This is my family’s favorite of all our meals. Summer or winter, they request it all the time. Begin with a leftover roasted chicken from the deli for ease of cooking. Also can stretch a large roasted chicken into two meals.
How To Make Crockpot Chicken N Dumplings
Enjoy a hearty bowl of this Crockpot Chicken N Dumplings. You get to make the rich broth from scratch and adjust the taste to your liking. Bite into the succulent vegetables and juicy chicken simmered for hours to truly bring the flavors together. To top it all of, the soft dumplings balances out the tender dish.
Chicken and Vegetable Broth:
Add the roasted chicken carcass, skin, vegetables, parsley, bay leaves, water, and chicken bouillon to the crockpot.
Simmer for 4 hours on low. Then, strain.
Discard all the veggies, chicken bones, and skin. Reserve any remaining meat.
Chicken and Dumplings Broth:
Add 4 cups of the strained broth back to the crockpot. Add more water and bouillon, if needed.
Throw in the wine, pepper, carrots, potatoes, onions, and celery into the crockpot. Simmer veggies for 4 hours until veggies are tender.
Add the reserved cooked chicken meat.
Add cornstarch mixture.
In a bowl, mix together the Bisquick and milk.
Drop by teaspoons onto the simmering broth.
Simmer for 15 minutes without a lid.
- Place lid on crockpot and continue to simmer for another 15 minutes, or until dumplings are no longer sticky on top.
Ladle in soup bowls and savor this rich Crockpot Chicken N Dumplings recipe!
- If you do not have enough chicken, add chicken breasts now and simmer with veggies until chicken breasts and veggies
- You may make this on the stovetop as well.
- Calcium: 290mg
- Calories: 1095kcal
- Carbohydrates: 83g
- Cholesterol: 266mg
- Fat: 35g
- Fiber: 7g
- Iron: 7mg
- Potassium: 1798mg
- Protein: 97g
- Saturated Fat: 10g
- Sodium: 1168mg
- Sugar: 18g
- Vitamin A: 11012IU
- Vitamin C: 32mg