Description
Easy & Comforting Crockpot Chicken And Dumplings Recipe
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 can (10.5 oz) cream of chicken soup
- 1 large yellow onion, diced
- 2 large carrots, peeled and diced
- 2 celery stalks, diced
- 4 cups low-sodium chicken broth
- 1 cup milk
- 1/2 cup all-purpose flour
- 2 tbsp olive oil or unsalted butter
- 1 tsp dried thyme
- 1/2 tsp dried rosemary, crushed
- 1 tsp garlic powder
- Salt to taste
- 1/2 tsp black pepper
- 1 cup frozen peas
- 1/4 cup fresh parsley, chopped, for garnish
- 2 cups all-purpose flour (for dumplings)
- 1 tbsp baking powder (for dumplings)
- 1/2 tsp salt (for dumplings)
- 1/2 tsp dried parsley (for dumplings)
- 4 tbsp cold unsalted butter, cut into small pieces (for dumplings)
- 3/4 cup milk (for dumplings)
Instructions
- Season chicken with salt and pepper, then place in a 6-quart or larger slow cooker.
- In a large skillet, heat 2 tbsp olive oil or butter over medium heat. Sauté diced onion, carrots, and celery for 5-7 minutes until softened.
- In a medium bowl, whisk 1/2 cup all-purpose flour with 1 cup milk until smooth.
- Add the sautéed vegetables, milk-flour mixture, 1 can (10.5 oz) cream of chicken soup, 4 cups low-sodium chicken broth, 1 tsp dried thyme, 1/2 tsp dried rosemary, 1 tsp garlic powder, and 1/2 tsp black pepper to the slow cooker. Stir gently to combine.
- Cover the slow cooker and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken is incredibly tender.
- Remove the cooked chicken from the slow cooker, shred it into bite-sized pieces using two forks, then return the shredded chicken to the slow cooker.
- While the chicken is being shredded, prepare the dumplings: In a medium bowl, combine 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, and 1/2 tsp dried parsley. Whisk thoroughly.
- Add 4 tbsp cold unsalted butter (cut into small pieces) to the dry ingredients. Cut the butter into the flour mixture until it resembles coarse crumbs.
- Pour in 3/4 cup milk and stir gently with a spoon or spatula until the dough just comes together. Do not overmix. (Optional: Cover and let the dough rest for 10-15 minutes).
- Stir 1 cup frozen peas into the chicken and broth mixture in the slow cooker. Taste and adjust seasoning as needed.
- Drop the dumpling dough by rounded tablespoons directly onto the simmering chicken and broth mixture in the slow cooker, leaving a little space between each.
- Replace the lid on your slow cooker. Continue to cook on the HIGH setting for another 45-60 minutes, or until the dumplings are cooked through, light, and fluffy. Avoid lifting the lid during this time to retain steam.
- Check a dumpling for doneness by cutting it open; it should be cooked all the way through with no raw center.
- Ladle generous portions into bowls, making sure each serving gets plenty of chicken, vegetables, broth, and dumplings. Garnish with fresh chopped parsley and serve warm.
Notes
- Prep Time: 20 minutes
- Cook Time: 4 hours 20 minutes
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg