Crock Pot Chicken & Dumplings

I mentioned on Facebook yesterday that I was cooking Chicken & Dumplings last night for dinner. And I did make them. However, I made them a little differently than I normally do.  

Usually, I follow this recipe, which my family loves.

But yesterday, I had a leftover "rotisserie chicken" that was supposed to be Sunday night's dinner and wasn't eaten due to a change in our evening plans. I wanted to make use of that already-cooked chicken, but didn't have the broth that usually is made when I cook my Chicken & Dumplings the "normal" way.

So, here's what I did:

I decided to make use of my old friend, Mr. Crock Pot (the big daddy)

I dropped the deboned, diced chicken in and added a can of cream of chicken and cream of mushroom soup (the low fat versions), a chicken boullion cube, some low-salt chicken boullion and about five cans of water.  I diced some celery and carrots, added some onion and garlic, and turned the crock on High for about four hours.

Closer to dinnertime, I made my dumplings and transferred my broth/chicken mixture to a large stock pot and brought it to a rolling boil.   I dropped the dumplings in and let them cook for about 30 minutes.  

SuperMan and the kids loved it. And I loved that it was so easy. I may make my chicken & dumplings this way forever.  So much less to baby-sit and still full of flavor and rich goodness. I can't wait to have some for lunch today.

Here's the recipe:

Crock Pot Chicken & Dumplings

1 whole chicken, cooked, deboned & cubed
1 can cream of mushroom soup (low fat)
1 can cream of chicken soup (low fat)
1 chicken boullion cube
1 low-sodium chicken boullion packet (or another boullion cube)
4-5 cans warm water
1 cup chopped carrot
1 cup chopped celery
1/2 cup chopped onion
1 teaspoon minced garlic
salt/pepper or Houston House Seasoning to taste

Add all ingredients to crock pot and cook on high 4-5 hours (or low 6-8 hours)

About 30 minutes before serving, transfer to a large stockpot & bring to a boil. Make dumplings.


2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup + 2 Tbs milk
more flour for dusting

Mix all ingredients. Allow dough to rest 5-10 minutes. Turn half out onto floured work surface. Roll  to approx 1/2 inch thickness. Cut into strips approx 1/2 inch wide and 1 inch long (or cut with a small cookie cutter) Do the same with the remaining dough.

Drop dumplings into the broth (which should be at a rolling boil). Cook for about 30 minutes. When you drop the dumplings in, they will float to the top and then sink as they cook.  They'll also give your broth a creamy richness.

Stir often while they cook so that they all cook evenly and don't stick to the bottom of your pot. 


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