Crockpot Chicken and Dumplings is a classic comfort food that is easy to make and perfect for those cold winter nights. The dish is a variation of a traditional chicken and dumpling recipe, but instead of cooking the dish on the stove, it is cooked in a crockpot or slow cooker. The result is a rich and hearty meal that is perfect for feeding a crowd or for meal prepping.
In this blog post, we will go over the steps to make crockpot chicken and dumplings, some tips for making the perfect dumplings, and some variations to the recipe.
Ingredients:
- Meat from a rotisserie chicken, shredded and skin removed
- 1 stick of butter, melted
- 1 cup of milk
- 1 cup of self-rising flour (must be self-rising)
- 2 cups of chicken broth
- 1 can of condensed cream of chicken soup
Instructions:
- Preheat the oven to 375°F (190°C).
- Spread the shredded chicken evenly in a 9×13 inch (23×33 cm) baking dish.
- Pour the melted butter over the chicken, making sure it’s evenly distributed.
- Season with a little bit of salt and pepper.
- In a medium bowl, whisk together the milk and self-rising flour until smooth.
- Slowly pour the mixture over the chicken, making sure it’s evenly spread out. Do not stir.
- In the same bowl, whisk together the chicken broth and condensed cream of chicken soup until well combined.
- Slowly pour the mixture over the chicken and dumpling batter, making sure it’s evenly distributed. Do not stir.
- Bake the dish uncovered for 45 minutes, or until the dumplings are cooked through and golden brown.
- Let the dish sit for at least 5 minutes before serving, allowing the dumplings to finish forming. The longer it sits, the more dumplings you’ll get. The dish is also delicious when reheated the next day.
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