Chicken & Dumplings Made Easy Recipe

Name: Chicken & Dumplings Made Easy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -4 lbs whole chickens; 2 (11 ounce) cans cream of chicken soup; 1 (11 ounce) can evaporated milk; 2 (11 ounce) cans chicken broth; 1 cup 2% low-fat milk; 2 cups water; 1/2 purple onion (chunked); 1/2 lemon (chunked); 1 (12 ounce) package mary b's open kettle dumplings (found in the freezer section near the breads); Spices; 1 bay leaf; 2 teaspoons dried thyme; 2 teaspoons Mrs. Dash seasoning mix; 2 teaspoons garlic powder

Servings: persons

3 -4 lbs whole chickens
2 (11 ounce) cans cream of chicken soup
1 (11 ounce) can evaporated milk
2 (11 ounce) cans chicken broth
1 cup 2% low-fat milk
2 cups water
1/2 purple onion (chunked)
1/2 lemon (chunked)
1 (12 ounce) package mary b's open kettle dumplings (found in the freezer section near the breads)
Spices
1 bay leaf
2 teaspoons dried thyme
2 teaspoons Mrs. Dash seasoning mix
2 teaspoons garlic powder

1
I chose to use a crock pot and it worked out really well. I have to work all day and I don't have the time to wait for a whole chicken to boil, so I put the chicken in the crock pot while I was gone at work for the day.
2
Place whole chicken in crock pot. Pour in 1 can of chicken broth. Add the onions, lemons, and spices. Leave the crock pot on low for a minimum of 4 hours, and turn on high for 1 hour, or leave on low for 8 hours.
3
Remove chicken from crock pot and place on large plate to debone. the meat should fall off the bone. Allow to cool for just a bit. Remove onions, bay leaf, and lemons from crock pot. keep remaining juice, will be adding it to the cream base for soup.
4
Remove dumplings from refrigerator/freezer to thaw. Pour in remaining juice from crock pot. Pour 1 can of chicken broth, and 2 cups of water into a large cooking pot. Bring to a rolling boil, add in 2 cans of cream of chicken soup, evaporated milk, and milk. bring back to boil - place dumplings in one at a time (directions on package) Reduce heat and allow to cook for 30 - 45 minutes on low heat. (stir often)
5
Remove chicken from bones. Shred/cut chicken to bite size pieces. (make sure there are not any little bones!) after the dumplings have cooked for 30 - 45 minutes, add chicken to mixture and allow to cook for 15 minutes.
6
Serve hot.

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 -4 lbs whole chickens, 2 (11 ounce) cans cream of chicken soup, 1 (11 ounce) can evaporated milk, 2 (11 ounce) cans chicken broth, and more.

Yes, Chicken & Dumplings Made Easy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken & Dumplings Made Easy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions