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Cooked low and slow and super comforting this Slow Cooker Chicken and Dumplings is a family favorite meal that will fill you up and make you happy! I love a good slow cooker dinner. Even now when the weather is cooling down, I love to utilize my slow cooker as much as I can, it feels like comfort to me. This Slow Cooker Chicken and Dumplings is one of our most made cold-weather food. It’s always been a hit in our house and it is SUPER easy. You pretty much just fix it and forget it, and when I can do that and have dinner waiting for me after doing other various stuff then I am one happy gal. The flavor in this recipe is absolutely the best, everything compliments one another and you really just can’t go wrong with Chicken and Dumplings in any way, shape, or form! It is just one of those meals that you really feel like it brings a family together and they were meant to sit down and eat that with one another. Some of my other favorite slow cooker recipes that we have on our site include: Slow Cooker Chili, Slow Cooker Italian Beef Sandwiches and Slow Cooker Marsala Chicken Thighs. WHY THIS RECIPE WORKS:
INGREDIENTS NEEDED (FULL RECIPE BELOW):Chicken breast
DO I HAVE TO USE FROZEN DUMPLINGS?We use frozen dumplings for the ease of the recipe, we like to keep things quick and family-friendly and this is how we did that. You can absolutely make your own dumplings for this, or you can even use biscuits as well. There are different options that you can use. If you do decide to go with the biscuits or homemade dumplings you will still add them in at the same time as we do frozen for this recipe. WHAT KIND OF CHICKEN CAN I USE?We like to use boneless skinless chicken breasts as we usually have them on hand, but we have used boneless skinless chicken thighs as well. The thighs are dark meat and contain a little more fat, you can absolutely trim the fat off of them or leave them on, but they do provide another delicious flavor to this recipe. HOW TO STORE:This recipe can be stored in an airtight container in the refrigerator for up to 3-4 days. Remove and reheat in slow cooker on warm or quickly on the stovetop. TIPS AND TRICKS:
If you want that perfectly easy, absolutely tasty comfort meal then you have to make my Slow Cooker Chicken and Dumplings! If you like this recipe you might also like:
If you’ve tried this SLOW COOKER CHICKEN AND DUMPLINGS let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes! Slow Cooker Chicken and DumplingsServings 8 Cooked low and slow and super comforting this Slow Cooker Chicken and Dumplings is a family favorite meal that will fill you up and make you happy! Prep Time 10 mins Cook Time 5 hrs 30 mins Total Time 5 hrs 40 mins
Calories: 504kcal | Carbohydrates: 12g | Protein: 42g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 832mg | Potassium: 970mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2651IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 1mg Nutritional Disclaimer Can I put frozen dumplings in slow cooker?There's no need to thaw the dumplings before adding them to the slow cooker. In fact, it's better not to as they'll stick together if they thaw. Just remove them from the package, break them into roughly 2″ pieces (no need to be too accurate with the sizing), and add them to the cooker.
When should I put my dumplings in a slow cooker?The dumplings are just three ingredients and are simply added into the bowl of the slow cooker, atop the casserole, during the last hour of cooking.
Do I need to thaw frozen dumplings?No, you do not need to defrost frozen dumplings before cooking, you can take them straight from the freezer to the pan. If you wanted a faster cooking time, let the dumplings partially thaw for 10 minutes before cooking.
How do I cook frozen chicken dumplings?Heat a pan on medium-high with a couple tablespoons of oil in it. Once hot, add your frozen dumplings. Cook in oil for about three to four minutes, turning once to sear multiple sides. Then add just enough water to cover dumplings about halfway, turn the heat down to medium-low, and cover with a tight-fitting lid.
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