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crockpot chicken and dumplings Recipe

Crockpot Chicken And Dumplings

A comforting, classic dish made easy in the crockpot. Tender chicken breasts, hearty vegetables, a creamy broth, and soft dumplings make this slow-cooked meal perfect for a cozy family dinner.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 persons
Course: Main Course
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 900 g boneless, skinless chicken breasts
  • 2 medium carrots, peeled and sliced About 160 g.
  • 2 ribs celery, sliced About 100 g.
  • 1 medium yellow onion, diced About 120 g.
  • 3 cloves garlic, minced
  • 1 liter low-sodium chicken broth About 4 cups.
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 60 g unsalted butter Cut into pieces.
  • 120 ml heavy cream About 1/2 cup.
  • 60 g all-purpose flour
  • 180 g all-purpose flour For dumplings.
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt For dumplings.
  • 80 ml whole milk About 1/3 cup.
  • 40 g unsalted butter, melted For dumplings.

Equipment

  • 1 crockpot 6-quart or larger
  • 1 mixing bowl
  • 1 fork or whisk
  • 1 knife
  • 1 cutting board
  • 1 measuring cups and spoons

Method
 

  1. Prepare the vegetables by dicing the onion, slicing carrots and celery, and mincing the garlic.
  2. Place chicken breasts in the bottom of the crockpot. Add the carrots, celery, onion, and garlic over the chicken.
  3. Pour the chicken broth into the crockpot. Sprinkle in salt, black pepper, thyme, and parsley. Place the butter on top.
  4. Cover and cook on low for 6 hours.
  5. After 6 hours, remove the chicken breasts, shred them with two forks, and return the shredded chicken to the crockpot.
  6. In a bowl, whisk together heavy cream and flour until smooth. Stir this mixture into the crockpot and combine thoroughly.
  7. For the dumplings, mix flour, baking powder, and salt in a bowl. Add melted butter and milk, stirring until just combined.
  8. Drop dumpling dough by heaping tablespoons on top of the broth in the crockpot.
  9. Cover and cook on high for an additional 60 minutes, or until dumplings are cooked through.
  10. Taste, season with extra salt and pepper if needed, then serve hot with a sprinkle of chopped parsley if desired.

Notes

For extra flavor, add a bay leaf at the start and remove before serving.
You may substitute rotisserie chicken (add at step 6) for quicker prep.
Frozen mixed vegetables can be used in place of fresh.
Dumplings may take longer to cook if crowded; avoid stirring once added.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid overcooking the dumplings.