Recipe by jterrij
"This is a favorite recipe originally made by my mother with chicken on-the-bone and homemade broth cooked over a stove. I have found I don't have the time to start from scratch and that this version tastes just as good with less fuss! You can substitute freshly cooked chicken, if desired. You can line the slow cooker with a slow cooker liner for easy clean-up."
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4 (14.5 ounce) cans
3 (12.5 fl oz) cans
chunk chicken (such as Kirkland®), drained and broken into chunks
baking potatoes, peeled and cubed
quick-mixing flour (such as Wondra®)
salt and cracked black pepper to taste
2 1/4 cups
all-purpose baking mix (such as Bisquick®)
I am not a slow cooker fan but this was a winner with a few tweaks. I did have to make a few adjustments to get it to our tastes but this is a definite repeat with a few minor changes. First problem I had was the thickening (Wondra/water) did not thicken it nearly enough. I corrected that with 4 more tablespoons of wondra to some cream and let it cook the last hour. It did taste a bit underseasoned for our taste so I added about 1 teaspoon of thyme and a pinch of sage. I did not have brocolli so I had to forgo that. Next time I would add more carrots than potatoes but that is my personal taste. I have a newer crock pot that cooks pretty hot so this could have been done in three hours so adjust recipe to the newer & hotter slow cooker standards. I forgot to turn the dumplings but it came out great in spite of me :) Thanks so much for sharing a delishious and simple recipe jterrij. This recipe is a wonderful tribute to your mama.
* Percent Daily Values are based on a 2,000 calorie diet.
Mom's Chicken and Dumplings (Slow Cooker Version)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 200
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