Chicken 'N Dumplings Recipe

Update Servings
  • 1 fully cooked rotisserie chicken from deli
  • 32 ounces chicken broth
  • 6 carrots, peeled, sliced
  • 1 onion, peeled, diced
  • 1 bay leaf
  • 1 tablespoon poultry seasoning
  • 1/2 cup alphabet pasta or rice, uncooked
  • 2 1/4 cups Bisquick
  • 2/3 cup cold milk
Put the whole chicken and the chicken broth in slow cooker and put on LOW. Cook overnight for 8 hours.

In the morning, remove chicken from the pot and clean meat off of the bones, discarding skin and bones. This takes a while so be patient. It is well worth the effort.

Put the chicken meat back into the slow cooker with the chicken broth and add the carrots, onion, bay leaf and poultry seasoning.

Cook on LOW for 7 hours.

Add pasta. Cook for another 1/2 hour and then remove bay leaf.

Mix the Bisquick and milk together to form a dough and drop by the spoonful into the slow cooker so that the top will be completely covered by dumplings.

Turn pot on HIGH and put cover back on to cook for 1/2 hour.

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