This slow cooker chicken and dumplings recipe is a family favorite. It’s kid friendly, and even my sons, my nephews and my nieces love the taste of this. We just adjust the seasonings and add a few so it will suit the palates of the kids. Our family loves to add boiled eggs on top after it’s cooked. It’s a family preference which we learned from our grandparents. My Grandma used to serve this with those little quail eggs.
See what our friends from Stock Piling Moms have to say about this recipe:
“Slow Cooker Chicken and Dumplings is one of my favorite comfort meals to make and enjoy for dinner! Whenever I make chicken and dumplings it brings back many childhood memories of being at my grandma’s house for Sunday dinner. It was not uncommon to have this meal a lot during the winter or cold season.”
A tasty soup indeed! Thank you for sharing this recipe, Stock Piling Moms.
Ingredients
- 4 Tyson boneless, skinless chicken breasts
- 2 celery ribs, diced
- 1 (medium size) onion, diced
- 4 carrots peeled and sliced
- 2 Tbsp McCormick dried parsley flakes
- 1 (14.5 oz) can of College Inn chicken broth
- 2 teaspoons Wyler’s chicken bouillon
- 1½ tsp Morton salt
- 1 tsp McCormick black pepper
- water
- 1 (12 oz) Reames frozen bag of dumplings
Instructions
- Combine all ingredients except frozen dumplings and water in a labeled freezer safe ziploc bag.
- When ready to cook, place in fridge overnight to thaw.
- Place contents of bag in a 6 QT slow cooker and add enough water to cover the ingredients.
- Place lid on and cook on low 8 hours.
- Remove chicken and shred, add back to slow cooker and add in bag of frozen dumplings.
- Place lid on and cook on high for 30-45 minutes til dumplings are done.
- Serve and enjoy!
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Quick Tip: Serve with green salad, vegetables, or your favorite rolls.
Thanks again to Stock Piling Moms for this amazing recipe.
