Crock Pot Chicken And Dumplings Recipe Bisquick Recipe For Chicken

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SLOW-COOKER CHICKEN AND VEGETABLES WITH DUMPLINGS



Slow-Cooker Chicken and Vegetables with Dumplings image

Make delicious homemade dumplings that simmer over a savory combination of chicken and vegetables. Mmm.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 11h

Yield 5

Number Of Ingredients 8

2 1/2 to 3 pounds boneless skinless chicken thighs
1 pound small red potatoes (about 2 1/2 inches in diameter)
1 medium onion, coarsely chopped ( 3/4 cup)
2 cups baby-cut carrots
5 1/4 cups Progresso™ chicken broth (from two 32-ounce cartons)
2 cups Original Bisquick™ mix
1/2 cup water
2 teaspoons parsley flakes

Steps:

  • Place chicken, potatoes, onion and carrots in 6-quart slow cooker. Add broth.
  • Cover and cook on low heat setting 9 to 10 hours.
  • Increase heat setting to high. Stir together Bisquick mix, water and parsley in medium bowl. Drop dough by rounded tablespoonfuls onto hot chicken mixture. Cover and cook 45 to 50 minutes or until dumplings are dry in center.

Nutrition Facts : Calories 680, Carbohydrate 56 g, Cholesterol 140 mg, Fat 1, Fiber 5 g, Protein 59 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1910 mg

CHICKEN AND DUMPLINGS WITH BISQUICK®



Chicken and Dumplings with Bisquick® image

Basic chicken and dumplings stew made with Bisquick®...yummo.

Provided by Pam Smith

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 1h35m

Yield 4

Number Of Ingredients 16

2 tablespoons clarified butter
1 pound skinless, boneless chicken thighs
4 slices bacon
5 new potatoes, chopped
2 carrots, chopped
2 stalks celery, chopped
½ red onion, finely chopped
2 cloves garlic, finely chopped
1 cup chicken broth
1 cup 2% milk
1 (10.75 ounce) can condensed cream of mushroom soup
½ (10 ounce) package frozen corn
¼ teaspoon smoked paprika
salt and ground black pepper to taste
1 cup baking mix (such as Bisquick®)
⅓ cup milk

Steps:

  • Melt butter in a large skillet over medium heat. Cook chicken thighs in the hot butter until no longer pink in the centers, 5 to 7 minutes per side. Remove chicken and let cool, about 5 minutes. Shred or cut into small pieces and set aside.
  • Place bacon in a medium skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving 1 tablespoon bacon grease in the skillet. Let bacon cool slightly, about 5 minutes; crumble and set aside.
  • Scrape chicken drippings from the the skillet into a stockpot or Dutch oven. Cook potatoes, carrots, celery, red onion, and garlic in the pot over medium heat until onion is soft and transparent, about 5 minutes. Stir in chicken, reserved bacon grease, broth, 1 cup milk, mushroom soup, corn, paprika, salt, and pepper. Reduce heat and let stew simmer for 20 minutes.
  • Mix baking mix and milk for dumplings together to form a sticky dough. Drop by spoonfuls into stew. Cook, uncovered, for 10 minutes. Cover and continue to cook until dumplings are set, about 10 minutes more. Serve stew with a garnish of crumbled bacon.

Nutrition Facts : Calories 659.4 calories, Carbohydrate 61.2 g, Cholesterol 98.1 mg, Fat 32.7 g, Fiber 5.5 g, Protein 31.5 g, SaturatedFat 11.7 g, Sodium 1544.3 mg, Sugar 10.5 g

EASY BISQUICK DUMPLINGS RECIPE



Easy Bisquick Dumplings Recipe image

There's nothing quite as comforting as a warm, savory bowl of homemade Bisquick Chicken and Dumplings. Made with Original Bisquick mix, these hearty Bisquick Dumplings are super easy to make in a Dutch oven or slow cooker. You can boil the chicken from scratch or use rotisserie chicken for a quick dinner recipe.

Provided by Izzy

Categories     Dinner     Main Course

Time 30m

Number Of Ingredients 10

2 cups shredded cooked chicken ((use store-bought rotisserie chicken to save time, or you can boil whole chicken from scratch))
1 tablespoon olive oil
1 onion (chopped)
3 large carrots (chopped)
3 stalks celery (chopped)
6 cups chicken broth ((plus more to cover the chicken completely if needed))
salt & pepper (to taste)
bay leaf
2 cups Bisquick mix
2/3 cup milk

Steps:

  • Add oil to a large dutch oven or pot over medium-high heat.
  • Add onions, carrots, and celery. Sauté for about 5 minutes or until vegetables begin to soften.
  • Add chicken broth and bay leaves. Bring to a boil, and season with salt and pepper to taste.
  • Let the soup gently boil for about 5 minutes or until vegetables are tender. While the broth is simmering, prepare Bisquick dumplings below.
  • In a large mixing bowl, combine bisquick mix and milk.
  • Knead a few times until you get a sticky and soft dough.
  • When the vegetables are tender. Remove them from the soup.
  • Reduce the heat, and spoon out a piece of Bisquick dumpling dough and drop it into the soup. Repeat this process until you used up all the Bisquick dough.
  • Simmer uncovered for 10 minutes, and cover with a lid and cook for another 5-10 minutes or until the dumplings are cooked through.
  • Add shredded chicken and vegetables into the broth, and cook for about 3 minutes or until heated through.

Nutrition Facts : Calories 318 kcal, Carbohydrate 32 g, Protein 17 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 39 mg, Sodium 1441 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving

SLOW COOKER CHICKEN AND DUMPLINGS



Slow Cooker Chicken and Dumplings image

This is an easy slow cooker recipe that cooks while you are at work! It is wonderful on a cold, snowy day. I have four children who are picky eaters, and they LOVE this! Enjoy!

Provided by Janiece Mason

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 6h10m

Yield 8

Number Of Ingredients 5

4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Steps:

  • Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
  • Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Nutrition Facts : Calories 384.6 calories, Carbohydrate 37 g, Cholesterol 44.8 mg, Fat 18 g, Fiber 0.7 g, Protein 18.1 g, SaturatedFat 5.8 g, Sodium 1244.6 mg, Sugar 6.2 g

CROCK POT CHICKEN AND DUMPLINGS



Crock Pot Chicken and Dumplings image

Easy Crock Pot Chicken and Dumplings. Juicy chicken breasts cook to tender perfection in the slow cooker in a rich creamy sauce. Shortcut dumplings make this delicious comforting meal effortless.

Provided by Holly Nilsson

Categories     Dinner

Time 5h20m

Number Of Ingredients 10

1 large onion (diced)
1 can cream of celery soup ((10.5 oz) )
1 can cream of chicken soup ((10.5 oz) )
1 tablespoon fresh parsley
1 teaspoon poultry seasoning
black pepper to taste
4 skinless boneless chicken breasts
2 cups low sodium chicken broth
2 cups frozen vegetables ( or peas and carrots, defrosted)
1 can refrigerated biscuits ((8 pieces) Buttermilk, Country or Homestyle)

Steps:

  • Add onion to 6 qt crock pot and top with chicken breasts.
  • In a small bowl, combine cream of celery soup, cream of chicken soup, parsley, poultry seasoning and pepper. Spread over chicken breasts. Top with chicken broth and cook on high 5 hours.
  • Approximately 1 hour (I allow 60 - 90 minutes) before serving (after 4 hours of cooking time), roll each biscuit thin and flat. Cut into 4 strips. Add vegetables to the slow cooker and stir. Add biscuit strips on top. Replace lid as quickly as possible.

Nutrition Facts : Calories 640 kcal, Carbohydrate 72 g, Protein 36 g, Fat 23 g, SaturatedFat 3 g, Cholesterol 73 mg, Sodium 1300 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

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