#Chicken and dumplings slow cooker how to#

Layer the bottom of the Crock Pot with diced onion. Okay, time to get started with this chicken and dumplings recipe: Instead, using the slow cooker saves me tons of valuable time, and we still get to have a meal that makes your tummy warm and your taste buds happy.

#Chicken and dumplings slow cooker how to#

How To Make Chicken And Dumplings In A Crock PotĪs you can tell, I love that I don’t have to be stuck in the kitchen for hours all day trying to make comfort food the family will actually eat. I cut each biscuit into four long slices.Ĭrock Pot Chicken and Dumplings ingredients To make dumplings out of buttermilk biscuits, just roll each biscuit flat and cut them into equal-sized pieces. I chose buttermilk biscuits over any other type of biscuit because I felt they had the closest consistency to traditional dumplings.Instead of making the dough and cutting the individual dumplings myself, I just used refrigerated buttermilk biscuits. But the genuinely time-consuming part of traditional chicken and dumplings that I cut out in this Crockpot Chicken and Dumplings recipe is making the dumplings from scratch.I defrosted them first so they’d cook properly, but the taste is exactly the same as if I had spent half an hour chopping and dicing when really all I did was pour a bag into the crockpot. Then, instead of chopping up a variety of different vegetables, I decided just to use a bag of frozen mixed vegetables.This allows for a creamier broth than some traditional chicken and dumpling recipes, and the combination of chicken soup and celery soup had an extra flavor to the meal. The first shortcut is that the “broth” is actually a combination of cream of chicken soup and cream of celery soup.Here are some tips to get you started and save you loads of time: That is what I love about this chicken and dumplings Crock Pot recipe. If you are in a hurry to cook flavorful food without all the fuss, it helps if you have a few recipes on hand that are super easy. Slow Cooker Chicken And Dumplings Shortcuts While this may not be grandma’s recipe, it is 100% kid-approved and a hit with everyone. Sundays just feel like a comfort food day to me, and nothing says comfort food quite like homemade chicken and dumplings. I found in this recipe that after 5 hours, the chicken was thoroughly cooked.Ĭrockpot Chicken and Dumplings is now one of my go-to Sunday meals. The beauty of this recipe and the reason why it’s one of my favorite crockpot chicken recipes is that it uses several shortcuts to reduce the amount of prep work while still keeping the flavor.įor those who make many crockpot recipes with chicken, you may wonder about how long to cook crockpot chicken. So born was this chicken and dumplings Crockpot recipe. That’s how this Crock Pot Chicken and Dumplings recipe came to be – I was craving some chicken and dumplings and did not have the time or patience to make it from scratch. While I still love making the family recipe for the occasional special Sunday dinner, the truth is I just don’t have time to make it all the time. Scroll to bottom for printable recipe card. But making traditional chicken and dumplings from scratch is a time-consuming process, especially following my family’s recipe.Įvery dumpling must be hand-cut to the exact size and the dough kneaded just so as to create the perfect texture.

It reminds me of Sunday dinner at grandma’s house. If you love traditional chicken and dumplings, you’ll love this easy crockpot chicken recipe!Ĭhicken and dumplings are one of my favorite meals. Spoon the casserole and dumplings onto plates and serve with steamed kale, shredded cabbage or green beans.Crock Pot Chicken and Dumplings are a homestyle comfort food made easy. Cook for 30 minutes, or until the dumplings puff up. Arrange the dumplings on top of the casserole and cover. Remove the lid from the slow-cooker and skim off any fat that has risen to the surface. Turn the dough out onto a lightly floured work surface and divide it into 12 pieces. Make a well and gradually pour in 125ml/4fl oz cold water in a thin stream, slowly bringing the dry ingredients into the pool of water and stirring using a wooden spoon until the mixture comes together as a soft, squidgy dough. Mix together the flour, suet and sage in a large mixing bowl. When the casserole has been cooking for about 4 hours, make the dumplings. Add the chicken and pour over the stock and cider. Sprinkle over the flour and stir to coat. Transfer the chicken to a plate and set aside. Turn the chicken over and fry for 2-3 minutes. Add the chicken thighs skin-side down and fry for 6-8 minutes, or until deep golden-brown. Heat the oil in a large, heavy-based, non-stick frying pan over a medium heat. Season the chicken thighs all over with a little salt and pepper.