This turned out to be a great dinner with a few adjustments. I used frozen boneles skinless chicken thighs (they stay nice and moist) 4 unpeeled quartered potatoes 1 quartered onion and 2 stalks of celery. I used 1 can of 98% fat free Cream of Mushroom soup 1 packet Lipton Onion and Mushroom soup and 1/2 cup water. Cooked on low for 8 hours removed the meat and veggies and thickened up the liquid with cornstarch. Added garlic salt and fresh thyme to the resulting gravy and served over rice. Delicious!!:-)
This turned out to be a great dinner with a few adjustments. I used frozen boneles skinless chicken thighs (they stay nice and moist) 4 unpeeled quartered potatoes 1 quartered onion and 2 stalks of celery. I used 1 can of 98% fat free Cream of Mushroom soup 1 packet Lipton Onion and Mushroom soup and 1/2 cup water. Cooked on low for 8 hours removed the meat and veggies and thickened up the liquid with cornstarch. Added garlic salt and fresh thyme to the resulting gravy and served over rice. Delicious!!:-)
This is a decent stew. I've had some trouble getting the dumplings to cook through but the second time I made it I spread it on top like a crust instead of balls for dumplings and that did the trick.
We love this recipe!! It is easy and smells so delicious... and tastes even better!! Instead of water I add chicken broth and a little white wine and it comes out perfect. This is comfort food at it's best.
I have read several other reviews and some posted some unhappy reviews.I would tweak this as I make it.I would add frozen peas and corn.I would use chicken broth instead of water for added flavor.I would leave out the celery but add a large diced onion instead.As far as the dumplings go one reviewer had a horrible mess with hers and trashed her whole dish.She said the dumplings made her dish too starchy.Maybe so.What I would do is this:in a separate pot get two or three cans of chicken broth boiling and add your dumpling dough to that and cook them until done.Then add the dumplings on top of each bowl of mixture served.This will prevent starchiness or having to increase cooking time in crock pot just to get the dumplings completely cooked without possibly scorching the mixture in the crock pot.it never hurts to cook some items separately and then bring them together at serving time.
Outrageous. This is the best chicken and dumpling recipe on here in my opinion. I personally don't care for this type of dumpling however so I use spaetzles instead. You can find the recipe on here. Just a personal preference.
I thought this was horrible! I made the dumplings smaller because people were saying it took longer to cook them; but they were still raw in the center after an hour. I scooped them out but they made the rest of the stew super starchy it wasn't even edible. I ended up throwing the whole thing away.
Great comfort food. I didn't put as much thyme as it called for and I added some parsley and lots of pepper. It took an hour for the bread mix to cook. I did as other reviewers suggested and just put it all across the top instead of dumplings. I also put a chicken bouillon cube in the water to add flavor.
This was very easy to put together. I used whole frozen breast and before I added the dumplings I sliced the chicken into pieces. The dumplings took an hour and probably could have gone a little longer but it smelled so great we had to eat. I would cut back the thyme just a bit but it also needs a little something it was a tad bland. I will definitely make this again.
This is very similar to a recipe that my mother has made for years but with some alterations. No potatoes (the dumplings provide enough carbs!) and thighs instead of breasts which stand up better to long cooking. Instead of the baking mix dumplings she used a can of biscuits each cut into quarters flattened and stirred in during the last 30 minutes of cooking. Yum!
