Crockpot Chicken and Dumplings

It’s been rainy lately (good thing) so I wanted to make something that was a comfort food.  Even better if it can cook low and slow all day long and make my house smell great!  I decided to try chicken and dumplings in the slow cooker because 1.  I love my slow cooker, probably one of my favorite kitchen gadgets.  and 2.  I haven’t had much opportunity to eat chicken and dumplings.  In fact, I’ve only had it once….and it was not much more than a taste.  Shocking, I know!  What rock have I been living under?!?!

This recipe could not be easier.  It’s my favorite crockpot variety – you just throw the stuff in there, turn it on and go about your business.  Love.  At the end of the cooking time  you tear up some canned biscuit dough and that serves as your dumplings.  The recipe I used stated that 2 cans of biscuits were to be used, but I was scared that would be too much and I wanted mine to have more of a soup quality.  Therefore, I added only the one can and baked the other can to use to sop up some of that delicious liquid!  Genius!  If you prefer to have it thicker, feel free to use the two cans.  Whatever floats your boat.

You’ll love this recipe, it’s so basic and easy and delicious.  I give it two very enthusiastic thumbs up. 

Crockpot Chicken and Dumplings
Recipe from:  Simple Goodness

Ingredients:
4 boneless, skinless chicken thighs, trimmed of fat and cut into small pieces
1 can of cream of chicken soup
1 can of cream of chicken soup with herbs (I found this at Albertson’s)
1 carton chicken broth
2 – 8 oz. cans biscuit dough (the cheap ones, not Grands)
seasonings to taste (I used cajun seasoning, a touch of salt and garlic and onion powders)

Method:

Spray crockpot with nonstick spray.  Place chicken thighs inside and season as desired.  Pour soups over the chicken then the chicken broth.  Cover 1 inch over the chicken and reserve the rest of the broth for later in the fridge.  Cover and cook on LOW 8 hours.

When the 8 hours are up, add the rest of the carton of broth.  Stir well.  Tear biscuit dough in small bite size pieces and drop into the mixture.  This is the point you need to decide if you’re adding 1 can or 2.  Replace lid and cook on HIGH 30 minutes to 1 hour, until dumplings taste “done” to you.  Don’t stir.  Serve in a bowl alongside extra biscuits if  you baked that extra can.

Crockpot Chicken and Dumplings

Advertisements

8 responses to “Crockpot Chicken and Dumplings

  1. This might be a stupid question, but do you put the chicken in raw?

  2. Thanks! I am going to try this tomorrow.

  3. Hi! This recipe looks great!! I was wondering, however, when you say a carton of chicken broth, what size/how many ounces do you mean? Thank you!

  4. Thanks for letting me know the size of the carton. I’m excited to try this!! Do you season the chicken before the soups or do you throw in the seasonings after the soups?

  5. hi christen,

    what is your suggestion if i can’t find cream of chicken soup with herbs?

    thanks.

    • christenandjames

      I’d just do some regular cream of chicken soup with stuff like thyme, oregano (you could use some Italian Seasonings).

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s