Creamy Hearty Chicken Dumplings Recipes

CREAMY CHICKEN AND DUMPLINGS

Steps:

• Place chicken and soups in a crock pot. Start at high for one hour then stir and reduce heat to low and cook all day or until the meat is very tender.
• When chicken is done carefully remove all bones as they tend to fall apart with cooking. Discard skins. Pull the chicken apart into chunks before serving.
• For dumplings, combine 1 1/2 cups flour, baking powder and 1/4 tsp salt in mixing bowl.
• Cut in shortening until mixture resembles cornmeal.
• Stir in milk until just blended.
• Place about 1/2 inch water in saucepan with wire rack that comes 2 to 3 inches above water line. Cover rack with lightly oiled waxed paper, oiled side up.
• With water gently simmering, drop dumplings by tablespoon onto waxed paper, leaving room in between for expansion. (Use teaspoons to create smaller dumplings and cook in two batches).
• Steam 7-8 minutes, uncovered, then cover with a rounded lid right on top of the rack and steam 6-7 minutes longer. (smaller dumplings cook in shorter time, check to see if done inside, but do not overcook).
• Serve dumplings on top of bowls of steaming chicken.

CREAMY CHICKEN AND DUMPLINGS

Steps:

• Place vegetables in bottom of crockpot.
• Place chicken on top of vegetables.
• Mix both cans of soup, hot water, Worcestershire sauce, sage leaf and black pepper well.
• Pour over chicken and vegetables.
• Cook on LOW 5-7 hours.
• Thirty minutes from serving, mix the ingredients for the dumplings until just moistened.
• Turn crockpot onto HIGH.
• Drop dumplings onto bubbling stew and cover.
• Cook on HIGH 30 minutes, or until dumplings are done.
• Do not lift lid!

CREAMY HEARTY CHICKEN & DUMPLINGS

Steps:

• Dice the onion, celery and carrots small and add them to a large pot or Dutch Oven on medium high heat. Add the minced garlic and cook until onions are soft and transparent. Then add the chicken and flour. Stir until fully coated and flour slightly browns. Then add your chicken stock, whole milk and peas. Stir until combined and simmer for 10 minutes.
• In a medium sized bowl, mix 2 cups flour with 1 Tbsp baking powder, and 1 Tsp Salt. Once fully combined, add milk and stir until dough comes together. Using 2 dinner spoons, scoop and scrape small dough balls into the simmering pot. Once all the dough is in, cook for an additional 5-10 minutes or until the dough is cooked and the liquid has thickened. Season with salt and pepper to taste and enjoy!

CREAMY CHICKEN & DUMPLINGS

Steps:

• Spray a frying pan with cooking spray then heat on medium. Add the chicken & sprinkle with salt & pepper. Cook until the chicken is cooked through, roughly 5-7 minutes.
• Meanwhile, pour the water into a large pot then add the bouillon, butter & spices. Add in the cooked chicken & 3 tbsp of the can milk to the broth then simmer over medium-low heat.
• Mix the Bisquick, rest of the can milk, & spices together until it forms a sticky dough. (You may need to add a 1 or 2 tbsp of water to make it the right consistency).
• Turn the heat up slightly then using a small spoon drop small amounts of dough into the soup to form dumplings. Continue to drop in dough, stirring occasionally, until it is all gone.
• Turn the heat back done to low & simmer for 25-30 minutes or until the dumplings are cooked through.

CREAMY CHICKEN AND DUMPLINGS

Steps:

• Combine rotisserie chicken, broth and mirepoix in a large saucepan and bring to a boil. Reduce heat and simmer, covered, for 10 minutes; stir in gravy and herbs and bring to a boil again. Stir together Bisquick and water and drop tiny teaspoonfuls (about 1/2 tsp.) onto soup. Cover and cook for 10 minutes more.