I have had an awful head cold the last few days and really wanted some soup to make me feel better. I also had a lot of frozen broth from when I made the whole chicken in the slow cooker. I wanted to see how my homemade broth turned out, so here is what I did with it! The dumplings turned out more "biscuity" than we were used to but still tasted great in the soup.
Creamy Slow Cooker Chicken and Dumplings
Soup:
6-8 cups chicken broth (I used my homemade stuff from my previous recipe)
1 bag whole carrots, sliced
4 cups cooked, shredded chicken
1/2 bag celery stalks, sliced
2 tbsp fresh or dried parsley
1 large onion, diced
4-8 oz. cream cheese
seasonings of your choice, salt, and pepper
Dumplings:
1 1/2 cups gluten free Bisquick
2 egg
2/3 cup milk
4 tbsp of butter
1 tbsp parsley
pinch of salt and pepper
Directions:
-Add chicken broth, vegetables, and chicken to your slow cooker.
-Cook on low 6-8 hours or until vegetables are soft.
-45 minutes before eating, turn your crock pot on high and add in cream cheese until it's melted.
-While that's mixing in with your other ingredients, start mixing together your ingredients for dumplings.
-Mix together all dumpling ingredients in a medium sized bowl.
-Drop by large spoonfuls in the crock pot on top of the veggies and chicken.
-Cook on high an additional 30 minutes until dough is cooked through.
-Top with grated parmesan, if desired.
Enjoy!
