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Crockpot Chicken and Dumplings

A comforting bowl of crockpot chicken and dumplings, garnished with fresh parsley.

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Enjoy a comforting and creamy slow cooker chicken stew topped with tender, fluffy dumplings. This easy recipe is perfect for a cozy weeknight family dinner.

Ingredients

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  • 2 pounds boneless, skinless chicken thighs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup half-and-half
  • 1/4 cup all-purpose flour
  • 1/4 cup cold water
  • For the Dumplings:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 2 tablespoons melted butter

Instructions

  1. Place chicken thighs in the bottom of your slow cooker. Season with salt, pepper, thyme, and rosemary. Add the chopped onion and minced garlic.
  2. Pour chicken broth over the chicken. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and tender.
  3. Remove chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
  4. In a small bowl, whisk together the flour and cold water until smooth. Stir this mixture into the slow cooker with the chicken.
  5. Stir in the half-and-half. Turn the slow cooker to high and bring the mixture to a simmer.
  6. While the stew simmers, prepare the dumplings. In a medium bowl, whisk together the flour, baking powder, and salt.
  7. Add the milk and melted butter to the dry ingredients and stir until just combined. Do not overmix.
  8. Drop spoonfuls of the dumpling batter onto the simmering stew. Cover the slow cooker and cook for 15-20 minutes, or until the dumplings are cooked through and fluffy.
  9. Serve hot.

Notes

  • For extra tender dumplings, ensure you do not overmix the batter.
  • You can substitute chicken breast for chicken thighs if preferred.
  • For a richer flavor, use heavy cream instead of half-and-half.

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