Slow Cooker Chicken and Dumplings

Last weekend we went to a neighbor’s yard sale, and I got my son his first reel and rod. He’s been so excited all week, playing with it by casting it in the pool, so yesterday we went down to the lake and we took him fishing for the first time.

Now I wish I could tell you he caught something, or any of us caught something, but we didn’t. I think it was just too hot and windy. Hopefully next weekend he’ll be able to catch his first fish.

Since we didn’t catch any fish, we had chicken. I made this batch of chicken and dumplings in the slow cooker. The slow cooker is a really easy way to fix it and forget it, and get the most tender chicken and flavorful stock.

Later that evening, instead of making the dumplings by hand, I used frozen dumplings. They’re really good, almost as good as homemade. I also used frozen biscuits, Pillsbury’s new Grands!® Honey Butter Frozen Biscuits. They were the perfect compliment to this meal. They’re buttery, and just slightly sweet.

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Slow Cooker Chicken and Dumplings

Ingredients:

4 bone-in chicken thighs
4 cups chicken stock
1 cup diced onion
1 cup diced celery
1 cup diced carrots
4 cloves garlic, diced
1 teaspoon dried Italian herbs (basil, oregano, thyme, parsley)
3 cups chicken stock
3 cups water
1 1/2 lbs frozen and defrosted dumplings
1 cup frozen and defrosted peas

Directions:

Combine chicken thighs, stock, onion, celery, carrots, herbs and garlic on slow cooker. Turn to low and cook for 7 - 8 hours.

After chicken has cooker, remove from slow cooker. Let cool and remove bones and skin. Add chicken back to slow cooker.

Turn slow cooker to high and add 3 cups chicken stock and 3 cups water. After soup has come to a boil, add dumplings, one at a time, slowly. Add peas.

Bring to a bowl and let cook for 45 - 1 hour, or until dumplings are tender.

Serve chicken and dumplings with Pillsbury honey butter biscuits.

This post sponsored by Pillsbury. All opinions 100% mine. 

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