Best Crock Pot Chicken And Dumplings Recipes

CROCK POT CHICKEN AND HERB DUMPLINGS

Steps:

• Sprinkle chicken with salt and pepper, place in a crock Pot.
• Put all onions into pot.
• Add garlic, marjoram, thyme, bay leaf and wine.
• Cover and cook on low 5 to 6 hours.
• Remove bay leaf.
• Increase heat to high, and stir in sour cream.
• Combine biscuit mix with parsley.
• Add milk to biscuit mix and mix until well moistened.
• Drop dumplings from teaspoon around edge of pot.
• Cover and cook on high for 30 minutes, or until dumplings are done.

CROCK POT CHICKEN AND DUMPLINGS

Steps:

• 1. Place chicken, potatoes, onion mushrooms, peas, and carrots in 6-quart slow cooker. Add broth.
• 2. Cover and cook on low heat setting 9 to 10 hours. Salt and pepper as desired.
• 3. Increase heat setting to high. Stir together Bisquick mix, water and parsley in medium bowl. Drop dough by rounded tablespoonfuls onto hot chicken mixture. Cover and cook 45 to 50 minutes or until dumplings are dry in center.

CROCK POT CHICKEN AND DUMPLINGS

Steps:

• 1. Combine everything in crock pot except biscuits. Cover and cook on low for 5-6 hours.
• 2. 40 minutes before serving turn crock pot to high. Tear or cut biscuits into one inch pieces and trow into mixture, stirring gently. Cover and cook and additional 30 minutes or until biscuit dough fluffs up.

CROCK POT CHICKEN AND DUMPLINGS (SPEND WITH PENNIES VERSION)

Steps:

• 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, roll each biscuit thin and flat. Cut into 4 strips. Add vegetables and biscuit strips to the slow cooker and stir.
• 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.

CROCK POT CHICKEN AND DUMPLINGS... OR NOODLES

Steps:

• In a large crock pot layer carrots, celery, and onion.
• Rinse whole chicken removing giblets from cavity. And place on top of vegetables in crock pot. You can put the giblets in the bottom of the pot with the vegetables if you like.
• Cover and cook on Low 8-10 hours or on High 3 1/2-5 hours.
• Leaving the liquid in the pot remove the chicken and skim out the veggies (and giblets if you used them). Turning (or leaving) the crock pot on High and keep it covered tightly to keep it very hot.
• Debone the chicken. Cut large pieces into bite size bits.
• Add the veggies and deboned chicken back to the liquid in the pot. Cover tightly.
• Meanwhile mix up your dumplings. And add them or a package of egg noodles to the pot. Cover tightly again and cook for another 12-15 minutes or until dumplings or noodles are done.

AUNT BETTYE'S CROCK POT CHICKEN AND DUMPLINGS

Steps:

• Put all ingredients (except biscuits) into cooker.
• Cook on HIGH 5 hours or LOW 8 hours.
• One hour before serving, cut biscuits into quarters and add to mix.
• Cook on HIGH 1 hour.

CROCK POT CHICKEN AND DUMPLINGS

Steps:

• 1. Place chicken, cream of chicken soup, butter, celery, and carrots in the Crock Pot. I cut the chicken into bite size pieces.
• 2. Add enough water to cover the ingredients. Put the lid on. Cook on high for 5-6 hours.
• 3. During the last 30 minutes, cut biscuits into small quarter-sized pieces. Drop into soup mix. Cover and cook the last 30 minutes. Optional: I add a tablespoon of parsley in the beginning.
• 4. Salt and pepper to taste.

CROCK POT CHICKEN AND DUMPLINGS

Steps:

• 1. Place chicken thighs in a single layer on the bottom of crock pot (You can also use 4-5 boneless skinless breasts)If you are pressed for time, you can put them in the crock pot frozen, they will cook well in 5 hours.
• 2. Add diced onion, garlic, celery, baby carrots on top of the chicken followed by the 3-4 cups of chicken broth to cover the meat and vegetables.
• 3. Add both cans of cream of chicken soup and stir. Set crock pot to high and cook for 5 hours.
• 4. After 5 hours of cooking, Cut biscuits in half and cut each half into thirds. Dust with flour and place in chicken soup. Stir.
• 5. Cook for an additional 45 minutes to one hour on high until biscuits are cooked through. Serve in bowls! Enjoy!

CROCK-POT CHICKEN AND DUMPLINGS

Steps:

• Place carrots and onions in bottom of crock-pot. Add chicken breasts. Top with salt, pepper, and broth.
• Cover and cook 6-8 hours on low.
• Break open biscuits; pull each biscuit into four pieces and toss into the broth. Cook on high for 20-30 minutes.

CROCK POT CHICKEN AND DUMPLINGS

Steps:

• Heat chicken broth in a pot; cover, keep warm, set aside
• Add 2-tbsp oil to a skillet and heat; Season chicken with salt/pepper to taste and brown on all sides (about 5-8 minutes); Set aside to cool, then cut into pieces and add to slow cooker/dutch oven (or toss them in whole and shred after cooking is done)
• In the same pan, heat onions, carrots, celery and garlic until soft (about 3-5 minutes)
• Add thyme, rosemary, and bay leaves and cook until fragrant (about 2 minutes)
• Transfer vegetables to slow cooker
• Whisk flour in pan with 1-tsp butter until there are no lumps and the mixture has browned
• Slowly whisk in 1-cup chicken broth and wine/cooking sherry; bring to simmer and add to pot
• Add 2-cups chicken broth, mix, and cook on low for 4-6hours
• Dumplings: Combine flour, baking powder, remaining butter, and milk; mix until incorporated
• Using a greased 1/4-cup measure, drop dumplings in crock pot around the edges (where the heating element is); cover and cook 30-35minutes until dumplings have doubled in size
• Stir in frozen peas 20-30 minutes before serving