Crockpot Chicken and Dumplings is a comforting dish that combines tender chicken, savory vegetables, and fluffy dumplings, all cooked slowly for the ultimate flavor.
Author:Alex Lee
Prep Time:20 minutes
Cook Time:6-7 hours (low) or 3-4 hours (high)
Total Time:6 hours 20 minutes (low) or 3 hours 20 minutes (high)
Yield:4-6 servings 1x
Category:Main Dish
Method:Slow Cooking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
4 boneless, skinless chicken breasts
3 cups chicken broth
1 can (10.5 oz) cream of chicken soup
1 medium onion, diced
3 medium carrots, sliced
3 celery stalks, sliced
2 cloves garlic, minced
1 tsp dried thyme
1 tsp dried parsley
Salt and pepper, to taste
1 cup frozen peas (optional)
1 cup heavy cream or half-and-half
1 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 tbsp melted butter
Instructions
Place the chicken breasts into the crockpot. Add the diced onion, sliced carrots, sliced celery, and minced garlic to form the base.
Pour in chicken broth and cream of chicken soup. Stir gently to combine, then season with thyme, parsley, salt, and pepper to taste.
Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through and vegetables are tender.
Carefully remove the chicken breasts and shred them into bite-sized pieces with two forks. Return the shredded chicken to the crockpot.
Stir in the frozen peas (if using) and the heavy cream. Mix thoroughly to create a creamy consistency.
Combine flour, baking powder, and salt in a bowl. Add milk and melted butter, stirring gently until just combined. Do not overmix.
Drop spoonfuls of the dumpling batter over the heated mixture in the crockpot. Cover and cook on high for 30-40 minutes until the dumplings are light and fluffy.
Scoop portions into bowls and serve immediately for a comforting meal.
Notes
Feel free to add other vegetables such as potatoes or green beans for variety.
For a richer flavor, you can use homemade chicken broth.