SLOW COOKER CHICKEN AND DUMPLINGS
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
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
AMAZING CROCKPOT CHICKEN AND DUMPLINGS!
I call it 'Amazing' because that's how good this is! I got the recipe from a food friend known as Frankieanne! The dumplings are so fluffy! They are not one bit pasty or soggy...which is how my dumplings usually turn out! Its such an easy recipe too! I added my photo...and I'll add a link to the photo of the inside of the...
Provided by Lillian Russo
Categories Chicken
Time 4h15m
Number Of Ingredients 18
Steps:
- 1. Combine flour, salt and pepper in a bag. Add chicken pieces and toss to coat. Heat oil in a large non-stick skillet over medium high heat. Brown chicken in oil on all sides (8 to 10 minutes). Set aside.
- 2. Put carrots, celery, onion and thyme in slow cooker. Set chicken pieces over vegetables. Pour 1/2 cup stock into skillet and cook over medium high heat, scraping up brown bits. Pour pan juices into slow cooker along with remaining stock. Cover and cook on High for 4 hours or on Low for 8 hours. Add peas and stir gently to combine.
- 3. DUMPLINGS: In a bowl, stir together flour, baking powder, thyme and salt. In a measuring cup combine milk and egg. Mix well and add to flour mixture. Stir with a fork to make a lumpy dough (do not overmix - lumps are fine). Drop dumpling mixture, by the heaping spoon full, over chicken pieces. Should make about 12 dumplings. Cover and cook on High for 25 minutes or until tester inserted in center of dumpling comes out clean.
CHICKEN AND DUMPLINGS
What makes this version of classic chicken and dumplings extra delicious is its long and slow simmer time. While this chicken and dumplings recipe will take about three hours to cook, everything comes together in a single Dutch oven, meaning this one-pot meal will require little clean-up afterwards. The chicken, celery, carrot, onion and parsley in this dish makes for a meaty, flavorful slow-cooked broth. Using Original Bisquick™ mix to make quick dumplings not only saves time but also produces light, fluffy dumplings for the topping. Use this beloved dish as the perfect excuse to gather around the table to make new memories with your family.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h5m
Yield 4
Number Of Ingredients 10
Steps:
- Remove and discard excess fat from chicken. In 4-quart Dutch oven, place chicken, giblets (except discard liver) and neck. Add celery, carrot, onion, parsley, salt, pepper and water. Cover; heat to boiling; reduce heat. Simmer about 2 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
- Remove chicken and vegetables from Dutch oven. Discard giblets and neck. Skim 1/2 cup fat from broth; reserve. Transfer broth to large bowl; reserve 4 cups (reserve remaining broth for another use).
- In Dutch oven, heat reserved 1/2 cup fat over low heat. Stir in 1/2 cup of the Bisquick™ mix. Cook and stir until mixture is smooth and bubbly; remove from heat. Stir in reserved 4 cups broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add chicken and vegetables; reduce heat to low. Heat about 20 minutes or until hot.
- In medium bowl, stir remaining 2 cups Bisquick™ mix and the milk with wire whisk or fork until soft dough forms. Drop dough by spoonfuls onto hot chicken mixture (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.
Nutrition Facts : Calories 680, Carbohydrate 55 g, Cholesterol 130 mg, Fat 2 1/2, Fiber 3 g, Protein 47 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1680 mg, Sugar 6 g, TransFat 3 1/2 g
AMAZING CHICKEN N' DUMPLINGS
Chicken n' dumplings is always my first choice for a hot meal on a cool day. But I never found one with much flavor to it. I messed around with a few recipes and I think I finally got an amazing chicken n' dumplings recipe! The spices make your home smell so good while its cooking away in your slow cooker. This is one of the meals my 5 year old asks for seconds on. Enjoy!
Provided by Chef of 3
Categories Meat
Time P1DT2h
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Heat 1 tbls oil in sautee pan. Put 1/2 c flour, salt and pepper into a ziploc bag. Cut chicken into pieces and dump into bag. Coat chicken in flour and brown in heated pan, browning on all sides. Do not wash your pan yet!
- Place carrots, peppers and onions in the bottom of your slow cooker and place the chicken on top of the vegetables. Add water and bouillon cubes. Add spices and let it cook. Melt 2 tbls butter in your used pan and add flour to make it slightly thick. Scrape all of the goodness from when you cooked the chicken so you get all of the extra flavor. Add the roud to the soup. Cook on low 6-8 hours or high 4-5 hours. About 30 min before serving, flatten out the refrigerated biscuits and cut into small squares. Put all of the dumplings into the soup and replace the lid.
- This recipe makes for great leftovers too!
Nutrition Facts : Calories 131.3, Fat 1.1, SaturatedFat 0.3, Cholesterol 34.3, Sodium 211.2, Carbohydrate 14.2, Fiber 1.6, Sugar 2.4, Protein 15.6
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