Easy Crockpot Chicken and Dumplings
Serving Size / Yield
- 4 boneless, skinless chicken breasts
- 2 cans cream of chicken soup
- 1 (14 1/2 oz.) can chicken broth
- 1 small onion, chopped
- 2 Tbs. butter
- 1/2 C. self-rising flour
- 5 Tbs. ice cold water
Turn the crockpot to low and add the butter, both cans of cream of chicken soup, chicken broth,1 can water, chopped onion, and chicken breasts. Make sure the chicken is completely covered in water. Cook on low for 6 to 8 hours.
1 hour before serving, turn the heat to high and break up the chicken breasts. They should be tender enough to tear apart easily.
Combine the flour and water in a bowl. If it isn't the right consistency to roll out, add more water or flour. Put the dough on a lightly floured surface and roll out until it's about 1/8-in. thick. Cut it into 1" pieces. Drop the dumpling into the crockpot and stir. Cover and cook for at least 45 minutes.