Slow Cooker Chicken and Dumplings
User Reviews
4.8
-
Prep Time
10 mins
-
Cook Time
7 hrs
-
Total Time
7 hrs 10 mins
-
Servings
6 servings
-
Calories
271 kcal
-
Course
Main Course
-
Cuisine
American
Slow Cooker Chicken and Dumplings
Description
The recipe begins by seasoning chicken breasts and layering them in a slow cooker with cream of chicken soup, chicken broth, black pepper, and butter. Cooking on high for several hours yields tender meat that is shredded and returned to the pot. Dried parsley, chicken bouillon, more broth, and frozen dumplings are added for further slow cooking until the dumplings become soft and integrated with the creamy broth. The dumplings absorb much of the liquid, thickening the mixture.
The final texture is hearty and somewhat thick, with the shredded chicken distributed throughout. The dumplings provide a tender, doughy component that contrasts the meat. The seasoning salt blend adds a subtle aromatic seasoning, while parsley offers herbaceous notes.
This dish serves as a substantial main course, fitting for colder days or as a comforting family meal. It pairs well with light sides given its richness.
To adjust thickness, cornstarch slurry can be incorporated before serving. Leftovers freeze well for up to five months when cooled and stored properly. Reheating should be done gently with added broth or water to maintain consistency. Stirring occasionally during final cooking prevents dumpling clumping. Ensuring the dumplings are fully cooked is important, adding extra time if needed.
Ingredients
- 2 chicken breast boneless skinless
- 1 teaspoon seasoning salt (Lawry's or Jane’s Krazy Mixed-Up Salt)
- 10 ½ ounces cream of chicken soup
- 10 ½ ounces chicken broth (measure in the empty soup can)
- ½ teaspoon black pepper ground
- 2 tablespoons butter
- 1 tablespoon parsley dried
- 1 chicken bouillon cube
- 2 cups chicken broth (may need more, up to 3 cups)
- 12 ounces dumplings frozen, homestyle
Instructions
- Sprinkle chicken breasts with seasoning salt and place in the bottom of a slow cooker. Add cream of chicken soup, the soup can of chicken broth, black pepper, and butter.
- Cover and cook on high for 5 hours.
- Remove chicken breasts. Use two forks to pull the chicken breasts into shreds. Return the shredded chicken to the slow cooker.
- Add the parsley, bouillon, broth, and dumplings. Cook for an additional 2-3 hours or until dumplings are tender. Stir several times during the final cooking period to prevent dumplings from sticking together.
- (Note: the dumplings will absorb quite a bit of liquid while cooking. If the mixture becomes too thick, add water or additional broth as needed.)
Notes
- To thicken, mix ½ cup of cooking liquid with 2 teaspoons of cornstarch and stir back into the slow cooker.
- Check dumplings for doneness before serving; cook up to 30 minutes longer if needed.
- Cool the finished dish completely before freezing; store up to 5 months and reheat gently, adding liquid as needed.
- Stir the dumplings periodically during cooking to avoid sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 271kcal | 14% |
| Carbohydrates | 34g | 11% |
| Protein | 15g | 30% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 58mg | 19% |
| Sodium | 1912mg | 80% |
| Potassium | 281mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 228IU | 5% |
| Vitamin C | 10mg | 11% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
