Crockpot Chicken and Dumplings
A comforting and hearty dish of tender chicken, flavorful broth, and fluffy dumplings, perfect for family gatherings or cozy nights at home.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 cups chicken broth Or vegetable broth for a vegetarian option
- 10.5 oz cream of chicken soup Can substitute with a lighter option if desired
- 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 Can substitute with gluten-free flour blend
- 2 tsp baking powder
- ½ tsp salt
- ½ cup milk Or substitute with plant-based milk
- 2 tbsp melted butter
Instructions
Preparation
- Start by preparing all your ingredients. Dice the onion, slice the carrots and celery, and mince the garlic.
Cooking
- Place the chicken breasts in the bottom of the crockpot.
- Add the diced onion, carrots, and celery, followed by the minced garlic.
- Pour in the chicken broth and the can of cream of chicken soup, stirring gently to coat.
- Sprinkle in the dried thyme, dried parsley, salt, and pepper.
- Cover the crockpot and set to cook on low for 6-7 hours or high for 3-4 hours.
- Once cooked, remove the chicken and shred it with two forks, then return to the pot.
- Stir in the frozen peas if using, and add the heavy cream or half-and-half.
- In a bowl, mix the flour, baking powder, and salt, then add the milk and melted butter, stirring gently until just combined.
- Drop spoonfuls of the dumpling batter over the mixture in the crockpot.
- Cover and cook on high for an additional 30-40 minutes until dumplings are fluffy.
- Serve hot in bowls and enjoy.
Notes
This dish is great for leftovers and can be stored in the fridge for 3-4 days. For longer storage, freeze in a suitable container. Reheating may require adding a bit of liquid to maintain texture.