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Nostalgic Chicken and Dumplings

 Nostalgic Chicken and Dumplings
Enjoy old-fashioned goodness without all the fuss when you fix this supper in your slow cooker. It features tender chicken, wonderfully light dumplings and a full-flavored sauce. —Brenda Edwards of Hereford, Arizona
6 ServingsPrep: 20 min. Cook: 5 hours


  • 6 bone-in chicken breast halves (10 ounces each), skin removed
  • 2 whole cloves
  • 1/2 cup frozen pearl onions, thawed
  • 1 bay leaf
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon pepper
  • 1/2 cup reduced-sodium chicken broth
  • 1/2 cup white wine or additional chicken broth
  • 3 tablespoons cornstarch
  • 1/4 cup cold water
  • 1/2 teaspoon browning sauce, optional
  • 1 cup reduced-fat biscuit/baking mix
  • 6 tablespoons fat-free milk
  • 1 tablespoon minced fresh parsley


  • Place the chicken in a 5-qt. slow cooker. Insert cloves into one
  • onion; add to slow cooker. Add bay leaf and remaining onions.

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Nostalgic Chicken and Dumplings (continued)

Directions (continued)

  • Sprinkle mixture with the garlic, salt, thyme, marjoram and pepper.
  • Add broth and wine if desired. Cover and cook on low for 4-1/2 to 5
  • hours or until meat is tender.
  • Remove chicken to a serving platter and keep warm. Discard cloves and
  • bay leaf. In a small bowl, combine the cornstarch, water and
  • browning sauce if desired until smooth. Stir into slow cooker. Cover
  • and cook on high until mixture reaches a simmer.
  • Meanwhile, combine the biscuit mix, milk and parsley. Drop by
  • tablespoonfuls onto simmering liquid. Reduce heat to low; cover and
  • cook for 20-25 minutes or until a toothpick inserted into dumplings
  • comes out clean (do not lift cover while simmering). Serve with
  • chicken and sauce. Yield: 6 servings.
Nutritional Facts: 1 serving equals 295 calories, 5 g fat (1 g saturated fat), 89 mg cholesterol, 561 mg sodium, 24 g carbohydrate, 2 g fiber, 36 g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1 vegetable.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.