Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), often wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fish, tofu, cheese, vegetables, fruits or sweets. Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering or steaming and are found in many world cuisines.
What Is Chicken and Dumplings?
Chicken and dumplings is a soup-like dish that consists of chicken, a thick broth, and dumplings made out of biscuit dough. The iconic comfort food is filling, made with cheap ingredients, and deliciously cozy.
Crock-Pot Chicken and Dumplings
How do you make chicken & dumplings in a slow cooker?
This recipe is broken down into two parts: cooking chicken and cooking biscuits. First, you lay boneless skinless chicken breasts over a bed of onion in your slow cooker, then pour cream of chicken soup and chicken broth on top. Once the chicken is cooked, it’s time to add the vegetables and biscuits. That’s it.
Why does this recipe use cream of chicken soup?
Nothing quite beats the creamy texture and savory flavor of cream of chicken soup. You can absolutely make your own copycat recipe from scratch, but we lean on the canned stuff for convenience here.
How do the biscuits cook in the slow cooker?
So first you cook the chicken mixture, and then for the last hour you cook the biscuits. The heat in the slow cooker will help the biscuits rise and “bake”. They’ll need a lot longer in the slow cooker though—about an hour to be fully cooked through.
Can I use dumpling dough from scratch?
Absolutely! We use refrigerated canned biscuits here for convenience, but we can only imagine what this recipe would taste like with our perfect flaky biscuits.
- 1 large onion diced
- 1 can cream of celery soup (10.5 oz)
- 1 can cream of chicken soup (10.5 oz)
- 1 tablespoon fresh parsley
- 1 teaspoon poultry seasoning
- black pepper to taste
- 4 skinless boneless chicken breasts
- 2 cups low sodium chicken broth
- 2 cups frozen vegetables or peas and carrots, defrosted
- 1 can refrigerated biscuits (8 pieces) Buttermilk, Country or Homestyle
Add onion to 6 qt crock pot and top with chicken breasts.
In a small bowl, combine cream of celery soup, cream of chicken soup, parsley, poultry seasoning and pepper. Spread over chicken breasts. Top with chicken broth and cook on high 5 hours.
Approximately 1 hour (I allow 60 – 90 minutes) before serving (after 4 hours of cooking time), roll each biscuit thin and flat. Cut into 4 strips. Add vegetables to the slow cooker and stir. Add biscuit strips on top. Replace lid as quickly as possible.
Remove chicken breasts and slightly shred. Add back into slow cooker and stir (this will break up the dumplings somewhat which is ok). Let cook an additional 10 minutes and serve.
Note: My biscuits were perfectly cooked after 60 minutes however some slow cookers have required extra time to cook the biscuits.
Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Slow Cooker Chicken and Dumplings
Cover chicken with stock instead of water for a richer flavor, if you prefer.
You can use more biscuit dough if you like, but the biscuits might take longer to cook.
How to Store Chicken and Dumplings
Let chicken and dumplings cool completely before packing away for storage. Place in an airtight container and store in the fridge for up to five days. Reheat in the microwave, on the stove, or in the oven.
Another recipe of CROCKPOT CHICKEN AND DUMPLINGS
- 2 pounds boneless skinless chicken breasts or thighs
- 1 sweet onion diced
- 1 clove garlic minced
- 2 cans (10 ounces each) cream of chicken
- 3 cups chicken broth
- 1 teaspoon poultry seasoning
- 1 teaspoon dried parsley
- 1 teaspoon cracked black pepper
- 1 package 8-count refrigerated biscuit dough
Add all of the ingredients except for the biscuit dough to a 6 quart slow cooker and stir to combine.
Cover and cook on high for 3 hours or low for 6 hours.
When chicken is cooked through and tender, use two forks to shred the meat. Stir to combine.
Open the can of biscuits and press each biscuit flat. Cut the biscuits into narrow strips and add to the slow cooker. Stir to combine.
Cover and cook on high for 1 hour or until the biscuits are cooked. Biscuits should be light and fluffy when finished.
TIPS & NOTES:
Be sure to flatten the biscuits before cutting or they will not cook through properly.
Cook times may vary depending on your specific slow cooker.
Easy Crockpot Chicken and Dumplings Recipe
Why You’ll Like This Recipe
- By using your slow cooker, you free up your time by not having to babysit the dish as it cooks. It’s especially nice if you work from home and only have a few minutes here and there to make dinner.
- The dumplings are made using canned biscuits – it’s a great shortcut with great results.
- It makes a large batch. It can easily feed 6 hungry folks or can be stretched to serve 8.
For this recipe, you need the following items:
- Cream of chicken soup
- Boneless, skinless chicken breasts with fatty bits removed
- Unsalted butter
- Grands biscuits
- Black pepper
Place cream of chicken soup in the bottom of your slow cooker and stir it around. Layer the chicken breasts across the soup base. Top with a stick of unsalted butter. Pour water over the ingredients and place the lid on the slow cooker/Crockpot. Cook on the HIGH setting for 3 hours.
Remove the chicken from the slow cooker. Shred the chicken and return it to the pot.
Make the dumplings. Open a can of Grands biscuits and place the dough on a cutting board. For large dumplings, cut the biscuits into quarters. If you prefer small dumplings, cut the dough into smaller pieces. The number of dumplings does not matter. Separate the dumpling dough and drop it into the pot along with the chicken and soup mixture. Stir. Replace the lid and cook for 1 hour on HIGH.
Do dumplings float when done?
Yes, they do. Once they have cooked, turn off the slow cooker and stir the dumplings into the creamy chicken mixture.
Do you need to coat the dumplings in all-purpose flour?
That’s totally up to you. Some people like to roll the biscuit dough into balls and then roll the balls in all-purpose flour before adding them to the Crockpot.
Can you overcook dumplings in a slow cooker?
Yes, you can, especially when using the HIGH setting. The minimum amount of time to cook the dumplings is an hour. If they are undercooked, you can cook longer.
When should I put my dumplings in a slow cooker?
Now you cook the chicken, cream of chicken soup, water, and the veggies in the crock pot all day. Then in the last two hours, you toss in the cut up canned biscuits.
Let it cook on high for one hour or on low for 2 hours. I was nervous at first, but it really did work.
The biscuits came out to be the most delicious dumplings. Next time, I might add in another 10 ct of canned biscuits with some more water, because my kids loved them so much.
This chicken and dumplings made with biscuits will not disappoint!
Do you need it to be thicker?
You can mix a couple of tablespoons of corn starch with some warm water. Then add this mixture to the the crockpot and mix together.
After about 15 minutes your sauce should be thicker with your crock pot set on high.
Can you use something other than canned biscuits?
- You can always use the bisquick recipe that is on the back of the box for dumplings instead of canned biscuits.
- If you have the time, try making chicken and dumplings for scratch.
- We have used crescent rolls before and they have turned out great. Just follow the same process.
- If you forgot to pick up and don’t want to run to the store, you can always use flour tortillas.
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