Crock pot chicken and dumplings—the ultimate comfort food! This recipe takes a classic dish and elevates it with simple techniques for maximum flavor and tenderness. Forget the fussy stovetop method; this slow-cooked version delivers melt-in-your-mouth chicken and fluffy dumplings every time. Get ready for a cozy, satisfying meal that's perfect for chilly evenings or family gatherings.
What You'll Need:
For the Chicken and Broth:
- 1.5 lbs boneless, skinless chicken breasts
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups chicken broth (low sodium preferred)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
For the Dumplings:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup melted butter
Instructions:
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Sear the Chicken (Optional but Recommended): For deeper flavor, brown the chicken breasts in a tablespoon of oil before adding them to the slow cooker. This step isn't essential, but it adds a nice richness.
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Slow Cooker Magic: Place the browned (or un-browned) chicken breasts, onion, carrots, and celery in your slow cooker. Pour in the chicken broth, thyme, rosemary, salt, and pepper.
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Slow Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and easily shreds.
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Shred the Chicken: Remove the chicken from the slow cooker and shred it using two forks. Discard the bones and skin.
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Make the Dumplings: In a medium bowl, whisk together the flour, baking powder, and salt. Add the milk and melted butter, mixing until just combined. Don't overmix; a few lumps are okay.
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Drop the Dumplings: Drop spoonfuls of the dumpling batter onto the top of the chicken and vegetable mixture in the slow cooker. Avoid overcrowding.
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Cook the Dumplings: Cover 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: Serve immediately, garnished with fresh herbs if desired.
Frequently Asked Questions (FAQ):
Can I use frozen chicken?
Yes, you can use frozen chicken breasts, but you'll need to add about an hour to the cooking time. Make sure the chicken is fully thawed before shredding.
What kind of slow cooker do I need?
Any slow cooker (crock-pot) with a capacity of at least 4 quarts will work well for this recipe.
Can I make this recipe ahead of time?
You can prepare the chicken and broth mixture ahead of time and store it in the refrigerator for up to 2 days. Make the dumplings right before adding them to the slow cooker. You can also reheat leftovers gently the next day.
What are some variations I can try?
Feel free to experiment! Add other vegetables like potatoes, peas, or green beans. Use different herbs, such as sage or oregano. For a richer flavor, use bone-in chicken thighs instead of boneless breasts. You can also add a splash of cream or milk at the end for extra richness.
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 gently pressed.
This recipe provides a delicious and easy way to enjoy a comforting classic. The slow cooker does all the work, leaving you with more time to relax and enjoy the delicious results. Let me know in the comments how your Crock Pot Chicken and Dumplings turned out!
