Slow Cooker Chicken and Dumplings
Last weekend when my son came home from school for a short visit, I bought him a slow cooker to help with the chore of cooking for himself while studying all day at the Honors College. He skyped me the other day and in the middle of our conversation I asked him how was the slow cooker? He promptly said, “Mom, I have never cooked anything in one of those before”… First , I thought to myself, I thought he knew how but I as I think back, I have not used my slow cooker for at least two years. I guess it is time to dust it off!
Well, here’s a easy recipe for Slow Cooker Chicken and Dumplings. I know that this is not my usual style of cooking but, as all you moms know, you gotta take care of your cubs first. So, G… here you go! Love you! – Mom
And, for the rest of you… I hope you try this simple and tasty recipe for Slow Cooker Chicken and Dumplings. Enjoy! – Tessa
- 4 large boneless skinless chicken thighs
- 1 potato
- 3 carrots
- 3 celery stalks
- 1 onion
- 3 cups chicken broth
- 1/3 cup flour
- 1 can cream of mushroom soup
- 2 tsp garlic paste
- 1 tsp seasoning salt
- 1/2 tsp dry thyme
- 1/2 tsp dry tarragon
- 1/8 tsp. white pepper
- 2 cups biscuit mix
- 2/3 cup milk
- garnish with fresh chopped parsley or chives
Begin by chopping the potato, carrot, celery and onion into even sized pieces. Put vegetables in slow cooker, toss to mix. Trim fat from the chicken thighs and cut into 1″ sized pieces. Add to the top of the vegetables in the slow cooker.
Be sure to wash your hand and workspace well after prepping the chicken. If you don’t, you might be at home sick instead of in class where you belong…
Now go grab a mixing bowl and a whisk. Whisk together the chicken stock, flour, cream of mushroom soup, garlic paste, seasoning salt, thyme, tarragon, and white pepper. Pour sauce over the chicken in the slow cooker, cover and turn on low.
Go study for about 8 hours. If you put it on high, it will take about 4-5 hours.
8 hours later (or 4-5 depending on if the cooker is on high), be sure to check the chicken to make sure that it is done. Taste the stew, and correct your seasonings. You may need to add more salt, maybe not. Turn the slow cooker up to high. Grab another bowl and mix together the biscuit mix and 2/3 cup of milk. Drop the dumplings by spoonful on the stew. Toss on some fresh chopped parsley for color. Cook covered for 30 minutes or until the dumplings are cooked through. Makes about 6 servings.
A couple of notes: this recipe can be halved if you want to cook less and it can also be doubled if you want to make more.