Crockpot Chicken and Dumplings
This comforting crockpot chicken and dumplings is the ultimate one-pot meal that practically cooks itself. Tender shredded chicken combines with fresh vegetables in a creamy broth, topped with fluffy homemade dumplings that cook right in the slow cooker. Perfect for busy weeknights or when you want that cozy, homemade comfort food without spending hours in the kitchen.
Ingredients
- 2 pounds boneless skinless chicken breasts
- 4 tablespoons butter
- 1 large onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 6 cups chicken broth
- 1 cup heavy cream
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup whole milk
- 2 tablespoons melted butter
Instructions
- Add chicken breasts, onion, carrots, celery, chicken broth, thyme, salt and pepper to your crockpot.
- Cover and cook on low for 6 hours or high for 3 hours until chicken is cooked through.
- Shred the chicken with two forks directly in the crockpot.
- Stir in heavy cream and butter, then increase heat to high.
- In a bowl, mix together flour, baking powder and salt.
- Add milk and melted butter to flour mixture, stir until just combined into a thick batter.
- Drop spoonfuls of dumpling batter onto the simmering broth, spacing them apart.
- Cover and cook on high for 15 to 20 minutes until dumplings are cooked through and fluffy.
- Serve hot and enjoy.
Practical Tips
Do not stir the dumplings while they cook as this will make them tough and dense. Let them cook undisturbed for the fluffiest results.
Prepare your vegetables ahead of time by dicing the onion and slicing the carrots and celery the night before. Store them in the refrigerator so you can simply dump everything into the crockpot in the morning.
For thicker dumplings, use a slightly thicker batter by adding a bit less milk. For lighter, more delicate dumplings, add an extra tablespoon or two of milk to your dumpling mixture.
How to Store
Store leftover chicken and dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if the mixture seems too thick. This dish can also be frozen for up to 2 months, though the dumplings may become slightly softer upon thawing.
Common Questions
Can I use chicken thighs instead of breasts? Yes, chicken thighs work wonderfully and stay moist during the long cooking time. You may need to add an extra 30 minutes to the cooking time to ensure they are fully cooked through.
What if I don’t have heavy cream? You can substitute with half-and-half, whole milk mixed with a bit of butter, or even sour cream stirred in at the end. The sauce will be slightly less rich but still delicious.
Can I make the dumplings without baking powder? Baking powder helps the dumplings rise and become fluffy. Omitting it will result in denser dumplings, though they will still be edible. For best results, keep the baking powder in your recipe.