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Picture of a bowl of chicken and dumplings, with a pot in the background
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5 from 1 vote

Chicken & Dumplings

Prepared with a stewing hen, this dish has an intense, rich chicken flavor.

Equipment

  • Slow Cooker

Ingredients

For the Chicken

  • 1 3- to 4- pound stewing chicken (can use whole fryer, cook time will be less)
  • 2 tbsp oregano
  • 1 tbsp rosemary
  • 16 cloves garlic peeled and smashed
  • 4 carrots peeled, 1 inch slices
  • 4 celery stalks 1 inch slices
  • 3 med potatoes peeled, 1 inch chunks
  • 2 onions diced
  • 1 bay leaf
  • 1 tbsp kosher salt
  • 1/2 tsp black pepper

For the Dumplings

  • 2 cup Bisquick
  • ⅔ cup milk
  • 1 tbsp parsley

Instructions

  • Place the chicken and all its ingredients in the crock pot, and cover with water.
  • Cook on high for 5-6 hours, or low for 10-12 hours.
  • Shortly before your cooking time is up, prepare the dumplings. Stir together the Bisquick, parsley, and milk, don't overwork the dough. (You definitely can use dumplings made from scratch, but I like the ease of the mix.)
  • Remove the chicken and bay leaf. Be sure to return lid to crock pot to maintain heat. Discard the bay leaf, then remove the skin and debone the chicken. Discard the carcass and roughly chop the meat before returning it to the pot. Taste and adjust seasoning (salt, pepper, herbs).
  • Using a tablespoon, drop chunks of dumpling dough into the stock.
  • Cover with foil and the crock pot lid (to retain steam) and cook for an additional 40-50 minutes on high.
  • If the sauce is not thick enough for your liking, thicken with a slurry of cornstarch and warm water until you achieve your desired thickness.