Fix it and forget it: How to make chicken and dumplings in your slow cooker

A collection of more than 150 of the very best harvest recipes from the New York Times bestselling series, Fix-It-and-Forget-It Best of Fall Recipes includes fan favorites that capture the spirit of fall, everyone’s favorite time of the year. Hope Comerford is the blogger behind A Busy Mom’s Slow Cooker Adventures and is the editor and author of several Fix-It and Forget-It books. She is passionate about slow-cooking and writing easy, delicious recipes.

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Recipe: Chicken and Dumplings 

Makes 5–6 servings 

Ideal slow cooker: 3- to 4-qt.

  • 1 lb. boneless, skinless chicken breast halves, cut into 1-inch cubes 
  • 1 lb. frozen vegetables of your choice 
  • 1 medium onion, diced 
  • 2 (12-oz.) cans fat-free, low-sodium chicken broth, divided 
  • 1½ cups low-fat buttermilk biscuit and baking mix 
  • Pepper (optional)

Note: For a less brothy stew, add another ½ pound of vegetables. 

1. Combine chicken, vegetables, onion, and chicken broth (reserve ½ cup plus 1 tablespoon broth) in slow cooker. 

2. Cover and cook on high 2 hours. 

3. Combine biscuit and baking mix with reserved broth in a bowl until moistened. Drop by tablespoonfuls over hot chicken and vegetables. 

4. Cover and cook on high 10 minutes. 

5. Uncover and cook on high 20 minutes more. Sprinkle with pepper, if desired. 

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