I like chicken and dumplings. My husband likes chicken and rice. What to do? Carb compromise! This is a versatile dish perfect for the pickiest of eaters (such as me and my husband) that’s warm and comforting. Cooking in my house is about guidelines, not rules, and if you don’t like it, don’t eat it. This dish is always eaten up.
- Chicken: I use just 8 ounces of boneless, skinless chicken breasts (3-4 ounces is a serving, and I usually make this for just two people). However, you can use as much as you like based on the size of your slow cooker: two breasts, a pound of chicken, etc.
- Liquid: You can use chicken broth, water, or a combination of both. You want at least enough to cover all of the chicken. The dumplings will suck up liquid, so more is better. I like a really brothy soup, so I add in extra. For this recipe, I used 6 cups. That fills my 6-quart Crock-Pot about halfway.
- Cream of chicken soup: One can. More if you want, but I’ve found one to be sufficient. This just serves to thicken the soup a bit; you can leave it out.
- Spices: I always use Penzeys Fox Point, which is a blend of salt, shallots, chives, garlic, onion, and green peppercorns. Throw in more than you think you need because the long cooking time will degrade the spices. Usually half-way through cooking, I open the cooker and stir everything, and add in more spices.
- Other spice choices include: salt, pepper, paprika, poultry seasoning, rosemary, thyme, marjoram, garlic, onion; really anything you’d use in chicken soup.
- 2 cups flour: I’ve never tried gluten free, but if that’s what you like, go for it!
- 1 tsp salt
- 4 tsp baking powder
- 1 tbsp butter or shortening: I always use butter
- 3/4 cups milk: but water will work
- Spices: I like my dumplings to have some taste besides “flour,” so I always dump in some more Fox Point.
- I make enough for two people in my rice cooker; stove top or instant will work just fine. Also a good way to use leftover rice.
1. Add ingredients to slow cooker (I use my big 6-quart one because I like lots of soup; I’d suggest the bigger the better for this recipe). I put everything in using this order: meat, liquid, spices. But it doesn’t really matter. Some people like to put in the liquid first and add the meat last.
2. Cook on low for 8-10 hours or on high 4-6. I prefer a longer cooking time, but this tastes just as good either way.
3. Half way through cooking, I like to stir and add more spices. The trick is to do this just once or twice; every time you open your cooker, it loses heat (another reason I like a long cooking time). You can omit this step, if you like.
4. Thirty minutes before you want to eat, make the rice and the dumplings.
5. Dumplings: Sift together the dry ingredients. Blend in butter. I use a pastry cutter, but a fork works, too. (A fork or pastry cutter helps to spread the butter out. You want blobs of butter in dumplings [or pastries and biscuits] because they help the dough become flaky and tender.) Blend until the dough looks like course bread crumbs. Add milk. Mix to create a soft dough. Dough will be sticky. Drop by spoonfuls in to the slow cooker. Cover and cook on high for 30 minutes.
6. Rice: Use whatever method you prefer. I use my rice cooker. Food.com has an easy-to-follow recipe for stove top rice.
7. Spoon rice into bowls. Pour chicken and soup over the rice. Place dumplings on top. Enjoy!