This Crockpot Chicken and Dumplings recipe is a slow cooker version of a classic comfort food! Tender chicken, loads of veggies, and fluffy homemade dumplings are simmered in a thick and flavorful gravy.
Chicken and Dumplings – 2 ½ cups low sodium chicken broth – 2 boneless skinless chicken breasts – 3 large carrots peeled and chopped – 2 ribs celery chopped – ½ medium onion finely chopped – 2 medium potatoes cut into 1/2″ pieces or 10 baby potatoes, quartered – ½ cup frozen peas – 2 teaspoons minced garlic – 1 teaspoon salt – ½ teaspoon dried parsley – ¼ teaspoon dried thyme – ¼ teaspoon black pepper – 1 cup half and half – 2 tablespoons corn starch Dumplings – 1 cup all purpose flour or sub whole wheat – 1 teaspoon baking powder – ½ teaspoon salt – ½ teaspoon Italian seasoning – ½ cup milk – 2 tablespoons canola oil
Add chicken broth, chicken breasts, carrots, onion, celery, potatoes, peas, garlic, salt, parsley, thyme, and pepper to a 3-6 quart crockpot and stir well.
While the chicken mixture is cooking, stir together flour, baking powder, and Italian seasoning in a medium bowl. Add milk and canola oil and stir until combined. The mixture should be thick. Cover and refrigerate until you’re ready to add it to the slow cooker.
Whisk together the cream and cornstarch and stir that into the slow cooker with the shredded chicken. Turn the crockpot to high, and use two tablespoons of the dumpling mixture to form rough dough balls and place them on top of the stew. Cover with the lid and cook on high for another 1-2 hours or until the dumplings are puffed and cooked through.