Mama’s chicken and dumplings are sooo good. She simmers her chicken for ages until she has the richest stock—that’s how we do it at The Lady & Sons. All that effort certainly pays off, but we just never have time to cook like that. That’s where the slow cooker comes in. Along with easy-to-make drop dumplings (Mama would roll hers out), you’ll get that hearty chicken flavor and the light, fluffy, comforting dumplings without having to stay by the stove all day.
Recipe information
Yield
serves 4 to 6
Ingredients
Chicken
Dumplings
Preparation
Step 1
To make the chicken: Place the chicken in the crockpot. Add water to cover, about 2 cups. Add the carrots, celery, parsley sprigs, garlic, onion, salt, pepper, and bay leaf. Cook, covered, on high for 3 hours or low for 7 hours, or until the meat begins to fall from the bone.
Step 2
To make the dumplings: In a large bowl, combine the Bisquick and milk. Stir in the parsley. Drop the batter by tablespoons into the liquid in the crock-pot—the dumplings should be just submerged.
Step 3
Cover and cook the chicken and dumplings on high for 40 to 45 minutes, or until the dumplings are tender. Using a slotted spoon, transfer the dumplings to a bowl. Remove and discard the bay leaf. Transfer the chicken and vegetables to another bowl. Once the chicken is cool enough to handle, remove the skin and shred the chicken from the bone (it will be very tender and will shred easily). Discard the skin and bones. If the chicken and dumplings have gotten cold, reheat briefly in a microwave or on the stove top. Serve the chicken and vegetables along with the dumplings and top with a generous dollop of sour cream.
