Crock-pot Chicken & Dumplings

Slow Cooker Chicken & Dumplings Comfort food.  Soups.  Chicken and Dumplings. Yum!  It’s been awhile since I have made chicken and dumplings.  And you know what?  It really doesn’t take that much longer to prepare than a traditional crock-pot soup.  I really should do it more often.  I know my family would be happy if I did.

Slow Cooker Saturdays

Chicken & Dumplings @ practical-stewardship.com

After being gone or busy most of the day, it’s so nice to be greeted with a warm, home-cooked meal.  It makes the house smell like someone has been working really hard, too.  Chicken & Dumplings Collage

Chicken & Dumplings Soup

Ingredients

  • Soup Ingredients
  • 5 cups filtered water
  • 3 cups (32 oz.) chicken broth
  • 2-3 cups shredded chicken, depending how chicken-dense you want it or how much is available to you
  • 3 carrots, diced
  • 2-3 stalks celery, diced
  • 1 large onion, diced
  • 3 cloves of garlic, minced or 3 T minced garlic
  • 1 t parsley
  • 1/2 t salt, or to taste
  • 1/2 t freshly ground pepper
  • Dumpling Ingredients (See The Verdict Section below for a dairy-free option)
  • 1 1/2 cups whole wheat flour
  • 1 1/4 cups plain or Greek yogurt
  • 1 t baking powder
  • 1 t salt
  • optional, 1 t garlic powder
  • optional, 1 t dried rosemary

Instructions

  1. Throw all your soup ingredients minus dumpling ingredients into the crock-pot.
  2. Cook on high for 4-5 hours or on low for 7-8 hours. The vegetables need to be tender.
  3. While the soup is cooking, mix dumpling ingredients together, rolling them into tablespoon-sized dumplings.
  4. Place dumplings in the crock-pot in the last hour of cooking, and cover.
  5. Cool and enjoy!
http://practical-stewardship.com/2013/10/25/crock-pot-chicken-dumplings/

The Verdict: My Abbie-girl asked me why had it been so long since I made Chicken & Dumplings.  I told her there are so many things I want to make; I just can’t make them all, all of the time.  I wish…

I think diced potatoes, peas, and green beans would all make great additions.

The last time I made this recipe I made the dumplings dairy-free.  Instead of using the dumpling ingredients I listed above which is what I would normally use, I used half of a batch of sourdough dough I had left over from a sourdough crusted pizza I made, and then shaped the dough into tablespoon-sized dumplings.  It worked great!  Sourdough is just so flexible!

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Comments

  1. Amanda says

    This looks great! If you are cooking on low for 7-8 hours do the dumplings need to go in earlier or still in the last hour? Or should I turn it on high for the last hour when I add the dumplings? Thanks!

    • says

      Hi Amanda. You can cook the dumplings on low in the last hour. Check them after 30 minutes, and if you think the dumplings need more heat to get done in the hour, turn the crock-pot to high in the last 30 minutes. Hope this helps!

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