wet and mix until combined, being careful not to overmix. Set the dumpling batter aside.
- In a medium pot, combine the stock, half-and-half, pepper, thyme, bay leaf and remaining 1/2 teaspoon salt and bring to a boil. In a small dish, whisk the remaining 2 tablespoons flour with 1/4 cup water. Whisk the flour mixture into the chicken stock mixture. Add the chicken and mixed vegetables and return to a boil. Using a tablespoon or a small ice cream scoop, drop scoops of the dumpling batter into the boiling liquid. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Cover and cook an additional 10 minutes. Garnish each serving with fresh parsley.
CHICKEN AND DUMPLINGS III
My mom used to make this recipe for us growing up. Now I make it for my family and they all love it! It's simple yet delicious! Enjoy!
Provided by Melissa
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 45m
Yield 6
Number Of Ingredients 4
Steps:
- In a large pot over high heat, combine the chicken with enough water to cover, and boil for 15 to 20 minutes. Drain some of the water from the pot, reserving 3 cups in the pot. Remove chicken and allow it to cool, then pull it apart into bite size pieces; return to pot.
- Reduce heat to medium, and add the cans of condensed soup. Season with salt and pepper. Pull the biscuit dough into pieces, and add to the soup. Simmer over medium heat for 7 to 8 minutes, or until the dough is cooked through.
Nutrition Facts : Calories 376.4 calories, Carbohydrate 31.4 g, Cholesterol 68.4 mg, Fat 18.3 g, Fiber 1 g, Protein 20.8 g, SaturatedFat 4.8 g, Sodium 1377 mg, Sugar 5.5 g
CHICKEN & DUMPLINGS
After a very long week, comfort food called to me, so I made this meal on a whim. Rotisserie chicken drastically cuts the prep time, so we don't have to wait long for dinner to be ready. -Jessica Rehs, Cuyahoga Falls, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 22
Steps:
- In a large saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Strain and set aside., In a Dutch oven, saute carrots and celery in oil and butter until tender. Add minced garlic; cook 1 minute longer. Stir in flour until blended; gradually add prepared broth. Bring to a boil; cook 2 minutes or until thickened, stirring frequently., Add peas; return to a boil. Cook 3 to 5 minutes or until peas are tender. Stir in chicken and cream; heat through., For dumplings, combine the flour, baking powder, salt and cayenne in a large bowl. In another bowl, combine buttermilk and eggs; stir into dry ingredients just until moistened., Drop by tablespoonfuls onto simmering chicken mixture. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean. Garnish with chives before serving.
Nutrition Facts : Calories 576 calories, Fat 24g fat (9g saturated fat), Cholesterol 189mg cholesterol, Sodium 1398mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 3g fiber), Protein 44g protein.
SUPER EASY CHICKEN AND DUMPLINGS
This could not be easier and it tastes great too!
Provided by ALLIE101
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Stir the cream of chicken soup, chicken broth, and shredded chicken meat together in a large saucepan over medium-high heat until it begins to simmer. Cut each biscuit into quarters, and gently stir into the simmering soup. Reduce heat to medium-low, cover, and simmer until the biscuits are no longer doughy in the center, 10 to 15 minutes.
Nutrition Facts : Calories 400.1 calories, Carbohydrate 36.4 g, Cholesterol 49.7 mg, Fat 18.1 g, Fiber 0.5 g, Protein 21.5 g, SaturatedFat 4.7 g, Sodium 1923.9 mg, Sugar 6.3 g
GRANDMA'S CHICKEN 'N' DUMPLING SOUP
I've enjoyed making this rich homemade chicken dumpling soup recipe for over 40 years. Every time I serve this type of soup, I remember my southern grandma, who was very special to me and was known as an outstanding cook. -Paulette Balda, Prophetstown, Illinois
Provided by Taste of Home
Time 3h5m
Yield 12 servings (3 quarts).
Number Of Ingredients 24
Steps:
- Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. Strain broth; return to stockpot. , Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into chunks. Cool broth and skim off fat. , Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard bay leaf., For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Drop by teaspoonfuls into soup. Cover and cook without lifting the lid for 18-20 minutes. Sprinkle with parsley if desired.
Nutrition Facts : Calories 333 calories, Fat 14g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 1447mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 22g protein.
CHICKEN & DUMPLINGS
Enjoy a hearty, Southern classic meal tonight with this easy chicken and dumplings recipe. This classic dish gets its smooth, creaminess from cream of celery or chicken soup
Provided by Paula Deen
Categories classics cold weather comfort food family southern cooking winter
Time 30m
Yield 4-6
Number Of Ingredients 11
Steps:
- Chicken:
- Cut up chicken, but do not remove skin. The skin and bones can be removed later. Place chicken, celery, onion, bay leaves, bouillon and House Seasoning in water and cook at a low boil for 30 to 45 minutes, until meat begins to fall off the bones. Remove skin and bones at this point, along with bay leaves. Return chicken to pan. Prepare dumplings and set them aside for a few minutes. Add cream soup to chicken and continue to boil. If desired, you can thicken the stock at little by mixing 2 tablespoons cornstarch with 1/4 cup of water and adding it to the stock. Drop dumplings into boiling stock. Never stir dumplings. Shake the pot gently in a circular motion to submerge dumplings in stock. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes. Do not overcook.
- Dumplings:
- Put flour/salt mixture in a mixing bowl. Beginning in center of flour, dribble a small amount of ice water. Work mixture with fingers from center of bowl to sides of bowl, incorporating small amounts of water at a time. Continue until all flour is used up. Batter will feel as if it is going to be tough. Knead dough and form into ball. Dust a good amount of flour onto dough board and rolling pin. Roll out dough, working from center. Dough will be firm. Roll to 1/8 inch thinness. Let it air-dry for a minute or two while you return your attention to the boiling pot at the point at which you add the canned soup to the chicken mixture. Cut dumplings into 1-inch strips. Working with one strip at a time, hold strip over pot, pull it in half, and drop into the boiling stock. Remember, do not stir after dumplings have been added to pot.
- Note: Frozen dumplings are available in most supermarkets if you don't have time to make them.
More about "chicken and dumplings with cream of chicken recipes"
CREAMY CHICKEN AND DUMPLINGS RECIPE - THE ANTHONY …
From theanthonykitchen.com
4.7/5 (51)Total Time 1 hr 5 minsCategory Main CourseCalories 476 per serving
- Place enameled cast iron Dutch oven, or large pot, over medium-high heat and the olive oil. Add carrots, celery, and onion and sauté until coated evenly in oil. Place lid over Dutch oven and allow to cook for 5-8 minutes, until carrots have slightly softened.
- For the dumplings, whisk together flour, baking powder, and 1 1/4 teaspoon Kosher salt in a medium-sized mixing bowl. Stir in milk until completely incorporated. Knead gently with your hands, if needed, to bring the dough together.
EASY CHICKEN AND DUMPLINGS - COOKING WITH KARLI
From cookingwithkarli.com
Ratings 125Calories 191 per servingCategory Main Course
- Scoop the cream of chicken soup out of the can and gently put it into the Instant Pot on top of the chicken chunks. DO NOT STIR. (see post above for exactly why.)
CROCKPOT CHICKEN AND DUMPLINGS RECIPE - WITH CANNED BISCUITS
From showmetheyummy.com
5/5 (25)Calories 580 per servingCategory Main Dish
EASY CHICKEN AND DUMPLINGS RECIPE | THE NOVICE CHEF
From thenovicechefblog.com
4.5/5 Calories 731 per servingCategory Dinner Ideas
- Add onion, carrots and celery. Cook for 5 minutes, until vegetables being to wilt. Add garlic and cook for 1 minute more.
SLOW COOKER CHICKEN & DUMPLINGS - CAMPBELL SOUP …
From campbells.com
3.4/5 (79)Total Time 7 hrs 45 minsServings 8Calories 284 per serving
CHICKEN AND DUMPLINGS RECIPES - CDKITCHEN
From cdkitchen.com
10 BEST BISQUICK CHICKEN AND DUMPLINGS CREAM OF …
From yummly.com
10 BEST EASY CHICKEN AND DUMPLINGS WITH CREAM OF …
From yummly.com
EASY CHICKEN AND DUMPLINGS RECIPE (READY IN 30 MIN!)
From thenovicechefblog.com
4.4/5 (504)Total Time 30 minsCategory Dinner IdeasCalories 222 per serving
- In a large heavy bottomed pot, melt butter over medium-high heat. Add vegetables - onion, celery, carrots and garlic. Cook, stirring often until tender, about 6-8 minutes.
- Add the shredded cooked chicken, chicken broth, evaporated milk, and can of cream of chicken and bring to a simmer. Season soup to taste with salt and pepper.
- Cut the biscuits into quarters (each biscuit will be sliced into 4 equal pieces) and lightly toss them in flour.
- Add them to the pot and cook for about 8-9 minutes. Test one of the biscuits to ensure they have cooked through and are not raw in the middle. Once the biscuits are cooked through, serve immediately!
CROCK POT CHICKEN AND DUMPLINGS(+VIDEO) - THE COUNTRY COOK
From thecountrycook.net
Ratings 39Calories 129 per servingCategory Main Course
- Place chicken broth, cream of chicken soup, diced onions and celery into a 5-6 quart slow cooker. Stir well (it will be a bit lumpy from the cream of chicken soup.)
- Then take the chicken out and cut it into bite size pieces or shred it with a couple of forks. Put the chicken back into the slow cooker. Add frozen vegetables into the slow cooker if you are using.
CROCKPOT CHICKEN AND DUMPLINGS – WELLPLATED.COM
From wellplated.com
5/5 (4)Total Time 3 hrs 30 minsCategory DinnerCalories 506 per serving
- Heat the olive oil in a wide skillet with high sides over medium high. Add the carrots, celery, potato, and onion, and cook until the vegetables are beginning to soften and the onion is turning translucent, about 6 to 8 minutes. Stir in the poultry seasoning, 1/2 teaspoon salt, and pepper, and cook 30 additional seconds. Transfer to the bottom of a 6-quart slow cooker. Keep the skillet handy for later (no need to wash it yet).
- Pour the chicken broth into the slow cooker, then arrange the chicken breasts in a single layer on top. Sprinkle the chicken breasts with the remaining 1/4 teaspoon kosher salt.
- Cover and cook on low for 2 to 3 hours, until the chicken is cooked through and registers 165 degrees F on an instant-read thermometer. Transfer the chicken to a cutting board to cool. Turn off the slow cooker and cover it.
- Prepare the dumplings: In a mixing bowl, whisk together the all-purpose flour, white whole wheat flour, baking powder, salt, and garlic powder. Pour in the milk. With a rubber spatula or wooden spoon, stir to combine. The batter will seem stiff and should be thick enough to scoop. Let rest for at least 5 minutes.
EASY CROCKPOT CHICKEN AND DUMPLINGS RECIPE
From southernkissed.com
4.6/5 (11)Calories 678 per servingCategory Main Course
CROCK POT CHICKEN AND DUMPLINGS WITH CANNED BISCUITS ...
From keytomylime.com
5/5 (1)Calories 465 per servingCategory Soup
INSTANT POT CHICKEN AND DUMPLINGS - READY IN MINUTES!
From eatingonadime.com
4.7/5 (41)Total Time 40 minsCategory Main CourseCalories 274 per serving
CHICKEN AND DUMPLINGS - RECIPE - FINECOOKING
From finecooking.com
4.4/5 (7)Category AppetizersServings 8Estimated Reading Time 2 mins
CREAMY CHICKEN AND DUMPLING - ALL INFORMATION ABOUT ...
From therecipes.info
CHICKEN AND DUMPLINGS CREAM OF CHICKEN SOUP CREAM OF ...
From yummly.com
CHICKEN AND DUMPLINGS WITH CREAM OF CHICKEN RECIPES
From tfrecipes.com
10 BEST CHICKEN AND DUMPLINGS WITHOUT CREAM OF CHICKEN ...
EASY CHICKEN AND DUMPLINGS WITH CREAM OF CHICKEN SOUP …
From yummly.com
RUSTIC CHICKEN AND DROP DUMPLINGS FROM SCRATCH (WITH ...
From thegourmetbonvivant.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love