Crock Pot Chicken and Dumplings with Homemade Crackers

Crock Pot Chicken and Dumpling Soup

I had been really wanting to try this recipe from Lisa’s site and decided to give it a go this week! I tweaked it and added my own dumplings AND threw it in the crock pot. It worked out perfectly!

Quick digression: Eating wholesome, as little processed food has really started to carry over into our day-to-day eating. I’ve been reading, researching and studying more and more about what does organic really mean and is it worth it to buy everything organic. I’m startingto come to some conclusions and will post about it soon, but needless to say, things are changing in our house!

Crock Pot Chicken Noodle and Dumpling Recipe

Where were we? Yes, homemade chicken dumpling crockpot soup! That was a mouthful!

I used the recipe from Honestly, I’m pretty picky about my soups, so I was a little worried about this one. Mainly because the base for this soup is homemade chicken stock. I have used Lisa’s before, but this time I went with dontwastethecrumbs.

I like how Tiffany carves herself up a raw whole chicken freezes parts up for meals later on. Don’t get me wrong, if I want to cook the whole chicken to eat, like Lisa’s then I would! I’ve made a whole chicken and used remaining parts for meals later in the week, but sometimes I don’t have a bunch of chicken on our menu for the week, so I like Tiffany’s approach. There is a little bit of a taste difference, but they are BOTH YUMMY! 

TIPS for the crock pot:
*I used farfalle pasta so Bubby could more easily grab the pasta.

*Speaking of stock—make some. It is soooooo worth it! I was intimated to do it at first, but now it’s no big deal! The nice thing about making it (either Lisa’s way or Tiffany’s way) is that you get an instant meal out of it or you can set yourself up for later meals AND it’s SUPER EASY! Chicken stock can be used for soooooo many things too! I use it in Chicken Enchiladas, rice, etc. I plan to use some for my next Supper Sunday Homemade Tomato Bisque! If you make some, I highly recommend storing them as ice cubes. So easy to use that way!

*I love crock post recipes. I recommend putting the noodles in about an hour before eating and the dumplings in about 45 minutes before you plan to eat turning the pot up to high.

*The longer you let it simmer, the bigger your noodles get, which means the less amount of liquid you have over time. When we opened the lid to eat, I felt like quite a bit had absorbed in the noodles, which was yummy, but I wanted more liquid so I added some more.

DUMPLINGS: I just start with about 3/4 cup of whole white wheat flour and add a little milk until I get the “blob” consistency that I want. I drop them in the crock pot with a spoon and cover to let cook in the pot for about an hour on high.



Again, I used Lisa’s recipe for this because it looked incredibly easy. I mean, it’s butter, cheese, and flour spinning around in a food processor. I must admit thought, I got a bit frustrated with this recipe.

In her directions, she says to be patient while it’s in the processor because it takes a little while for the dough to start chasing itself. Well, mine never did. I waited for almost 10 minutes! I did a load of dishes to pass the time! Of course her recipe calls for cold butter, which I used, but I’m wondering if the heat generated by my processor affected it somehow because my “dough” would never form. It just stayed nice and powdery in there.

I decided to add more butter. This helped some, but every time a dough ball started to form, it would fall away. Argh! I got tired of all this so I took it out, dumped it on my handy dandy silicone mat, formed it into a somewhat log, put it in the fridge for a bit, then came back and cut me up some crackers to cook in the oven.

20160130_095316They certainly did not turn out pretty like hers, as you can see from the photos, but they were yummy!


I guess I love them because I pretty much love anything flour, butter and cheese related 🙂 I ended up freezing leftover crackers to use for a later meal, which works out perfectly for my Tomato Bisque I’ll be making next week!


Overall, I really loved the chicken dumplings. It was hearty and delicious and I liked having the farfalle. It seemed more filling! Bubby loved it as well! Husband loved the rosemary and thyme flavor of the stock so it was a BIG WIN for us at dinner time!

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Anyone have a homemade chicken noodle recipe or dumplings they love? Any tips? What about homemade chicken stock? Any tips for what I could have done about the cracker business?