January 16, 2017

When comfort food calls out to you serve up a one-dish meal that is warm and filling. You can’t go wrong with old-fashioned chicken and dumplings made easy.

Crockpot Chicken and Dumplings

Several years ago, when recipes were shared via email rather than on social media, I vividly remember trying a recipe for chicken and dumplings made in a crockpot. Back then, I had a hurried Mommy Brain as I had two very young children at the time, and I mistakenly turned the crockpot to low and then added the biscuit dough. I ended up with a doughy mess and an inedible dinner.

After seeing similar recipes for shortcut chicken and dumplings swirling on social media I decided to give this dish another go. This time dinner was a success! Everything was perfectly seasoned and the chicken was moist and the dumplings were tender and puffed.

 

1 (10.5 oz) can cream of celery soup

1 (10.5 oz) can cream of chicken soup

2 chicken bouillon cubes

freshly ground black pepper to taste (if desired)

2 cups low-sodium chicken broth

1/2 medium onion, diced

2 large boneless, skinless chicken breast halves (if you prefer more chicken, add 1 more)

2 cups frozen mixed vegetables (I used a combination of corn, peas, green beans, and carrots), completely defrosted

1 can (8 servings) refrigerated biscuits (I used the large, Southern Style variety)

 

Add both soups, chicken bouillon cubes, black pepper, chicken broth and diced onion to a 6-quart crockpot and whisk until completely combined. Place whole chicken breast halves in soup mixture and place lid onto crockpot. Cook on high for 5 hours.

After 4 hours of cooking time, roll each biscuit flat and thin with a rolling pin (otherwise they will puff up too much when they cook). Cut each biscuit into four strips with a pizza cutter. Add defrosted vegetables and biscuit strips (a few at a time) to the crockpot (liquid should be bubbling around the edges) and stir gently. When you remove the lid and add the veggies and biscuits, do this as quickly as possible to retain as much heat as you can. Replace lid and continue to cook for 60 additional minutes (for a total of 5 hours).

 

After 5 hours, remove chicken breasts and replace lid and place chicken on a cutting board and lightly shred using two forks (chicken will fall apart easily). Add shredded chicken back into the slow cooker and stir gently. Some of the dumplings break up a bit. Replace the lid and cook for an additional 10 minutes. Ladle large servings into bowls and serve.

 

Notes:

While the dumplings were cooking, I carefully and quickly spooned some of the hot liquid from underneath onto the top of the dumplings.

Some crockpots may require a little bit of extra time to cook the biscuit dough. When biscuits are done, they will no longer be doughy, but will be tender like dumplings.