crockpot chicken and dumplings
After a long day, there’s nothing better than walking into your home and smelling a warm, hearty dinner waiting for you. Crockpot chicken and dumplings is that kind of meal—full of flavor, slow-cooked, and comforting.
Equipment
- Slow Cooker
Ingredients
Chicken Stew Base
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 medium onion, finely chopped
- 2 cups sliced carrots
- 2 cups chopped celery
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1 tsp poultry seasoning
Creamy Texture
- 1 can cream of chicken soup 10.5 oz
- 1/2 cup heavy cream or whole milk
Dumplings
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp melted butter
- 1/2 cup milk
Instructions
- Layer the base by placing chicken, onion, carrots, celery, garlic, broth, salt, pepper, thyme, and poultry seasoning into your slow cooker.
- Set the slow cooker to low for 6–7 hours or high for 3–4 hours until the chicken is fork-tender.
- Remove the chicken, shred it using two forks, and return it to the slow cooker. Stir in the cream of chicken soup and heavy cream.
- In a bowl, mix the flour, baking powder, and salt. Add melted butter and milk, then stir until just combined.
- Drop spoonfuls of the dumpling dough on top of the stew. Cover and cook on high for 1 more hour. The dumplings will puff up and cook through from the steam.
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Notes
Feel free to swap vegetables or adjust seasonings to fit your taste!