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Crockpot Chicken and Dumplings: 1 comforting bowl

Crockpot Chicken and Dumplings

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Enjoy a comforting and classic meal with this easy Crockpot Chicken and Dumplings recipe. Tender chicken and vegetables simmer in a savory broth, topped with fluffy, homemade dumplings, all made simple in your slow cooker.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs
  • 1 cup chopped yellow onion
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Place chicken thighs, onion, carrots, celery, chicken broth, thyme, rosemary, pepper, and salt in your slow cooker.
  2. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and tender.
  3. In a medium bowl, whisk together flour, baking powder, and salt for the dumplings.
  4. In a separate small bowl, whisk together milk and melted butter.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  6. Remove chicken from the slow cooker and shred it. Return the shredded chicken to the slow cooker.
  7. Bring the liquid in the slow cooker to a simmer if it’s not already.
  8. Drop spoonfuls of the dumpling batter onto the simmering liquid in the slow cooker.
  9. Cover and cook for 15-20 minutes, or until dumplings are cooked through and fluffy. Do not lift the lid during this time.
  10. Serve hot and enjoy!

Notes

  • For extra flavor, you can add a bay leaf to the slow cooker.
  • If you prefer a thicker stew, you can mix 2 tablespoons of cornstarch with 2 tablespoons of water and stir it into the slow cooker during the last 30 minutes of cooking.
  • You can substitute chicken breasts for chicken thighs, but they may become dry if overcooked.

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