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
Hi Christy, yet another go-to recipe! Thank you. I have made it several times, but I’ve yet to figure out a good way to break up the frozen dumplings. Mine are always frozen solid in the package, and I’ve tried using a knife to separate them with a knife but it is not accurate and also a little dangerous! Should I thaw them first? What do you do? Thanks!
When my Mom was still alive, I called her and asked about the frozen dumplings. They were pretty close to what she used to roll out, cut, and dry in white sheets on the table for her chicken and dumplings, so these are Geneva County Alabama Mom-approved.
I love both this and your quick cook recipe. Katy is a smart girl for choosing these as her fav meal. I also like a fluffy dumpling and make a 1/2 batch of drop biscuits and drop them by the heaping tbsp in the pot and let them cook with the lid on (crock pot or reg pot) for about 15 min then gently break them apart and flip them over. I put the lid on and let them cook another 15 – 25 min. I like them a little gummy in the middle sometimes but my son likes them dry.
I always love hearing how you do things and make recipes your own!! I hope you have a blessed New Year sweet Barbara!
I’m planning on making this recipe tomorrow. How many serving does this recipe make? I didn’t see it, but may have just missed it. Thank you!
I’m sorry to say that I made this the other night and it came out terrible. 🙁 I am already a big fan of Mary B’s frozen dumplings but they pretty much disintegrated in this. And I actually cut the last half hour out once I noticed they turned to mush. It also was quite bland so you have to add a lot of extra seasoning.
Is it possible to use frozen pastry in place of frozen dumplings? I can’t wait to make this, but I could only find frozen pastry