Best Crockpot Chicken Dumplings Recipes

WENDY'S CROCKPOT EASY CHICKEN AND DUMPLINGS

Steps:

• Add to your crockpot : 2 cans of cream of chicken soup, 1 pound of thawed chicken cut into peices (I use chicken tenders cut up), chicken stock, carrots cut into bite sized pieces, potatoes but into bite sized pieces, onion rough chopped.
• For Dumplings:.
• Add in sifter or strainer: flour, baking soda, salt, butter. sift ingredients and then add the milk. Stir until combined - do not not over mix as it will make the dumplings tough. With spoon add 1/4 inch pats of dough on top of the chicken mixture. Cook in your crockpot on low for 6-8 hours or 2-4 on high.

CROCKPOT CHICKEN AND DUMPLINGS

Steps:

• 1. Place chicken breasts in bottom of crockpot
• 2. Pour chicken broth and both cream of chickens over it
• 3. Add in as much carrots, celery and onion as you prefer.
• 4. Add in garlic powder, salt and pepper and parsley flakes to taste
• 5. Cook on high for 3 hours
• 6. Remove chicken and shred. Add the chicken back in with some crumbled bacon and the peas, stir together.
• 7. Break up the flaky biscuits to make dumplings, uncooked, and put in the crockpot. I break each roll in about 3 parts and just place them on top.
• 8. Cooking for another hour or so on high or until done. Enjoy delicious crockpot chicken and dumplings!

CROCKPOT CHICKEN AND DUMPLINGS

Steps:

• Mix all the ingredients together in a crockpot except for the dumplings and cook for 4-6 hours (or until carrots are tender enough to easily cut).
• Slowly add in frozen dumplings one layer at a time and bathe sufficiently in broth from crockpot so dumplings won't stick while adding in the multiple layers. I usually only get half a packs worth of dumplings in the crockpot before I run out of room. Once you have gotten all your noodles in, let the dumplings cook for approximately 20 minutes.
• Turn the crokpot off or down to keep warm setting and allow 15 minutes to cool before serving. You will be lucky if there are leftovers.

AMAZING CROCKPOT CHICKEN AND DUMPLINGS!

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.

CROCKPOT CHICKEN & DUMPLINGS RECIPE - (4.3/5)

Steps:

• Place the chicken, butter, soup & onion in crockpot and fill with enough water to cover. Cover and cook for 5 to 6 hours on high. After the chicken is cooked and done add the torn biscuits into the crockpot. Cook another 30 to 45 minutes or until dough is no longer raw.

CHICKEN AND DUMPLINGS IN A CROCKPOT RECIPE - (4.4/5)

Steps:

• Place chicken breasts in bottom of crock-pot Pour chicken broth and both cream of chickens over it Add in carrots, celery and onion. How much ever you prefer Add in garlic powder, salt and pepper and parsley flakes over it, how much ever you prefer Cook on high for 3 hours Remove chicken and shred. Add the chicken back in with some crumbled bacon and the peas, stir together. Break up the flaky biscuits, uncooked, and put in the crock-pot. I break each roll in about 3 parts and just place them on top. Remain cooking for another hour or so on high or until done. Enjoy!

EASY CROCKPOT CHICKEN AND DUMPLINGS - [VIDEO] THE RECIPE REBEL

Steps:

• Add chicken broth, chicken breasts, carrots, celery, onion, potatoes, peas, garlic, salt, parsley, thyme and pepper to a 4-6 quart slow cooker and stir well.
• Cover and cook on low for 4-5 hours or high for 2-3 hours until chicken is cooked through and vegetables are crisp-tender.
• Meanwhile, make the dumplings. In a medium bowl, stir together the flour, baking powder, and Italian seasoning. Add milk and canola oil and stir until combined -- it will be thick. Cover and refrigerate until ready to add to the slow cooker.
• When chicken is cooked through, remove to a cutting board and shred.
• Turn crockpot to high.
• Whisk together the half and half and corn starch and stir into the slow cooker.
• Stir shredded chicken back in to crockpot and top with dumplings, using two tablespoons to form rough balls of dough and dropping them onto the top of the chicken and vegetables.
• Cover with the lid and cook on high for 1-2 hours, until dumplings are puffed and cooked through and sauce has thickened slightly. Serve.

CROCKPOT CHICKEN & DUMPLINGS WITH REFRIGERATED BISCUIT DOUGH RECIPE - (4.5/5)

Steps:

• Place the chicken, butter, soups, and carrots 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, add corn, stir, and place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.