Description
This Crockpot Chicken and Dumplings recipe is a cozy, hands-free comfort meal made with tender chicken, fluffy dumplings, and hearty vegetables simmered in a rich, savory broth. Perfect for weeknights or Sunday suppers!
Ingredients
- 1.5 to 2 lbs boneless, skinless chicken breasts or thighs
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon dried thyme or 1 tablespoon fresh parsley
- 1 cup all-purpose flour (or gluten-free blend)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup milk (or plant-based milk)
- 2 tablespoons melted butter (or vegan margarine)
Instructions
1. Layer onions, garlic, carrots, and celery at the bottom of the crockpot. Place chicken on top, pour in chicken broth, and sprinkle with herbs.
2. Cover and cook on low for 6 hours or on high for 3–4 hours, until chicken is tender and fully cooked.
3. In a bowl, mix flour, baking powder, salt, milk, and melted butter to create dumpling dough.
4. Shred chicken directly in the crockpot, then drop spoonfuls of dumpling dough evenly into the hot broth.
5. Cover and cook on high for 30–40 minutes, until dumplings puff up and are cooked through.
6. Stir gently, garnish with fresh herbs, and serve hot.
Notes
Use bone-in chicken for deeper flavor.
Keep the lid closed while dumplings cook to trap steam.
Shred chicken in the pot for easy cleanup and richer taste.
Add more broth if the soup thickens too much.
For extra flavor, stir in a bit of cream or fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3–4 hours (high) + 30–40 minutes for dumplings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (1½ cups)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg