Crockpot Chicken and Dumplings
Try this Crockpot Chicken and Dumplings recipe, or contribute your own.
Try this Crockpot Chicken and Dumplings recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 547.52 mg
- Fat 11.7056 g
- Fiber 0 g
- Protein 217.9696 g
- Saturated Fat 3.1152 g
- Serving Size 1 1 recipe (944g)
- Sodium 613.6 mg
- Sugar 0 g
- Trans Fat 3.1152 g
- Calories 1038 calories
Step-by-step
- For this size recipe, I use the larger, oval Crockpot. Start by turning the Crockpot on high heat and pour in all 4 cans of the chicken broth.
- Cut the 4 boneless, skinless chicken breasts into small bit-size pieces.
- Put the chicken into the Crockpot and let it cook on high for 2 hours.
- Once the chicken is done, open the can of biscuits and tear each biscuit into 2 or 3 pieces (these are the dumplings) and add to the Crockpot.
- The biscuits will float on the top. Once there is a full layer on top, take the back of a large serving spoon and gently push all of the dumplings into the broth. This will coat each dumpling with the broth and keep them from sticking to each other.
- Cook, covered and on high, for 30 minutes.
- Take the lid off and stir chicken and dumplings up. Continue to cook for an additional 20 minutes uncovered.
- Turn the Crockpot off and serve warm.
A steaming ceramic insert yields tender pieces of poultry blanketed by pillowy dough pieces that have absorbed the surrounding savory liquid during the slow cooking cycle. Achieving the correct consistency relies entirely on monitoring visual cues rather than relying on guesswork.
- Cut the poultry into uniform bite-sized pieces measuring roughly one inch across to ensure even heat penetration during the initial two-hour simmering phase.
- Tear the refrigerated biscuit dough into quarters rather than halves if smaller, quicker-cooking dumplings are preferred.
- Submerge the floating dough pieces gently using the back of a spoon to coat their outer surfaces with broth, preventing them from fusing into a dense mass.
- Remove the lid during the final twenty minutes of cooking to allow excess moisture to evaporate, which thickens the surrounding broth naturally.
Over-mixing the dough after it enters the broth will cause the starch to dissolve completely, resulting in a thin and cloudy liquid instead of a rich stew. Allowing the finished dish to rest off the heat for ten minutes permits the starches to settle into their final consistency before serving.
