Description
This Crockpot Chicken and Dumplings recipe is a comforting slow cooker dish featuring tender chicken breasts, a medley of vegetables, and fluffy homemade dumplings simmered in a rich, creamy gravy. Perfect for a cozy meal, it combines classic flavors in an easy set-it-and-forget-it method.
Ingredients
Scale
Vegetables and Aromatics
- 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)
Spices and Seasonings
- 1½ teaspoons salt
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ¼ teaspoon pepper
- ½ teaspoon salt (for dumplings)
- ½ teaspoon Italian seasoning
Protein and Broth
- 2 boneless, skinless chicken breasts (about 1 lb)
- 2½ cups low-sodium chicken broth
Dumplings
- 1 cup all-purpose flour (130g)
- 1 teaspoon baking powder
- ½ cup milk
- 2 tablespoons oil
Thickening and Cream
- 1 cup half-and-half
- 2 tablespoons cornstarch
Instructions
- Prepare Vegetables and Chicken: Place the peeled and chopped carrots, finely chopped celery, peeled and diced potatoes, chopped onion, frozen peas, and minced garlic into the crockpot. Add the boneless, skinless chicken breasts on top and sprinkle with salt, dried parsley, dried thyme, and pepper.
- Add Broth and Cook: Pour 2½ cups of low-sodium chicken broth over the ingredients. Cover the crockpot and cook on low heat for 6 hours or until the chicken is fully cooked and vegetables are tender.
- Prepare Dumpling Dough: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and Italian seasoning. In a separate small bowl, combine milk and oil, then stir the wet ingredients into the dry ingredients until a soft dough forms.
- Shred Chicken: Once cooking time is complete, remove the chicken breasts from the crockpot and shred them with two forks. Return shredded chicken to the crockpot and stir gently to combine.
- Thicken Gravy: In a small bowl, mix the cornstarch with the half-and-half until smooth. Stir this mixture into the crockpot. Increase heat to high and cook for 10-15 minutes until the sauce begins to thicken.
- Add Dumplings: Drop spoonfuls of the prepared dumpling dough onto the surface of the simmering stew. Cover the crockpot again and cook on high for 30 minutes, or until dumplings are cooked through and fluffy.
- Serve: Once dumplings are cooked, give the stew a gentle stir. Serve hot for a hearty and satisfying meal.
Notes
- This recipe uses a slow cooker for tender, hands-off cooking.
- Fresh vegetables add texture and nutrition, but feel free to use frozen if pressed for time.
- The dumplings can be made ahead of time or replaced with biscuit dough for convenience.
- Adjust seasoning to taste, especially salt, depending on the broth used.
- For a lighter version, substitute half-and-half with milk or a low-fat cream alternative.
Nutrition
- Serving Size: 361 grams
- Calories: 413 kcal
- Sugar: 5 g
- Sodium: 725 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 79 mg
