19 October 2009

Chicken and Dumplings ~ Crock Pot

I have been in the mood for some soups and stews lately.

"Perhaps it's because you finally went out and got a new crock pot" you say.

"Perhaps", I say.

"Perhaps it's the cooler weather", you say.

"No", I say. "It's still hot here. If I sit around and wait for it to get cold here, I won't be making any until sometime in December or January."

Well, I'm not waiting that long!


Today I'm making an old family favorite! Chicken and Dumplings. My grandmother made the best ever Chicken and Dumplings and Chicken with homemade noodles. This is more or less an adaptation of her recipe. I have taken it and made it easier, less time consuming and healthier. What more could a person ask for?







Chicken and Dumplings ~ Crock Pot Style


  • 4 - frozen boneless/skinless chicken breasts (I used 3 because they were huge)
  • 2 - cans 98% fat free cream of chicken soup
  • 1 - can fat free/low sodium chicken stock (broth) ~ (I used my home canned: ff and salt free)
  • 1 - med size onion, chopped
  • 1 - tbsp minced garlic
  • 1 - can low fat, whole wheat biscuits
  • salt and pepper to taste




Place your chopped onion and minced garlic in the bottom of your crock pot.

Place your frozen chicken breasts on top of the onion/garlic. Season with salt and pepper.

Pour your condensed soup and stock over the top making sure your chicken is covered for the most part. I like to mix my soup/stock in a quart jar before I pour it over the top. It will seem like a lot of liquid as it cooks, but don't worry, the biscuits will soak a bunch up later on.



Cover and cook on high for 3.5 - 4 hours. If you work, this would be a good time to pop home for some lunch.

Remove chicken from crock pot and pull apart into bite sized pieces. At this point, you want to tasted and season your liquid. Return chicken to crock pot.



Cut each biscuit into 4 pieces. Drop the pieces into the crock pot. Gently push the biscuits down into the liquid making sure each piece is covered or the tops won't cook all the way. You don't want to stir them in or try to stir them once they've started to cook, they will just disintegrate into the liquid.



Cover and turn down to low. Cook for an additional 3.5 - 4 hours. The dumplings are done when a knife inserted comes out clean. (Check the dumplings in the middle of the crock. They will take longer to cook. The dumplings on the edges will start to brown slightly.) ~ OR ~ You could leave it on high and they will be done in about an hour. Then turn to warm until ready to serve.

Served with a nice tossed green salad.



OAMC: Separate into meal sized portions. (we had enough left over for 2 more meals) Place in plastic wrap lined baking dish. Cover and freeze. Once frozen, remove from dish leaving plastic wrap on. Wrap in foil and place in a zip top bag. Label and return to freezer.

To serve: Remove from bag, foil and plastic wrap. Place in dish and let thaw over night in fridge. Cook in oven at 325 for 30 min or until heated through.




Results: Almost as good as Grandma's. Pool Guy really enjoyed it. Had a whole bunch leftover that went into the freezer for a nice cold day. Two hours later blood sugars were still in target range. Definitely will make again.

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