Crockpot Chicken and Dumplings

Crockpot Chicken and Dumplings

Ingredients

The Chicken & Base

• 1.5 to 2 lbs boneless, skinless chicken breasts (or thighs)
• 1 medium yellow onion, diced
• 3 stalks celery, sliced
• 3 medium carrots, peeled and sliced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 can (10.5 oz) cream of chicken soup (or cream of celery/mushroom soup)
• 1/4 cup unsalted butter, sliced into pats
• 1 tsp dried thyme
• 1 tsp poultry seasoning
• Salt and freshly ground black pepper, to taste

The Dumplings

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 3 tbsp cold unsalted butter, cut into small cubes (or shortening)
• 3/4 cup milk (whole milk works best)

Instructions

1. Slow Cook the Chicken & Veggies

• Place the diced onions, sliced carrots, celery, and minced garlic at the bottom of a 6-quart slow cooker.
• Lay the chicken breasts right on top of the vegetables.
• Season the chicken with dried thyme, poultry seasoning, salt, and pepper.
• Place the pats of butter over the chicken. Pour the chicken broth and the can of cream of chicken soup all over the top. (Do not stir!)
• Cover and cook on LOW for 6 to 7 hours (or HIGH for 3 to 4 hours), until the chicken is tender and easily shreds.

2. Shred the Chicken

• Remove the cooked chicken breasts from the slow cooker and transfer them to a cutting board.
• Use two forks to shred the chicken into bite-sized pieces, then return the shredded meat back into the slow cooker and stir everything together.

3. Make the Dumpling Dough

• In a large mixing bowl, whisk together the flour, baking powder, and salt.
• Cut the cold cubed butter into the flour mixture using a pastry blender or your fingers until it resembles coarse crumbs.
• Pour in the milk and stir gently with a spatula just until a soft, sticky dough forms. (Do not overmix, or the dumplings will become tough!)

4. Drop the Dumplings

• Drop spoonfuls of the dumpling dough (about 1 to 2 tablespoons each) directly into the hot, bubbling broth in the slow cooker, spacing them out evenly across the surface.
• Cover the slow cooker with the lid and cook on HIGH for 45 minutes to 1 hour.
• Crucial Tip: Resist the urge to lift the lid while the dumplings are cooking, as trapping the steam is what makes them fluffy and light!

5. Serve

• Once the dumplings are cooked through and fluffy (test one with a toothpick to make sure the center isn’t raw dough), gently stir them into the creamy sauce.
• Ladle hot into bowls and serve immediately.

Serving Suggestions

• Garnish: Sprinkle with freshly chopped parsley or cracked black pepper.
• Side: Pair with a simple green salad dressed in a bright vinaigrette to balance the rich, hearty soup.

Chef’s Tip: If you want an even easier shortcut for busy weeknights, you can substitute the homemade dumpling dough with a can of refrigerated flaky buttermilk biscuits (torn into quarters)!