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I didn’t know you could do dumplings on top of stews in the crock pot, so I figured maybe someone else out there doesn’t know. It is just a simple little recipe for tasty dumplings, but I love that you can throw them in the crockpot as well. I just tried it and it worked. Who knew?
1 cup of flour
2 tsp of baking powder
1 tsp of sugar
1/2 tsp salt
1 tbsp butter/margarine
1/2 cup of milk
Mix your dry ingredients together.
Cut in the butter.
Add you milk and mix well.
Drop by large tablespoonful onto the top of your stew/soup concoction in the crockpot.
Seal the crockpot with tinfoil and the lid. Steam them for about 30 minutes.
Voila! Perfectly done dumplings!
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Magpie’s Crockpot Dumplings
- 4 cups chopped Rotisserie Chicken dark and white meat
- 2 tablespoons butter
- 1 medium white onion finely diced
- 1 cup diced celery
- 2 cups chopped carrots
- 2 cups sliced fresh mushrooms
- 2 teaspoons poultry seasoning
- 6 cups of chicken broth
- 1 cup all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon white sugar
- 1/2 teaspoon salt
- 1 tablespoon butter
- 1/2 cup milk
- Place the chicken, butter, soups, broth, seasoning and onion in a slow cooker, and fill with enough water to cover.
- Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, remove the chicken breasts and shred on a plate. Return to the slow cooker.
- Whisk all of your dry ingredients together.Cut in the butter until it's small pea sized bits in the dry mixture.Add your milk and mix well.Drop by large, golf ball sized tablespoonful onto the top of your stew/soup concoction in the crockpot.Seal the crockpot with tinfoil and the lid. Steam them for about 30 – 40 minutes.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.