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Slow Cooker Chicken and Dumplings

Ingredients

  • 1/4 cup (60mL) onion, diced
  • 1/4 cup (60 mL) celery, diced
  • 1/2 cup (125 mL) carrots, diced
  • 2 (200 g) medium yukon gold potatoes, diced
  • 1/8 tsp (1 mL) chili flakes
  • 1 - 1/2 tsp (8 mL) fresh sage, finely chopped
  • 2 Maple Leaf Prime boneless skinless chicken breast, cut into small pieces
  • 3 tbsp (45 mL) butter
  • 4 tbsp (60 mL) flour
  • 4 cups (1L) Western Family Chicken Broth, divided
  • 1 pkg (340 g) Western Family buttermilk biscuits
  • 2 tbsp (30 mL) fresh parsley, finely chopped

Directions

1.Turn on slow cooker. Add onions, celery, carrots, potatoes, chili flakes, sage and chicken breast.

2.In a small saucepan heat butter over medium heat. Once butter begins to bubble, add flour and whisk. Cook over medium heat for 3 minutes. Add 1 cup of chicken broth and whisk to remove any lumps.

3.Add the mixture and the remaining 3 cups of chicken broth to slow cooker and cover. Cook for 2 ½ hours on high setting or 5 hours on low setting.

4.1 hour before the chicken is ready, open buttermilk biscuits and separate them. Take the lid off the slow cooker and add biscuits to the top of the chicken stew. Cover and cook for 1 hour.

5.Serve with chopped parsley.

Tip: Substitute chicken thighs for the chicken breast.

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Related Recipes

Slow Cooker Chicken and Dumplings

Ingredients

  • 1/4 cup (60mL) onion, diced
  • 1/4 cup (60 mL) celery, diced
  • 1/2 cup (125 mL) carrots, diced
  • 2 (200 g) medium yukon gold potatoes, diced
  • 1/8 tsp (1 mL) chili flakes
  • 1 - 1/2 tsp (8 mL) fresh sage, finely chopped
  • 2 Maple Leaf Prime boneless skinless chicken breast, cut into small pieces
  • 3 tbsp (45 mL) butter
  • 4 tbsp (60 mL) flour
  • 4 cups (1L) Western Family Chicken Broth, divided
  • 1 pkg (340 g) Western Family buttermilk biscuits
  • 2 tbsp (30 mL) fresh parsley, finely chopped

Directions

1.Turn on slow cooker. Add onions, celery, carrots, potatoes, chili flakes, sage and chicken breast.

2.In a small saucepan heat butter over medium heat. Once butter begins to bubble, add flour and whisk. Cook over medium heat for 3 minutes. Add 1 cup of chicken broth and whisk to remove any lumps.

3.Add the mixture and the remaining 3 cups of chicken broth to slow cooker and cover. Cook for 2 ½ hours on high setting or 5 hours on low setting.

4.1 hour before the chicken is ready, open buttermilk biscuits and separate them. Take the lid off the slow cooker and add biscuits to the top of the chicken stew. Cover and cook for 1 hour.

5.Serve with chopped parsley.

Tip: Substitute chicken thighs for the chicken breast.