Crockpot Chicken and Dumplings

I'm an 'early bird' and often wake at 4:00 or 4:30 wishing I could go back to sleep but my brain turns on 100 mph and I find myself antsy and ready to start the day. Because of this I'm often enjoying coffee in the kitchen with the patio door open before the sun rises... and it's also because of this I can already tell the mornings are a tiny bit cooler and that Fall won't be too many weeks away for those of us in the heartland.

With that in mind I came across this recipe this morning and decided to post it. It's for chicken and dumplings - but for busy Moms like me, it's made in the crock pot. Even better? No flour or mixing dumplings required. It's made with flour tortillas. Yes, you can do something with them besides soft tacos and quesadillas! LOL.

Here is another reason I'm happy to add it to your collection; it's cheap. Affordable. Frugal. And with the price of gas and groceries you'll be looking for more of these recipes!

Crockpot Chicken and Dumplings

4 bone-in chicken breasts
2 cans chicken broth
1 cup water
3 cubes chicken bouillon
1 small carrot, chopped
1 small rib celery, chopped
1 onion, chopped
12 large flour tortillas

Combine all ingredients in crockpot, except tortillas. Cook on low 8 hours. Turn the crockpot to high and take out chicken and remove the skin and bones (you can use boneless to cut out this step but it won't have the good flavor that cooking with the bones has... your choice.) Return the diced, cooked and cleaned chicken to the pot and add the flour tortillas cut into 2X1" strips. Place strips into broth and simmer gently for 15-20 minutes.Print Friendly and PDF