Chicken and dumplings—the ultimate comfort food! This recipe simplifies the classic dish, using your slow cooker to do most of the work, leaving you with a warm, hearty meal with minimal effort. Forget complicated recipes and lengthy prep times; this version delivers maximum flavor with minimum fuss.
What Makes This Crock-Pot Chicken and Dumplings Recipe Easy?
This recipe prioritizes simplicity without sacrificing taste. We’re leveraging the power of the slow cooker to tenderize the chicken and create a rich broth, cutting down significantly on hands-on cooking time. The dumplings are also incredibly easy to make, using simple ingredients and a quick mixing process.
Ingredients:
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For the Chicken and Broth:
- 1.5 lbs boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
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For the Dumplings:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
Instructions:
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Slow Cooker Magic: Place the chicken breasts, chicken broth, carrots, celery, onion, garlic, thyme, and rosemary in your slow cooker. Season generously with salt and pepper. Cook on low for 6-8 hours, or until the chicken is very tender and easily shreds.
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Shred and Simmer: Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
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Dumpling Time: In a medium bowl, whisk together the flour, baking powder, and salt. Slowly add the milk, stirring until just combined. Do not overmix; a few lumps are okay.
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Drop and Cook: Drop spoonfuls of the dumpling batter onto the top of the chicken and broth mixture in the slow cooker. Do not stir.
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Slow 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. Garnish with fresh parsley, if desired.
Frequently Asked Questions (PAAs):
Can I use frozen chicken for this recipe?
While you can use frozen chicken, it will significantly increase the cooking time. It's best to thaw the chicken completely before adding it to the slow cooker to ensure even cooking and prevent the broth from becoming watery.
What kind of dumplings can I use in this recipe?
This recipe uses a simple biscuit-style dumpling. However, you can experiment with different dumpling recipes, such as drop dumplings or even refrigerated biscuit dough. Just adjust the cooking time as needed.
How do I know if the dumplings are cooked through?
The dumplings are cooked through when they are fluffy and no longer doughy in the center. You can test this by gently piercing a dumpling with a fork. If it comes out clean, they're ready.
Can I make this recipe ahead of time?
While it's best served fresh, you can prepare the chicken and broth in the slow cooker a day ahead of time and store it in the refrigerator. Add the dumplings just before serving to ensure they remain fluffy.
Can I freeze leftover chicken and dumplings?
Yes, leftover chicken and dumplings can be frozen. Allow them to cool completely before transferring them to freezer-safe containers. They will keep in the freezer for up to 3 months. Reheat gently in the microwave or on the stovetop.
Tips for the Best Crock-Pot Chicken and Dumplings:
- Don't overmix the dumpling batter. A few lumps are fine; overmixing will result in tough dumplings.
- For extra flavor, add a bay leaf to the slow cooker while the chicken is cooking. Remove it before serving.
- Feel free to customize your vegetables. Add other favorites like potatoes, green beans, or peas.
This easy crock-pot chicken and dumplings recipe is a perfect weeknight meal that's both comforting and delicious. Enjoy!
