There’s nothing I love more than an amazing slow cooker recipe that basically cooks itself… and this Slow Cooker Chicken and Pastry is one of those recipes!
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Chicken and Pastry or Chicken and Dumplings… which one do you call it? I’ve called it both, but mostly refer to it as Chicken and Pastry since that’s what my grandma and my mama called it when they cooked it. 🙂
This is just about as hassle-free as you can get when it comes to cooking chicken and pastry. Seriously, the “work” involved is basically chopping your veggies. And did I mention how awesome it smells while its cooking?
When it had just finished cooking, we had a friend of ours show up to replace a part on the heat pump. He said he could smell it outside so I sent him home with a big bowl for dinner. 🙂 This recipe yields about 6 servings but I gave him a monster bowl before photographing… so the slow cooker photo is not accurate as far as the amount you will yield.
I’ve always used Anne’s Dumplings in my chicken and pastry. It’s what my mama used ever since I can remember and tastes just as good as homemade to me (this is not a sponsored post).
Comforting, cozy, simple and EASY… that’s what I love about this recipe. Enjoy!
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Slow Cooker Chicken and Pastry
- Total Time: 6 hours 55 minutes
- Yield: 6 servings
Ingredients
- 1 (10-½ ounce) can cream of chicken soup
- 1 (10-½ ounce) can cream of celery soup
- 1 (32 ounce) container chicken broth
- 2 teaspoons sage
- 2 teaspoons dried dill
- 1 teaspoon salt (more or less, to taste)
- 1 teaspoon freshly ground black pepper (more or less, to taste)
- 2 stalks celery, sliced
- 1 medium yellow onion, chopped (about 2 cups chopped)
- 3 boneless, skinless chicken breasts (about 2 pounds)
- 2 bay leaves
- 12 ounces frozen Anne’s Dumplings (½ package), each slice broken into thirds
Instructions
- Pour both soups and chicken broth into a 6-quart slow cooker. Add sage, dill, salt and pepper. Whisk until smooth. Add celery and onion and stir to combine.
- Add chicken breasts evenly across the bottom of slow cooker insert into the soup mixture. Add bay leaves.
- Cover and cook on low for 6 hours or on high for 3 hours, or until chicken is cooked.  Remove chicken breasts and place in a medium bowl. Shred with 2 forks and return to slow cooker.
- Add frozen dumplings (one at a time) and stir to combine. Cover and increase heat to high (if you’re cooking on low heat). Cook for an additional 45 minutes or until dumplings are fully cooked, stirring occasionally. Remove and discard bay leaves before serving.
- Prep Time: 10 minutes
- Cook Time: 6 hours 45 minutes
The recipe awesome but chicken and pastry is different than chicken and dumpling. Pastry is the wide thin noodles and dumplings is essentially pastry balls.
★★★★★
Came across your recipe and decided to give it a try. Excellent taste, easy to make. Hubby even ate the leftovers the next day for lunch, and he is not that fond of chicken anymore. Thanks for sharing.
★★★★★
Thank you so much, Sara! So glad you and your hubby enjoyed it!
Can you freeze leftovers? It was delicious with exception of too much sage, dill and celery.
Hi Wendy, I can’t say with certainty if this re-heats well from frozen because I’ve never tried it. Please let us know if you try it! 🙂
As a native Nortn Carolinian, we always called it chicken and pastry, and it was a skill handed down from my mother, from her mother, and probably her mother as well. My mom used to roll it out byhand. Later, when we got a taco place in town, she actually used soft tortillas, and then Anne’s and other dough strips started showing up on the market. I’m planning on making this tonight as it is the coldest day of the season so far. I’mleaving out the celery, dill, and onions just because my mom would only use chicken broth, chicken, and salt and pepper. However, I will use the 2 soups because I think it will make a creamier broth. I think I’m going to enjoy this, especially the aroma.
Thanks, Ken… hope you enjoy it! 🙂
It’s funny how we all call it different, even here in Eastern NC. My Granny always called this chicken and pastry. She also made chicken and dumplings, but she made cornmeal dumplings instead of the canned biscuits. I’ve never tried pastry with the soups, only chicken broth so I’m trying it by your recipe this evening. Thanks!
Thanks, Michael – Hope you enjoy it! 🙂
I have this cooking as we speak! it smells amazing <3 I personally have always been a drop biscuit dumpling girl…but my hubby likes the flat Annes ones so I figured I would give it a go! Will update when we try it!
Thanks, Kristin! Hope he (and you!) enjoyed it! 🙂
Chicken & pastry is made with pastry strips.
Chicken & dumplings is made with biscuit mix or flour that
is spoon dropped into the liquid.
That is how I tell the difference.
I have not ever made this dish before but have fond memories of it from living in Morth Carolina. I loved the flavors and added a few more veggies. Only thing that did not work so good for me was the pastry. It got mushy after the 45 minutes. Too long?? Too short???
Hi Tom, the dumplings should have been frozen when adding, if they were thawed then there is a chance they would be mushy. Slow cooker times vary depending on brand and size, but 45 minutes is what worked in my Crock Pot 6-quart. I would recommend checking after 30 minutes in your slow cooker next time and go from there. 🙂
This was really great. I had made a similar recipe before but it lacked the sage and dill in your recipe. The spices made a huge difference! I also used about another 16 oz of broth than is called for, to get a slightly thinner consistency that my husband prefers. I will definitely make this again, thank you!
★★★★★
Thanks so much, Ruth… so glad you enjoyed it. Happy New Year! 🙂
This recipe sounds some kind of yummmmmmy!! I’ve always used frozen Anne’s dumplings for mine. I can’t wait to try this recipe this week… I can almost smell it when I looked at your crockpot! Thanks for sharing. Your the best! Mimi
Thank you so much, Mimi! You made my day. I hope you enjoy it! 🙂
Amy thank you so much for this. I love chicken and pastry and have been looking for a slow cooker recipe that is as good as my grannie’ s stove top one. Yours is perfect. Thanks again!
★★★★
Thank you so very much, Casey! 🙂