Description
This hearty Crockpot Chicken and Dumplings recipe combines tender chicken breast, comforting vegetables, and fluffy homemade dumplings cooked low and slow in a flavorful broth. Perfect for a cozy family meal, this dish uses simple ingredients and a slow cooker to achieve rich, comforting flavors with minimal effort.
Ingredients
Scale
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
- Prepare the Chicken Stew: Place the chopped carrots, celery, potatoes, onion, peas, garlic, salt, parsley, thyme, and pepper in a 4- to 6-quart slow cooker and stir thoroughly to combine.
- Add Chicken and Broth: Lay the two boneless, skinless chicken breasts on top of the vegetable mixture, then pour in the low-sodium chicken broth. Cover the slow cooker with its lid.
- Cook the Stew: Set the slow cooker to low and cook for 4 to 5 hours or on high for 2 to 3 hours, until the chicken is fully cooked and the vegetables are nearly tender.
- Make the Dumpling Batter: In a medium bowl, mix the all-purpose flour, baking powder, salt, and Italian seasoning. Add the milk and oil, stirring until combined into a thick batter. Cover and refrigerate until ready to use.
- Shred the Chicken: Once cooking is complete, remove the chicken breasts from the slow cooker and shred them with two forks. Return the shredded chicken to the slow cooker.
- Adjust Seasonings and Add Thickener: Taste the stew and adjust salt and pepper as needed. Turn the slow cooker to high. In a small bowl, whisk the half-and-half with cornstarch until smooth, then stir this mixture into the slow cooker to help thicken the sauce.
- Add Dumplings to Stew: Using two tablespoons, form rough balls of dumpling batter and drop them on top of the chicken and vegetable mixture in the slow cooker. Cover tightly with the lid.
- Cook Dumplings: Let the dumplings cook on high for 1 to 2 hours, until they puff up and are cooked through. You can check with a toothpick to ensure they are done.
- Serve: Once dumplings are cooked and the sauce has thickened, serve the chicken and dumplings hot for a comforting meal.
Notes
- Ensure the dumpling batter is thick enough to hold shape when dropped into the slow cooker.
- You can substitute half-and-half with whole milk for a lighter version but the sauce may be less creamy.
- Use low-sodium chicken broth to control the salt content in the stew.
- If you don’t have a 4- to 6-quart slow cooker, adjust cooking times accordingly for smaller or larger pots.
- The dumplings can also be flavored with fresh herbs like thyme or parsley for added freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 65 mg
