The perfect dish for cooler days

Robert Scott

I can honestly say that I have been looking forward to this column since I started writing them in August.

This is one of my absolute favorite dishes and I had a hard time waiting, however, I think this dish is better suited to fall/winter temperatures, so I held on.

With that buildup out of the way, I guess I should go ahead and spill the beans, metaphorically of course, and tell you the name of the dish.

It’s Crockpot Chicken and Dumplings.

I’ve been a fan of chicken and dumplings for as long as I can remember.

I never pass up the opportunity to have it and I can never stop at just one bowl. They are my Kryptonite.

I’m not sure exactly why I have such an affinity for them, but I don’t really care to dig into that either. They are good and I like them, that’s enough for me.

But on the dish itself.

We traditionally made chicken and dumplings in a large pot on the stove. This is how I ate them for much of my life. I always eat them this way, but not as often.

One day, and I don’t even know how it turned out now, we decided to make them in the slow cooker. It changed everything.

The dish had a thick, creamy texture that I absolutely loved. The chicken was tender and flavorful. The dumplings themselves had a great texture.

I had found my new favorite dish.

Now I don’t eat as much of it in the warmer months because it’s a hearty dish that lends itself better to colder temperatures. That’s not to say I don’t eat it at all, just not as often.

I will admit, as with just about any form of chicken and meatballs, there is some prep work to do.

For me, I make my dumplings, which takes extra time but is worth it in my opinion.

I also like to boil my chicken and shred it as opposed to canned chicken, but that depends on preference and I don’t think there is a significant difference.

I may be alone in my love for this dish, but I encourage everyone to try it at least once.


1 ½ – 2 pounds chicken
2 liters of water or chicken broth
2 cups all-purpose flour
½ teaspoon of salt
3 tablespoons shortening
1 cup milk

■ To make meatballs, combine flour, salt and shortening until crumbly.
■ Stir in the milk.
■ Roll out dough on a floured surface to desired thickness, about ¼ inch, and cut into 2 inch strips using a pizza cutter.
■ Place chicken in slow cooker and season with salt and pepper.
■ Cover with water or broth.
■ Cook on high for 5 to 6 hours.
■ Remove cooked chicken and shred/remove from bone.
■ Return to slow cooker.
■ One hour before serving, add meatballs.
■ Stir once to break up and cook over high heat for one hour.

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