Here’s a comforting recipe for Slow Cooker Chicken and Dumplings that’s sure to please!
Slow Cooker Chicken and Dumplings Recipe
Ingredients
- For the Chicken Stew:
- 4 boneless, skinless chicken breasts (or thighs)
- 4 cups chicken broth
- 1 cup carrots, sliced
- 1 cup celery, chopped
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 1 cup frozen peas (added later)
- For the Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup butter, melted
- 3/4 cup milk
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Prepare the Chicken Stew:
- Place the chicken breasts in the slow cooker. Add the chicken broth, carrots, celery, onion, garlic, thyme, rosemary, salt, and pepper. Stir to combine.
- Cook the Chicken:
- Cover and cook on low for 6-7 hours, or until the chicken is cooked through and tender.
- Shred the Chicken:
- Once cooked, remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
- Add the Peas:
- Stir in the frozen peas and let them heat through while you prepare the dumplings.
- Make the Dumplings:
- In a medium bowl, whisk together the flour, baking powder, salt, and pepper. In another bowl, mix the melted butter and milk until combined. Pour the wet ingredients into the dry ingredients and stir until just combined.
- Add Dumplings to the Stew:
- Drop spoonfuls of the dumpling mixture on top of the chicken and stew in the slow cooker. Do not stir.
- Cook the Dumplings:
- Cover and cook on high for an additional 1 hour, or until the dumplings are cooked through and fluffy.
- Serve:
- Garnish with fresh parsley if desired and enjoy your hearty chicken and dumplings!
Tips
- You can add other vegetables like corn or green beans for more variety.
- For a creamier stew, stir in a splash of heavy cream or half-and-half before serving.
Enjoy your warm, comforting bowl of chicken and dumplings!