Best 13 Crock Pot Chicken Dumplings Recipes

CHICKEN & DUMPLINGS LIKE GRANDMA'S (CROCK-POT)

Steps:

• Mix all ingredients except biscuits in the Crockpot.
• Cut biscuits into quarters and gently stir into mixture.
• Cover; cook on low for 4 to 6 hours.

CROCK POT CHICKEN AND HERB DUMPLINGS

Steps:

• Sprinkle chicken with salt and pepper, place in a crock Pot.
• Put all onions into pot.
• Add garlic, marjoram, thyme, bay leaf and wine.
• Cover and cook on low 5 to 6 hours.
• Remove bay leaf.
• Increase heat to high, and stir in sour cream.
• Combine biscuit mix with parsley.
• Add milk to biscuit mix and mix until well moistened.
• Drop dumplings from teaspoon around edge of pot.
• Cover and cook on high for 30 minutes, or until dumplings are done.

CROCK POT CHICKEN & DUMPLINGS

Steps:

• Place chicken breasts in slow cooker.
• Mix onions and soup and pour over chicken breasts.
• Cook on high for 5 hours, or on low for about 8 hours.
• About 45 minutes before you are going to eat, separate each biscuit into thirds and place on top of chicken mixture in crock pot.
• Cook for about 45 minutes or until biscuits are no longer doughy.

CROCK POT CHICKEN N' DUMPLINGS

Steps:

• Combine all ingredients, except biscuits, in slow cooker.
• Cover and cook on low for 7 hours.
• 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to your slow cooker; stirring gently.
• Cover and cook on high for an additional 30 minutes or until biscuits are fluffed up and cooked through.

CROCK POT SOUTHERN CHICKEN & DUMPLINGS

Steps:

• In a 3-4 quart crock pot, mix potato and carrots.
• In medium bowl, combine chicken broth, flour and spices and blend well until smooth.
• Pour over vegetables in crock pot.
• Add chicken.
• Cover crock pot.
• Cook on LOW for 6-8 hours until chicken is thoroughly cooked and no longer pink in center.
• Add peas and cover again.
• Cook on HIGH for 20 minutes until peas are hot.
• In small bowl, combine baking mix and milk and mix just until combined.
• Do not over mix.
• Drop by tablespoons onto hot chicken mixture in crock pot.
• Cover and cook on HIGH for 20-25 minutes until dumplings are cooked through, are fluffy, and a toothpick inserted in center comes out clean.

CROCK POT CHICKEN POT "PIE" & DUMPLINGS

Steps:

• 1. Excluding the biscuits, put all the ingredients in the Crock Pot.
• 2. Set Crock Pot to cook on low for 8 hours.
• 3. At the 7 hour mark, remove the bones from the chicken thighs.
• 4. Tear up the biscuits into bite-sized morsels.
• 5. Put them in the Crock Pot. If the mixture appears to be a bit thin, you can add a few dashes of flour to thicken it. I usually do this at this point.
• 6. Cook the mixture the remaining hour.

CROCK POT CHICKEN PAPRIKASH WITH DUMPLINGS

Steps:

• Add onions to crock pot. Add seasonings, chicken and broth.
• Cover and cook on High 5 to 6 hours.
• Shortly before serving, stir together sour cream or yogurt and cornstarch. Stir into crock pot and thicken.
• Taste and adjust seasonings (sour cream and cornstarch may be omitted if desired). Serve with dumplings (recipe below).
• Dumplings.
• Beat 3 eggs, add 1/3 cup water and 2-1/2 cups flour. Beat with a spoon until smooth. Drop from teaspoon into boiling salted water and cook until dumplings rise to the top, approximately 10 minutes.

CROCK POT CHICKEN AND DUMPLINGS

Steps:

• 1. Place chicken, potatoes, onion mushrooms, peas, and carrots in 6-quart slow cooker. Add broth.
• 2. Cover and cook on low heat setting 9 to 10 hours. Salt and pepper as desired.
• 3. Increase heat setting to high. Stir together Bisquick mix, water and parsley in medium bowl. Drop dough by rounded tablespoonfuls onto hot chicken mixture. Cover and cook 45 to 50 minutes or until dumplings are dry in center.

CROCK POT CHICKEN - TORTILLA DUMPLINGS

Steps:

• Before going to bed, put chicken in crock pot with 2 cups of water; salt and pepper to taste. Set crockpot to low.
• Go to bed!
• In the morning, put the crock bowl of chicken in fridge.
• Go to work!
• After work remove crock from fridge. Remove skin and bones from chicken.
• Set meat from chicken aside.
• Pour juices from crock pot into a large pot.
• Add the 4 cans of chicken broth (or bouillon broth).
• Bring to a full boil.
• Add butter.
• Cut flour tortillas into your favorite dumpling size.
• Shake in a large bag with 1/2 cup to 1 cup of flour.
• Drop into pan of boiling juice one or two at a time, pushing other aside as you continue adding tortillas and adding as many dumplings as the broth will allow.
• Cover and continue to boil without stirring on very low heat so as not to boil over.
• Cook for 15 to 20 minutes or till done to your satisfaction.
• Add chicken and cook till chicken is hot.

CROCK POT CHICKEN AND DUMPLINGS

Steps:

• 1. Combine everything in crock pot except biscuits. Cover and cook on low for 5-6 hours.
• 2. 40 minutes before serving turn crock pot to high. Tear or cut biscuits into one inch pieces and trow into mixture, stirring gently. Cover and cook and additional 30 minutes or until biscuit dough fluffs up.

CROCK POT CHICKEN AND DUMPLINGS

Steps:

• 1. Place chicken, cream of chicken soup, butter, celery, and carrots in the Crock Pot. I cut the chicken into bite size pieces.
• 2. Add enough water to cover the ingredients. Put the lid on. Cook on high for 5-6 hours.
• 3. During the last 30 minutes, cut biscuits into small quarter-sized pieces. Drop into soup mix. Cover and cook the last 30 minutes. Optional: I add a tablespoon of parsley in the beginning.
• 4. Salt and pepper to taste.

CROCK POT CHICKEN & DUMPLINGS WITH REFRIGERATED BISCUITS RECIPE - (4.5/5)

Steps:

• Thaw chicken breasts and place in crock pot. Add butter, cream of chicken soup, chicken broth and onions. Cook on high 4 to 6 hours or on low for 8 hours. Once the chicken has cooked for the proper amount of time, cut each biscuit into small pieces (approximately 9 each). Add the biscuits and continue to cook 30 minutes to an hour longer, or until the biscuits are done. Remove chicken and shred with a fork. Once shredded, place chicken back into crockpot and mix. Serve hot.

CROCK POT CHICKEN AND DUMPLINGS

Steps:

• 1. Place chicken thighs in a single layer on the bottom of crock pot (You can also use 4-5 boneless skinless breasts)If you are pressed for time, you can put them in the crock pot frozen, they will cook well in 5 hours.
• 2. Add diced onion, garlic, celery, baby carrots on top of the chicken followed by the 3-4 cups of chicken broth to cover the meat and vegetables.
• 3. Add both cans of cream of chicken soup and stir. Set crock pot to high and cook for 5 hours.
• 4. After 5 hours of cooking, Cut biscuits in half and cut each half into thirds. Dust with flour and place in chicken soup. Stir.
• 5. Cook for an additional 45 minutes to one hour on high until biscuits are cooked through. Serve in bowls! Enjoy!