Modern Princess

    

Recipe: Slow Cooker Chicken & Dumplings

January 18th, 2009 @ 7:35 pm

I love experimenting with new recipes, even if I have “perfected” similar recipes. Chicken and Dumplings fall into this category. I have a recipe which I, and especially my husband, love. It is made on the stove with veggies, bisquick style dumplings, and the gravy is more like soup than gravy so the dumplings really soak up the juice. Unfortunately, it takes a lot of time and effort to make. So occasionally I will experiment with other chicken and dumplings recipes that don’t take as long and take less energy (read: in the slow cooker). But those recipes have always fallen short on the stellar scale.

Today I decided to try again, only this time I would combine the flavor/seasonings of the chicken and dumplings recipe that my family loves with the slow cooker chicken and dumplings recipe that I last made that wasn’t a big hit. And I finally hit a winner. It takes 4 hours in the slow cooker, doesn’t require a whole lot of work, has a nice thick gravy, and uses biscuit dough style dumplings. I hope you all like it!

Ingredients:

  • 4 boneless skinless chicken breasts
  • salt, pepper, and garlic powder
  • 2 cans cream of chicken soup
  • 2 tablespoons butter
  • 1 bay leaf
  • sprinkle of poultry seasoning
  • 3 or 4 tablespoons diced onion
  • 1/4 cup frozen peas
  • 1 carrot, thinly sliced
  • 1 celery stalk w/ leaves, finely chopped
  • chicken broth
  • 1 can (16.4 ounces) homestyle buttermilk refrigerated biscuit dough
  • 1 cup flour
  • salt, pepper, and poultry seasoning

Directions:

1. Season chicken breasts with salt, pepper, and garlic powder to taste. Set aside.

2. Combine cream of chicken soup, butter, bay leaf, poultry seasoning, onion, peas, carrot, and celery in slow cooker. Place chicken breasts in slow cooker and cover with chicken broth. Heat on high for 4 hours.

3. Prepare dumplings by cutting each biscuit into 9 pieces. Roll into balls. Combine flour and salt, pepper, and poultry seasoning to taste. Roll dumplings in flour, and set aside until they reach room temperature.

4. 2 hours before the slow cooker is done, remove the chicken, remove the bay leaf, and stir gravy. Add in the prepared dumplings and gently push down into gravy. Gently place chicken over top the dumplings.

5. 30 minutes before the slow cooker is done, remove the chicken and shred. Place the shredded chicken back into the slow cooker and stir to combine the gravy, chicken and dumplings. Gently break up any dumplings that may have stuck together as needed.

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Filed under cooking adventures | Post a Comment

comments

  1. C
    January 19th, 2009 @ 8:43 am

    I just made this not to long ago and it was a hit. I did it a bit different than you did but mostly the same. I might try your way next time…anymore slow cooker stuff please post it!!

    C’s last blog post: Honest Scrap Award/Tag

  2. Bec
    January 19th, 2009 @ 9:52 pm

    ooh! Sounds yummy.

    I love your little smilies too.

    Bec’s last blog post: Another first