Healthier Slow Cooker Chicken and Dumplings Recipe - Allrecipes.com
Healthier Slow Cooker Chicken and Dumplings Recipe
  • READY IN ABOUT 6 hrs

Healthier Slow Cooker Chicken and Dumplings

Recipe by  

"This is an easy slow cooker recipe that cooks while you are at work! We added more veggies and used natural (not condensed) soup to make this recipe healthier."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

Directions

  1. Place chicken, butter, cream of chicken soup, and onion in a slow cooker. Cover and cook on High for 5 to 6 hours. Stir in carrots after 5 hours of cooking.
  2. Place torn biscuit dough in slow cooker 30 minutes before serving. Cook until dough is no longer raw in the center, about 25 minutes. Lift edges of biscuits and stir in peas. Let stand until warm, about 10 minutes, before serving.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 5 hrs 35 mins
  • READY IN 5 hrs 45 mins

Footnotes

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Reviews More Reviews

Most Helpful Positive Review
Jun 21, 2012

Great quick recipe for crock pot! I omitted the butter, by accident, and it still tasted great. I seasoned the chicken with salt and pepper and then shredded it before adding peas and dumplings at the end. Had to cook the dough a little longer, 40min, and still had a few raw dumplings. All in all a good recipe, will definately use again.

 
Most Helpful Critical Review
Jun 18, 2012

This recipe was okay. I probably won't use it again. I added some mushrooms and thyme to the recipe, but there still wasn't a lot of flavor.

 
Nov 20, 2012

First, I didn't follow the recipe exactly but think I got the "flavor" it was going for. Completely forgot the butter and, honestly, I don't think that you need it. I added carrots at the beginning with everything else--it was fine. I also added some chopped celery to sneak in one more veggie. As written, it is a good basic recipe. I think it needs something more. Next time, I think I'll add spices as I thought it was very bland. The whole family ate it without complaints. Husband took leftovers for lunch. I'll try it again with some tweaking. Thanks for sharing.

 
Jan 26, 2013

I want to review this recipe while it's still fresh in my mind. Thanks to all who reviewed this; you gave me suggestions I might not have considered had I gone AS IS. I didn't shred the breasts, but as the pieces were so large, I cut them into thirds and fourths. After rinsing and drying, I rubbed them in various herbs and spices: Kosher salt, fresh ground pepper; dried parsley, sage, tarragon, thyme, marjoram, Greek oregano, garlic powder; a dash of paprika, and to give it a tiny bit of heat, some red pepper flakes, then let it "marinade' 2 hours. I passed on the butter and used one of the new "Knorr" stock additives. I only had beef, but figured with the cream of chicken, the flavors would hopefully blend; this went in at the point I should have added butter. I used half a yellow onion and three scallions, plus 4 small cloves of garlic. One thing the recipe doesn't mention is to check the crock pot; 5 hours before adding the carrots may be too long. I'm glad I checked mine as the chicken and 'gravy' stock was ready. I added the carrots (which I lightly sprinkled with Kosher salt, pepper, thyme) then a 20-ounce can of Pillsbury reduced-fat 'Grands'. Having read that some of the dumplings were raw even after 40 minutes, I went with an hour for the final cooking time; put the crock pot on WARM, then added the frozen peas. A green salad and a Texas Gewürztraminer accompanied it all. Perfect for a winter night in KY. I'll definitely do this again, my way!

 
Oct 20, 2012

It was great... I made added a few more things such as spices and celery. I also cooked it for 8 hrs on low and turned it on high for the last hour for the dumplings. They came out perfectly cooked. The chicken was so soft it shredded it self when I stirred in the peas. Great recipe would try again.

 
Dec 31, 2012

good base recipe, but i add to add some chicken broth to it to make it more "soupy" and seasonings to add a little more flavor.

 
Jan 17, 2013

We'd baked a whole chicken a few nights earlier, so I just shredded the leftovers in the crockpot. I added carrots, celery, onion, garlic and basil for the veggies, 1 can of cream of chicken soup, and vegetable stock. Before I added the buscuit dough I tasted the soup and it was a bit bland, so I added oregano, more basil, and extra salt and pepper. Perfect! I put the buscuit dough in and left it on low for another 2 hours (cooked 10 hours total). Perfect! The boyfriend has been eating all the leftovers for his lunches all week he loved it so much.

 
Dec 21, 2012

Tasted great! I did modify a bit, used frozen pearl onions and added baby gold potatoes. Also, sprinkled the biscuits with shredded cheese and baked them then served the stew open face on the biscuits. Great comfort food on a cold December SoCal night.

 

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Nutrition

  • Calories
  • 248 kcal
  • 12%
  • Carbohydrates
  • 29.3 g
  • 9%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 7.1 g
  • 11%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 16.2 g
  • 32%
  • Sodium
  • 758 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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MakeItHealthy
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