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5_512x38441 Magpie's Crockpot Dumplings

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?

Ingredients :

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

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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.

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Seal the crockpot with tinfoil and the lid. Steam them for about 30 minutes.

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Voila! Perfectly done dumplings!

5 from 3 votes
dumplings-220x220-c Magpie's Crockpot Dumplings
Magpie's Crockpot Dumplings
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 
Perfect way to make dumplings on top of your stew in the crockpot.
Course: Dinner
Cuisine: Dumplings
Servings: 4
Calories: 164 kcal
Author: Karlynn Johnston
Ingredients
  • 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 tsp poultry seasoning
  • 6 cups of chicken broth
Homemade Dumplings
  • 1 cup all purpose flour
  • 2 tsp baking powder
  • 1 tsp white sugar
  • 1/2 tsp salt
  • 1 tbsp butter
  • 1/2 cup milk
Instructions
  1. Place the chicken, butter, soups, broth, seasoning and onion in a slow cooker, and fill with enough water to cover.
  2. 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.
  3. Heavily flour your work surface. Take the biscuits out of the containers and roll them out into thinner pieces on the flour. Cut into strips 1/2 inch wide and place in the slow cooker, making sure that the dough is submerged in the liquids to cook. Cook until the dough is no longer raw in the center, around 30-40 minutes.
Nutrition Facts
Magpie's Crockpot Dumplings
Amount Per Serving (4 g)
Calories 164 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 10mg 3%
Sodium 332mg 14%
Potassium 326mg 9%
Total Carbohydrates 27g 9%
Sugars 2g
Protein 4g 8%
Vitamin A 2.8%
Calcium 14.7%
Iron 9.2%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

12 Comments

  1. These turned out amazing!! My stew cooked for a couple extra hours with the dumplings in and they were perfection!

  2. Thank you for a wonderful little recipe. I needed to make chicken fricassee, such a wonderful Fall day, but due to an afternoon project, needed convenience of my slow cooker. Until I found your recipe, I was frankly horrified with the number of recipes calling for cans of condensed cream soups in their chicken and dumplingd, with biscuit dough for the “dumplings”. I cook from scratch, so those recipes would not work for me. Your recipe allowed me to make dumplings almost as good as my Grandmother’s were! An easey peasey recipe I will use from now on.

  3. Donatella Bennett Reply

    I ending up having to add 1/2 cup of more liquid .. maybe a miss print? I used 1/2 cup of sour dough starter from the fridge and 1/2 cup of water turned out great : )

  4. Pingback: On The Menu – A Mom's Perspective

  5. KarmannGhiaGuy Reply

    Whoa, the dumplings were the best part of the stew tonight! Thank you!

  6. Paul the chainsaw bloke Reply

    Just used this idea and got exactly as promised. Well done and thankyou

  7. Christine Burns Reply

    Thank you sooo much for this post. I love my crockpot but missed having dumplings on stews and what not so much, and now I don’t have to worry. I made them as stated but added some fresh ground pepper to the mix for flavor, and they turned out perfectly.

    I had mine cook at low, the same as the recipe I was using.

  8. verucalane Reply

    Hi Karlynn!!! I didn’t know either. In fact, I’ve never even thought about crock pot dumplings until about 10 minutes ago when I realized there was no way I’d have time to make a stovetop beef stew this week so it was gonna have to be crock pot or nothing…and then “BUT WHAT ABOUT THE DUMPLINGS?!?!?”

    Thanks for sharing the technique. Wondering if it matters “high” or “low” setting for the 30 min? 

  9. Melanie Harmsma Reply

    Jim brought home a loaf of rustic sourdough from NAIT (when they bake the culinary arts programs hawk their wares!) so we’re doing slabs of bread and cheese and soup (from a can unless I find a good quick carrot soup recipe…)

  10. great instructions!  I am using a recipe that uses cornmeal dumplings in a crock-pot, which gave me the idea that you could actually do dumplings in a crock pot, but I wanted traditional dumplings. Thank you for these instructions, I would not have figured out the tin-foil part, very smart!

  11. mmmmm. dumplings….
    what temperature setting is your crock pot on when you seal it with foil to let the dumplings steam – Low or High?

    • Tried this and they turned out doughy and just not at all good. They were dropped in by spoonfuls and there aren’t too many. I’m not sure what happened. But there were terrible.

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