Ingredients for Aunt Bettye's Crock Pot Chicken And Dumplings
- 1 1/2 lbs boneless skinless chicken breast
- Cream Of Chicken Soup
- 1 large onion, chopped
- 2 carrots, chopped
- 1 3/4 cups milk
- Refrigerated Biscuits
- Bay Leaf
- 1 tablespoon olive oil
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup cold butter, cut into small pieces
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How to Make Aunt Bettye's Crock Pot Chicken And Dumplings
- Brown 1.5 lbs boneless, skinless chicken breasts in a large skillet over medium-high heat. Set aside.
- In the slow cooker, combine 1 tbsp olive oil, 1 large onion (chopped), 2 carrots (chopped), 2 celery stalks (chopped), and 3 cloves garlic (minced). Cook on low for 30 minutes.
- Add 4 cups chicken broth, 1 cup milk, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper to the slow cooker. Stir in the browned chicken.
- Cook on low for 6-8 hours, or on high for 3-4 hours, or until chicken is cooked through.
- One hour before serving, prepare your dumplings: In a bowl, combine 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, and 1/2 cup cold butter (cut into small pieces). Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add 3/4 cup milk, mixing until just combined. Do not overmix.
- Drop by rounded tablespoons onto the chicken and gravy mixture in the slow cooker.
- Cook on high for 1 hour, or until dumplings are cooked through and golden brown.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
15g
Fat
29g
Carbs
10g
