Crockpot Chicken and Dumplings
A cozy and comforting dish featuring tender chicken, wholesome vegetables, and fluffy dumplings, all cooked effortlessly in a slow cooker.
Ingredients
- 3 cups chicken broth
- 1 can 10.5 oz cream of chicken soup
- 1 medium onion, diced
- 3 medium carrots, sliced
- 3 stalks celery, sliced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- to taste salt and pepper
- 1 cup frozen peas (optional)
- 1 cup heavy cream or half-and-half
- 1 cup all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup milk
- 2 Tbsp melted butter
Instructions
- Place the chicken breasts at the bottom of the crockpot. Add diced onion, sliced carrots, sliced celery, and minced garlic.
- Pour chicken broth and cream of chicken soup over the ingredients, then sprinkle in thyme, parsley, salt, and pepper.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- When done, shred the chicken with two forks and mix it back into the broth. Stir in frozen peas and heavy cream.
- In a separate bowl, mix flour, baking powder, and salt. Stir in milk and melted butter until just combined.
- Drop spoonfuls of the dumpling batter onto the chicken mixture in the crockpot. Cover and cook on high for 30-40 minutes until the dumplings are fluffy and cooked through.
- Serve hot, garnished with fresh parsley if desired.
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Notes
Store leftovers in airtight containers in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave, adding broth or milk as needed.