Slow Cooker Chicken and Dumplings
Ingredients
The chicken and vegetables
-
1
small
Onion, diced
-
2
ribs
Celery, diced (about 1 cup)
-
1
cup
Carrots, chopped
-
3
pieces
Chicken Breasts, boneless/skinless (about 1 ½ lbs)
-
3
cloves
Garlic, pressed or minced
-
1
piece
Bay Leaf
-
½
teaspoon
Kosher Salt
-
½
teaspoon
Pepper
-
¼
teaspoon
Poultry Seasoning
-
¼
teaspoon
Sage (rubbed, dried)
-
2
sprigs
Fresh Thyme
-
1
4" sprig
Fresh Rosemary
-
1
Tablespoon
Parsley, dried
-
2
cans
Cream of Chicken Soup
-
2 ½
cups
Chicken Broth, low sodium
To Thicken
-
2
Tablespoons
Flour
-
2
Tablespoons
Melted butter
Dumplings
-
1 ½
cups
Flour
-
¾
teaspoon
Salt
-
2
teaspoons
Baking Powder
-
3
Tablespoons
Shortening or Cold Butter
-
¾
cup
Whole Milk (or buttermilk)
-
¼
cup
Chives, finely chopped (optional)
Instructions
- Add onion, celery, and carrots to the slow cooker, then place chicken breasts on top.
- Add garlic, bay leaf, salt, pepper, poultry seasoning, sage, thyme, rosemary, and parsley.
- In a bowl, mix chicken soup and broth, then pour over the chicken and seasonings.
- Cover and cook on High for 2-3 hours until chicken reaches 165°F.
- Prepare dumplings while chicken is cooking.
- After 3 hours, remove chicken, shred or dice it, and set aside.
- Mix flour and melted butter, then stir into the soup mixture in the slow cooker.
- Add the shredded chicken back into the mixture and stir.
- Add dumplings: for homemade, drop spoonfuls into the broth; for biscuits, add them whole or sliced.
- Cover and cook for another 60 to 90 minutes until dumplings are done.
Nutrition Facts (estimated)
Servings
6 - 8
Calories
525
Total fat
20g
Total carbohydrates
45g
Total protein
35g
Sodium
800mg
Cholesterol
80mg
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