Wendys Crockpot Easy Chicken And Dumplings Recipes

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WENDY'S CROCKPOT EASY CHICKEN AND DUMPLINGS



Wendy's Crockpot Easy Chicken and Dumplings image

Please note this recipe is for a large crockpot.This is a great recipe when you want to have something hearty to come home after a long day at work. Your family will think you are a miracle worker. Dinner on the table in no time flat! Nice filling dinner that sticks to your ribs (like my mom used to say). This does take some prep time prior to going to work and it is worth it! Note: Make sure you have some extra chicken stock a bit over the top the dumplings will use the broth to "puff up". I cover a bit above the stew.

Provided by Starfire aka Wendy

Categories     One Dish Meal

Time 6h15m

Yield 8-10 serving(s)

Number Of Ingredients 11

21 ounces cream of chicken soup
1 lb chicken
24 ounces chicken stock
5 carrots
5 medium potatoes
1 large onion
2 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons butter
3/4 cup milk

Steps:

  • Add to your crockpot : 2 cans of cream of chicken soup, 1 pound of thawed chicken cut into peices (I use chicken tenders cut up), chicken stock, carrots cut into bite sized pieces, potatoes but into bite sized pieces, onion rough chopped.
  • For Dumplings:.
  • Add in sifter or strainer: flour, baking soda, salt, butter. sift ingredients and then add the milk. Stir until combined - do not not over mix as it will make the dumplings tough. With spoon add 1/4 inch pats of dough on top of the chicken mixture. Cook in your crockpot on low for 6-8 hours or 2-4 on high.

Nutrition Facts : Calories 504.8, Fat 17.7, SaturatedFat 7.2, Cholesterol 52.9, Sodium 945, Carbohydrate 68, Fiber 5.3, Sugar 5.4, Protein 18.4

SLOW COOKER CHICKEN AND DUMPLINGS



Slow Cooker Chicken and Dumplings image

This is an easy slow cooker recipe that cooks while you are at work! It is wonderful on a cold, snowy day. I have four children who are picky eaters, and they LOVE this! Enjoy!

Provided by Janiece Mason

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 6h10m

Yield 8

Number Of Ingredients 5

4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

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.

Nutrition Facts : Calories 384.6 calories, Carbohydrate 37 g, Cholesterol 44.8 mg, Fat 18 g, Fiber 0.7 g, Protein 18.1 g, SaturatedFat 5.8 g, Sodium 1244.6 mg, Sugar 6.2 g

5-INGREDIENT SLOW COOKER CHICKEN & DUMPLINGS



5-Ingredient Slow Cooker Chicken & Dumplings image

Easy, creamy chicken and dumplings made from refrigerator biscuits, slow cooked to comfort-food perfection.

Provided by CHEF GRPA

Categories     One Dish Meal

Time 5h10m

Yield 8 serving(s)

Number Of Ingredients 5

4 boneless skinless chicken breast halves
2 tablespoons butter
2 (10 3/4 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

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.

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