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!
- 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
- 1 cup all purpose flour
- 2 tsp baking powder
- 1 tsp white sugar
- 1/2 tsp salt
- 1 tbsp 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.
- 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.