I am a picky, picky person when it comes to Chicken and Dumplings. Nobody makes better dumplings than my Mawmaw (until I talk her into giving me the recipe). I always thought it’d be pretty difficult to make them homemade, but I was wrong, wrong, wrong. Not only did I find a super easy base recipe, but this dish turned out so incredible I think they’re even more delicious than any other dumplings (besides my grandmother’s!) I’ve ever had.

Anybody can make these! You will need a slow cooker.

What you need:

3 Chicken breast halves
1 can cream of chicken
1 can cream of onion
1 can no salt added chicken broth
1/2 tsp cumin
1/2 tsp thyme
1/2 tsp ground black pepper

As for the dumplings, I made my own biscuit dough. You can very well buy store bought if you’d like, but I’m moving towards actually knowing what is in my food and being healthy, so at the bottom of this post I’ll put my biscuit dough recipe.

I let my chicken breast thaw over night. Place them in the bottom of the slow cooker. In a separate bowl, mix the cream of onion, cream of chicken, cumin, thyme, and pepper until well blended.

Note: I don’t add salt to my food, so I am sensitive to every bit of salt in a dish. As such, I didn’t add salt to this and it was still borderline salty from the soups. I may have to come up with homemade cream soups!

Pour this mixture evenly over the chicken breasts. I poured a bit of the chicken broth in the bowl and mixed it around to get all the cream off the sides (waste not, want not) and then poured the entire can and bowl into the cooker. I added just enough water to make sure the chicken breasts were covered completely.

Turn the cooker on “high” and let it cook for FOUR hours.

In the meantime, make some biscuit dough!

You will need:
2 cups whole wheat flour
2 tsp baking powder
1/2 tsp salt
4 tbsp butter
1/4 cup milk, x3 (you will add separately)

In a bowl, add the flour, baking powder, and salt. If you have a sifter, sift the contents, but if not, it’s no big deal. I don’t own a sifter, so I just pick up the bowl and swirl the contents a bit, then take a fork to it until the powder and salt are no longer visible.

Drop in the 4 tablespoons of butter. Here’s the important part: mix the butter in with your fingers! Literally rub the flour mixture together with the butter until the whole thing has a grainy texture happening. Yes, your fingers will get dirty in this project, but it’s fun and a little bit liberating.

Now, pour into the bowl one of the 1/4 cup milk. Mix in with your fingers thoroughly. Add the second, and mix thoroughly, then add the third. (I just keep the milk container and 1/4 cup near me and pour it as I go). Be warned: the dough is extremely sticky and will stick to you (but usually not the bowl). It’s best if you take off all your jewelry before attempting this.

On a piece of wax paper on the counter (Or a clean counter if you have one…I have four kitty cats so our counters are never considered clean!) dump out a bit of whole wheat flour. Take your sticky glob of dough and place it on the sheet.

Add some flour to your hands (it will help keep the dough from sticking to you) and knead gently. I usually work in some more flour until the dough is no longer sticking to me, and at that point I consider it done. For the chicken and dumplings, I wrapped the dough in the wax paper and popped in some tupperware in the fridge until I needed it.

**If you’re wanting to make biscuits, preheat your oven to 400 F. Flatten your dough (these biscuits will not rise so make it as thick as you want them to be) and cut them into round pieces (I use a cookie cutter). I usually get about six or seven good size biscuits.**

Now, back to the dumplings.

After 4 hours in the cooker, you are going to do two things: first, take a sharp knife to your chicken breasts to tear them into pieces. What has happened is cooking them whole has retained moisture and juiciness. Now, you want to break them up for the dish.

Second, you will add your dough. Flatten it out just a bit and rip pieces off (however large or small you want them) then drop them in the slow cooker. I used a fork to push them down under the liquid so that by the time I used all the dough, everything was nice and covered.

Replace the top to the cooker and let it cook another TWO hours.

The end product will be a delightfully creamy, delicious cooker full of tender chicken and yummy dumplings. If you made your dough, it is almost entirely homemade (I’ll let you know when I figure out homemade cream soups!) What’s even better? It’s just as good reheated later!