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Crock Pot Chicken and Dumplings

15th Mar 2013

crockpotdumplingsTo me, dumplings have always meant big, fluffy biscuit like goodness.  But to my husband, dumplings are flat strips of pastry.  Delicious, yes, but just not quite the same.  So everytime I’ve made chicken and dumplings it’s been with the afore mentioned type of dumpling. However, thanks to Pinterest I kept seeing links to “Crock Pot Chicken and Dumplings”….  but it never seemed to be an actual recipe for the crock pot. I ended up combining my method for peas and slippery dumplings (using Anne’s Dumplings) in the crock pot with my favorite chicken and dumplings recipe… the result?  So good and yet so simple!  And hubby was tickled to have “his” kind of dumplings.

Crock Pot Chicken and Dumplings
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1 large chicken breast or 2-3 average size
1 can cream of chicken
1 can cream of chicken with herbs
1 32oz. carton of chicken broth
2-3 carrots, diced
1 small onion, diced
1 package Anne's dumplings frozen pastry strips
Place carrots, onions, and chicken in crock pot. Whisk together soups and chicken broth. Pour over chicken in crock pot. Cook on low approx. 6 hours. Carefully remove chicken breasts and shred meat with two forks. Return to crock pot. Approx. 1 hour prior to serving, begin adding strips of Anne's Dumplings to the crock pot 3 or 4 at a time. I probably added about 10 sheets total, but you may want to add more or less depending on how thick you want your chicken and dumplings to be. Cover, stirring every 15 minutes or so (to prevent the dumplings sticking together) until ready to serve.
Staying on the Sunnyside

5 comments on “Crock Pot Chicken and Dumplings

  1. Heather Bliss on said:

    I made this last night and it was huge hit! Unfortunately, should have doubled recipe as no leftovers for lunch today. I was able to shorten cooking time by using rotisserie chicken and cooking on med heat for an hour before adding dumpling strips. I have bookmarked your site, looking forward to trying more of your recipes

  2. Chef Peggy Roberts Lancaster on said:

    Hi… I’m afraid I have to agree with the husband on the strips of dough. My mother taught me from a very young age to do the same thing and I’ve done this for over 40 years now! Sometimes it’s hard to convert a dumpling dough lover to a flat one. Here’s a little trivia for you. The first name for DUMPLINGS was “Belly Patches”. I don’t know where it came from. There was a small write up in our local newspaper, but since has been lost regarding these magnificent little strips of dough. Always double the recipe for another meal, you’re gonna need it!

  3. Melissa on said:

    Like you, I’ve been disappointed by online non-crockpot “crockpot” dumpling recipes. Yours made my heart (and my family’s bellies) so happy.. there is just no more perfect comfort food for my soul. I thank you for sharing this recipe. I relish the thought of no longer suffering splash burns on my hands; hovering, for half an hour, over a boiling pot of water.

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