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1950s Slow Cooker Chicken and Dumplings




Source of Recipe


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Recipe Introduction


1950s Slow Cooker Chicken and Dumplings is the comforting meal everyone needs. Even though slow cookers weren't around in the 1950s, this recipe gives you vintage comfort with modern convenience. It only takes 10 minutes to prep this recipe and the rest of the work is done by your slow cooker! The delicious dumplings are made from pieces of refrigerated biscuits that have been rolled in flour so you won't have to spend time making homemade dough. To turn this recipe into a full meal, stir in some frozen peas and carrots.


Recipe Link: https://www.allfreeslowcookerrecipes.com/Slow-Cooker-Chicken-Recipes/1950s-Slow-Cooker-Chicken-and-Dumplings

List of Ingredients




1 (32 oz) container chicken broth
1 (10.5 oz) can cream of chicken soup with herbs
1 cup diced onion
1 cup diced celery
3-4 frozen chicken breasts
1-2 tsp garlic salt
½ tsp black pepper
1 cup frozen peas and carrots optional
½ cup all purpose flour
1 (16 oz) tube refrigerated Pillsbury Grands Refrigerated Biscuits

Recipe



Place chicken broth, cream of chicken soup, diced onions and celery into a 5-6 quart slow cooker. Stir well (it will be a bit lumpy from the cream of chicken soup.)
Add frozen chicken breasts into crock pot and season with garlic salt and pepper.
Cover and cook on low for about 4-6 hours (until chicken is fully cooked through.)
Then take the chicken out and cut it into bite size pieces or shred it with a couple of forks. Put the chicken back into the slow cooker. Add frozen vegetables into the slow cooker if you are using.
Take the biscuits and flatten each one with the palm of your hand. Then cut the biscuits into strips then cut down the center.
Put ½ cup flour into a bowl and place slices of biscuits into the flour and toss them to coat well with the flour.


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Drop the coated biscuits (one by one into the slow cooker.) Doing this one at a time will keep them from sticking together when you drop them in. The flour is also going to help thicken the broth. Take a spoon and gently push the biscuits down under the broth so the tops get moistened (don't stir.)
Cover and cook on high for about 1 to 1 ½ hours. Carefully take a dumpling out and check to make sure it is cooked through. If not, continue to cook until done.
Give it all a gentle stir. Sprinkle with some dried parsley (optional.) Then serve!