Vegan Crock Pot Chick’n & Dumplings
Equipment
- Crock pot
Ingredients
- 2 cans vegan cream of chick’n soup please see link in recipe notes
- cooking spray
- 4 vegan chick’n patties frozen
- 1 medium onion chopped
- 2 tbsp vegan butter
- 2 cups frozen peas
- 2 cups frozen corn
- 1 8 oz can vegan crescent rolls
- all-purpose flour 1/4 cup, or as needed
- salt and pepper to taste
- chili powder if desired
Instructions
- Start by making the cream of chick’n soup, if you are making it from scratch (link is in recipe notes). I usually make a double batch of the recipe by This Wife Cooks, which is equal to 2 cans of soup.
- Spray inside your 5 quart crock pot with a quick spray of cooking spray. Lay the chick’n patties at the bottom in an even layer. Add the onion, vegan butter, cream of chick’n soup, peas and corn. Fill the crock pot with just enough water to cover the ingredients. Cover and cook on high for 5-6 hours.
- Meanwhile, add some flour to a small bowl (maybe 1/4 cup or more as needed). Cut and roll your crescent dough into bite-sized dumplings (a quarter is a good estimate of diameter), dropping them into the flour and tossing to coat. Once you've rolled all your dumplings, shake off the excess flour (I used a strainer to do so) and return to the bowl. Cover and refrigerate for now.
- In the last hour of cooking, remove chick'n patties to a cutting board. Use two forks to shred the chick'n evenly, then add back to the crock pot and stir. Scatter the dumplings into the soup now as well, using the back of a spoon to gently press them under the broth. Cook for 1 more hour, until dumplings puff up and are cooked through.
- Taste for salt and pepper, and add chili powder if desired. Enjoy!
Notes
If you’re lucky enough to find vegan cream of chick’n soup in your grocery store, congrats! Go ahead and use that. But I usually make a double batch of this recipe from This Wife Cooks. Please do check it out, it’s a good one!