Slow Cooker Chicken And Dumplings Recipes

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SLOW-COOKER CHICKEN AND DUMPLINGS



Slow-Cooker Chicken and Dumplings image

If the idea of enjoying a warm bowl of homemade chicken and dumplings with less hands-on cooking time sounds like a delicious idea, that means it's time to get out your slow cooker! The base for this easy recipe simmers for six hours in the slow cooker, resulting in tender, irresistible chicken in a stew of Progresso™ chicken broth, cream of celery soup and cream of chicken soup. Refrigerated biscuit dough makes for easy dumplings that are then combined with vegetables in the slow cooker for an extra hour and a half. Top this classic, flavorful slow-cooker chicken and dumpling recipe with a hard-boiled egg for an extra boost of protein and flavor.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 7h45m

Yield 6

Number Of Ingredients 13

1 can (10 3/4 oz) condensed cream of chicken soup
1 can (10 3/4 oz) condensed cream of celery soup
3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1 medium onion, finely chopped (1/2 cup)
4 boneless skinless chicken breasts (1 1/4 lb)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons butter or margarine, cut into pieces
1 cup frozen peas and carrots, thawed
1 can (16.3 oz) large refrigerated homestyle buttermilk biscuits
1/3 cup chopped fresh Italian (flat-leaf) parsley
1 hard-cooked egg, chopped
Additional freshly ground pepper

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix both soups, broth and onion. Arrange chicken in slow cooker. Sprinkle with salt and 1/4 teaspoon pepper. Dot with butter.
  • Cover; cook on Low heat setting 6 hours. Uncover; shred chicken, using 2 forks. Stir in peas and carrots. Increase heat setting to High. Cover; cook while preparing dumplings.
  • On work surface, roll biscuits to flatten to 1/4-inch thickness. Cut each biscuit into 4 strips. Place strips in stew, pressing gently with back of spoon to submerge in liquid. Cover; cook on High heat setting 1 hour 30 minutes or until dumplings are thoroughly cooked. Sprinkle with parsley, egg and additional pepper.

Nutrition Facts : Calories 520, Carbohydrate 44 g, Fat 4, Fiber 4 g, Protein 30 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 2120 mg

EASY SLOW COOKER CHICKEN AND DUMPLINGS



Easy Slow Cooker Chicken and Dumplings image

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

Provided by Erin Krysten

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

Time 5h20m

Yield 8

Number Of Ingredients 13

¼ cup water, or as needed
1 teaspoon poultry seasoning
salt and ground black pepper to taste
4 skinless, boneless chicken breast halves
1 (10.75 ounce) can low-sodium chicken broth, divided
1 large onion, finely diced
3 carrots, chopped
4 stalks celery, chopped
2 tablespoons butter
1 (10.75 ounce) can reduced-fat condensed cream of celery soup (such as Campbell's®)
1 (10.75 ounce) can reduced-fat condensed cream of chicken soup (such as Campbell's® Healthy Request)
½ teaspoon dried rosemary
1 (10 ounce) package refrigerated biscuit dough, torn into pieces

Steps:

  • Whisk water, poultry seasoning, salt, and black pepper together in a bowl; add chicken to bowl and turn to coat.
  • Pour 1/2 of the chicken broth into a slow cooker; add chicken and poultry seasoning mixture. Layer onion, carrots, and celery, respectively, over chicken. Dot butter over vegetables; pour celery soup and chicken soup over vegetables and sprinkle rosemary on top.
  • Cook on High for 3 1/2 to 4 1/2 hours. Remove chicken from slow cooker and shred with two forks; return chicken to slow cooker. Add biscuit dough pieces to chicken mixture. Cook on High for 1 1/2 hours.

Nutrition Facts : Calories 269.9 calories, Carbohydrate 27.3 g, Cholesterol 43.9 mg, Fat 10.6 g, Fiber 2.1 g, Protein 16.1 g, SaturatedFat 3.8 g, Sodium 755.3 mg, Sugar 6.1 g

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 CHICKEN & DUMPLINGS



Slow-Cooker Chicken & Dumplings image

Here's a homey dish that people just can't wait to dive into! Yes, you can have slow cooker chicken and dumplings from scratch. The homemade classic takes a bit of work but is certainly worth it. -Daniel Anderson, Kenosha, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 8 servings.

Number Of Ingredients 20

6 boneless skinless chicken thighs, chopped
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 tablespoon canola oil
3 celery ribs, chopped
2 medium carrots, peeled and chopped
1 large onion, chopped
3 garlic cloves, minced
2 tablespoons tomato paste
1/3 cup all-purpose flour
4 cups chicken broth, divided
2 bay leaves
1 teaspoon dried thyme
DUMPLINGS:
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon pepper
1 cup whole milk
4 tablespoons melted butter

Steps:

  • Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Meanwhile, in a large skillet, heat oil over medium-high heat. Add chicken; cook and stir until no longer pink, 6-8 minutes. Transfer to a 6-qt. slow cooker. , In same skillet, cook celery, carrots and onion until tender, 6-8 minutes. Add garlic, tomato paste and remaining salt and pepper; cook 1 minute. Stir in flour; cook 1 minute longer. Whisk in 2 cups chicken broth; cook and stir until thickened. Transfer to slow cooker. Stir in bay leaves, thyme and remaining chicken broth. , For dumplings, whisk together flour, baking powder, salt and pepper in a large bowl. Stir in milk and butter to form a thick batter. Drop by 1/4 cupfuls over chicken mixture. Cook, covered, on low until bubbly and dumplings are set, 6-8 hours. Discard bay leaves. Remove insert and let stand, uncovered, for 15 minutes.

Nutrition Facts : Calories 370 calories, Fat 15g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 1245mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.

SLOW-COOKER CHICKEN AND DUMPLINGS



Slow-Cooker Chicken and Dumplings image

Keep pierogi in your freezer for quick family dinners: You can add them to soup or use in place of ravioli.

Provided by Food Network Kitchen

Categories     main-dish

Time 7h20m

Yield 4 servings

Number Of Ingredients 12

3 carrots, sliced
3 stalks celery, sliced
1 1/2 pounds skinless, boneless chicken thighs (5 or 6)
2 cloves garlic, chopped
Pinch of red pepper flakes
Kosher salt and freshly ground pepper
2 1/2 cups low-sodium chicken broth
3 tablespoons all-purpose flour
20 frozen cheese-filled mini pierogi (from one 12-ounce package)
2/3 cup frozen peas
2/3 cup heavy cream
1/4 cup roughly chopped fresh dill

Steps:

  • Put the carrots and celery in a 6- to 8-quart slow cooker. Top with the chicken; sprinkle with the garlic, red pepper flakes, ½ teaspoon salt and a few grinds of pepper. Whisk the broth with the flour in a medium bowl until smooth; pour over the chicken. Cover and cook on low, 7 hours.
  • About 20 minutes before serving, bring a medium pot of salted water to a boil. Add the pierogi and cook as the label directs. Drain.
  • Uncover the slow cooker and stir, breaking up the chicken. Add the pierogi, peas and heavy cream and stir. Let stand, uncovered, 10 minutes. Stir in the dill; season with salt and pepper.

Nutrition Facts : Calories 550, Fat 26 grams, SaturatedFat 12 grams, Cholesterol 209 milligrams, Sodium 841 milligrams, Carbohydrate 35 grams, Fiber 4 grams, Protein 44 grams, Sugar 6 grams

SOUTHERN-STYLE SLOW COOKER CHICKEN AND DUMPLINGS



Southern-Style Slow Cooker Chicken and Dumplings image

I came up with this recipe to satisfy my craving for some homemade chicken and dumplings. It's quick and easy to throw together and smells amazing at the end of the day. Chicken will be tender and juicy and just fall of the bones. Be sure to remove the chicken bones before serving.

Provided by VanessaLynn

Categories     Stew

Time 6h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

6 bone-in skinless chicken pieces (breast, thighs, drumsticks)
2 cups carrots, sliced
5 celery ribs, finely chopped
1 medium onion, finely chopped
1 can campbell's Healthy Request cream of chicken soup
32 ounces low sodium chicken broth
1 1/2 teaspoons dried parsley
salt and pepper
1 can refrigerated biscuit dough, torn into pieces

Steps:

  • Clean and chop carrots, celery and onion. Add to slow cooker.
  • Add cream of chicken soup and chicken broth, stir to combine. Add chicken pieces, parsley, salt and pepper.
  • Cover and cook on HIGH for 5 hours.
  • Add torn biscuit dough pieces and continue to cook on HIGH for 1 hour.
  • Stir before serving. Remove any chicken bones.

Nutrition Facts : Calories 82.1, Fat 1.6, SaturatedFat 0.5, Sodium 154.2, Carbohydrate 13, Fiber 3.1, Sugar 5.4, Protein 5.8

NOSTALGIC CHICKEN AND DUMPLINGS



Nostalgic Chicken and Dumplings image

Enjoy old-fashioned goodness without all the fuss when you fix this supper in your slow cooker. It features tender chicken, wonderfully light dumplings and a full-flavored sauce. -Brenda Edwards of Hereford, Arizona

Provided by Taste of Home

Categories     Dinner

Time 5h20m

Yield 6 servings.

Number Of Ingredients 17

6 bone-in chicken breast halves (10 ounces each), skin removed
2 whole cloves
1/2 cup frozen pearl onions, thawed
1 bay leaf
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/4 teaspoon pepper
1/2 cup reduced-sodium chicken broth
1/2 cup white wine or additional chicken broth
3 tablespoons cornstarch
1/4 cup cold water
1/2 teaspoon browning sauce, optional
1 cup reduced-fat biscuit/baking mix
6 tablespoons fat-free milk
1 tablespoon minced fresh parsley

Steps:

  • Place the chicken in a 5-qt. slow cooker. Insert cloves into one onion; add to slow cooker. Add bay leaf and remaining onions. Sprinkle mixture with the garlic, salt, thyme, marjoram and pepper. Add broth and wine if desired. Cover and cook on low for 4-1/2 to 5 hours or until meat is tender., Remove chicken to a serving platter and keep warm. Discard cloves and bay leaf. In a small bowl, combine the cornstarch, water and browning sauce if desired until smooth. Stir into slow cooker. Cover and cook on high until mixture reaches a simmer., Meanwhile, combine the biscuit mix, milk and parsley. Drop by tablespoonfuls onto simmering liquid. Reduce heat to low; cover and cook for 20-25 minutes or until a toothpick inserted into dumplings comes out clean (do not lift cover while simmering). Serve with chicken and sauce.

Nutrition Facts :

SLOW COOKER CHICKEN AND DUMPLINGS



Slow Cooker Chicken and Dumplings image

I received this from a daily e-column (Everyday Cheapskate) I subscribe to. She'd never given me a bum steer before, so when I tried this I wasn't surprised that we liked it; the truth is we LOVED it! Having made this recipe once, next time I think I will try adding frozen mixed vegetables before adding the soup mix. I used 94% fat-free cream of chicken soup and due to time constraints made pasta to ladle the soup over when I served this. I'll try wild or long-grain rice next time. This is a real keeper and truly delicious!

Provided by juliendbq

Categories     One Dish Meal

Time 6h20m

Yield 6-8 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breast halves
2 tablespoons butter
2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
1 (14 ounce) can chicken broth
1 onion, finely diced
1 (10 ounce) package refrigerated biscuit dough (flatten and cut into 4 strips)

Steps:

  • Place the chicken, butter, soup, broth and onion in slow cooker. Cover, and cook for 5 to 6 hours on high.
  • . One hour before serving, open biscuits. Roll each one to be about 1/4-inch thick and cut into 1/2-inch strips.
  • Add to the slow cooker, laying on top of chicken and liquid. Overlapping strips of dough will occur.
  • Continue cooking until the dough is no longer raw in the center, about 1 hour.
  • Note: Dough will not cook into biscuits as you might think. It will become like traditional dumplings.

Nutrition Facts : Calories 386.2, Fat 18.6, SaturatedFat 6.4, Cholesterol 69.1, Sodium 1529.6, Carbohydrate 29.7, Fiber 0.6, Sugar 5, Protein 23.9

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