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There are hundreds and dozens of Crockpot Chicken & Dumplings recipes in the blogosphere, 99% of which involves the use of condensed chicken soup as part of the ingredients. Here’s in this Crockpot Chicken & Dumplings i will be showing you a healthful, easy recipe that involves the use of only fresh and whole food ingredients. You also need to note that the recipe does requires for a can of refrigerated biscuits (quicker for time-starved parents) but you can also feel free to prepare your own biscuit dough.
Crockpot Chicken & Dumplings Ingredients:
- 4 tablespoons butter
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 pounds chicken parts, cut up OR boneless, skinless chicken breast or thighs
- 2 cups chicken broth
- 2 stalks celery
- 6 carrots, peeled and chopped
- 1 tablespoon minced parsley
- 1 teaspoon black pepper
- salt, to taste
- 1/2 teaspoon ground allspice
- 1 cup dry white wine
- 1 can refrigerated biscuits
- 1/2 cup heavy cream
- 2 tablespoons flour
Crockpot Chicken & Dumplings Preparation Steps:
- In a large skillet, brown onion in butter and oil just until tender, then brown chicken parts and place all in a 6-quart crockpot. Add remaining ingredients except heavy cream, flour and biscuits. Cook on high 2-1/2 to 3 hours, or on low 5 to 7 hours.
- While chicken is cooling, mix flour and cream together, then stir into crockpot. Open biscuits and cut each biscuit into 4 pieces. Drop into crockpot and turn on high. These will need to cook about 30 minutes, until they are firm.
[tasty-recipe id=”1809″]
NOTE:
In our house, adding pre-cooked extra-wide egg noodles to the final dish keeps the littlest family members happy.
