Crockpot Chicken and Dumplings

5 from 2 ratings

from kristineskitchenblog.com

This Crock Pot Chicken and Dumplings recipe features a flavorful chicken soup topped with soft and tender homemade dumplings. The dumplings cook right in the slow cooker and using frozen vegetables saves prep time. This meal is wholesome comfort food that the whole family will love.

Prep Time25

Cook Time5

Total Time5 25

Servings: servings

Calories: 383kcal

Ingredients

For the Chicken Soup

1 medium sweet yellow onion chopped
2 tablespoons unsalted butter cut into 4 pieces
1 ½ pounds boneless skinless chicken breasts
1 teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
2 bay leaves
3 cups low sodium chicken broth
2 tablespoons cornstarch
2 tablespoons water
12 ounces frozen peas and carrots* 2 ½ cups

For the Dumplings

1 ¼ cups all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon salt
½ cup milk whole milk is best
2 tablespoons unsalted butter melted

Instructions

Add the onion and butter to the bottom of the slow cooker. Place the chicken breasts on top. Sprinkle the dried thyme, garlic powder, salt and pepper over the chicken breasts and add the bay leaves to the pot. Pour in the chicken broth.
Cover and cook on high for 3-4 hours or low for 6-7 hours, until chicken is cooked through and tender.
When the cook time is almost done, make the dumpling dough. In a medium mixing bowl, whisk together the flour, baking powder and salt. Pour in the milk and melted butter and stir with a fork until the dough comes together. Put in the refrigerator for a few minutes while you shred the chicken.
Make a cornstarch slurry by whisking together the 2 tablespoons cornstarch and 2 tablespoons water in a small bowl. Set aside. Remove the chicken to a clean plate or bowl. Remove and discard the bay leaves. Stir the cornstarch slurry and frozen vegetables into the slow cooker and put the lid back on. If you had been cooking on low, switch the slow cooker to the high setting because the dumplings need to be cooked on high.
Shred the chicken. Stir the shredded chicken into the slow cooker.
Working quickly so as to not have the lid off of the slow cooker for too long, scoop small spoonfuls (about 1 tablespoon each) of the dumpling dough and place in a single layer on top of the soup in the slow cooker. There may be some space in between the dumplings; they will expand some as they cook. Spoon a little of the broth over each of the dumplings. Cover and cook for 1 ½ - 2 hours on high, until the dumplings are cooked through. Serve.

Video

Notes

If you want to use fresh vegetables (such as chopped carrots and celery) instead of frozen, you can add them to the slow cooker with the onion.

Nutrition

Nutrition information is only an estimate.