Crockpot Chicken and Dumplings
Ingredients
- 1 mediumsweet yellow onion
chopped
- 2 tbspbutter
cut into 4 pieces
- 1 ½ lbboneless skinless chicken breasts
- 1 tspdried thyme
- ½ tspgarlic powder
- ½ tspsalt
- ¼ tspblack pepper
- 2bay leaves
- 3 cchicken broth
- 2 tbspcornstarch
- 2 tbspwater
- 12 ozfrozen peas and carrots*
2 ½ cups
- 1 ¼ call-purpose flour
- 1 ½ tspbaking powder
- ½ tspsalt
- ½ cmilk
whole milk is best
- 2 tbspunsalted butter
melted
Directions
- 1
Add the onion and butter to the bottom of the slow cooker. Place the chicken breasts on top. Sprinkle the dried thyme, garlic powder, salt and pepper over the chicken breasts and add the bay leaves to the pot. Pour in the chicken broth.
- 2
Cover and cook on high for 3-4 hours or low for 6-7 hours, until chicken is cooked through and tender.
- 3
When the cook time is almost done, make the dumpling dough. In a medium mixing bowl, whisk together the flour, baking powder and salt. Pour in the milk and melted butter and stir with a fork until the dough comes together. Put in the refrigerator for a few minutes while you shred the chicken.
- 4
Make a cornstarch slurry by whisking together the 2 tablespoons cornstarch and 2 tablespoons water in a small bowl. Set aside. Remove the chicken to a clean plate or bowl. Remove and discard the bay leaves. Stir the cornstarch slurry and frozen vegetables into the slow cooker and put the lid back on. If you had been cooking on low, switch the slow cooker to the high setting because the dumplings need to be cooked on high.
- 5
Shred the chicken. Stir the shredded chicken into the slow cooker.
- 6
Working quickly so as to not have the lid off of the slow cooker for too long, scoop small spoonfuls (about 1 tablespoon each) of the dumpling dough and place in a single layer on top of the soup in the slow cooker. There may be some space in between the dumplings; they will expand some as they cook. Spoon a little of the broth over each of the dumplings. Cover and cook for 1 ½ - 2 hours on high, until the dumplings are cooked through. Serve.
Crockpot Chicken and Dumplings
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About this Recipe
When comfort food cravings hit, nothing satisfies quite like a hearty bowl of Crockpot Chicken and Dumplings. This recipe delivers a wholesome, family-friendly meal that’s both incredibly flavorful and wonderfully easy to prepare in your slow cooker.
Why This Recipe Works
This Crockpot Chicken and Dumplings recipe stands out for its simplicity and depth of flavor. By cooking the chicken and aromatic vegetables directly in the slow cooker, you infuse every bite with rich chicken broth, thyme, and bay leaf. The inclusion of homemade dumplings, cooked right in the savory liquid, ensures they emerge perfectly tender, soaking up all the deliciousness, while frozen vegetables streamline your prep time without sacrificing taste.
What to Expect
Prepare for a truly comforting experience with every spoonful. You'll find tender, shredded chicken swimming in a thick, savory broth, complemented by sweet peas and carrots. The dumplings themselves are light and fluffy, acting as perfect sponges for the rich, seasoned sauce. This is the kind of satisfying, warm meal that makes a house feel like a home, providing wholesome nourishment with 383 calories per serving, making it an excellent choice for a filling main course that the whole family will love.
Customization & Variations
While delicious as is, this Crockpot Chicken and Dumplings recipe is also flexible. You can easily swap the frozen peas and carrots for another frozen vegetable mix, like green beans or corn, to suit your preference. For the dumplings, if whole milk isn't available, other milks can work, though whole milk yields the best texture. If you prefer a milder onion flavor, you can sauté the chopped sweet yellow onion briefly before adding it to the crockpot, although it softens beautifully during the long cook.
Serving & Context
This Crockpot Chicken and Dumplings is a complete meal in itself, perfect for a cozy weeknight dinner or a relaxed weekend family gathering. Serve it warm in deep bowls, perhaps with a sprinkle of fresh parsley if you have it on hand, though it's absolutely delicious on its own.