Description
A comforting and hearty Crockpot Chicken and Dumplings recipe featuring tender chicken breasts simmered with aromatic herbs and vegetables, topped with soft, fluffy homemade dumplings cooked right in the slow cooker. Perfect for an easy weeknight meal that warms the soul.
Ingredients
Scale
Chicken Soup
- 1 medium sweet yellow onion, chopped
- 2 tablespoons unsalted butter, cut into 4 pieces
- 1 ½ pounds boneless skinless chicken breasts
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 bay leaves
- 3 cups low sodium chicken broth
- 2 tablespoons cornstarch
- 2 tablespoons water
- 12 ounces frozen peas and carrots (about 2 ½ cups)
Dumplings
- 1 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup whole milk
- 2 tablespoons unsalted butter, melted
Instructions
- Prepare the Slow Cooker Base: Add the chopped onion and butter pieces to the bottom of the slow cooker. Place the chicken breasts on top, then sprinkle dried thyme, garlic powder, salt, and pepper over the chicken. Add the bay leaves and pour in the chicken broth.
- Cook the Chicken: Cover the slow cooker and cook on high for 3-4 hours or low for 6-7 hours until the chicken is fully cooked and tender.
- Make the Dumpling Dough: Near the end of cooking, whisk together the flour, baking powder, and salt in a medium bowl. Pour in the whole milk and melted butter, stirring with a fork until a dough forms. Chill the dough in the refrigerator briefly while shredding the chicken.
- Thicken the Soup and Add Vegetables: Whisk cornstarch and water to create a slurry. Remove the chicken and discard bay leaves. Stir the slurry and frozen peas and carrots into the slow cooker. If you cooked on low, switch to high now.
- Shred and Return Chicken: Shred the cooked chicken and stir it back into the slow cooker mixture.
- Add and Cook Dumplings: Quickly drop spoonfuls (about 1 tablespoon each) of dumpling dough in a single layer on top of the soup. Spoon broth over each dumpling. Cover and cook on high for 1 ½ to 2 hours until dumplings are cooked through. Serve hot.
Notes
- Fresh vegetables like chopped carrots and celery can be used instead of frozen; add them to the slow cooker with the onion at the start.
- For best texture, whole milk is recommended for the dumpling dough.
- Try to minimize lifting the slow cooker lid during dumpling cooking to keep the temperature consistent.
- If desired, adjust seasonings to taste before adding dumplings.
Nutrition
- Serving Size: 1 serving (about 1 1/6 cup)
- Calories: 360
- Sugar: 4g
- Sodium: 560mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 80mg
