If you have paid any attention to my blog lately you will have noticed that I have served chicken several times over the last few weeks. Chicken breasts are fairly inexpensive right now so I am buying 30-40 pounds a month. That is quite a bit of chicken for us to eat for dinners. I try to make it with different flavors and textures. Even though last night I made Slow Cooker Chicken Parmigiana and tonight I made Slow Cooker Chicken and Dumplings there was not a complaint from any of my family! The two dishes had very different flavors and I don’t think anyone noticed I served chicken breasts two nights in a row.
I searched Pinterest and Google for a recipe that sounded like what I wanted to make for dinner. None of them were what I was looking for. I wanted dumplings like I remember as a child. Not Pillsbury biscuit dough cut into pieces, not Bisquik biscuits dropped in. I wanted the little pillowy noodles I remember. I couldn’t find exactly what I was looking for so I combined several recipes to make my own version of Slow Cooker Chicken and Dumplings.
It took maybe 5-10 minutes to make the dumplings from scratch but they were so much better than canned biscuit dough or mix would have been. I still believe that 95% of the time that homemade, despite taking a bit longer, is usually better than using mixes or canned products when possible. You have more control over the taste, the ingredients and the texture of the food than if you buy it pre-made or partially made.
Well, there was NONE of this left at the end of the meal so I think it was a hit. The dumplings were exactly what I was looking for. The dumplings were light, fluffy and just a bit chewy.
I served this dish with broccoli and a green salad.
Tips for making the Dumplings:
- Don’t overwork the dough. Mix it well and then roll it out once on a well floured surface.
- Use a pizza cutter to make it easier to cut the dumplings.
- Make sure the dough is well salted. It will make it more flavorful.
- Try to make all the dumplings about the same size so they cook evenly.
Slow Cooker Chicken and Dumplings
- 1 1/2 – 2 lbs. chicken breasts, cut into chunks
- 1 (32 oz) container of chicken stock (plus extra at end if needed)
- 2 teaspoons Morton’s Natures Seasonings (plus more to taste if needed)
- 2 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons butter
- about 1 cup milk
- Place chicken breasts, chicken stock and seasoning in the slow cooker. Cook on low for 6 hours.
- One hour prior to serving dinner begin making dough for dumplings. Mix flour, baking powder and salt together in a bowl. Cut the butter into the flour with a fork until small chunks are formed. Add milk to mixture slowly until a dough ball forms. It may not take a whole cup of milk so add 1/4 cup at a time.
- Place dough on a well floured table or board to roll. Roll dough to 1/4″ thickness. Using a pizza cutter cut into 1″ squares.
- Add the dough pieces to the slow cooker and turn it up to high. Add extra stock if needed to have enough broth.
- Cook for 30 minutes to 1 hour until dumplings are cooked through. They will look uncooked on the outside but taste one and make sure the insides are cooked through.
- Serve hot.