Slow Cooked Chicken and Dumplings
Try this Slow Cooked Chicken and Dumplings recipe, or contribute your own.
Try this Slow Cooked Chicken and Dumplings recipe, or contribute your own.
- 2 tbsp butter
- 1/2 cup diced celery
- 1/2 cup diced onion
- salt and black pepper to taste
- 2 1/2 cups chicken broth
- 5 boneless skinless chicken breasts [6-8 oz. each]
- 1 [10 3/4 oz] can cream of chicken with herbs soup
- 1 [10 3/4 oz] can cream of celery soup
- 8 frozen biscuits thawed [i used grands! southern style]
- 1/4 cup finely minced onion
- 3 tbsp butter melted
- 1 tsp dried parsley flakes
- 1 tsp poultry seasoning
- 1/4 tsp dried tarragon
- 1/8 tsp dried thyme
- optional veggies:
- 1 cup thinly sliced carrots
- Carbohydrate 20.9051199084222 g
- Cholesterol 2452.5156250654 mg
- Fat 519.994860278389 g
- Fiber 5.8927186706705 g
- Protein 573.551244041348 g
- Saturated Fat 168.763274401369 g
- Serving Size 1 1 Recipe (3398g)
- Sodium 7347.81233948815 mg
- Sugar 15.0124012377517 g
- Trans Fat 43.4223571477728 g
- Calories 7194 calories
Step-by-step
- Spray the inside of your slow cooker with cooking spray and set it on the low setting.
- Cut the chicken breasts once through the middle, then into large chunks and arrange in the bottom of your slow cooker.
- In a mixing bowl, whisk together the soups, broth, melted margarine/butter, onion and seasonings.
- Pour this over the chicken chunks.
- Cook the chicken on low for 5 hours.
- After 5 hours, remove the lid, stir and increase the temperature to the high setting.
- Cut the thawed biscuits into quarters then drop them into the slow cooker and stir into the broth.
- Place the cover back onto the slow cooker and cook for another 1-1 1/2 hours.
- Yield: 6 servings
- In a stove top pan saute 1/2 cup each of chopped celery and onion with one cup of carrots in 2 Tbsp margarine or butter until cooked and golden.
- Season with salt and black pepper to your taste.
- Remove the lid and test the dumplings to be certain they're completely cooked.
- Stir the sauteed vegetables into the chicken and dumplings and serve immediately.
Chicken and dumplings relies on moist heat transfer to cook starchy dough without boiling away its structure. Raw flour pockets signal incomplete gelatinization of starches. Proper moisture balance prevents dense, heavy dough nuggets.
Judging Doneness Without a Probe
Visual and textural indicators replace internal temperature probes in this dish. Piercing a thick portion of a biscuit quarter reveals whether the interior still looks wet and opaque or matches the fluffy, aerated crumb of the cooked exterior. Raw dough sticks stubbornly to a wooden skewer inserted into the center. Cooked dumplings offer slight resistance before yielding entirely. Liquid consistency provides another reliable marker. Starches released from the cut biscuit edges thicken the surrounding broth into a glossy coating after roughly 90 minutes on high heat.
- Stir the dough pieces gently during the first ten minutes of high heat to prevent them from adhering to the bottom of the ceramic insert.
- Cut boneless breasts uniformly into two-inch chunks so thermal energy penetrates the protein fibers evenly over the five-hour initial phase.
- Keep the lid sealed during the final cooking window; releasing steam lowers the ambient temperature inside the basin and extends baking times for the dough.
