Crockpot Chicken and Dumplings (Print Version)
Tender chicken and fluffy dumplings slow-cooked in a creamy broth with carrots, celery, and aromatic herbs.
# Ingredients:
→ Main Ingredients
01 -
4 boneless, skinless chicken breasts
02 -
3 cups chicken broth
03 -
1 can (10.5 oz) cream of chicken soup
04 -
1 medium onion, diced
05 -
3 medium carrots, sliced
06 -
3 celery stalks, sliced
07 -
2 cloves garlic, minced
08 -
1 tsp dried thyme
09 -
1 tsp dried parsley
10 -
Salt and pepper, to taste
11 -
1 cup frozen peas (optional)
12 -
1 cup heavy cream or half-and-half
→ Dumplings
13 -
1 cup all-purpose flour
14 -
2 tsp baking powder
15 -
1/2 tsp salt
16 -
1/2 cup milk
17 -
2 tbsp melted butter
# Steps to Follow:
01 -
Place the chicken breasts into the crockpot. Add the diced onion, sliced carrots, sliced celery, and minced garlic to form the base.
02 -
Pour in chicken broth and cream of chicken soup. Stir gently to combine, then season with thyme, parsley, salt, and pepper to taste.
03 -
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.
04 -
Carefully remove the chicken breasts and shred them into bite-sized pieces with two forks. Return the shredded chicken to the crockpot.
05 -
Stir in the frozen peas (if using) and the heavy cream. Mix thoroughly to create a creamy consistency.
06 -
Combine flour, baking powder, and salt in a bowl. Add milk and melted butter, stirring gently until just combined. Do not overmix.
07 -
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.
08 -
Scoop portions into bowls and serve immediately for a comforting meal.