I have a very easy one and then I also just have the regular one I make.

Here's the easy one

slow-cooker Chicken & dumplings (serves 8)

4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Directions

1.Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2.Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Mom�s soup Dumplings

Beat 2 eggs - put a good teaspoon of salt in eggs. Add a pinch of baking powder in 1 cup or more of flour and sift a little at a time into eggs, mixing good with a fork until thick. Break off with fork into soup . Cook about 15 minutes.
This weas how my mom made them and I followed suit. Have to admit I haven't made them for years but when the boys were little they licked the plate.
Back in those days I made the soup using backs and necks which were cheaper to buy.

Here's dumpling recipe that is sooooo close to the one I used to make:

1-1/4 cups flour
2 tsp baking powder
1/2 tsp salt
3 tbsp margarine or shortening
1-1/4 cups of milk
1 tsp parsley flakes if desired **I preferred 1/4 tsp dried thyme
Mix flour, baking powder, parsley flakes and salt together.

With two knives or a pastry blender chop in margarine or shortening until it forms coarse pieces. Make a well in the center and add milk mixing well with a fork.

meant to add

1.Drop the batter onto the slowly simmering stew in spoonfuls.

Cover and simmer for 15 minutes or until a toothpick inserted in the largest dumpling comes out clean. Taste one to be sure.

I just do the soup and use the bisquik recipe for dumplings. They are nice and fluffy the way I like them. My husband on the other hand likes them similiar to a gnoochi, the way his mom made them. They turn out too gooey in my opinion. Nothing like chicken and dumplings on the second day though when the juices have combined and thickened up. Yumm.

I use chicken broth, a can of white chicken meat and a can of cream of chicken, which you mix in a pot and bring to a boil. Open a can of Grands biscuits, cut them into fourths and drop them, a few at a time, into the boiling broth for about 5 minutes. When you have the first batch cooked through, remove them and keep adding the uncooked ones. This is SO simple and SO delicious!

We like the flat dumplings. I don't have a recipe, but use flour, egg, shortening or butter, salt and pepper, and some chicken broth to make into a nice dough. Mix and let rest at least 15 to 20 minutes, covered. Then roll out thin and cut in wide strips or squares and drop into boiling chicken broth flavored with salt and pepper. A rich broth is best, home made.

Sue

My mother and grandmother made flat dumplings. Never developed a taste for them.

Bisquick dumplings are all I make! Fat and fluffy with lots of real butter and salt! Ohhhhhhhmy!!

I have never made dumplings, but my husband and I tried some at a restaurant last year. He loved them!! I ask the waitress how to cook them. She told me about the canned bisquits that she did at home. She also told me to cover them while cooking or not to cover them while cooking...I just cannot remember, so I have not tried them. Any of you dumpling cookers know what she meant? Please help me. My husband sends his thanks..:~D

I use the biscuits and I do NOT cover mine.

This is the recipe that I always use (it can be cut in half, too.)

Feather dumplings

2 cup flour
1 tsp. salt
4 tsp. BP
1/4 tsp. pepper
1 well-beaten egg,
2 TBSP. melted butter
2/3 cup milk

I mix the dry ingredients in a bowl, mix egg, butter and milk in a measuring cup and add to dry stuff.

Drop by spoonsful into hot broth,cover and cook for 12 minutes and DO NOT OPEN.

These are just so darned good, and so simple to make.

I remember my mother's dumplings....oh my, they were so good! Unfortunatly she died when I was 12, and there is no known recipe for hers! :( I have tried soooo many different kinds in hopes of finding it...so far, no go.

I AM going to try Phyllis' tho...those sound very good.

you folks are so bad. After eating tons of superbowl food yesterday, was going to cut back on my eating today. Three year old granddaughter came over to cook. She has never made dumplings or eaten then. I just wasn't sure if she would like the texture, boy was I wrong. After cooking she would take a bite and say "this is very yummy". So thanks to all of you good cooks for posting. Now we have a new recipe that we can cook together.

Dumplings or "doughboys"

2 tbsp shortening
2 cups flour
4 teaspoons baking powder
1/2 teaspoons salt
1 cup milk

Rub shortening into the dry ingredients..Gradually add milk and mix lightly with a fork until it forms a soft dough...Drop by spoonfuls on top of stew being careful not to have the liquid higher than the veggies or meat....Cover tightly and do not peak for 12 to 15 min. I put a sprinkling of dried parsley in mine before adding the liquid...it is optional. These come out light and fluffy.

one note* make sure your baking powder is fairly new as there is nothing more disheartening to make something this easy only to be a flop, or in other words gooey and chewy....not good lol. This goes for biscuits as well, most other things you won't notice that it doesn't act properly.

Thanks everyone! I am going to try and make them from scratch from a recipe here next time...I used they bisquick and mine were not light an fluffy at all..they were ediable but not fluffy and light!!!! Stacy

Oh, I like the soft fluffy ones! My Nan made the best chicken and dumplings. Have to be covered, and don't peak. They are so delicious, and melt in your mouth.

DH, having lived in NC and TX for a number of years likes the biscuit kind that are crispy and sit on the top of the stew.