SLOW COOKER CREAMY CHICKEN AND DUMPLINGS
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
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
CHICKEN AND DUMPLINGS WITH GRAVY
My family really loves this meal. It is often requested.-Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 4 servings.
Number Of Ingredients 22
Steps:
- In a large Dutch oven, combine the first eight ingredients. Slowly bring to a boil over low heat. Cover and simmer for 45-60 minutes or until meat is tender, skimming the surface as foam rises., In a large bowl, combine the flour, parsley, baking powder, salt and nutmeg; stir in milk, egg and oil just until moistened. , Drop batter by tablespoonfuls onto simmering broth. Cover and simmer for 12-15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Remove the dumplings and chicken with a slotted spoon to a serving dish; keep warm. , Strain broth, discarding vegetables and bay leaf; reserve 2 cups for gravy. (Remaining broth can be covered and refrigerated for up to 3 days or frozen for 4 to 6 months.) , Place reserved broth in a small saucepan; bring to a boil. Combine the flour, water, salt and pepper until smooth; gradually stir into broth. Cook and stir over medium heat for 2 minutes or until thickened. Serve with chicken and dumplings.,
Nutrition Facts : Calories 606 calories, Fat 30g fat (8g saturated fat), Cholesterol 209mg cholesterol, Sodium 1144mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 1g fiber), Protein 54g protein. Diabetic Exchanges
CHICKEN WITH MUSHROOM GRAVY
This deliciously moist chicken is a longtime favorite with family and friends of Darolyn Jones in Fishers, Indiana. "It's so easy, comforting and rich." she says. "A friend shared the recipe years ago, and I adapted it by adding a few new ingredients. I like to serve it over mashed potatoes or rice."
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a 3-qt. slow cooker, combine the chicken, gravy, milk, mushrooms, chilies and dressing mix. Cover and cook on low for 4-5 hours or until chicken is tender., Stir in cream cheese; cover and cook 15 minutes longer or until cheese is melted.
Nutrition Facts : Calories 469 calories, Fat 26g fat (15g saturated fat), Cholesterol 168mg cholesterol, Sodium 1740mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 42g protein.
SMOTHERED CHICKEN WITH CREAMY MUSHROOM GRAVY
A nice quick entree after a hectic day at work. From Bon Appetit magazine. I saute the chicken longer than the time specified to make sure it's cooked through, or pound the breasts thinner.
Provided by yooper
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Blend flour, 1/2 teaspoon thyme and allspice in small bowl.
- Set aside 1 tablespoon of flour mixture.
- Sprinkle chicken with salt and pepper, then with enough of remaining flour mixture to coat.
- Melt butter in heavy large skillet over medium-high heat.
- Add chicken to skillet.
- Saute until brown, about 4 minutes per side.
- Transfer chicken to plate.
- Add mushrooms, onion, and remaining 1 teaspoon thyme to skillet.
- Saute until mushrooms are brown, about 5 minutes.
- Mix in reserved 1 tablespoon flour mixture; cook 1 minute.
- Add cream and broth and bring to boil, stirring occasionally.
- Return chicken and any collected juices to skillet.
- Reduce heat to medium-low; simmer uncovered until chicken is cooked through and gravy thickens slightly, about 5 minutes.
- Season with salt and pepper.
MUSHROOMS AND DUMPLINGS
This hearty vegetarian riff on chicken and dumplings uses meaty fresh mushrooms and concentrated dried mushrooms to quickly build layers of rich flavor. Dried shiitakes, normally rehydrated before using, are grated into a fine powder that dissolves and fortifies the broth with intense mushroom umami. Make the dumpling mixture while the stew cooks and allow it to rest in the fridge for more tender dumplings. Once simmered, they emerge light and spongy on the outside, and slightly chewy on the inside. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Kay Chun
Categories dinner, soups and stews, vegetables, main course
Time 50m
Yield 4 Servings
Number Of Ingredients 22
Steps:
- Prepare the mushrooms: In a large Dutch oven, melt 1 tablespoon of the butter in 1 tablespoon of the oil over medium-high. Add leeks, season with salt and pepper, and cook, stirring occasionally, until softened, 3 minutes. Stir in garlic until fragrant, 1 minute. Add fresh mushrooms, carrots, the remaining 2 tablespoons butter and 1 tablespoon oil, and season with salt and pepper. Reduce heat to medium and cook, stirring occasionally, until mushrooms are softened and lightly golden, about 5 minutes.
- Stir in grated shiitake powder and flour until mushrooms are evenly coated, about 1 minute. Add broth, 2 cups of water and thyme, and bring to a boil over high. Reduce heat to medium and simmer, partially covered, for 10 minutes. Uncover and simmer until reduced and slightly thickened, about 5 to 10 minutes longer. Discard thyme sprigs, and stir in cream.
- As the mushrooms simmer, make the dumplings: In a medium bowl, whisk flour, salt, baking powder, black pepper and baking soda until well combined. In a small bowl, whisk egg, milk and butter until well blended, then add to dry mixture and fold just until a dough forms. Refrigerate until ready to use.
- Drop 12 equal spoonfuls of the dough into the pot, leaving some space in between. Cover and simmer gently over low heat until dumplings are puffed and cooked through, about 15 minutes. Divide among 4 bowls and garnish with chives.
CREAMY MUSHROOM CHICKEN AND DUMPLINGS
A yummy twist on a southern classic. I decided to throw a can of golden mushroom soup into my chicken & dumplings one day and it was delicious!
Provided by Atherine
Categories Chicken
Time 45m
Yield 1 pot, 3-6 serving(s)
Number Of Ingredients 5
Steps:
- Boil chicken in water until fully cooked, shred up and set aside.
- Combine soups and water as directed on cans, bring to a heavy boil.
- In a bowl, prepare dumpling mixture combining bisquick and milk as directed on package (it will say: "for biscuits or dumplings") .
- Add chicken to soup, drop in heaving spoonfuls of dumpling mixture.
- Continue boiling soup for another 5-10 minutes or until dumplings are cooked through and fluffy in the middle (not doughy). Add pepper to taste.
Nutrition Facts : Calories 541.9, Fat 31, SaturatedFat 9.3, Cholesterol 118.8, Sodium 2627.8, Carbohydrate 25.4, Fiber 0.1, Sugar 3.7, Protein 38.7
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CHICKEN MUSHROOM GRAVY (UNDER 30 MINUTES) - MOMSDISH
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4.8/5 (295)Total Time 30 minsCategory MeatsCalories 203 per serving
- Cut mushrooms into bite size pieces and brown them on a preheated oiled skillet. Add diced onions to the cooking mushrooms. Remove from skillet and set aside in a pot.
- In the same skillet, cook the bite size chicken pieces until they turn golden brown. Stir in flour, until everything is combined well together.
- Add mushroom mixture to the chicken, followed by whipping cream, and chicken broth. Let the ingredients simmer until the mixture is all creamy and the chicken is completely cooked.
CHICKEN & FLUFFY DUMPLINGS WITH GRAVY - MY COUNTRY TABLE
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5/5 (2)Category DinnerServings 4Total Time 2 hrs
- Place the chicken thighs in a large deep pot. Cover with at least 12 cups of water. The pot should be 2/3 full of water. Add the bouillon cubes, salt, pepper, and thyme. Bring to a boil over high heat, keeping an eye on the pot so it doesn’t boil over. Reduce heat to medium and cook covered with a lid until the chicken is done about 1 hour. Transfer the chicken to a bowl and turn off the heat under the broth. Cover the chicken with a foil tent and allow the chicken to rest for at least 15 minutes. Remove the skins, allow the chicken to cool enough to handle, remove it from the bones and cut it into bite-size pieces. Cover the chicken to prevent it from drying out while you make the dumplings.
- Add the chicken broth, milk, cornstarch & salt to a medium saucepan. Whisk over medium heat until the sauce thickens, about 8 to 10 minutes. Remove from heat and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Using two forks or a pastry blender, cut in the shortening. Add the buttermilk and chicken broth and mix just to combine. The mixture should be pretty wet.
- Meantime, bring the broth in the pot back to a boil over medium-high heat. Drop the dumplings by large spoonfuls into the broth, separating them from each other in the broth. I use a 1/2 cup large ice cream/cookie scoop to drop the dumplings, to make sure they are all the same size, so they cook through at the same time. Cover the pot with a lid and reduce the heat to low. Simmer for 10 minutes. DO NOT PEAK OR REMOVE THE LID during this time. Remover lid after 10 minutes. Gently ladle some of the broth over the top of the dumplings and allow them to cook for an additional minute. Add the chicken and gravy to the pot and very gently mix to combine.
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