Crockpot Chicken and Dumplings

Course: Main Course, slow cooker

Cuisine: American, canadian

Diet: Low Fat

Prep Time: 25

Cook Time: 6

Total Time: 6 25

Servings: servings

Calories: 413cal

Author: Ashley Fehr

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.

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Ingredients

Chicken Stew

3 large carrots (peeled and chopped)
2 ribs celery (finely chopped)
2 medium potatoes (peeled and cut into ½″ pieces)
½ medium onion (finely chopped)
½ cup frozen peas
3 cloves garlic (finely minced)
1½ teaspoons salt
1 teaspoon dried parsley
½ teaspoon dried thyme
¼ teaspoon pepper
2 boneless, skinless chicken breasts (about 1 lb)
2½ cups low-sodium chicken broth
1 cup half-and-half
2 tablespoons cornstarch

Dumplings

1 cup all-purpose flour (130g)
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon Italian seasoning
½ cup milk
2 tablespoons oil

Instructions

Chicken Stew

Place the carrots, celery, potatoes, onion, peas, garlic, salt, parsley, thyme, and pepper in a 4- to 6-quart slow cooker and stir well.
Place the chicken on top and add the broth.
Cover the slow cooker and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken is cooked through and the vegetables are nearly tender.

Dumplings

In a medium bowl, stir together the flour, baking powder, salt, and Italian seasoning. Add the milk and oil and stir until combined. (The batter will be thick.) Cover and refrigerate until ready to add to the slow cooker.

Assembly

When the chicken is cooked through, remove it to a cutting board and shred with two forks.
Taste the stew mixture and adjust the seasonings as desired.
Turn the slow cooker to high.
In a small bowl, whisk together the half-and-half and cornstarch and stir into the slow cooker.
Stir shredded chicken back into the slow cooker and top with dumplings, using two tablespoons to form rough balls of dough and dropping them onto the top of the chicken and vegetables.
Cover the slow cooker and cook on high for 1 to 2 hours, until the sauce has thickened slightly and the dumplings are puffed and cooked through. You can poke them with a toothpick to be sure! Serve.

Video

Notes

Leftovers:

Leftover Crockpot Chicken and Dumplings will last in an airtight container or ziplock bag in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw overnight in the fridge if frozen, then microwave or warm on the stove with a splash of cream to thin, if necessary.

Nutrition