Hello, Dumplin’

Even though it doesn’t technically feel like Fall most days around here, I am still ready to eat some cool weather food by this time of year! I’ve learned to adapt to my high-heat crock pot so it’s a little more usable. Monday, I made chicken and dumplings for dinner. In the crock pot. On a whim. It was worth it. (You see, my meal plan had chicken and dumplings, the traditional way, set for Tuesday. I’m glad I gave it a shot.) 

These were definitely the easiest chicken and dumplings I’ve ever made, and I would argue they might have been the best. 
Chicken & Dumplings

3-4 chicken breast tenders, cubed
1 can cream of chicken
1/2 box chicken stock (by box I mean the pourable “box” that some broths come in)
1/2 box vegetable broth
1 package matchstick carrots (you can grate your own if you really want) 
1/2 white onion, chopped
2-3 stalks celery, chopped 
1 can buttermilk biscuits (keep refrigerated until ready to use) 

  • Set crock pot to low
  • Put both broths and cream of chicken
  • Add (raw) cubed chicken and veggies
  • Go about the day
  • Cut biscuits into quarters and drop into hot mixture
  • Stir to coat biscuits; they will begin to puff up
  • Leave on low for about another hour 
  • The dumplings will create a bit of a crusty top
  • Stir well before serving

Again, this was super easy, but it turned out really, really well. I don’t know that I’ll go back to my traditional recipe.

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