Crockpot chicken and dumplings is the ultimate comfort food, a hearty and flavorful dish perfect for chilly evenings or when you need a warm hug in a bowl. This recipe simplifies the classic preparation, leveraging the slow cooker to create incredibly tender chicken and fluffy dumplings with minimal effort. Forget about meticulously rolling out dough; this recipe uses a simple drop biscuit method that's both foolproof and delicious.
What Makes This Crockpot Chicken and Dumpling Recipe Special?
This recipe stands out because it focuses on simplicity without sacrificing flavor. We utilize the slow cooker's gentle heat to create incredibly tender chicken that practically falls apart. The dumplings are light and fluffy, perfectly complementing the rich, savory broth. The entire process is surprisingly easy, leaving you with more time to relax and enjoy the delicious results.
Ingredients You'll Need:
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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
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For the Dumplings:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup cold butter, cut into small pieces
- 3/4 cup milk
Step-by-Step Instructions:
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Prepare the Chicken and Broth: In your slow cooker, combine the chicken breasts, chicken broth, carrots, celery, onion, garlic, thyme, rosemary, salt, and pepper. Stir well to ensure everything is coated.
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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 with a fork.
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Shred the Chicken: Remove the chicken from the slow cooker and shred it using two forks. Set aside.
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Make the Dumplings: In a large bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the milk until just combined. Do not overmix.
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Add Dumplings to the Slow Cooker: Stir the shredded chicken back into the slow cooker. Drop spoonfuls of the dumpling batter onto the top of the chicken and broth. Do not stir them in.
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Cook the Dumplings: Cover the slow cooker and cook on low for another 30-45 minutes, or until the dumplings are cooked through and fluffy.
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Serve and Enjoy! Ladle the chicken and dumplings into bowls and serve immediately.
Frequently Asked Questions (FAQs)
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts. Just add about an extra hour to the cooking time on low.
What kind of milk should I use for the dumplings?
Whole milk or 2% milk works best for the richest, fluffiest dumplings. You can use skim milk, but the dumplings may be slightly less tender.
Can I add other vegetables?
Absolutely! Feel free to add other vegetables like peas, green beans, or potatoes. Add them to the slow cooker along with the carrots and celery.
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 make this recipe ahead of time?
The chicken and broth can be made ahead of time and stored in the refrigerator for up to 3 days. Make the dumplings just before you're ready to cook them.
Can I freeze this dish?
Yes, you can freeze leftover chicken and dumplings. Allow them to cool completely before storing them in airtight containers in the freezer for up to 3 months.
This Crockpot Chicken and Dumplings recipe offers a comforting, flavorful, and easy meal for any occasion. Enjoy the warmth and deliciousness this classic dish provides!
