Slow Cooker Chicken And Dumplings With Biscuits Recipes

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CHICKEN AND DUMPLINGS



Chicken and Dumplings image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

1 1/2 pounds chicken breast tenders
1 tablespoon olive oil, 1 turn of the pan
2 tablespoons butter
1 russet potato, peeled and diced
2 medium carrots, peeled and diced or thinly sliced
1 medium onion, chopped
1 rib celery, diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 teaspoon poultry seasoning, 1/3 palm full
2 tablespoons flour, a handful
1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics
1 small box biscuit mix(preferred brand Jiffy Mix)
1/2 cup warm water
1 cup frozen green peas
Handful flat-leaf parsley, chopped

Steps:

  • Dice tenders into bite size pieces and set aside. Wash hands.
  • Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.
  • Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.

SLOW COOKER DUMP AND GO CHEESY CHICKEN



Slow Cooker Dump and Go Cheesy Chicken image

A creamy, Cheddar cheesy soup sauce cooked with chicken and a little seasoning in a slow cooker. This is an easy way to enjoy a great chicken dinner, even when you run out of time!! The trick is do not lift lid while cooking! Make with rice, pasta, or potatoes.

Provided by Chris Mueller

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 6h5m

Yield 5

Number Of Ingredients 5

6 skinless, boneless chicken breast halves
2 (11 ounce) cans condensed cream of Cheddar cheese soup
½ cup milk
salt and pepper to taste
1 teaspoon garlic powder

Steps:

  • Spray slow cooker with cooking spray. Place chicken breasts inside. In a medium bowl mix together soup and milk, and pour mixture over chicken. Season with salt and pepper to taste and garlic powder.
  • Cook on High for about 6 hours. Note: Do not lift lid while cooking!

Nutrition Facts : Calories 320.8 calories, Carbohydrate 11.8 g, Cholesterol 112.8 mg, Fat 12.4 g, Fiber 1.1 g, Protein 38.9 g, SaturatedFat 7.3 g, Sodium 1034.4 mg, Sugar 2.5 g

MOMMA'S BEST CHICKEN AND DUMPLINGS



Momma's Best Chicken and Dumplings image

There's a lot of love in those dumplings! This is comfort food at its best and so worth the time and effort. I love the ohhs, awws, and OMGs, smiles, and sighs of total satisfaction that come with this bowl of heaven.

Provided by MA McBridges

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 2h33m

Yield 8

Number Of Ingredients 16

¼ cup butter
2 ribs celery, quartered
1 large carrot, quartered
1 small onion, chopped
1 teaspoon mashed garlic
2 large bay leaves
½ teaspoon dried thyme
½ teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon poultry seasoning
2 pounds bone-in chicken breasts
water to cover
2 tablespoons self-rising flour (such as White Lily®)
2 cups self-rising flour (such as White Lily®)
¼ cup cold shortening
¼ cup chicken broth, slightly chilled

Steps:

  • Melt butter in a stock pot over medium-high heat. Add celery, carrot, onion, garlic, bay leaves, thyme, salt, pepper, and poultry seasoning; cook and stir until flavors combine, about 5 minutes. Push vegetable mixture to the sides and add chicken; cook until browned, 3 to 5 minutes per side.
  • Pour enough water over the chicken to cover by 3 inches; bring to a boil. Stir, scraping the browned bits off of the bottom of the pot. Reduce heat; simmer until chicken is tender, about 1 hour. Transfer chicken and carrots to a serving plate with a large slotted spoon; let cool.
  • Ladle 1/4 cup cooking liquid into a bowl; cool slightly, about 5 minutes. Mix in 2 tablespoons flour. Stir back into the pot.
  • Place 2 cups flour in a large bowl; cut in shortening with 2 knives until mixture forms pea-sized bits. Mix in chilled chicken broth until dough is combined.
  • Turn dough out onto a floured work surface. Knead 5 to 6 times; pat down to 1-inch thickness. Sprinkle lightly with flour; roll out to about 1/8-inch thickness. Cut dough into squares with a sharp knife.
  • Drop squares, in batches, into simmering cooking liquid, moving squares to the side with each addition. Partially cover pot; simmer until dumplings are firm, about 12 minutes. Separate any dumplings that stick together. Remove from heat; keep covered.
  • Bone chicken; cut into bite-sized pieces and return to the pot. Chop carrot; return to the pot. Cool chicken and dumplings, about 30 minutes, before serving.

Nutrition Facts : Calories 405.4 calories, Carbohydrate 28.4 g, Cholesterol 83 mg, Fat 19.3 g, Fiber 1.7 g, Protein 27.9 g, SaturatedFat 7.2 g, Sodium 718.1 mg, Sugar 1.2 g

CHICKEN AND DUMPLINGS



Chicken and Dumplings image

Perfect for chilly winter nights, this main course is speedy, low in fat and a delicious one-dish meal. -Nancy Tuck, Elk Falls, Kansas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 8

3 celery ribs, chopped
2 medium carrots, sliced
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
3 cups cubed cooked chicken breast
1/2 teaspoon poultry seasoning
1/8 teaspoon pepper
1-2/3 cups reduced-fat biscuit/baking mix
2/3 cup fat-free milk

Steps:

  • In a Dutch oven coated with cooking spray, cook and stir celery and carrots over medium heat until tender, about 5 minutes. Stir in broth, chicken and seasonings. Bring to a boil; reduce heat to a gentle simmer. , For dumplings, mix biscuit mix and milk until a soft dough forms. Drop by tablespoonfuls on top of the simmering liquid. Reduce heat to low; cover and cook until a toothpick inserted in dumplings comes out clean (do not lift cover during the first 10 minutes), 10-15 minutes.

Nutrition Facts : Calories 260 calories, Fat 4g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 964mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 2g fiber), Protein 27g protein.

IRISH CHICKEN AND DUMPLINGS



Irish Chicken and Dumplings image

This is our family's very favorite comfort food.

Provided by CLAIRELLEN

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

Yield 6

Number Of Ingredients 13

2 (10.75 ounce) cans condensed cream of chicken soup
3 cups water
1 cup chopped celery
2 onions, quartered
1 teaspoon salt
½ teaspoon poultry seasoning
½ teaspoon ground black pepper
4 skinless, boneless chicken breast halves
5 carrots, sliced
1 (10 ounce) package frozen green peas
4 potatoes, quartered
3 cups baking mix
1 ⅓ cups milk

Steps:

  • In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours.
  • Add potatoes and carrots; cover and cook another 30 minutes.
  • Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.
  • Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

Nutrition Facts : Calories 595.2 calories, Carbohydrate 94.4 g, Cholesterol 58.1 mg, Fat 9.2 g, Fiber 7.8 g, Protein 33.9 g, SaturatedFat 2.7 g, Sodium 2401.8 mg, Sugar 13.8 g

CHEF JOHN'S CHICKEN AND DUMPLINGS



Chef John's Chicken and Dumplings image

Not only is this American classic American and classic, it is also one of the most comforting things you'll ever eat and the great thing about this dumpling recipe is that it will work on just about any soup or stew!

Provided by Chef John

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

Time 2h

Yield 4

Number Of Ingredients 16

1 (3 to 3 1/2 pound) whole chicken
2 ½ quarts cold water
1 large carrot, cubed
1 stalk celery, chopped
1 onion, chopped
3 sprigs fresh thyme
1 bay leaf
2 tablespoons all-purpose flour, or as needed
salt and freshly ground black pepper to taste
½ teaspoon cayenne pepper, or more to taste
½ cup creme fraiche
½ cup milk
2 teaspoons chopped fresh thyme leaves
2 eggs
2 cups self-rising flour
4 sprigs thyme, for garnish

Steps:

  • Place chicken in a Dutch oven. Add water, carrot, celery, onion, 3 sprigs of thyme, and bay leaf. Bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Remove chicken from dutch oven and transfer to a bowl; set aside to cool.
  • Increase heat and bring the stock to a simmer. Skim off any chicken fat that appears on top of the stock and reserve in a bowl. Combine 2 to 3 tablespoons of the reserved fat with flour in a small bowl; stir to make a paste, adding more flour if needed. Add the chicken fat and flour mixture to the stock. Reduce heat and simmer for 15 minutes.
  • Remove chicken meat from the carcass and add to the stock. Season with salt, black pepper, and cayenne pepper to taste. Continue simmering for 10 to 15 minutes.
  • Whisk creme fraiche, milk, 2 teaspoons of thyme leaves, and eggs together in a large bowl. Stir in self-rising flour until almost entirely incorporated; do not overmix.
  • Scoop large dollops of dumpling mixture on top of the chicken stock. Increase heat slightly to medium-high. Cover and simmer until dumplings appear light and fluffy, and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Serve garnish with thyme sprigs.

Nutrition Facts : Calories 750.3 calories, Carbohydrate 59.7 g, Cholesterol 217.2 mg, Fat 36.8 g, Fiber 3.6 g, Protein 43.7 g, SaturatedFat 14.3 g, Sodium 1011.9 mg, Sugar 6.2 g

CHICKEN & DUMPLING CASSEROLE



Chicken & Dumpling Casserole image

This savory casserole is one of my husband's favorites. He loves the fluffy dumplings with plenty of gravy poured over them. The basil adds just the right touch of flavor and makes the whole house smell so good while this dish cooks. -Sue Mackey, Galesburg, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 16

1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup butter, cubed
2 garlic cloves, minced
1/2 cup all-purpose flour
2 teaspoons sugar
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
4 cups chicken broth
1 package (10 ounces) frozen green peas
4 cups cubed cooked chicken
DUMPLINGS:
2 cups biscuit/baking mix
2 teaspoons dried basil
2/3 cup 2% milk

Steps:

  • Preheat oven to 350°. In a large saucepan, saute onion and celery in butter until tender. Add garlic; cook 1 minute longer. Stir in flour, sugar, salt, basil and pepper until blended. Gradually add broth; bring to a boil. Cook and stir 1 minute or until thickened; reduce heat. Add peas and cook 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 13x9-in. baking dish. , For dumplings, in a small bowl, combine baking mix and basil. Stir in milk with a fork until moistened. Drop by tablespoonfuls into mounds over chicken mixture., Bake, uncovered, 30 minutes. Cover and bake 10 minutes longer or until a toothpick inserted in a dumpling comes out clean.

Nutrition Facts : Calories 393 calories, Fat 17g fat (7g saturated fat), Cholesterol 80mg cholesterol, Sodium 1313mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein.

SUPER EASY CHICKEN AND DUMPLINGS



Super Easy Chicken and Dumplings image

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

2 (10.5 ounce) cans cream of chicken soup
3 (14 ounce) cans chicken broth
3 cups shredded cooked chicken meat
2 (10 ounce) cans refrigerated biscuit dough

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

BAKED CHICKEN AND DUMPLINS



Baked Chicken and Dumplins image

Patience is a virtue with this super yummy baked chicken and dumpling dish. Let it sit for a bit after completing the final step, and the end result will be wonderfully creamy. We loved that this simple dinner is packed with flavor. This meal will hit the spot and become a favorite around your dinner table. Check out more of our...

Provided by Dana Moore AKA: Southern Gals Cook

Categories     Casseroles

Time 1h30m

Number Of Ingredients 10

4-5 large chicken breast, boneless
1 stick real butter
1 1/2 c self-rising flour
1 1/2 c milk
1/2 c sour cream
3 c chicken broth (reserve for further use)
1 can(s) cream of celery soup
1/2 tsp savory (rosemary or thyme may be used)
4 Tbsp real butter
salt and pepper to taste

Steps:

  • 1. NOTE: ALWAYS, ALWAYS, ALWAYS, use self-rising flour. I DO NOT recommend using margarine, low-fat or fat-free items as this will change the texture and taste of the dish.
  • 2. Place chicken, 4 tablespoons butter, salt, and pepper in a large stockpot. Cover with water, at least 2 inches over the chicken.
  • 3. Cover and bring to a boil over high heat. Reduce heat to simmer and boil chicken until tender, about 30 to 45 minutes. When chicken is done remove from broth and let cool. Reserve broth.
  • 4. When cool, shred chicken into pieces.
  • 5. Preheat oven to 375 degrees. Melt 1 stick butter.
  • 6. Pour butter into 3 quart baking dish.
  • 7. Spread chicken on top of butter.
  • 8. In a separate bowl, whisk flour and milk together.
  • 9. Carefully pour evenly over top of chicken; scrape bowl.
  • 10. In the same bowl whisk together 2 cups of the reserved chicken broth, cream of celery soup, sour cream and savory. Carefully pour this mixture over top of chicken and flour mixture.
  • 11. Bake for 30-40 minutes or until a golden brown. Let cool for about 15 minutes. Then pour the remaining 1 cup reserved chicken broth evenly over the top. Let stand for about 5 minutes or until the broth has "soaked" into the chicken and dumplins.
  • 12. If you love this recipe please visit www.southerngalscook.com for more recipes to enjoy and share!

EASY CHICKEN AND DUMPLINGS WITH VEGETABLES



Easy Chicken and Dumplings with Vegetables image

For a cold night or if you have a cold! My mom's Southern chicken and dumplings simplified with biscuit dough (preservative-free!) and boned chicken. It's also healthier with skinless chicken and added mirepoix. Adjust seasonings as necessary.

Provided by LUCYBARRON

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

Time 1h

Yield 10

Number Of Ingredients 10

8 cups water
2 cups chopped baby carrots
1 large onion, chopped
4 stalks celery, chopped
2 tablespoons dried thyme
1 tablespoon dried rosemary
2 teaspoons salt
1 teaspoon ground black pepper
4 skinless, boneless chicken breast halves, chopped
1 (10 ounce) can refrigerated biscuit dough, separated and chopped

Steps:

  • Combine water, carrots, onion, celery, thyme, rosemary, salt, and black pepper in a large pot; bring to a boil. Reduce heat and simmer until vegetables are tender, about 15 minutes. Add chicken to soup and cook until no longer pink in the center, about 10 minutes.
  • Drop biscuit pieces into soup and cook until dumplings are cooked through, 10 to 20 minutes.

Nutrition Facts : Calories 159.6 calories, Carbohydrate 17.5 g, Cholesterol 23.7 mg, Fat 5 g, Fiber 1.9 g, Protein 11.3 g, SaturatedFat 1.3 g, Sodium 796.6 mg, Sugar 4.2 g

CHICKEN & DUMPLING CASSEROLE



Chicken & Dumpling Casserole image

Chicken & Dumpling Casserole Recipe without biscuits- use rotisserie chicken for a simple weeknight meal. Can also use leftover holiday turkey. Guaranteed to have your kids asking for seconds!

Provided by Plain Chicken

Categories     Main Course

Time 45m

Number Of Ingredients 8

3-4 cups of cooked chicken (I use a rotisserie chicken)
2 cups chicken broth
¼ cup unsalted butter
1 cup all-purpose flour
1¼ tsp baking powder
¼ tsp salt
1 cup milk
1 (10.75-oz) can cream of chicken soup

Steps:

  • Preheat oven to 400ºF.
  • Melt butter in the microwave and pour into bottom of a 9x13 pan. Shred the chicken and spread it on top of the butter.
  • Whisk together the milk and the flour, baking powder and salt. Slowly pour over the chicken. Don't stir.
  • Whisk together chicken broth and cream of chicken soup. Pour soup over the flour and milk mixture. Don't stir.
  • Bake uncovered for 35 to 45 minutes, or until dumplings are golden brown.

BAKED CHICKEN AND DUMPLING CASSEROLE



Baked Chicken and Dumpling Casserole image

Take a classic and put it in a casserole dish and voila, you have baked chicken and dumplings.

Provided by Cheryl King

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 12

Number Of Ingredients 15

nonstick cooking spray
4 tablespoons butter
2 stalks celery, or more to taste, diced
1 carrot, or more to taste, diced
1 small onion, diced
3 cups cooked, cubed chicken breast meat
1 pinch salt and ground black pepper to taste
1 cup all-purpose flour
1 cup milk
1 ½ teaspoons baking powder
½ teaspoon salt
2 cups chicken broth
1 (10.75 ounce) can condensed cream of chicken soup
1 teaspoon poultry seasoning
½ teaspoon dried parsley, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
  • Melt butter in a skillet over medium-high heat. Add celery, carrot, and onion and cook until veggies begin to soften, about 5 minutes. Transfer to the prepared casserole dish. Add cooked chicken. Distribute chicken and veggies evenly across the bottom of the dish. Season with salt and pepper.
  • Whisk together flour, milk, baking powder, and 1/2 teaspoon salt in a small bowl until fully combined and no lumps remain. Pour flour mixture evenly over chicken mixture; do not mix.
  • Whisk together chicken broth, cream of chicken soup, and poultry seasoning in a bowl until well combined. Season with salt and pepper and pour into the casserole dish; do not mix.
  • Bake in the preheated oven until casserole has set and dumplings are cooked, 40 to 50 minutes. Remove from the oven and sprinkle with dried parsley. Let cool for 10 minutes before serving.

Nutrition Facts : Calories 172.4 calories, Carbohydrate 12.5 g, Cholesterol 44.6 mg, Fat 7.2 g, Fiber 0.7 g, Protein 13.6 g, SaturatedFat 3.5 g, Sodium 602.7 mg, Sugar 2 g

FARMHOUSE CHICKEN AND BISQUICK DUMPLINGS



Farmhouse Chicken and Bisquick Dumplings image

An easy version of the farmhouse classic, these Bisquick Dumplings in a creamy chicken and vegetable gravy are total comfort food!

Provided by Blair Lonergan

Categories     Dinner

Time 1h15m

Number Of Ingredients 11

3-4 lbs. bone-in, skin-on chicken pieces (any combination of breasts, thighs, drumsticks, or wings is fine - whatever you prefer; I use 2 lbs. of bone-in chicken breast and 2 lbs. of bone-in chicken thighs)
Salt and pepper, to taste
All-purpose flour ((about ½ cup for dredging))
1 (10.5 ounce) can condensed cream of celery soup, NOT diluted
1 (10.5 ounce) can condensed cream of chicken soup, NOT diluted
1 ½ cups whole milk
1 cup frozen peas and carrots (not thawed)
¼ teaspoon dried thyme
1 cup Bisquick baking mix
⅓ cup whole milk
Optional garnish: 1-2 tablespoons chopped fresh parsley

Steps:

  • Heat 1 tablespoon of butter and 1 tablespoon of oil in a large pot or Dutch oven over medium-high heat. Season chicken with salt and pepper; dredge in flour. Place the chicken in the pot, skin-side down, and cook for 7-8 minutes. Turn the chicken over and continue cooking for about 20 more minutes, or until chicken reaches an internal temperature of 165°F Smaller chicken pieces may be done sooner, while larger breasts may require extra time. Remove chicken to a cutting board.
  • When the chicken is cool enough to handle, pick the meat off of the bones (discard the skin and bones).
  • Wipe out the pot that you used for the chicken and then whisk together the soups and milk. Bring to a simmer over medium-high heat and whisk to a smooth consistency. Stir in the chicken, reduce heat to medium, and simmer for about 10 minutes. Stir in the peas and carrots and cook for 2 minutes to heat through. Add thyme and season with salt and pepper, to taste.
  • In a medium bowl, stir together baking mix and milk. Drop the dough by tablespoonfuls into the simmering broth; do NOT stir the dumplings and do not let your simmer go too fast (or the dumplings will fall apart). Cook the dumplings, uncovered, over medium-low heat for 10 minutes. Then cover the pot with a lid and continue cooking the dumplings for about 10 more minutes (or until firm to the touch and cooked through). Stay at a gentle simmer - do not let the pot come to a full boil.
  • Sprinkle with chopped fresh parsley and serve!

Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 273.5 kcal, Carbohydrate 28.8 g, Protein 23.8 g, Fat 6.7 g, SaturatedFat 2.6 g, Cholesterol 60.9 mg, Sodium 786.4 mg, Fiber 1.2 g, Sugar 6.5 g, UnsaturatedFat 2.7 g

OLD TIME CHICKEN WITH BISQUICK DUMPLINGS



Old Time Chicken with Bisquick Dumplings image

I grew up eating this dish and it hasn't changed since! However, you can add celery, carrots, and green beans for more flavor! The first time I made it for my husband, he ate about 2/3 of the pot itself!

Provided by Cindie Stewart

Categories     Chicken

Time 1h40m

Number Of Ingredients 6

1 chicken, whole and all insides and neck removed
3 bay leaves, dried
1 medium white or yellow onion, whole
2 or 3 chicken bouillon cubes (optional)
4 c bisquik mix
1 1/3 c milk

Steps:

  • 1. Remove the innards of the chicken along with the neck. You can discard them or cook them in a separate pot of water for your pets for a delicious treat!
  • 2. Place entire chicken, peeled onion, and bay leaves in a large pot of water. Make sure water covers chicken. Cook for 1 hour.
  • 3. Remove pot from heat. Take chicken out of the water and place on a large dish to cool for 10 - 15 minutes, or until able to touch without burning yourself. Also, remove the onion, using a spoon is easiest, and the bay leaves from the water and discard. The onion can be used for seasoning if you'd still like more onion flavor.
  • 4. Once the chicken is cooled enough to work with, peel the skin and bones off the chicken, only placing the meat back into the pot of now chicken broth. The meat should be in bite size chunks that don't need to be cut up to enjoy.
  • 5. Turn the heat under the pot back on. If you would like, you can add the chicken bouillon cubes to the pot too. Heat to boil.
  • 6. While waiting for the chicken to boil, take the Bisquik and milk and mix together using a wooden cook spoon until mixed well for the dumplings.
  • 7. Once the pot is boiling, turn the heat down to medium and use a teaspoon to drop spoonfuls of the dumpling mixture into the pot until you have no more dumplings to drop into the pot. (I found that if you have a spoonful of dough on the spoon and place it in the boiling water, the dough falls off prettily nicely.)
  • 8. Cook uncovered for 10 minutes and then cook covered for 10 more minutes.
  • 9. Enjoy! Tastes great with a little salt and pepper! I prefer to also use a little bit of a German seasoning that I grew up calling Aromat but the can says Fondor and it's by Maggi.
  • 10. NOTES: I use the biggest pot I own (I think it's about 5qt) for this recipe. The chicken alone needs to get covered with the water to begin with and after that, the dumplings add some height to it. So my large pot is big enough for it all, thankfully. You can use a whole chicken (like I do, since that's what I grew up seeing and doing) or you can use boneless pieces like the breasts, legs, thighs, or whatever parts you want. If you don't use a whole chicken, I'd suggest using the skinless pieces since it's easier to just rip apart and throw in the part without having to deal with skinning it as well. I don't normally put any vegetables in it besides the onion, but when I do, I normally throw in carrots (shredded, julienne, or chopped) and celery for some added nutrients. It's completely up to you though! You can probably added corn, green beans, broccoli, etc in it if you really wanted to. Thanks for all the comments! I read each and every one of them and all the great feedback makes me want to create more recipes and even share any family recipes I come across!

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Category Chinese Recipes
  • If you are making homemade dumpling wrapper, combine the all-purpose flour, water and knead until the dough isn’t sticky and the surface becomes smooth. Cover it with a damp cloth and rest for 30 minutes.
  • Roll out the dough on a floured surface into a long cylinder. Cut the cylinders in half, and then cut each cylinder into 12 small pieces. Dust the rolling pin and roll each piece of the dough into a dumpling wrapper about 4 inches in diameter. Set aside for the filling. You may use store-bought dumpling wrapper and skip this step.
  • To assemble the dumplings, place a piece of the wrapper on your palm and spoon 1 teaspoon of the filling onto the center of the wrapper. Do not overfill. Dip your index finger into a small boil of water and moisten the outer edges of the wrapper. Fold the dumpling to form a half-moon shape. Press and seal tightly in the middle. Arrange the wrapped dumplings on a plate lined with parchment paper to avoid the dumpling from sticking to the bottom of the plate. Repeat previous steps until the filling is used up.


CHICKEN AND DUMPLINGS IN 30 MINUTES + VIDEO
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2020-12-18 Chicken and Dumplings Recipe Video Watch our video at the top of this post to see how easy the recipe is to make! How to freeze chicken and dumplings …
From theslowroasteditalian.com
Servings 8
Total Time 30 mins


LEFTOVER CHICKEN AND DUMPLING CASSEROLE RECIPE
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1996-01-28 Stir in chicken. Pour into a greased 13x9 inch baking dish. For dumplings, combine biscuit mix and basil in a bowl. Stir in milk with a fork until moistened. Drop …
From recipeland.com
4/5 (2.5K)
Total Time 1 hr 5 mins
Servings 4
Calories 575 per serving


BISQUICK DUMPLINGS RECIPE | CDKITCHEN.COM
bisquick-dumplings-recipe-cdkitchencom image
I love to cook and finally found the Bisquick recipe for dumplings I should remember 1 cup Bisquick 1/3 cup milk. Beside chicken and dumplings I use to make Kielbasa …
From cdkitchen.com
5/5 (14)
Total Time 22 mins
Servings 6
Calories 177 per serving


OLD FASHIONED CHICKEN AND DUMPLINGS
2018-01-03 Shred chicken directly in pot, or remove to a cutting board, shred, and return to soup. Make the dumplings by whisking together flour, baking powder and salt in a mixing bowl. Slowly pour in …
From thestayathomechef.com
5/5 (18)
Total Time 1 hr
Category Main Dish, Soup
Calories 338 per serving
  • Heat a large dutch oven pot over medium high heat. Add in olive oil and heat through, 1 minute. Add in celery, carrots, and onion and saute 5 minutes, or until onions are soft and translucent. Stir in garlic and cook 1 minute more.
  • Add in chicken breasts and season with salt and pepper. Pour in chicken broth. Bring to a boil and boil 20 minutes, or until chicken is cooked through and easily shreds with a fork. Shred chicken directly in pot, or remove to a cutting board, shred, and return to soup.
  • Make the dumplings by whisking together flour, baking powder and salt in a mixing bowl. Slowly pour in buttermilk and stir to combine. Drop by the spoonful directly into the soup. Cover and let simmer 20 minutes. Serve hot.


INSTANT POT CHICKEN AND DUMPLINGS WITH BISCUITS - THIS IS ...
2020-02-19 How to Make Instant Pot Chicken and Dumplings with Biscuits: Cut chicken breasts into bite sized pieces. Pour the condensed chicken broth and water into the Instant Pot. Pour the cream …
From thisisnotdietfood.com
4.5/5 (18)
Category Instant Pot Recipes
Servings 4
Total Time 28 mins


QUICK AND EASY CHICKEN AND DUMPLINGS RECIPE
2021-03-23 Heat chicken broth in pot on medium-high heat and cook until gently boiling. Add cream of chicken soup and stir. Add chicken. Cut biscuits into small pieces and place in chicken broth …
From southernkissed.com
Category Main Dishes
Calories 379 per serving


DUMP-AND-BAKE CHICKEN AND DUMPLINGS - THE SEASONED MOM
2017-12-22 Place all of the ingredients (except the biscuits) into a 6-quart slow cooker. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. During the final 45 minutes of cooking time, stir …
From theseasonedmom.com
4/5 (2)
Total Time 1 hr 10 mins
Category Dinner
Calories 291 per serving
  • Place celery, carrots, onion, chicken broth, uncooked diced chicken, and poultry seasoning in the prepared pot.
  • Cover and place the pot in the oven. Bake for 45 minutes, or until chicken is cooked through and the vegetables are tender.


CHICKEN AND DUMPLINGS RECIPE | MYRECIPES
2005-12-16 Step 1. Heat oven to 400° F.Combine the chicken, vegetables, soup, salt, pepper, and 3/4 cup water in a large bowl. Transfer the mixture to an oven-safe casserole, cover with foil, and bake for 30 minutes. After 15 minutes, place the biscuits on a baking sheet and bake until the biscuits are golden brown and cooked through, about 15 minutes.
From myrecipes.com
3/5 (39)


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