There are a few things in life my husband is passionate about: woodworking, Christ, not touching the computer screen with your finger, and Chicken ‘n Dumplings.
I knew when we got married that he was crazy about them…and that kept me from making them. I was afraid I would bomb it royally and he’d wonder, “why did I marry this sorry excuse for a woman who can’t make dumplings?”
See, my Mama didn’t teach me to make this dish. She doesn’t like it, so she never made it.
I didn’t even eat them for the first time until after Barry and I were married. I’ll be honest – they’re not my favorite.
I’d rather have a hamburger. But, in order to make my man happy, I decided I would learn how to make his favorite dish.
I kept seeing recipes on Pinterest for Crock Pot Chicken and Dumplings.
Every time I looked at them, they included cream of chicken soup and canned biscuits – two things I don’t buy any more. Not to mention, I’m hard core into whole wheat flour…because fiber and me, we’re tight. So, I decided to make my own version.
Below you’ll find a “healthy” Chicken and Dumplings recipe. I used whole wheat flour and organic chicken.
The initial result you’ll get is something like a Dumpling Soup, which I know that some people prefer. If you want to make your dish thicker, then I give the option for that too. I went with thicker because that’s how Barry likes it.
He wants me to make a note for you guys to let you know that these dumplings are light and airy…not thick and dense like some you might have.
We are very pleased with how this recipe turned out – in fact, Barry made me promise I’d make them again…and for a Dumpling lover, that’s high praise.
I’m really weird about chicken. I buy organic. Since watching Food, Inc. I can’t not buy it. It gives me the heebie jeebies. *Shudder*
Anyway, you’ll need about 1 ½ to 2 pounds of chicken for this recipe. I used boneless-skinless thighs because I love how tender and delicious thighs cook up in the crock pot. Yum! But, any cut of chicken will work…thighs will rock your crock though.
In your crock (I used a 5-quart), lay your chicken. Pour 4 cups chicken broth over it. You’ll want to make sure your broth is salted. I’m not a fan of unsalted chicken. Blech.
Sprinkle ¼ teaspoon of pepper over top of it all. Cover and cook on low for 8 hours.
Smell it cooking all day and have a snack every hour because it’s driving you bananas. Eat peanut butter with your banana.
When the 8 hours are up, remove the chicken from your crock and shred it.
It will shred sooo easily. You’ll basically just have to look at it and it will shred itself. No lie. Okay, so maybe that was a lie…but still, it’s easy. Leave it on your cutting board and start working on the dumplings.
This is basically a variation of my Garlic Cheese Biscuits except without the cheese or garlic…so, nothing like them at all.
In your bowl, combine some whole wheat pastry flour, baking powder, salt, and onion powder. Cut in two tablespoons of butter until it’s evenly distributed. Add ½ cup kefir or buttermilk and stir until combined.
I used my smallest cookie scoop to dole out dumplings. Drop them down into your broth.
Cover the crock and turn it to high…cook for about 30 more minutes or until dumplings are done. Stir the chicken back in and you’re ready to go!
Wait…if you want it thicker, then you need this step. In a small bowl, whisk together 3 tablespoons flour and 3 tablespoons of water. Stir into crock and cover, heating until thickened.
Now you’re good to go! Your husband will love you and kiss you and let you park on the carport. It’s that good…and it’s good for you. And it’s got fiber in it. Did I mention I love fiber?
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Crock Pot Chicken and Whole Wheat Dumplin’s
- 1 ½ – 2 pounds boneless, skinless chicken thighs
- 4 cups salted chicken broth
- ¼ teaspoon pepper
- 1 cup whole wheat pastry flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon onion powder
- 2 tablespoons cold butter
- ½ cup kefir or buttermilk
- Lay the chicken in the crock. Pour broth over it. Sprinkle with pepper.
- Cover and cook on low for 8 hours.
- Remove chicken and shred with two forks. Set aside.
- In a small bowl, combine flour, baking powder, salt, and onion powder.
- Cut in butter until mixture resembles little pebbles.
- Stir in buttermilk until combined.
- Drop dough by tablespoons into broth mixture.
- Cover and cook on high for 30 minutes or until dumplings are done.
- Stir in chicken.
If you desire a thicker consistency, combine 3 tablespoons of flour and 3 tablespoons of water in a small bowl. Stir into crock. Cover and cook on low until thickened.
Yield – 5 to 6 servings