Chicken and Dumplings {in your Crockpot} and Homemade Cream of Chicken Soup

I love crock pot recipes and today I’ve got a great one for you!  I’m also sharing an easy recipe for homemade cream of chicken soup that is so good you’ll never want to buy the canned version.

Chicken and dumplings is one of my favorite comfort foods and I was surprised at how easy it is to put together in the crock pot (no rolling pin, no cutting dough!) You can refrigerate any leftovers for a few days.  We actually thought it was better the second night.

What to buy:

to make the cream of chicken soup (3 cups which is approx. 2 small cans):

  • 2 cups chicken broth
  • 1 1/2 cup milk (I used 2%)
  • 1/2 cup flour
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1 teaspoon parsley
  • 1 teaspoon oregano

What to do:

to make the cream of chicken soup:

  • mix chicken broth and ½ cup of the milk in a large saucepan and bring to a low boil
  • in a separate bowl combine flour and spices with remaining 1 cup milk
  • add flour mixture to saucepan with broth and whisk over low heat
  • continue to simmer, whisking until it is combined and thick about 7-8 minutes

What to buy:

to make chicken soup (serves 4-5):

  • 3 tablespoons unsalted butter
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 3-4 bay leaves
  • 2 cups carrots, chopped
  • 2 cups frozen green peas
  • 2 chicken breasts
  • 4 cups chicken broth
  • 3 cups cream of chicken soup (see recipe above)
  • 2 teaspoon fresh thyme leaves, or 1 teaspoon dried thyme
  • salt and pepper, to taste

to make dumplings:

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk (I used 2%)
  • 3 tablespoons unsalted butter, melted

What to do:

  • melt 1 tablespoon butter in large pan on medium heat
  • add onion, bay leaves and garlic, cooking until softened and translucent, about 5 minutes
  • transfer cooked onions and garlic to crock pot, discard bay leaves
  • add frozen peas, carrots  and chicken breasts to crockpot
  • cover veggies and chicken with chicken broth, cream of chicken soup, 2 tablespoons of butter, thyme, salt and pepper
  • cover and cook until chicken is tender, about 4-6 hours on low or 2-3 hours on high
  • once chicken is cooked, remove and place on a cutting board
  • shred chicken into bite size chunks and return to crock pot

to make the dumplings:

  • whisk flour, baking powder, and salt
  •  combine milk and butter and pour into flour mixture, folding to combine until there are no longer any streaks of dry mixture but don’t over mix
  • form small (ping-pong ball size) dumplings with your hands or a spoon and place on top of simmering soup in the crockpot about 1/2 inch apart from each other
  • cover crock pot and cook on high for about 30-35 minutes until dumplings have doubled in volume
  • serve while hot

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