Crockpot Creamy Chicken And Dumplings Recipe Recipe For Zucchini

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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

SLOW COOKER CREAMY CHICKEN AND DUMPLINGS



Slow Cooker Creamy Chicken and Dumplings image

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

4 skinless, boneless chicken breast halves
2 (10.75 ounce) cans condensed cream of mushroom soup
1 onion, minced
2 tablespoons butter
2 tablespoons rosemary
ground black pepper to taste
1 cup vegetable broth, or as needed
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

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

SLOW-COOKER CREAMY CHICKEN AND HERBED DUMPLINGS



Slow-Cooker Creamy Chicken and Herbed Dumplings image

Nothing could be more comforting than tender chicken, swimming in a creamy, thyme-scented gravy, made with Progresso™ chicken broth and topped with fluffy, herb-flecked dumplings.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h

Yield 8

Number Of Ingredients 14

2 1/2 lb boneless skinless chicken thighs (about 10 thighs)
3 cups Progresso™ chicken broth (from 32-oz carton)
4 medium carrots, peeled and cut diagonally into 1/4-inch slices
3 stalks celery, cut diagonally into 1/4-inch slices
1 medium onion, diced (1/2 cup)
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons cornstarch
2 tablespoons water
1/2 cup heavy whipping cream
2 cups Original Bisquick™ mix
2/3 cup milk
1/4 cup chopped fresh parsley

Steps:

  • Spray 5-quart oval slow cooker with cooking spray. In slow cooker, mix chicken, broth, carrots, celery, onion, thyme, salt and pepper. Cover; cook on High heat setting 3 to 4 hours or on Low heat setting 6 to 7 hours.
  • Uncover; using 2 forks, shred chicken into large chunks. If using Low heat setting, increase to High. In small bowl, beat cornstarch and water with whisk until smooth. Add cornstarch mixture and cream to slow cooker; stir to combine. Cover and continue to cook on High heat setting 20 to 25 minutes or until slightly thickened.
  • Meanwhile, in medium bowl, stir together Bisquick™ mix, milk and 2 tablespoons of the parsley until soft dough forms.
  • Drop dumpling batter by heaping tablespoons onto simmering chicken mixture in slow cooker. Cover and cook 20 to 25 minutes or until knife inserted into dumplings comes out clean.
  • Divide stew and dumplings into 6 serving bowls, and sprinkle with remaining parsley. Serve immediately.

Nutrition Facts : Calories 400, Carbohydrate 27 g, Cholesterol 155 mg, Fat 3, Fiber 1 g, Protein 33 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 970 mg, Sugar 4 g, TransFat 0 g

5-INGREDIENT SLOW COOKER CHICKEN & DUMPLINGS



5-Ingredient Slow Cooker Chicken & Dumplings image

Easy, creamy chicken and dumplings made from refrigerator biscuits, slow cooked to comfort-food perfection.

Provided by CHEF GRPA

Categories     One Dish Meal

Time 5h10m

Yield 8 serving(s)

Number Of Ingredients 5

4 boneless skinless chicken breast halves
2 tablespoons butter
2 (10 3/4 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Steps:

  • 1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
  • 2. 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.
  • My Update Note: It better than grandma's homemade chicken and dumplings and the gourmet chef who lives next door tasted it and thought it was an old family recipe. :) And loved it! First, you definitly need to add spices. I used cumin, parsley, poultry seasoning, seasoned salt and pepper. Next, I only used 1 can of biscuits, not 2. (I even used the reduced fat version and they tasted the same!) Thirdly, I used 1 can of cream of mushroom soup and 1 can of cream of chicken. Instead of water, I used 3/4 can of low sodium/lowfat chicken broth. At first, it seemed like way to much liquid, but eventually the biscuits soaked it all up! Fourthly, I added 2 CANS of mixed veggies (mix of carrots, peas, tiny potatoes, celery). I am not a fan of canned veggies by any means, but they tasted great in this recipe- so tender! I did add red onion, but I used only half and chopped the pieces extra small. Lastly, I cooked the biscuits for almost 3 hours for a total cooking time of 6.5 hours on high. 30 minutes is just not enough time! Another tip- if you accidentally add too much chicken broth, add a bit of sifted flour and the sauce thickens right up! I know that this recipe will be a winter tradition in our household for years to come!
  • Some other adjustments I do sometime are as follows: Use 2 cans of cream of chicken soup (as directed- don't deviate with other cream soups) cover with 1 14 oz can of chicken broth (no need to cover with water, dillutes flavor). Put torn biscuit dough in roughly 90 minutes before ready to serve and make sure that you push them down into the liquid mixture a little, so that they get cooked on the tops, too and saturated with the chicken flavor. I made this recipe with veggies and without, it was better WITHOUT, because the consistency was better and the veggie flavor soaked into the dumplings. 5 hours on High is MORE than enough total cooking time. Also, leave chicken partially frozen when starting out and don't tear meat until right before adding dumplings, this keeps chicken moist. THIS ONE'S IS A WINNER TOO! Now you have three way to do it.

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