Monday, June 25, 2012

Crockpot Chicken-N-Dumplings {Slow Cooker Monday}

~This was originally published in February of last year, however, I am dusting it off and re-publishing it again to add to the Slow Cooker Mondays feature on the blog.  Enjoy!~

When I think of home cooking, the first thing that comes to my mind are Chicken and Dumplings.  Seriously.  You just can't have one without the other.  Home Cooking=a good pot of steaming and hot Chicken and Dumplings.  What a great dish to make on a cold, wintry day.  There is nothing better then coming inside from the cold and enjoying a wonderful bowl of this heavenly goodness.  I can't think of anything better.

This is definitely a recipe for your slow cooker.  Season the chicken, mix the liquids, pour everything on top of the chicken, turn the slow cooker on, and let it cook the whole day.  That's it.  Very easy to make and not time consuming at all.  The only things that take a little time are shredding the chicken afterwards and cutting up the dumplings...but that's easy stuff. 

The original recipe didn't have any spices in I took the liberty of adding some myself.  Here in this household, we love our dishes to have lots of kick to them.  Maybe it's because we live in Louisiana where the food is always kicked up a notch or maybe it's because our taste buds have matured and we want that extra spicy taste when we eat....who knows?  All I know is that the combination of spices I used in this recipe really made it pop.  If spicy foods aren't your thing, you are more then welcome to adjust the amount to fit your taste buds...or add your own combination of spices...or better yet, just leave 'em out.  You can also choose to leave the onions out.  We opted to put onions in and they were a bit on the crunchy side.  Either way, the end result is really great dish! 

Let's walk through the steps......

First, mix all the dry seasonings in a bowl.  Then wash all four or five chicken breasts with water and pat dry.  Place the breasts inside the crockpot and rub the seasonings into them.  When finished, sprinkle with paprika.

Take the saute'd onions and garlic and place them on top of the chicken.  If you don't want the onions, leave them out and drizzle the butter on the chicken....

Next, combine in a bowl the 2 cans of Cream of Chicken Soup, the can of Chicken Stock, and the water.  Stir until well mixed.  Pour the liquid over the onions and chicken and give it a good stir.  There should be enough liquid to cover the chicken breasts and then some, so if you feel like you need to more liquid, go ahead and add a bit more water to it.

Cover and cook on high for 6 hours.  After the 6 hours, remove the chicken breasts and shred them.

Take your Dumplings and tear them into pieces...3 or 4 pieces should be fine.  If you are using the biscuits, flatten each biscuit and cut into thirds. 

Take dumplings/biscuits and shredded chicken and dump them back into the crockpot.  Cook on high for 1 hour.

Serve on top of rice.  Yummmm!  Comfort food at its finest :)

Crockpot Chicken-N-Dumplings

(serves 8-10)

4 or 5 Chicken Breasts, thawed
2 tbsp. butter, melted
2 cans of condensed Cream of Chicken Soup
1 onion, chopped (optional)
1 tsp. minced garlic (optional)
1 can of chicken broth or stock
1 and 1/2 cups of water (or enough to cover the chicken and then some)
1/2 tbsp. of Tony Chachere's Creole Seasoning (or Season All if you can't find Tony's)
1/2 tbsp. of Cavender's All Purpose Greek Seasoning or another seasoning of your choice
1/4 tsp. of ground pepper
1/4 tsp. of rosemary
Paprika to taste
Half a pack of Mary B's Dumplings or 1 (10 oz.) package of refrigerated biscuit dough (not the flaky kind) or homemade dumplings

1.  Saute' chopped onions and minced garlic in butter (if you choose).
2.  Combine the seasonings (except the paprika) in a small bowl. 
3.  Wash chicken and pat dry.  Rub both sides of each chicken breast with the seasoning mixture.  Place the seasoned breasts in the slow cooker
4.  Sprinkle Paprika on the top.
5.  Place the onions and garlic on the chicken and drizzle the butter on top...or if you don't want the onions, just drizzle the butter on top.
6.  Combine the cans of Cream of Chicken Soup, Chicken Stock/Broth, and water in a bowl and stir until well mixed.
7.  Pour over the chicken and onions.  Stir until well mixed.  If you think the chicken needs more liquid to cook in, add a little more water.
8.  Cook on high for 6 hours. Afterward, take each breast and shred the chicken.
9.  Take the Dumplings and tear each strip into 3 or 4 pieces.  If you are using canned biscuits, flatten each biscuit and cut into three strips. 
10.  Dump the shredded chicken and dumplings/biscuits back in the slow cooker.  Cook on high for 1 more hour.

***Libby's Notes:  The traditional way to eat chicken n dumplings is without rice.  The rice in this recipe is completely and totally optional.  Husband Man likes to eat it all his soups with we make ours with it. But you don't have to :)  

28 thoughtful comments around the table:

  1. I love chicken and dumplings. I just wrote a post on them not too long ago too. Winter really does make comfort food appealing.

  2. oh that looks SOO good! i just want to gobble it up!

  3. This looks easy and tasty. I will be trying it. My family loves chicken and dumplings so I am always trying new recipes.

  4. Wow, I make chicken and dumplins but never in a crockpot. Can I use those frozen dumplins in the grocery? Boy this is a lot easier!

  5. Thanks everyone ;)
    Veronica, yes, you can use the frozen dumplins that are in the stores. You can even use refrigerated canned biscuits ;)

  6. I use flour tortillas as my dumplings. You would never know the difference. I've been meaning to try them in the crock pot. For the crock pot I would probably use 10 tortillas, cut into 4 strips then cut across. (I use 20 tortillas usually, and it makes a FULL Dutch Oven.) I place them in a plastic zippered bag and toss with 1/4 cup all purpose flour. Then add them like you would the frozen dumplings or biscuits. I've used commercial brand tortillas, but I prefer restaurant quality or freshly made deli tortillas. They aren't as sweet as the commercial brand ones. I believe I'm going to try this next weekend while camping!

    1. You know, I have heard of people using tortillas in place of dumplings. I must try this idea next time I make this recipe ;) Thanks Cindy!!

  7. The. Best. Ever. LOVE LOVE LOVE LOVE LOVE LOVE this recipe!

  8. making it this weekend...looks delicious
    Tasty Appetite

  9. This recipe looks easy.I am short on time and having company over and thought I would make something I already have here at home instead of getting more.Our company has not tried dumplings before so this will be a treat.Thanks for the recipe.

    1. You are welcome! I hope you enjoyed it ;) This is perfect for when company comes over.

  10. Making Chicken and dumplings for the first time...Should I defrost the dumplings or can I throw them in frozen?

    1. You can throw the dumplings in there frozen. The heat will make them defrost and cook.

  11. This comment has been removed by a blog administrator.

    1. I am so sorry Melissa! I went in to my account to answer your comment and accidently deleted it :( I hope you enjoyed the recipe though.

  12. This looks delicious. I love my slow cooker recipes.
    Thank you for posting.


  13. This looks great! If I wanted to add potatoes carrots and peas when would you recommend I do that?

    1. I have never tried to add them, but I wouldn't see a problem with it. Let us know how it turns out if you do :)

  14. Is the chicken frozen or thawed when you begin?

    1. I've always used it thawed. However, I have heard you can use frozen chicken as well.

  15. Do I mix the dumplings into the soup before it after they cook

    1. You can mix the dumplings in before they cook and let them cook in the soup for about an hour.

  16. just checking on the cooking temp, you cook the chicken on HIGH for 7 hrs?

    1. Yes…you can cook on high for 6 or 7 hours.

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