Slow Cooker Chicken And Dumplings

132 faves | 5 recommends
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Framed Cooks
Nutrition per serving    (USDA % daily values)


I make this recipe at least once a month in the winter. My husband and son absolutely love it. I think the stock and the wine you use make a big difference in the flavor. I use my own homeade chicken stock (even the better brands like Pacific can't conpete with the slow cooked flavor of a homeade stock). I use a wine with high accidity such as a Sauvignon Blanc rather than a white blend of a Chardonnay. The citrus flavors in a Sav Blanc make a big difference.
gcku1grggpvc   •  10 Dec   •  Report
I loved it but my husband and daughter thought it was rather flavorless. Next I make this it will be for my meals for the week for work.
Angela Fenus Tingblad   •  13 Oct   •  Report
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Ingredients for 6 servings

2 pounds boneless, skinless chicken breasts

4 tablespoons olive oil

2 onions, chopped

4 celery stalks, cut into 1 inch pieces

4 carrots, peeled and cut into one inch pieces

2 teaspoons poultry seasoning

1/4 cup flour

2 cups chicken broth (I like the boxed Pacific and Imagine varieties)

1/2 cup white wine

2 cups flour

1 teaspoon salt

1 tablespoon baking powder

1 cup milk

4 tablespoons melted butter

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