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Crock Pot Chicken & Dumplings

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Crock Pot Chicken & Dumplings
2008-07-25 Main Dish
4 59

Tender, slow cooked chicken with a creamy vegetable broth that has dumplings made of premade biscuits that is all prepared in the crockpot.


4 Tbsp Butter
1 Tbsp Vegetable Oil
1 Onion -- Chopped
3 lbs Chicken Parts -- Cut Up
2 cups Chicken Broth
2 stalks Celery
1 Tbsp Minced Parsley
2 Carrots -- Peeled, sliced
1 tsp Black Pepper
Salt, to taste
½ tsp Ground Allspice
1 cup Dry White Wine, optional but really adds a nice taste
1 can Refrigerated Biscuits
½ cup Heavy Cream
2 Tbsp Flour


In a large skillet, brown onion in butter and oil just until tender, then brown chicken parts and place all in a 6-quart crock pot. Add remaining ingredients except heavy cream, flour and biscuits. Cook on high 2-1/2 to 3 hours, or on low 5 to 7 hours.

When chicken is done, remove pieces to plate, cool, and remove bones. While chicken is cooling, mix flour and cream together, then stir into crock pot. Open biscuits and cut each biscuit into 4 pieces. Drop into crock pot and turn on high. These will need to cook about 30 minutes, until they are firm.

Return chicken meat to crock pot after removing bones and serve.