UPDATED Southern Style Chicken and Dumplings--with Slow Cooker Method

5 years ago I hit publish on a blog post for a recipe I was pretty lukewarm on. As evidenced by the fact that I didn't make it again for 5 years. These days I'm constantly searching for something new to make for dinner thanks to the fact that I eat a ton (thanks breastfeeding) and so does Michael and now little James. So I unearthed the chicken and dumplings recipe I'd made so many years ago. And decided to try making it in the slow cooker. And it was awesome. Michael loved it, I loved it, James loved it.

So now the internet should love it too, right? It's creamy dreamy comfort food: perfect to warm you up on these cold January evenings. And using a slow cooker makes it even simpler to make.

Check out the original post here:

https://www.cookingactress.com/2014/04/southern-style-chicken-and-dumplings.html

Southern Style Chicken and Dumplings-Slow Cooker Method
Makes 6 servings.
Ingredients:

• 8 cups (64 oz) chicken stock/broth (or 8 cups water + 8 tbsp. bouillon)
• Approximately 1.5 lbs. boneless, skinless, chicken breasts
• pepper, salt, dried basil, garlic powder, to taste
• 2 bay leaves
• 2 cups all purpose flour
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 3 tbsp. unsalted butter, melted
• 3/4 cup buttermilk (or substitute)

Preparation:

• Put chicken, broth, and seasonings in a slow cooker and cook on low for about 8 hours.
• Remove chicken and shred. 
• Skim any fat/scum off of the liquid and discard, along with the bay leaves.
• Turn heat to high.
• In a medium bowl whisk together flour, 1/2 tsp. salt, and baking soda. Stir in melted butter and buttermilk. Place on a lightly floured surface and roll out to about about 1/8" thickness. Cut out 2 in. shapes (or just tear them off).
• Plop dumplings into crockpot and put on the lid, cooking for 20 minutes on high. Stir occasionally.
• Add shredded chicken and stir until combined. Serve warm!
• Store leftovers in an airtight container in the refrigerator for up to 5 days.