Description
This Crockpot Chicken and Dumplings recipe offers a comforting and hearty meal featuring tender chicken breasts, a medley of vegetables, and fluffy homemade dumplings simmered in a rich, flavorful gravy. Prepared entirely in a slow cooker, it delivers classic Southern comfort food with minimal hands-on time, perfect for an easy weeknight dinner or cozy family gathering.
Ingredients
Scale
Vegetables and Chicken
- 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)
Seasonings and Broth
- 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
Dumplings
- 1 cup all-purpose flour (130g)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
- ½ cup milk
- 2 tablespoons oil
Others
- 1 cup half-and-half
- 2 tablespoons cornstarch
Instructions
- Prepare the Vegetables
Peel and chop the carrots and potatoes into ½-inch pieces. Finely chop the celery and onion. Mince the garlic cloves. Set all aside. - Combine Ingredients in the Crockpot
Add the chopped carrots, celery, potatoes, onion, frozen peas, and minced garlic to the slow cooker. Season with 1½ teaspoons salt, dried parsley, dried thyme, and pepper. Place the boneless, skinless chicken breasts on top of the vegetables. Pour in the low-sodium chicken broth. - Slow Cook the Chicken and Vegetables
Cover the crockpot and cook on low for 6 hours (360 minutes) or until the chicken is tender and the vegetables are cooked through. - Make the Dumpling Batter
In a mixing bowl, combine the all-purpose flour, baking powder, ½ teaspoon salt, and Italian seasoning. Add the milk and oil, then stir until just combined to form a soft batter. - Shred the Chicken and Thicken the Broth
Remove the cooked chicken breasts from the crockpot and shred them using two forks. In a separate small bowl, whisk together the half-and-half and cornstarch until smooth. Stir this mixture into the crockpot to thicken the broth. - Add Shredded Chicken and Dumplings to the Crockpot
Return the shredded chicken to the crockpot and gently drop spoonfuls of the dumpling batter over the simmering stew. Cover and cook on low for an additional 30 to 45 minutes until the dumplings are cooked through and fluffy. - Final Seasoning and Serving
Check the seasoning and add more salt or pepper if needed. Serve the chicken and dumplings hot, spooning the stew and dumplings into bowls for a comforting meal.
Notes
- This recipe is a slow cooker version of the classic chicken and dumplings, making it easy to prepare with minimal effort.
- Tender chicken combined with hearty vegetables and homemade dumplings make this dish a satisfying comfort food perfect for cold days.
- Using half-and-half and cornstarch creates a creamy, thick gravy without the need for heavy cream or roux.
- For best results, do not lift the crockpot lid while the dumplings are cooking to ensure they cook evenly and fluff up properly.
- You can substitute frozen peas with other vegetables like green beans or corn as preferred.
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
