Prepare Chicken: Rub chicken pieces with salt, pepper, and poultry seasoning. Place breasts in a 6-qt. slow cooker; top with thighs. Add carrots and next 3 ingredients. Whisk together soup and broth until smooth. Pour soup mixture over vegetables. Cover and cook on HIGH 3 1/2 hours or until chicken shreds easily with a fork. Remove chicken; cool 10 minutes. Bone and shred chicken. Stir chicken into soup-and-vegetable mixture. Cover and cook on HIGH 1 hour or until boiling.
Meanwhile, prepare Dumplings: Whisk together flour and next 3 ingredients. Make a well in center of mixture. Add milk, butter, thyme, and parsley to dry ingredients, gently stirring just until moistened.
Drop dough by 1/4 cupfuls into simmering chicken mixture, leaving about 1/4-inch space between dumplings. Cover and cook on HIGH 30 to 35 minutes or until dumplings have doubled in size.
One tweak I made was to add corn starch to the cooker after you take out the chicken and shred it. Stir for a minute or so and then add the shredded chicken and continue steps. This thickens the stew nicely. Not sure why but the dumplings had a strong taste--will leave out thyme next time.
This is good but the broth consistency is thinner than I prefer in chicken and dumplings. Other reviewers have mentioned what a good "soup" this is, and this is an accurate description. Use a cup less broth or so if you like a thicker bodied chicken and dumplings. Also note the recipe calls for cooking it in a 6 quart slow cooker. I used a 5 quart and it turned out fine except there was more dumpling batter than I had room for, so I cooked the dumplings in two batches. Made one batch, we dished up, then I cooked the remaining dumplings on the remaining chicken stew, totally doable because this recipe has such a high yield. While this was tasty, and I love cornbread so thought I'd really enjoy this, I found I prefer the traditional dumplings and will stick with that instead.
We loved this!! I used all boneless, skinless chicken breasts, and 98% fat free cream of chicken soup. I've never had chicken and dumplings before, but this recipe is going into the cold weather rotation!! Even without the dumplings it is just good chicken soup!
This was delicious. My wife who is not a big fan of chicken soup can't wait for leftovers today. I used boneless chicken, added a dash more Poultry seasoning, and I sliced up some Cremini (baby Bella, Italian Brown) mushrooms and added them. I also added a dash of Thyme. I used no sodium added broth and it tasted like it. It needs salt and pepper to awaken the taste. i also cooked up some egg noodles on the side (Crock Pot was full) which I added as it was served. I did not make the corn bread so I cannot rate that.
Made this for dinner tonight and it was OUTSTANDING. Great hearty meal for a cold fall day and was loved by everyone in the family. The balance of flavors/seasoning was perfect! One tweak - I accidentally left the slow cooker on LOW for 3 1/2 hours instead of HIGH, so I finished up the last hour of cooking and 30 minutes of dumplings on the stove. Recipe was very forgiving of my oops!
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