Slow Cooker Chicken and Dumplings
I found this on Allrecipes and it's amazing. I changed a couple things to it. It's a great crock pot meal. It was awesome comfort food after a long day... very much like a homemade chicken pot pie feel to it.
I found this on Allrecipes and it's amazing. I changed a couple things to it. It's a great crock pot meal. It was awesome comfort food after a long day... very much like a homemade chicken pot pie feel to it.
- Carbohydrate 42.4781586250009 g
- Cholesterol 40.0371812532703 mg
- Fat 12.7048083137337 g
- Fiber 2.86315999029279 g
- Protein 16.7559334375129 g
- Saturated Fat 4.49267135078133 g
- Serving Size 1 1 Serving (330g)
- Sodium 1220.22450000876 mg
- Sugar 39.6149986347081 g
- Trans Fat 1.99254366258637 g
- Calories 353 calories
Step-by-step
- Place the chicken, butter, soup, and onion in a slow cooker, and then add chicken broth to cover.
- Cover and cook for 5-6 hours on High. Before you add the biscuits cut chicken in chunks or shred. (I liked the chunks). Depending on how doughy you want your dumplings add the biscuits sooner or later. I added mine about 2 1/2 hrs. before being done and they weren't as doughy as I had done them when I added them an hour before done. I prefer them being slightly more cooked rather than doughy so I like to add it sooner. Cook until the dough is no longer raw in the center.
Velvety soup coats tender poultry while puffy dough creates a rich, starch-thickened broth that mimics a traditional pot pie filling. Thickening occurs naturally as raw biscuit pieces release starches directly into the surrounding liquid during the final hours of simmering. Storing leftovers requires caution because the starchy dough absorbs excess moisture during refrigeration, turning soft within three days. Revive chilled portions on the stovetop by whisking in a splash of chicken broth over medium-low heat until the sauce loosens to its original consistency.
Condensed soups supply an instant emulsion of fat and flour that prevents the slow cooker liquid from separating over prolonged heat. Raw aromatics like finely diced yellow onions soften completely during the extended cooking window, melting invisibly into the sauce rather than retaining crunch. Fresh poultry breast meat requires careful shredding or chunking after poaching to maximize surface area for liquid absorption. Substituting fresh all-purpose flour dumplings for canned biscuit dough demands precise timing adjustments, since homemade dough requires active boiling heat to properly set its structure.
Maintaining a high heat setting ensures the raw dough expands and cooks through the center without dissolving into mush. Adding refrigerated biscuit pieces two and a half hours before serving yields fully cooked dumplings with a firm bite rather than a pasty interior. Monitoring the internal temperature of the chicken until it reaches 165 degrees Fahrenheit guarantees food safety before shredding begins. Submerging the ingredients fully in broth before covering the slow cooker prevents the top layer of biscuits from drying out during the process.
Balancing canned sodium levels requires tasting the broth before adding any supplemental salt, as commercial soups and canned broths carry significant seasoning. Incorporating fresh herbs like chopped flat-leaf parsley right before serving brightens the heavy cream base with essential aromatic contrast. Whisking the condensed soup thoroughly with the broth prior to adding the chicken eliminates lumps and creates a uniform braising liquid. Adjusting the final thickness involves simmering the uncovered mixture for ten minutes if the melted biscuit starches require further reduction.
