Crock Pot Chicken and Dumplings and Tutorial

Comfort food perfection!  Thick, chewy dumplings, tender chicken, and a full-flavored, rich broth are only a slow cooker meal away.  

Celery is called for in the recipe, but I don't use it.

Crock Pot Chicken and Dumplings

Brandie of The Country Cook has many delicious, easy recipes.  The recipe and video for Crock Pot Chicken and Dumplings can be found on Brandie's website The Country Cook:   https://www.thecountrycook.net/crock-pot-chicken-and-dumplings/ 

Crock Pot Chicken and Dumplings 101:

1)  I do not recommend frozen breasts for this recipe.  The USDA recommends using thawed meat in a slow cooker because of the potential hazard of bacteria growing.  https://www.realsimple.com/food-recipes/cooking-tips-techniques/usda-frozen-meat-poultry-slow-cooker

2)  I use 1 tsp. of garlic salt, 1/4 tsp. pepper, and Pillsbury Grands Southern Recipe Southern Homestyle Biscuits.

3)  I recommend a longer cooking time of 6-8 hours on low or until chicken reaches 165 degrees. 

4)  If needed, salt to taste before serving.

Click here to print!

Photos of process:  Flatten each biscuit with the palm of your hand. Cut the biscuits into strips, and then cut down the center:

Put the flour into a bowl, place slices of biscuits into the flour, and toss to coat well:

Drop the coated biscuit slices one by one into the slow cooker. Doing this one at a time will keep them from sticking together when you drop them in, and the flour will thicken the broth. Take a spoon and gently push the biscuits down under the broth so the tops are moistened. Do NOT stir:

Enjoy!