Introduction: When the weather turns chilly and you’re craving a warm, hearty meal with minimal effort, Crockpot Chicken and Dumplings is the answer. This dish combines tender chicken, vegetables, and fluffy dumplings, all simmered together in a creamy broth. The slow cooker does all the work, leaving you with a comforting meal that’s perfect for busy days. It’s a simple yet satisfying recipe that everyone in your family will love!
Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts (or thighs for extra flavor)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
For the Dumplings:
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
2 teaspoons sugar
1 cup milk
¼ cup unsalted butter, melted
1 teaspoon garlic powder
1 teaspoon dried parsley
For the Soup Base:
1 medium onion, chopped
2 carrots, sliced
2 celery stalks, chopped
4 cups chicken broth
1 cup heavy cream
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and pepper, to taste
Directions:
Prepare the Chicken: Season the chicken breasts with garlic powder, onion powder, salt, and pepper. Place them at the bottom of your crockpot.
Make the Soup Base: In a large bowl, combine the chopped onion, carrots, celery, chicken broth, heavy cream, thyme, rosemary, and bay leaf. Pour this mixture over the chicken in the crockpot. Season with additional salt and pepper as needed.
Cook the Chicken and Soup Base: Cover and cook on low for 6 hours or on high for 3 hours, or until the chicken is tender and easily shreds with a fork.
Shred the Chicken: After cooking, remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the crockpot and stir to combine.
Make the Dumplings: In a medium bowl, whisk together the flour, baking powder, salt, sugar, garlic powder, and dried parsley. Add the milk and melted butter, stirring until a dough forms. The dough will be thick but soft.
Add the Dumplings: Drop spoonfuls of the dumpling dough over the chicken and soup mixture in the crockpot. Cover the crockpot and cook on high for an additional 1 to 1.5 hours, or until the dumplings have cooked through and are fluffy.
Serve: Once the dumplings are ready, ladle the chicken, vegetables, and dumplings into bowls and serve hot.
Serving and Storage Tips:
Serving: Serve this dish with a side of crusty bread to soak up the flavorful broth or a simple green salad for a balanced meal.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up on the stove or in the microwave. You may need to add a little extra broth or cream to restore the soup’s consistency.
Variations:
ADVERTISEMENT
