Slow Cooker Chicken and Dumplings Recipe

Chicken broth: The base of the soup, providing a rich and savory flavor.

Boneless, skinless chicken breasts: Cut into bite-sized pieces, they cook tender and juicy in the slow cooker.

Frozen mixed vegetables: A convenient mix of vegetables like peas, carrots, and corn that add color and nutrition.

Cream of chicken soup: Adds creaminess and depth to the broth.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and balances the flavors.

All-purpose flour: Forms the base of the dumplings.

Baking powder: Helps the dumplings rise and become fluffy.

Butter: Adds richness to the dumplings.

Milk: Moistens the dumpling batter, making it easy to drop onto the soup.

When preparing the dumplings for this recipe, ensure that the butter is very cold before cutting it into the flour mixture. This will help create a flaky texture in the dumplings. Use a pastry cutter or two knives to cut the butter into the flour until the mixture resembles coarse crumbs. This technique prevents the butter from melting too quickly, which is crucial for achieving the desired texture.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar savory base and is a good option for vegetarians.

• chicken breasts - Substitute with chicken thighs: Chicken thighs are more flavorful and remain tender during slow cooking.

• frozen mixed vegetables - Substitute with fresh vegetables: Fresh vegetables like carrots, peas, and corn can be used for a fresher taste and texture.

• cream of chicken soup - Substitute with cream of mushroom soup: Cream of mushroom soup offers a similar creamy consistency and adds a different depth of flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use less to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the dumplings denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to replace 1 teaspoon baking powder.

• butter - Substitute with margarine: Margarine can be used as a dairy-free alternative to butter.

• milk - Substitute with almond milk: Almond milk is a good dairy-free option that will still provide the necessary moisture for the dumplings.

• Allow the chicken and dumplings to cool completely before storing. This helps prevent condensation, which can make the dumplings soggy.

• Transfer the cooled chicken mixture to an airtight container. For best results, use a container that is just the right size to minimize air exposure.

• Store the chicken and dumplings in the refrigerator for up to 3-4 days. Make sure the container is sealed tightly to maintain freshness.

• For freezing, place the chicken mixture in a freezer-safe container or heavy-duty freezer bags. Label with the date to keep track of storage time.

• Freeze the chicken and dumplings for up to 3 months. This ensures the best quality and flavor retention.

• When ready to reheat, thaw the chicken and dumplings in the refrigerator overnight. This gradual thawing helps maintain texture and flavor.

• Reheat the chicken and dumplings on the stovetop over medium heat, stirring occasionally until heated through. You can also reheat in the microwave, using a microwave-safe dish and covering it to retain moisture.

• If the dumplings have absorbed too much liquid and become too thick, add a splash of chicken broth or water to reach the desired consistency.

• For a fresh touch, consider adding a handful of fresh herbs like parsley or thyme when reheating. This can brighten up the flavors and add a pop of color.

• Avoid refreezing previously frozen chicken and dumplings as this can affect the texture and overall quality of the dish.

• Stovetop Method:

  1. Transfer the leftover chicken and dumplings to a large pot or saucepan.
  2. Add a splash of chicken broth or water to prevent sticking and to help rehydrate the dumplings.
  3. Heat over medium-low heat, stirring occasionally, until the chicken and vegetables are heated through and the dumplings are soft and warm, about 10-15 minutes.

• Microwave Method:

  1. Place a portion of the leftover chicken and dumplings in a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 2-3 minutes, stirring halfway through. Continue to heat in 1-minute intervals until the chicken and dumplings are thoroughly heated.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the leftover chicken and dumplings to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the dumplings from drying out.
  4. Bake for 20-25 minutes, or until the chicken and vegetables are heated through and the dumplings are warm and tender.

• Slow Cooker Method:

  1. Place the leftover chicken and dumplings back into the slow cooker.
  2. Add a small amount of chicken broth or water to keep the mixture moist.
  3. Cover and heat on low for 1-2 hours, or until the chicken and dumplings are heated through.

• Steam Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the leftover chicken and dumplings in a heatproof dish that fits inside the steamer basket.
  3. Cover and steam for 10-15 minutes, or until the chicken and dumplings are heated through.

• Slow cooker: This is the main appliance used to cook the chicken and vegetable mixture slowly over several hours, ensuring the flavors meld together beautifully.

• Measuring cups: These are essential for accurately measuring the chicken broth, flour, and milk to ensure the recipe turns out perfectly.

• Measuring spoons: These are used to measure smaller quantities of ingredients like salt, pepper, and baking powder.

• Mixing bowl: This is used to combine the dry ingredients for the dumplings and to mix in the butter and milk.

• Knife: A sharp knife is needed to cut the chicken breasts into bite-sized pieces.

• Cutting board: This provides a safe surface to cut the chicken and any other ingredients.

• Can opener: This is used to open the can of cream of chicken soup.

• Wooden spoon: This is useful for stirring the ingredients in the slow cooker and mixing the dumpling batter.

• Fork: This can be used to cut in the butter into the flour mixture until it resembles coarse crumbs.

• Tablespoon: This is used to drop the dumpling batter by spoonfuls onto the chicken mixture.

• Toothpick: This is used to check if the dumplings are cooked through by inserting it into the center of the dumplings.

Use pre-cooked chicken: Save time by using pre-cooked chicken from the store. Just shred and add it to the slow cooker.

Frozen vegetables: Opt for frozen mixed vegetables to skip the chopping and peeling.

Pre-made biscuit dough: Use pre-made biscuit dough instead of making dumplings from scratch. Just drop them in during the last 30 minutes.

Instant pot option: If you have an Instant Pot, use it to cut the cooking time in half. Cook on high pressure for 15 minutes, then add the dumplings and cook for an additional 5 minutes.