~This was originally published in February of last year, however, I am dusting it off and re-publishing it again to add to the Slow Cooker Mondays feature on the blog. Enjoy!~
When I think of home cooking, the first thing that comes to my mind are Chicken and Dumplings. Seriously. You just can’t have one without the other. Home Cooking=a good pot of steaming and hot Chicken and Dumplings. What a great dish to make on a cold, wintry day. There is nothing better then coming inside from the cold and enjoying a wonderful bowl of this heavenly goodness. I can’t think of anything better.
This is definitely a recipe for your slow cooker. Season the chicken, mix the liquids, pour everything on top of the chicken, turn the slow cooker on, and let it cook the whole day. That’s it. Very easy to make and not time consuming at all. The only things that take a little time are shredding the chicken afterwards and cutting up the dumplings…but that’s easy stuff.
The original recipe didn’t have any spices in it…so I took the liberty of adding some myself. Here in this household, we love our dishes to have lots of kick to them. Maybe it’s because we live in Louisiana where the food is always kicked up a notch or maybe it’s because our taste buds have matured and we want that extra spicy taste when we eat….who knows? All I know is that the combination of spices I used in this recipe really made it pop. If spicy foods aren’t your thing, you are more then welcome to adjust the amount to fit your taste buds…or add your own combination of spices…or better yet, just leave ’em out. You can also choose to leave the onions out. We opted to put onions in and they were a bit on the crunchy side. Either way, the end result is really great dish!
Let’s walk through the steps……
First, mix all the dry seasonings in a bowl. Then wash all four or five chicken breasts with water and pat dry. Place the breasts inside the crockpot and rub the seasonings into them. When finished, sprinkle with paprika.
Take the saute’d onions and garlic and place them on top of the chicken. If you don’t want the onions, leave them out and drizzle the butter on the chicken….
Next, combine in a bowl the 2 cans of Cream of Chicken Soup, the can of Chicken Stock, and the water. Stir until well mixed. Pour the liquid over the onions and chicken and give it a good stir. There should be enough liquid to cover the chicken breasts and then some, so if you feel like you need to more liquid, go ahead and add a bit more water to it.
Cover and cook on high for 6 hours. After the 6 hours, remove the chicken breasts and shred them.
Take your Dumplings and tear them into pieces…3 or 4 pieces should be fine. If you are using the biscuits, flatten each biscuit and cut into thirds.
Take dumplings/biscuits and shredded chicken and dump them back into the crockpot. Cook on high for 1 hour.
Serve on top of rice. Yummmm! Comfort food at its finest 🙂
4 or 5 Chicken Breasts, thawed
2 tbsp. butter, melted
2 cans of condensed Cream of Chicken Soup
1 onion, chopped (optional)
1 tsp. minced garlic (optional)
1 can of chicken broth or stock
1 and 1/2 cups of water (or enough to cover the chicken and then some)
1/2 tbsp. of Tony Chachere’s Creole Seasoning (or Season All if you can’t find Tony’s)
1/2 tbsp. of Cavender’s All Purpose Greek Seasoning or another seasoning of your choice
1/4 tsp. of ground pepper
1/4 tsp. of rosemary
Paprika to taste
Half a pack of Mary B’s Dumplings or 1 (10 oz.) package of refrigerated biscuit dough (not the flaky kind) or homemade dumplings
1. Saute’ chopped onions and minced garlic in butter (if you choose).
2. Combine the seasonings (except the paprika) in a small bowl.
3. Wash chicken and pat dry. Rub both sides of each chicken breast with the seasoning mixture. Place the seasoned breasts in the slow cooker
4. Sprinkle Paprika on the top.
5. Place the onions and garlic on the chicken and drizzle the butter on top…or if you don’t want the onions, just drizzle the butter on top.
6. Combine the cans of Cream of Chicken Soup, Chicken Stock/Broth, and water in a bowl and stir until well mixed.
7. Pour over the chicken and onions. Stir until well mixed. If you think the chicken needs more liquid to cook in, add a little more water.
8. Cook on high for 6 hours. Afterward, take each breast and shred the chicken.
9. Take the Dumplings and tear each strip into 3 or 4 pieces. If you are using canned biscuits, flatten each biscuit and cut into three strips.
10. Dump the shredded chicken and dumplings/biscuits back in the slow cooker. Cook on high for 1 more hour.
***Libby’s Notes: The traditional way to eat chicken n dumplings is without rice. The rice in this recipe is completely and totally optional. Husband Man likes to eat it all his soups with rice….so we make ours with it. But you don’t have to 🙂
Meal Planning Has Never Been Easier!
Sign up to receive your FREE 7 Day Easy Meal Plan today!