Crockpot Chicken and Dumplings

Warm, hearty chicken and dumplings are excellent for a cold night. And crock-pot-prepared? Even better! Rotisserie chicken and Bisquick mix made this recipe easy to prepare.  

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For the Soup: – 3 cups shredded rotisserie chicken – 6 cups water – 1/4 cup chicken bouillon granule – 1 (10.5-ounce) can cream of mushroom soup – 1 small onion, grated – 1 teaspoon salt – 1/2 teaspoon freshly ground black pepper

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INGREDIENTS

For the Dumplings: – 2 cups Bisquick mix – 1 teaspoon salt – 2 tablespoons chopped chive – 1 cup milk – 1/4 cup (4 tablespoons) salted butter, melted – 3/4 cup heavy cream

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A 4-quart or bigger crock pot should contain shredded chicken, water, chicken bouillon, cream of mushroom soup, onion, salt, and pepper. Mix until the condensed soup is mixed into the water. Cover and cook on high for 2 hours until soup is boiling.  

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DIRECTIONS

Combine the Bisquick mix, salt, chopped chives, milk, and melted butter in a large bowl until a soft dough forms. Stir until the ingredients are just combined, do not overmix.

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Use a cookie scoop to scoop golf-ball-sized balls of dough directly into the hot soup in the crock pot. Continue scooping and dropping until you have used up all of the batter.

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Cover and cook on high for 30 minutes to an hour or until the dumplings are cooked through. Insert a toothpick, and if it comes out clean, they’re ready. 

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1. Add the cream to the soup and cook until warmed through. Add more salt and pepper to taste. Serve with more chopped chives.  

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