Crock Pot Chicken and Dumplings

Its was 20 degrees this morning when I woke up… I had my Hubby and oldest son home sick today!  I decided it was time for something easy on the belly yet fills them up… Chicken & Dumplings it is!

Doing it in the Crock-Pot means less work for me… The chicken pulls apart practically by itself and besides tossing the dumplings in at the end there is not much to it!

Chicken and dumplings1

Crock Pot Chicken and Dumplings
 
Prep time
Cook time
Total time
 
Comfort food at its best... This dinner will feel everyone up!
Author:
Recipe type: Dinner
Cuisine: American
Serves: 10
Ingredients
  • 4 boneless skinless chicken breasts
  • 2 tablespoons butter
  • 1 can cream of chicken
  • 1 can cream of celery
  • 4 cups chicken broth
  • 1-2 cups water
  • 2 chicken bouillon cubes
  • ½ onion finely chopped
  • 4 carrots peeled and chopped or shredded
  • 4 celery chopped
  • pepper to taste
  • For the Dumplings:
  • ⅓ cup melted butter
  • ⅓ milk
  • 1 teaspoon yeast
  • ⅓ cup warm water
  • 2 eggs
  • ⅓ cup sugar
  • ¾ teaspoon salt
  • 3 cups flour
Instructions
  1. Add all of the ingredients (Not the dumpling portion) to the crock pot and turn on.
  2. Either on low for 8 hours or high for 4 hours
  3. Once chicken is cooked all the way take two forks and shred the chicken
  4. Now lets start on the Dumplings:
  5. Sprinkle yeast over warm water about 110-120 degrees and let set 5 mins.
  6. Melt your butter and add the milk to the butter... you want it between 110-120 degrees
  7. In a separate mix eggs, sugar and salt together
  8. Add the butter and milk to the eggs, sugar and salt and mix together
  9. Add the yeast and water mixture
  10. Add half of the flour and mix
  11. Add remaining flour and mix
  12. Should be a bit sticky but pulling away from the bowl
  13. Let it rest for 20 minutes
  14. Flatten it out on well floured surface and roll out to ½ inch thick
  15. Cut into bite size pieces ... I like to use a pizza cutter
  16. Plop the dumpling pieces into the crock pot, close the lid and let them cook about 20 to 30 minutes.
  17. Serve up and serve with some cracked pepper

For step by step tutorial please see the following photos:

 

You got all that?? I had to go get some celery down at the store… but I had everything else in the cupboards and fridge!  Okay, Let’s get started…

 

Put both cans of soup in and the broth and water and whisk together

Put both cans of soup in and the broth and water and whisk together

A lil note on the "finely" chopped onion, you can do diced.... I only do that because it hides it from the kids somewhat... I have a very picky one... what he doesn't know won't hurt him I figure!

A lil note on the “finely” chopped onion, you can do diced…. I only do that because it hides it from the kids somewhat… I have a very picky one… what he doesn’t know won’t hurt him I figure!

Add you Celery and Carrots and Chicken Bouillon... Then add your Chicken Breasts and turn it on!

Add you Celery and Carrots and Chicken Bouillon… Then add your Chicken Breasts and turn it on!

Two different options here…. Cook on Low for 8 hours then start the Dumplings process… or

Cook on High for 4 hours…

Pull the chicken apart with two forks and start the Dumplings.

Melt the butter on low and add the milk to warm it up... set aside

Melt the butter on low and add the milk to warm it up… set aside

Sprinkle the yeast over the warm water and set aside...

Sprinkle the yeast over the warm water and set aside…

Mix your eggs, sugar and salt...

Mix your eggs, sugar and salt…

Add you milk, butter and yeast mixes

Add you milk, butter and yeast mixes

Add half the flour and begin to combine

Add half the flour and begin to combine

Add the remaining flour

Add the remaining flour

Mix the flour in till its just combined

Mix the flour in till its just combined

It should look like this... a little bit sticky but starting to pull from the bowl and form a ball... Cover and let rest for 20 minutes

It should look like this… a little bit sticky but starting to pull from the bowl and form a ball…
Cover and let rest for 20 minutes

Once it is done resting flour a surface and plop it down... Kneed it for about 3 minutes till it starts to smooth out

Once it is done resting flour a surface and plop it down… Kneed it for about 3 minutes till it starts to smooth out

It should look a bit like this... after 3 minutes... lil arm workout is always good!

It should look a bit like this… after 3 minutes… lil arm workout is always good!

Flatten it out with your hands

Flatten it out with your hands

Take a rolling pin the rest of the way and roll it out to about 1/2 inch... or so

Take a rolling pin the rest of the way and roll it out to about 1/2 inch… or so

I took a pizza cutter and made about 2" wide strips in this picture.  I like to make them smaller than that now so they are more like bite sizes pieces.

I took a pizza cutter and made about 2″ wide strips in this picture. I like to make them smaller than that now so they are more like bite sizes pieces.

(Use a cutting board if you care about your countertops!  Mine are original 1976’s … you can’t do much to hurt them… they don’t mind… they’re use to it!)

Add your Dumplings to your Crock-Pot and stir them in... let them cook for at least 20 minutes.

Add your Dumplings to your Crock-Pot and stir them in… let them cook for at least 20 minutes.

Serve... Cracked Pepper optional!

Serve… Cracked Pepper optional!

Just so you know… if you don’t want to make your own dumplings you can always just add a can of those refrigerated biscuits (with the additives and the unknown of how long they have been packaged for)  But why not try it from Scratch 😉
Like this???  Try my Ham Bone and Potato Soup  or Homemade Chicken and Biscuits

Comments

  1. says

    Oh, this sounds completely and utterly delicious! We are BIG chicken soup fans around here, and I’m totally pinning this for a cold wintery day!! Hope your sweethearts feel better soon! <3

  2. Phil says

    I liked everything except the dumplings. Mine turned out flat and gummy. I like fluffy dumplings and normally use a drop biscuit recipe. Next time I will use the 20 minute biscuit recipie for the dumplings.

  3. CC says

    This recipe did not work for us. The dumplings melded into the chicken base and all I could taste is flour.

    I do not think this recipe is for the novice cook.

Trackbacks

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: