Slow cooker chicken and dumplings? Yes, please! This recipe delivers all the heartwarming goodness of this classic dish with minimal effort. Forget fussing over stovetop dumplings – this method simplifies the process while maximizing flavor. Get ready for tender, juicy chicken and fluffy dumplings in one comforting bowl.
What Makes This Crock Pot Chicken and Dumplings Recipe Special?
This recipe isn't your grandma's chicken and dumplings (though she might love it too!). We've focused on maximizing flavor through simple techniques:
- Slow-cooked perfection: The crock pot ensures incredibly tender chicken that practically falls off the bone.
- Flavor-packed broth: We build a rich broth from scratch, using simple ingredients that create a depth of flavor you won't find in canned versions.
- Easy dumplings: Forget rolling out dough – these drop dumplings are quick, easy, and perfectly fluffy.
- Customizable: Easily adapt the recipe to your preferences, adding vegetables, herbs, or different types of dumplings.
Ingredients:
For the Chicken and Broth:
- 1.5 lbs boneless, skinless chicken breasts
- 4 cups chicken broth (low sodium preferred)
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
For the Dumplings:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup milk
Instructions:
- Prepare the Crock Pot: Place the chicken breasts, carrots, celery, onion, garlic, thyme, rosemary, salt, and pepper in your slow cooker. Pour in the chicken broth.
- Slow Cook the Chicken: Cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and easily shreds.
- Shred the Chicken: Remove the chicken from the crock pot and shred it with two forks. Skim off any excess fat from the broth.
- Make the Dumplings: In a medium bowl, whisk together the flour, baking powder, and salt. Stir in the milk until just combined; don't overmix. The batter should be slightly lumpy.
- Add Dumplings to Crock Pot: Drop spoonfuls of the dumpling batter onto the top of the chicken and broth mixture in the slow cooker. Do not stir.
- Cook Dumplings: Cover and cook on low for another 30-45 minutes, or until the dumplings are cooked through and fluffy.
- Serve: Return the shredded chicken to the crock pot. Stir gently to combine. Serve hot, garnished with fresh parsley if desired.
Frequently Asked Questions (FAQ)
Can I use bone-in chicken?
Yes, you can absolutely use bone-in chicken. Just increase the cooking time accordingly, and expect the cooking time to increase by about 1-2 hours on low. Remember to remove the bones before shredding the chicken.
What kind of milk should I use for the dumplings?
Whole milk is recommended for the richest, fluffiest dumplings. However, you can use 2% or skim milk if you prefer. Just be aware that the dumplings may be slightly less fluffy.
Can I add other vegetables?
Absolutely! Feel free to add other vegetables like potatoes, peas, green beans, or corn. Add them along with the carrots and celery in step 1.
How do I know when the dumplings are done?
The dumplings are done when they are cooked through and fluffy. They should spring back slightly when touched.
Can I freeze leftover chicken and dumplings?
Yes, you can freeze leftovers for up to 3 months. Let the dish cool completely before storing in airtight containers.
Tips for the Best Crock Pot Chicken and Dumplings:
- Don't overmix the dumpling batter: Overmixing will result in tough dumplings.
- Don't stir the dumplings after adding them to the crock pot: This will prevent them from cooking evenly.
- Adjust seasoning to your taste: Add more salt, pepper, or herbs as needed.
- Use a slow cooker liner: This makes cleanup a breeze!
Enjoy this incredibly comforting and easy crock pot chicken and dumplings recipe! Let me know in the comments how yours turned out.
