Crockpot Chicken and Dumplings

Course: Main Course, slow cooker

Cuisine: American, canadian

Prep Time: 25

Cook Time: 7

Total Time: 7 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 and Dumplings

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
2 teaspoons salt
1 teaspoon dried parsley
½ teaspoon dried thyme
¼ teaspoon black pepper
2 boneless skinless chicken breasts
2 ½ cups low sodium chicken broth
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

Instructions

Add carrots, celery, onion, potatoes, peas, garlic, salt, parsley, thyme and pepper to a 4-6 quart slow cooker and stir well.
Place chicken breasts on top and add the broth.
Cover and cook on low for 4-5 hours or high for 2-3 hours until chicken is cooked through and vegetables are crisp-tender.
Meanwhile, make the dumplings. In a medium bowl, stir together the flour, baking powder, salt and Italian seasoning. Add milk and canola oil and stir until combined -- it will be thick. Cover and refrigerate until ready to add to the slow cooker.
When chicken is cooked through, remove to a cutting board and shred.
Turn crockpot to high.
Whisk together the half and half and corn starch and stir into the slow cooker.
Stir shredded chicken back in to crockpot, taste and adjust to your preferences. Top with dumplings, using two tablespoons to form rough balls of dough and dropping them onto the top of the chicken and vegetables.
Cover with the lid and cook on high for 1-2 hours, until dumplings are puffed and cooked through and sauce has thickened slightly. 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