Slow Cooker Chicken and Dumplings and the Snow Storm that Wasn’t

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Slow Cooker Chicken and DumplingsWhen you’re in the deep South and the weatherman even mentions the word snow, folks absolutely go ballistic.  People start running around like chickens with their heads cut off.  You can’t find a loaf of bread or gallon of milk within 24 hours of the impending disaster.  And truth be told, some people are just gun shy after the blizzard of ’93.  But I’m still not sure why folks are so interested in milk sandwiches when it snows…   :-)  Anyway, last week they mentioned the word and folks got all worked up in lather.  Fearing I might feel left out, I went out and got some movies and a spare propane tank just in case we lost power and we prepared to hunker down.  I get back to the house and the phone rings.  Heather was on-call and the hospital was afraid she would have trouble getting there if they needed her (it’s about a 20 minute drive) so she had to go in and spend the night in the hospital.  We get her packed up with some snacks, movies, the laptop, and send her on her way.  J-man and I get all our snow gear ready so we can head out first thing the next morning to play and we head to bed.  I get up early the next morning and peer through the blinds to see exactly how much snow we had gotten…. nothing!  Just a little ice.  Folks about 80 miles north ended up getting something like 6 inches and we get nothing!  Ugh!  Anyway, it was really cold so we just spent the day watching cartoons (mainly Barney… have I mentioned how much I hate purple dinosaurs?).  Heather made it home about lunchtime and hit the sack.  She was exhausted.  J laid down for a nap and all was quiet for the entire afternoon.  I started working on a King Cake recipe (you’ll see that on the blog soon) and these delicious Slow Cooker Chicken and Dumplings.  It was just the kind of day for something warm and filling and with a two-year old cooped up in the house with me all day, the slow cooker was the best option.  I was super impressed with this recipe.  Lots of other recipes I saw called for canned biscuits for the dumplings, but I’m not a huge thick gooey dumpling fan so I made them the old fashion way.  And though it may seem a little daunting it’s really super easy to make your own.  Here’s my take on Slow Cooker Chicken and Dumplings…   Y’all enjoy!

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 cans cream of chicken soup (I used the 98% fat free to lighten it up a bit)
  • 1 can chicken broth (14.5 oz)
  • 1 small onion, chopped
  • 2 tablespoons of butter
  • 1/2 cup self rising flour
  • 5 tablespoons of ice cold water

Directions

  1. Turn the slow cooker on low and add the butter, 2 cans of cream of chicken soup, chicken broth plus one can of water, chopped onion, and chicken breasts.  Make sure the breasts are covered with liquid.

    Doesn’t that just look delicious??? ummm….

  2. Cook on low for 6 to 8 hours.
  3. About an hour before serving, crank the slow cooker up to high and break up your chicken.  (I used a potato masher and just mashed it up.  It should be very tender and easy to piece up.)
  4. Combine 1/2 cup self rising flour with 5 tablespoons of ice cold water.  You may have to add a little more water or a little more flour to get to the right consistency to roll out.
  5. Turn the dough out onto a floured surface and roll thin (about 1/8″).  Cut into 1″ squares with a pizza cutter or knife.
  6. Drop the dumplings around the side of the slow cooker where it is the hottest and stir.
  7. Cover and cook for at least 45 minutes.

Slow Cooker Chicken and Dumplings

Rating: 51

Prep Time: 30 minutes

Cook Time: 8 hours

Total Time: 8 hours, 30 minutes

Slow Cooker Chicken and Dumplings

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 cans cream of chicken soup (I used the 98% fat free to lighten it up a bit)
  • 1 can chicken broth (14.5 oz)
  • 1 small onion, chopped
  • 2 tablespoons of butter
  • 1/2 cup self rising flour
  • 5 tablespoons of ice cold water

Instructions

Turn the slow cooker on low and add the butter, 2 cans of cream of chicken soup, chicken broth plus one can of water, chopped onion, and chicken breasts. Make sure the breasts are covered with liquid.

Cook on low for 6 to 8 hours.

About an hour before serving, crank the slow cooker up to high and break up your chicken. (I used a potato masher and just mashed it up. It should be very tender and easy to piece up.)

Combine 1/2 cup self rising flour with 5 tablespoons of ice cold water. You may have to add a little more water or a little more flour to get to the right consistency to roll out.

Turn the dough out onto a floured surface and roll thin (about 1/8″). Cut into 1″ squares with a pizza cutter or knife.

Drop the dumplings around the side of the slow cooker where it is the hottest and stir.

Cover and cook for at least 45 minutes.

http://southernbite.com/2011/01/12/slow-cooker-chicken-and-dumplings-and-the-snow-storm-that-wasnt-2/

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Comments

  1. Yum…..that really looks good!! I’ll have to try that.

  2. Two thumbs way up for making your own dumplings. Homemade are just indescribably better than canned biscuit dumplings. :)

  3. Just put this in the crockpot to cook. Can’t wait to have it for dinner tonight!

    • I’ve been debating whether to ask if you enjoyed it or not since I haven’t heard back from you… So at the risk of being told it was gross… how was it?

  4. Tracy Griffin says:

    I made these tonight and they were wonderful and so easy!! Can’t wait to try some other recipes!

  5. This looks fantastic. I grew up in South Jersey where Pennsylvania Dutch Style (aka Rolled) Chicken Potpie was very popular (and still is in some areas). It bears a striking resemblance to your chicken and dumplings (which I’ve had in Knoxville and love) other than the chicken is served separately, not incorporated into the broth. Mom made her strips without self-rising flour, but the difference stops there. She’d roll it out, cut it into long strips and let it sit while she made the broth/stock. The chicken came out and was kept warm and then the strips were added to the stock and cooked until everything was thick and wonderful. When she was young, she liked potatoes in hers (whole potatoes boiled in the stock), but I prefer just the “dumplings”. It was and is my ultimate comfort food and my body is proof of just how comforting it has been over the years! ;-) I will be trying this method as soon as I can. I have self-rising flour and the rest of the ingredients, and I’m in need of some comfort, so it’s about time! Thank you for this!!!

    • Wendy, thanks for the wonderful story! I hope you’ll enjoy this recipe. And trust me, my body know all to well how comforting some foods can be! :-)

  6. So, I’ve been browsing your recipes and I came across this…I have to laugh, doesn’t it just tickle you a little when people use can biscuits? I like bread, I like dough even, I love dumplings, but these can biscuit dumplings? Eeewww, I’ve tried it, guh-ross. Two words. I look forward to trying this new dumpling recipe, thanks for sharing. OH- I live in IN and we get snow, a lot in the winter and folk around here do the same darn thing. Like we are NEVER going to get back into civilization again…always turns out I just need groceries, but the whole town has bought out everything. Too funny.

    • You know, I have no problem with folks making things easy, but that’s just one short cut I can’t make. These dumplings are super easy and delish.

  7. Thank you for this recipe! I’m trying it today! I was looking for something like this because I can’t quite get my mom’s Lancaster, PA “potpie” right when I try it on the stovetop. I’m hoping the crockpot version will work better for me. And, like the others who left comments, I refuse to use the canned biscuits for this! :)

  8. Mozzie Starlet says:

    Stumbled across this today and it’s in the crockpot simmering for tonight’s supper. I love Chicken n Dumplings and this was too easy to pass up! Thanks for sharing. :)

  9. Shauna and Allan Anderson says:

    I made these for dinner tonight and they were great and so easy!

  10. Thanks for sharing. I have never made this before and it looks and smells really good. My 12 year old is now whining because she has to wait 30 more min. before she can eat it.

  11. This looks good. Historically, I’ve used bisquick for dumplings. These homemade ones look like they’ll be even better! My chicken is cooking in the crock pot now with the soup, broth water and onion. I also added some chopped garlic, fresh chopped basil and parsley (just a pinch), carrots and salt and pepper to mine. Looking really forward to dinner tonight. Thanks for the recipe!

  12. Jalee Scott says:

    So great! Made it yesterday and my family LOVED it!

  13. I happened upon this page this morning. (thank you, Google!) I immediately printed the recipe and headed for the kitchen. I set my empty bowl in the sink a few minutes ago, and placed the recipe in my “Keeper” file. Dang, that was good! Thank you so much for the recipe. :)

  14. Looks yummy! However, I think your instructions are missing a step. Shouldn’t you cut the butter into the flour before adding the water?

  15. Stacey, I want to try these out, and was wondering if the frozen dumplings will work. I have never used biscuits, but the frozen dumplings are really good. I might have to try them out. I would think they would work as good as homemade or maybe better since they are frozen and firm.

  16. This sounds wonderful, but I despise making dough for the dumplings. Do you think the frozen dumpling strips would work? I make them on the stove that way, but it’s so hard to keep them from sticking and to get the consistency right, I would love to try it this way!

  17. Can’t wait to try this, sounds yummy! Could you possibly use the refrigerated pie crusts for the dumplings?

  18. I made this tonight for dinner since it’s nice fall like weather here in PA today! It was so yummy! And homemade dumplings were so worth it! Thanks for the great recipe!

  19. I grew up on this stuff, but here in South Jersey, it was called Chicken Potpie (PA Dutch Style). We never used cream of chicken soup, but made a stock with the chicken and all the seasonings (including onion and celery), removed the chicken and placed the strips of dough (Mom didn’t cute them into squares) into the boiling broth. The chicken was then served on the side. I just love this kind of food (and it loves me, too, since it never seems to leave my sides!) I frequently make it with flour tortillas cut into strips instead of making my own dough.

    Again with the timed-out request. Ugh.

  20. I have this in my crock pot now! Smells amazingly good! I have never had good luck with the dumpling part, wish me luck! I will let you know how it turns out! Love this website by the way!!

  21. I make this recipe at least once a month. As a college student it’s great because I make it before class and come home to a great dinner!

  22. I made this tonight and it was delicious!! I can’t wait to make it again!! Thanks so much!!!

  23. I tried this recipe last night…letting it cook all night and then making the dumplings this morning. Thedelicious smell wafting through the house woke me up..ha. I made the dumplings…by the way…this is the easiest dumpling recipe I have ever seen..and I decided to double the recipe so there would be plenty of dumplings floating around. It taste wonderful! The only thing is I thought it tasted a bit salty but that was my fault for adding extra chicken bouillon. Will I make this again? You betcha!! Thanks for the wonderful recipe! Merry Christmas!

  24. Made this for supper tonight. Loved it. Thanks for the recipe.

  25. This recipe sounds wonderful! I’ve never tried to make chicken and dumplings. I’m
    Going to try it tonight though!

  26. Debbie Henson says:

    I fixed your chicken and dumplings last night. My husband and I both loved it. It was so good, I looked thru your other recipes and am going to try your Corned Beef and Cabbage recipe tomorrow night. Thanks for posting!

  27. Kay Overman says:

    Saw your post today. I am so going to try these. I love chicken and dumplings and these dumpling sound great.

  28. I make these everytime I want Chicken and Dumplings….Love it and so easy to prepare! Thank you for sharing!!!

  29. 1/2 cup flour sure doesn’t seem like much. But then I usually make dumplings in a stock pot so we can pig out several times.

    • No, this doesn’t make a whole lot of dumplings because they will have to cook in the slow cooker and adding lots of them would cause the cook time to increase. It’s formatted specifically for the slow cooker. I’ve not had any complaints about the amount of dumplings though. I think the ratio of dumplings to chicken is about right.

  30. This looks so good. I plan to try this soon. Do you serve any other side or bread with the chicken and dumplings?
    Thanks!

  31. Kathy Panchyk says:

    Just adding the dumplings. Smells heavenly. Can’t wait to try it!

  32. I love these dumplins’ but I make the soup part a bit different. After putting the chicken in I add three cans of broth, one can of cream of chicken, one can of cream of celery, and about 1/2 top of each Thyme, rubbed sage, and rosemary. It turns out incredibly delicious.

  33. Add some Evaporated milk and oh so creamy!!

Trackbacks

  1. […] I had never made them myself, but didn’t think it would be too hard.  I found a great recipe online using a Crockpot and made them last night.  They were great!  I modified the recipe […]

  2. […] Chicken and Dumpling recipe from Stacey Little at Southern Bite, and in his own words: “Feeding people makes me happy. It’s just about as plain and simple as that. There are few things in this world that I delight more in than my family and friends gathered around my table enjoying a meal.” […]

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