Chicken and Dumplings in the Slow Cooker

Chicken and Dumplings is one of my family’s favorite meals, but I don’t always have time to make the homemade version.  This time, I decided to try a reader suggestion for super-quick dumplings.

The secret is flour tortillas.  It doesn’t get easier than that.  And I even used frozen chicken tenders, skipping the thawing.  Those two time-saving steps make this meal a breeze.

Here’s what you’ll need: 

Chicken and Dumplings in the Slow Cooker

Chicken and Dumplings in the Slow Cooker

Ingredients

  • 1 1/2 - 2 lbs chicken tenders (can start these from frozen)
  • 6 carrots, about 1 lb., sliced
  • 1-2 stalks celery, chopped
  • 2 cans cream of chicken soup
  • 2 cans chicken broth
  • 3 cups milk
  • 1/2 tsp. poultry seasoning
  • salt and pepper to taste
  • 5 flour tortillas, cut into squares
  • 1 Tbs. flour

Instructions

  1. Place chicken tenders in slow cooker, either thawed or frozen.
  2. Add carrots and celery to slow cooker.
  3. Stir cream soup, chicken broth, milk, poultry seasoning, salt and pepper together. Pour over other ingredients in crock.
  4. Cook on high 7-8 hours.
  5. Remove chicken and chop or pull apart with 2 forks.
  6. Toss flour tortilla pieces with flour. Stir into soup 30 minutes before serving.
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Comments

  1. I’ve used flour tortillas for years in making chicken n’ dumplings, but had never tried making them in the crockpot! I’m so excited to have a crockpot version now! Can’t wait to give this a try. Thanks, Tiffany!

  2. I’ve got to try this. In the ingredients picture you show some milk. I don’t see that in the ingredients list or in the instructions. Do you add milk or not?

  3. How interesting. I have never heard of using tortillas! I might have to make this next week!

  4. AWESOME! I’m definitely trying this out asap! Did your family like it?

    • Kim, yes they did like it. I prefer regular or drop dumplings to the tortilla version, but they were still good. Even my oldest daughter, who doesn’t usually like things like that ate them and ate the leftovers too.

  5. How neat! This looks yummy. Chicken n Dumplings is so much of a comfort food for me! I’ll have to remember this and the tortillas are a nice twist.

  6. I’ve never had chicken and dumplings before… I think I need to make this I have everything on hand… maybe tonights dinner?

  7. We love chicken and dumplings around here but I haven’t made it at home before. I’ll have to try your recipe, it looks delicious especially with the flour tortillas. Yum!

  8. This was so good! The tortillas were very much like dumplings, which surprised me. My 8 month old loved this too – his first favourite meal, so I froze some in ice cube form for him too.

  9. Silly question – after you remove the chicken to shred do you add it back right then – or cook the “dumplings” first then put in shredded chicken

  10. Omg’ness – the chicken and dumplings were a hit. I have just enough left for lunch tomorrow. Thanks so much for sharing the recipe.

  11. I always use 1 can of buttermilk biscuits for my Chicken And Dumplings. Put them in the crockpot sometime during the last hour. It doesn’t take long to plop them in there and doesn’t take long for them to cook! Stick one of those badboys on the bottom of your bowl, and pour over it and ENJOY! I think your recipe with those biscuits would be a match made in heaven :D

  12. Jennifer says:

    This is by far my favorite recipe here, and I think it’s the one that lead me to EatatHome. Now I make it all the time and the kids just love it. It’s definately too easy, and taste like I slaved all day over it. WINNER WINER CHICKEN DINNER!!

  13. Do you really cook it on high for 7-8 hours or do you do low?

    • If your crockpot is very full and/or you start with frozen chicken, this can handle cooking on high that long. Otherwise, you can cook 7-8 hours on low.

  14. I only had a can of crescent rolls, so I used those. Delicious if that’s all you have in your fridge! :)

  15. My version is even simpler, quicker and cheaper:
    PER PERSON, cut a boneless skinless chicken breast into 6-8 cross-wise pieces, add just (per chicken breast) a can of cream of chicken soup and a can of water.
    WHISK well and put on low about 7 hours or high about 4 hours. Sometimes I add carrot chunks or baby carrots (preferably about half way through the time so they aren’t mushy). My family likes a few tablespoons of microwaved canned LeSeur peas on top in their bowl. One of my families favorite meals.

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