Crockpot Chicken and Dumplings

A comforting slow cooker meal featuring tender chicken, hearty vegetables, a creamy broth, and soft, fluffy homemade dumplings that cook directly in the pot.

Equipment

• 6-quart slow cooker
• Skillet (optional)
• Medium mixing bowl
• Cutting board
• Two forks

Ingredients

• 1½ pounds boneless, skinless chicken breasts or thighs
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 4 cups chicken broth
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• ½ teaspoon dried parsley
• ½ cup heavy cream or milk
• 1 cup all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 1 tablespoon butter, melted
• ½ cup milk

Instructions

1. Finely chop the onion, mince the garlic, and slice the carrots and celery. Optionally, heat olive oil in a skillet over medium heat and sauté the onion for 3–4 minutes until softened, then add garlic and cook for 30 seconds.
2. Place the chicken in the bottom of a 6-quart slow cooker. Add the onion, garlic, carrots, celery, chicken broth, salt, black pepper, dried thyme, and dried parsley. Stir gently.
3. Cover and cook on LOW for 4–6 hours or on HIGH for 2½–3½ hours, until the chicken reaches an internal temperature of 165°F and is tender enough to shred.
4. Remove the cooked chicken and shred it into bite-sized pieces using two forks. Return the shredded chicken to the slow cooker and stir gently.
5. Pour the heavy cream or milk into the slow cooker and stir gently. Taste and adjust seasoning if necessary. Keep the mixture hot.
6. In a medium bowl, whisk together the flour, baking powder, and salt. Add the melted butter and milk, stirring just until a soft dough forms. Avoid overmixing.
7. Drop spoonfuls of dumpling dough over the hot chicken mixture, spacing them slightly apart. Cover the slow cooker and cook on HIGH for 45–60 minutes, or until the dumplings are puffed and cooked through.
8. Check a dumpling by cutting it open to ensure the center is cooked through with no wet batter remaining. Serve immediately.

Notes

Use chicken thighs for extra richness. Keep the lid closed while dumplings cook to maintain heat and steam. If the broth is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir into the hot broth. Leftovers can be stored in the refrigerator for 3–4 days and reheated on the stovetop or in the microwave.