Slow Cooker Chicken and Dumplings
Prep Time
20 mins
Cook Time
6 hrs
Total Time
6 hrs 20 mins
 
A hearty, creamy chicken soup with drop dumplings
Course: Dinner
Servings: 6 -8 bowls OR fills one 3-qt slow cooker
Author: Cristina
Ingredients
  • 2 whole chicken breasts (you can use boneless thighs too!)
  • 1 box chicken broth OR 4 cups homemade chicken (http://halifaxbloggers.ca/isaynomato/2015/01/07/homemade-chicken-stock/) or vegetable broth (http://halifaxbloggers.ca/isaynomato/2015/05/04/easy-homemade-vegetable-broth/)
  • 1 small bag frozen mixed vegetables (~ 2 cups)
  • 1 onion , chopped
  • 4 oz . mushrooms (1/2 little blue box), chopped
  • 1 cup cream
  • dash each of salt and pepper , to taste
  • Dumplings:
  • 1 cup all purpose flour (whole wheat works too!)
  • 2 tsp baking powder
  • 1 tsp white sugar
  • ½ tsp salt
  • 1 tbsp margarine
  • ½ cup milk
Instructions
  1. Brown mushrooms and onions in a frying pan with a little oil or butter
  2. Layer chicken breasts, frozen vegetables and cooked mushrooms and onions in the slow cooker, in that order.
  3. Cover everything with the broth and set to cook for 6 hours on high (7 if using frozen chicken breasts)
  4. In a separate bowl, mix dumpling ingredients together in the order listed. The dough will be a little sticky. (Note: I’ve doubled the recipe and frozen half of it before for convenience and it worked wonderfully)
  5. ½ hours from the end, drop the dough in spoonfuls into the crock pot. They will kind of glom onto each other and look gross, but don’t worry, as they cook they’ll separate again!
  6. minutes from the end, add the cream and stir.
  7. When the time is up, pull out and shred the chicken with two forks. This should be fairly easy as the chicken will just fall apart. Stir back in.
  8. Serve hot! Enjoy!