Southern Style Slow Cooker Chicken And Dumplings Recipes

SLOW COOKER CHICKEN AND DUMPLINGS

Steps:

• Place the chicken, butter, soup, and onion 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, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

SLOW COOKED CHICKEN AND DUMPLINGS

Steps:

• Spray the crock of a 6 quart oval your slow cooker or similar with cooking spray. Set on the low setting.
• Cut the chicken breasts once through the middle, then into large chunks and arrange in the bottom of the slow cooker.
• In a mixing bowl, whisk together the soups, broth, melted butter, onion and seasonings. Pour over chicken. Cover and cook on low for 5 hours.
• After 5 hours, uncover, stir well and increase the temperature to the high setting.
• Cut thawed biscuits into quarters then drop them into the slow cooker. Stir into the broth.
• Replace lid and lock to seal. Cook for an additional 1-1 1/2 hours.
• Uncover let stand for 10 minutes, then serve.

SOUTHERN-STYLE SLOW COOKER CHICKEN AND DUMPLINGS

Steps:

• Clean and chop carrots, celery and onion. Add to slow cooker.
• Add cream of chicken soup and chicken broth, stir to combine. Add chicken pieces, parsley, salt and pepper.
• Cover and cook on HIGH for 5 hours.
• Add torn biscuit dough pieces and continue to cook on HIGH for 1 hour.
• Stir before serving. Remove any chicken bones.

5-INGREDIENT SLOW COOKER CHICKEN & DUMPLINGS

Steps:

• 1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
• 2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
• My Update Note: It better than grandma's homemade chicken and dumplings and the gourmet chef who lives next door tasted it and thought it was an old family recipe. :) And loved it! First, you definitly need to add spices. I used cumin, parsley, poultry seasoning, seasoned salt and pepper. Next, I only used 1 can of biscuits, not 2. (I even used the reduced fat version and they tasted the same!) Thirdly, I used 1 can of cream of mushroom soup and 1 can of cream of chicken. Instead of water, I used 3/4 can of low sodium/lowfat chicken broth. At first, it seemed like way to much liquid, but eventually the biscuits soaked it all up! Fourthly, I added 2 CANS of mixed veggies (mix of carrots, peas, tiny potatoes, celery). I am not a fan of canned veggies by any means, but they tasted great in this recipe- so tender! I did add red onion, but I used only half and chopped the pieces extra small. Lastly, I cooked the biscuits for almost 3 hours for a total cooking time of 6.5 hours on high. 30 minutes is just not enough time! Another tip- if you accidentally add too much chicken broth, add a bit of sifted flour and the sauce thickens right up! I know that this recipe will be a winter tradition in our household for years to come!
• Some other adjustments I do sometime are as follows: Use 2 cans of cream of chicken soup (as directed- don't deviate with other cream soups) cover with 1 14 oz can of chicken broth (no need to cover with water, dillutes flavor). Put torn biscuit dough in roughly 90 minutes before ready to serve and make sure that you push them down into the liquid mixture a little, so that they get cooked on the tops, too and saturated with the chicken flavor. I made this recipe with veggies and without, it was better WITHOUT, because the consistency was better and the veggie flavor soaked into the dumplings. 5 hours on High is MORE than enough total cooking time. Also, leave chicken partially frozen when starting out and don't tear meat until right before adding dumplings, this keeps chicken moist. THIS ONE'S IS A WINNER TOO! Now you have three way to do it.

SLOW-COOKER CHICKEN & DUMPLINGS

Steps:

• Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Meanwhile, in a large skillet, heat oil over medium-high heat. Add chicken; cook and stir until no longer pink, 6-8 minutes. Transfer to a 6-qt. slow cooker. , In same skillet, cook celery, carrots and onion until tender, 6-8 minutes. Add garlic, tomato paste and remaining salt and pepper; cook 1 minute. Stir in flour; cook 1 minute longer. Whisk in 2 cups chicken broth; cook and stir until thickened. Transfer to slow cooker. Stir in bay leaves, thyme and remaining chicken broth. , For dumplings, whisk together flour, baking powder, salt and pepper in a large bowl. Stir in milk and butter to form a thick batter. Drop by 1/4 cupfuls over chicken mixture. Cook, covered, on low until bubbly and dumplings are set, 6-8 hours. Discard bay leaves. Remove insert and let stand, uncovered, for 15 minutes.

SOUTHERN STYLE CHICKEN AND DUMPLINGS

Steps:

• In a heavy pot with a lid place the chicken, onion, lemon, salt, pepper, water, bay leaf and thyme. Simmer all over low heat until tender, about 1 hour.
• Let chicken cool slightly in pot, then remove and take the meat off of the bones. Discard the bones and skin and skim excess fat off the broth if desired. Discard the onion, lemon and bay leaf. If desired, wash out pot well. Return broth and chicken pieces to the pot. Simmer over low heat while making the dumplings.
• To Make Dumplings: In a medium mixing bowl, cut shortening into the flour and salt. Stir in 1/4 cup water (more if needed) to form a soft dough. Roll out dough on a floured surface, with a rolling pin, until very thin. Cut into 1 inch wide strips using a pizza cutter or knife. Tear off 1 inch long pieces from these strips and drop into simmering broth and chicken meat. Simmer for 10 minutes with the lid off, then 10 minutes more with the lid on. Serve immediately.

SOUTHERN CHICKEN AND DUMPLINGS

Steps:

• Melt the butter in a large pot over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Place the chicken breasts into the pot, skin-side-down. Pour in the chicken broth, and enough water to just cover the breasts. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer until the chicken begins to fall off the bone, about 1 hour. Once cooked, remove the chicken breasts from the pot. Remove and discard the skin and bone; allow the meat to cool, then tear apart into bite sized chunks.
• While the chicken breast are simmering, prepare the dumpling dough by whisking the flour, baking powder, and 1 1/2 teaspoons of salt together in a mixing bowl. Work the vegetable shortening in with your fingers until the mixture resembles coarse cornmeal. Make a well in the middle and pour in the milk. Stir together until a stiff dough forms. Turn out onto a floured surface, and knead until smooth. Form the dough into 12 pieces, and set aside.
• After you've shredded the chicken, stir the cream of chicken soup, 2 cups water, salt, pepper, and shredded chicken back into the pot. Return to a simmer over medium-high heat. Drop the dumplings into the simmering broth one at a time to keep them from sticking together. Cover, reduce heat to medium-low, and simmer until the dumplings have puffed and are no longer doughy in the center, 10 to 20 minutes.