Description

This Crockpot Chicken and Dumplings recipe is a comforting slow cooker dish featuring tender chicken breasts simmered with chopped carrots, celery, potatoes, peas, and aromatic herbs in a flavorful, thickened chicken broth base. Fluffy homemade dumplings made from scratch are added towards the end for a hearty and satisfying meal perfect for cozy family dinners.

Ingredients

Scale

Vegetables & Herbs

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)
1½ teaspoons salt (divided)
1 teaspoon dried parsley
½ teaspoon dried thyme
¼ teaspoon pepper

Main & Broth

2 boneless, skinless chicken breasts (about 1 lb)
2½ cups low-sodium chicken broth
1 cup half-and-half

Dumplings

1 cup all-purpose flour (130g)
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon Italian seasoning
½ cup milk
2 tablespoons oil
2 tablespoons cornstarch (for thickening)

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Instructions

Prepare the Slow Cooker Base: Place the peeled and chopped carrots, celery, potatoes, finely chopped onion, frozen peas, and minced garlic into the crockpot. Add 1½ teaspoons of salt, dried parsley, dried thyme, and pepper, then pour in the low-sodium chicken broth. Lay the boneless, skinless chicken breasts on top of the vegetables.
Cook the Chicken and Vegetables: Cover the crockpot with its lid and cook on low for 6 hours, allowing the chicken to become tender and the vegetables to soften completely while the flavors meld together.
Shred the Chicken: Once cooking is complete, remove the chicken breasts from the crockpot and shred them finely using two forks. Return the shredded chicken to the crockpot and stir to combine.
Make the Dumpling Batter: In a separate bowl, whisk together the all-purpose flour, baking powder, ½ teaspoon salt, and Italian seasoning. In another small bowl, combine the milk and oil. Gradually mix the wet ingredients into the dry ingredients until a sticky batter forms.
Thicken the Broth: In a small cup, mix the cornstarch with the half-and-half until smooth. Stir this mixture into the crockpot to thicken the broth and create a creamy base for the dumplings.
Add the Dumplings and Cook: Drop spoonfuls of the dumpling batter onto the surface of the simmering broth in the crockpot. Cover and cook on high for an additional 30-40 minutes, or until the dumplings have puffed up and are cooked through.
Serve: Gently stir the dumplings to partially break them up or leave them whole as preferred. Serve warm for a classic hearty meal that combines tender chicken, vegetable-rich gravy, and fluffy homemade dumplings.

Notes

This recipe uses a slow cooker to achieve tender chicken and flavorful vegetables effortlessly.
Dumplings should be dropped gently on top to avoid breaking apart too much during cooking.
If you prefer thicker gravy, adjust the amount of cornstarch slightly.
Feel free to add other vegetables like corn or green beans according to preference.
Serve with a side of crusty bread or a fresh green salad for a complete meal.

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