My Katy’s favorite supper in the entire world is Chicken and Dumplings. So much so that I try to never ask her what she wants for supper because I know the answer – and we just can’t have chicken and dumplings seven days a week despite how happy that would make her.
Over the years, though, I’ve come up with a few different ways of making it that suit my schedule a little better. This is my slow cooker version and it is packed with that delicious flavor that leaves you taking one bite and the next thing you know your plate is empty.
This recipe appears in the limited edition magazine, Southern Plate Suppers – and I’m sharing it with you today as a preview of some of the exclusive recipes in that issue! More information on the magazine can be found below the recipe.
Ingredients
- 3 cups chicken broth
- 1 10+3⁄4-ounce can cream of chicken soup
- 1 10+3⁄4-ounce can cream of celery soup
- 3/4 teaspoon poultry seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 4 boneless skinless chicken thighs cut into 1-inch pieces *
- 2 boneless skinless chicken breasts cut into 1-inch pieces*
- 1 cup chopped carrot I sometimes omit this
- 1 ⁄3 1.5-pound package frozen dumplings, broken into 3 pieces each
Instructions
- In a 5-quart slow cooker, combine broth, soups, poultry seasoning, salt, onion powder, and pepper; stir well. Stir in all chicken and carrot. Cover and cook on low for 4 hours.
- Add frozen dumpling pieces, one at a time, to slow cooker. Cover and cook on high, stirring twice, until dumplings are tender, approximately 11⁄2 hours. Sprinkle with additional pepper, if desired.
Notes
Nutrition
LOVED the chicken and dumplings in your first book. Will have to give this one a try. Do you think it would work just as well to use with pre-cooked chicken? I usually buy up a lot of chicken breast when they are on sale and go ahead and cook them, shred them, then freeze. Makes it super fast to fix a chicken dish when I have the chicken already cooked.
Absolutely, this recipe works great with that! Great thinking!
What are ozen dumplings? Are they a southern dish? I’ve seen chicken dishes that use refridgerator biscuits.
Hey Edith!
Hope you’re having a great day. Was there a typing error in your question? I’m not sure what ozen dumplings are but it may just be something I’ve never heard of. I make them with biscuits myself most of the time, canned, just like you mentioned. Here is my recipe: https://www.southernplate.com/2008/07/how-to-make-southern-chicken-and.html
oh goodness, I just caught on! You must have meant frozen dumplings. You can get them in the freezer section near the frozen rolls and bread dough here in Alabama. I’m not sure if they are available in other areas outside of the southeast.
where can i buy your cook books ?
Hey Beverly! The best prices are usually found on Amazon but your local bookstores likely have them as well. Here is an amazon link 🙂 http://amzn.to/2G0OVbK
Can you use dry dumplings for this recipe?
in the recipe above the onion powder amount is not clear as It show me 1 sep 1/2 teaspoon and on he frozen dumplings I see the same 1 sep 1/3 (1.5-pound) pkg so I was wondering what the actual amounts for these items were as this appears to be a typo or overtype of these number amounts.
Yes, most of the fractions are showing incorrectly for me… at first I thought it was 3 and 1/4 poultry seasoning until I saw the rest of the fractions. I am about to make this, so will go with the fractions as if the larger-sized number is little and above the slash (3/4 poultry seasoning). Christy confirmed that the cooking time was one and a half hours for the dumplings in another answer, and it is showing for me as 11/2, so I know I am on the right track.
Thanks for letting me know y’all! I fixed it 😀 Appreciate your help!
Is it 1 and a half hours after the dumplings are added? I’m not sure what 11/2 means
Sorry saw the answer after I asked
How long do you cook this after adding the dumplings? 1 1/2 hours? If I can’t find frozen dumplings, how long would you cook them using fresh?
Yes. 1.5 hours. Fresh would take close to the same time but make sure you have them coated well in flour. I always use frozen in this because they hold up better.
I have never seen frozen dumplings?Be
I absolutely love those frozen dumplings. My life has become much easier after finding them.
Thanks for the recipe. I’ve made chicken and dumplings before and in the crock pot before, but I’ve never used frozen dumplings I wasn’t sure how long to put them in. Thanks a bunch
What brand of frozen dumplings do you use in this recipe? Do you thaw them first before adding to crock pot?
I use Mary B’s. Just toss em in frozen 🙂
Mary B’s??? I didn’t know there was another brand…kinda like grits. why Aunt Jemima of course
🙂 LOL
I never knew frozen dumplings existed…where?
sybil, I’m with you … never heard of frozen dumplings before. Never seen them in any of the stores I shop at. Where do I purchase a box or bag of them???
They come in a red and white bag near the frozen rolls where I live. I believe the brand is Mary B’s 🙂
Walmart carries them.
Yes there by the biscuits and garlic bread at walmarts I use them all the time
So does Kroger. They are right beside her bags of frozen biscuits.
Christy, do you think this dish will freeze well? Reason I’m asking, my Mom died several years ago, and when I visit my Dad, I always take him frozen meals (portioned) in small, plastic containers so he can easily heat it up in the microwave. I know he will love this recipe!
I think it would but the only caution I would give is to thaw it in the fridge a bit before heating, rather than heating from frozen. You’re the best kind of daughter!
Can you tell me what the original magazine had on it’s cover, I probably have it already but want to make sure!
Thanks!
It had chocolate pudding with meringue on top 🙂
Do you have a new cookbook?
Thanks!
Sure do! It comes out this fall. Stay tuned for lots of info on it soon!