Chicken-n-Dumplings {For The Busy Mama}
Cook up a dish of these Chicken-n-Dumplings in the same time it takes you to go to work. This recipe is super easy to produce and takes minimal time.
Servings 10 people
Calories 265kcal
Ingredients
- 5 thinly sliced chicken breasts
- 2 tsp. Season All
- 20 ounce cans of cream of chicken with herbs soup (equivalent to two 10 and 1/4 oz. cans)
- 1 onion, diced
- 2 to 3 stalks of celery, diced
- 2 cups sweat peas (frozen)
- 2 carrots, diced
- 2 tbsp. butter
Homemade Dumplings
- 2 cups all purpose flour
- 1 tbsp. baking powder
- 1 and 1/4 tsp. salt
- 1 cup milk
- 2 tbsp. milk
- 1/4 tsp. dried sage
- 1/4 tsp. dried thyme
Instructions
- Place chicken inside slow cooker insert. Take the Season All and rub it into each breast.
- In a medium mixing bowl, stir together the 2 cans of Cream of Chicken, diced onion, diced celery, and diced carrots. Mix well and place on top of the chicken.
- Cut the butter into pieces and place them on top.
- Add enough water to the insert to cover the chicken and soup.
- Cover and cook on high for 4 hours. Start making the dumplings when the 4 hours is up.
To Make the Dumplings
- Combine the flour, baking powder, salt, sage, thyme, and both the 1 cup of milk and 2 tbsp. of milk in a medium mixing bowl.
- Stir well until smooth. Let the dough rest for 5 minutes.
- While the dough is resting, shred the chicken inside the slow cooker. Add the 2 cups of frozen peas.
- Spoon enough dough into a regular spoon to fill it up. Drop by spoonfuls into the slow cooker.
- Set the slow cooker to high again and continue to cook for another hour.
Notes
If you are super busy, 2 (7 and 1/2 oz.) cans of refrigerated biscuit dough (not the flaky kind) OR half a package of frozen flat dumplings instead of making the homemade dumplings above. After the 4 hours of cooking, place the biscuit dough or frozen dumplings inside the slow cooker. Then cook on high for an hour and a half.
You can also use cream of celery soup instead of cream of chicken. We like to use a can of each.
Recipe Source:
Adapted from Gooseberry Patch's Big Book of Holiday Cooking
Nutrition
Serving: 2cups | Calories: 265kcal | Carbohydrates: 31g | Protein: 16g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 877mg | Potassium: 533mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2490IU | Vitamin C: 13.7mg | Calcium: 123mg | Iron: 2.5mg