Slow Cooker Chicken and Dumplings
Ingredients
- 4 boneless, skinless chicken breasts
- 2 (10.75-ounce) cans cream of chicken soup ((I used the 98% fat free to lighten it up a bit))
- 1 (14.5-ounce) can chicken broth
- 1 small onion, chopped
- 2 tablespoons butter
- 1/2 cup all-purpose flour*
- 5 tablespoons ice cold water
Instructions
- Turn the slow cooker on low and add the butter, 2 cans of cream of chicken soup, chicken broth plus one can of water, chopped onion, and chicken breasts. Make sure the breasts are covered with liquid.
- Cook on low for 6 to 8 hours.
- About an hour before serving, crank the slow cooker up to high and break up your chicken. (I used a potato masher and just mashed it up. It should be very tender and easy to piece up.)
- Combine 1/2 cup flour with 5 tablespoons of ice cold water. You may have to add a little more water or a little more flour to get to the right consistency to roll out.
- Turn the dough out onto a floured surface and roll thin (about 1/8″). Cut into 1″ squares with a pizza cutter or knife.
- Drop the dumplings around the side of the slow cooker where it is the hottest and stir.
- Cover and cook for at least 45 minutes.
Notes
* Using all-purpose flour for the dumplings produces a dense, thick dumpling with an almost "al dente" pasta texture. If you're looking for lighter, fluffier dumplings, you can use self-rising flour.
Find the gravy too thin? Simply mix 1 tablespoon of cornstarch with 2 tablespoons of cold broth or water in a small bowl. Stir the mixture it into the slow cooker. Cover and increase the heat to high for about 20 minutes or until the sauce has thickened.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.
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