Chicken ‘n Dumplings – A Crock Pot Remake

Chicken ‘n Dumplings – A Crock Pot Remake


Camden is very mobile now and with a later bedtime, it’s getting hard to cook in the evenings.  Also, he is eating everything we eat with his one little tooth in the front.  So I have been brainstorming how to cook ahead, so we can all eat an early dinner together.  John gets home from the Apple Store most nights after 8pm, so dinner isn’t our meal together.  Our family meal is usually breakfast.

This morning was rainy, and it made me want some chicken soup with lots of veggies.  Comfort food!  The dumplings are southern dumplings that are basically like biscuits thrown into the pot to cook.  They come out like fluffy clouds.  This is my mom’s recipe that she’s made since I was a little girl.  It has become one of my favorite recipes.  Nothing beats these on a rainy or cold day!

I decided to make it while Camden ate lunch in the high chair in the kitchen.  Usually, I make it in a big pot when I’m ready to eat, but I decided it would be easier to throw it all in the crock pot and let it cook all afternoon.  Then I could just transfer it to a pot on the stove to make the dumplings when we were ready to eat.  This still only dirtied two pots which still less than other meals I can think of.

Chicken ‘n Dumplings

1. Dice one small onion, 3 celery stalks, 3-4 carrots (depending on size).  Place in bottom of crock pot.

2. Add 2 frozen boneless skinless chicken breasts or whatever you have on hand.  Thighs would work well too.

3. Fill up crock pot with water and add 4 chicken bullion cubes.  You can adjust the taste later if necessary.

4. Turn on high for 3 hours.

5. Remove chicken breasts with thongs, dice and add back to the pot.  Cook on low until you are ready to make dumplings.




1.  To prepare for dumplings, pour the soup into a big pot and turn on high to boil.

2. Combine 1 cup of flour, 2 tsp baking powder and 1/2 tsp salt in a small bowl and stir with a fork.

3. Combine 1/2 cup milk and 2 Tbs oil.

4. Stir in the liquids to the flour mixture just until wet.  Don’t over stir.

5. When the soup is boiling, add golf ball sized spoonfuls to the pot.  Bring back to a boil, then turn down to low.  Cover for 12-15 minutes.  Don’t peek before the timer goes off!


This is what you end up with.  Food for a rainy day.





  1. ~ Grama says:

    Wish I could taste your chicken and dumplings now! Looks soooooo good : )

  2. yuuuuuummmmmmm! my mouth is watering. I will be making this soon!

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