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.
2medium potatoes cut into 1/2" piecesor 10 baby potatoes, quartered
1cuphalf and half
1cupall purpose flouror sub whole wheat
Add chicken broth, chicken breasts, carrots, celery, onion, potatoes, peas, garlic, salt, parsley, thyme and pepper to a 4-6 quart slow cooker and stir well.
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 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 with the lid and cook on high for 1-2 hours, until dumplings are puffed and cooked through and sauce has thickened slightly. Serve.