Description

A comforting, creamy slow cooker chicken and dumplings recipe that is perfect for busy weeknights. This easy, set-it-and-forget-it meal features tender shredded chicken, a rich savory broth, and fluffy homemade dumplings.

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts or thighs
2 tablespoons butter
2 medium carrots, diced
2 stalks celery, diced
1 medium onion, diced
3 cloves garlic, minced
32 oz chicken broth (low-sodium recommended)
1 cup heavy cream
2 tablespoons flour
1 teaspoon dried thyme
1 teaspoon dried parsley
½ teaspoon black pepper
Salt to taste
1.5 cups self-rising flour
½ cup heavy cream or milk
2 tablespoons butter, melted

Instructions

Heat 2 tablespoons of butter in a medium saucepan over medium heat. Add diced onion, carrots, and celery. Cook for 4-5 minutes until softened. Add minced garlic in the last minute and cook until fragrant.
Transfer the sautéed vegetables to a 6-quart slow cooker. Add the raw chicken pieces on top. Sprinkle with thyme, parsley, pepper, and salt. Pour in the chicken broth and stir gently to combine.
Cover and cook on Low for 6-7 hours or on High for 3-4 hours until the chicken is cooked through.
Remove the chicken from the slow cooker and shred it using two forks. Discard any bones or skin. Set the shredded chicken aside.
In a small bowl, whisk the heavy cream and 2 tablespoons of flour together until smooth. Pour this mixture into the slow cooker broth and stir well to thicken. Taste and adjust seasoning if needed.
In a mixing bowl, combine the self-rising flour, melted butter, and ½ cup heavy cream (or milk). Stir until a soft, sticky dough forms. Do not overmix.
Return the shredded chicken to the slow cooker and stir it into the creamy broth. Drop tablespoon-sized scoops of the dumpling dough onto the surface of the stew. Do not stir them in.
Cover and cook on High for 15 minutes. Do not lift the lid during this time to trap steam. Check that dumplings are cooked through and fluffy before serving.
Stir dumplings gently into the stew and serve hot with crusty bread.

Notes

Do not overmix the dumpling dough to ensure they remain fluffy. Keep the lid on while cooking dumplings to trap steam. Shred chicken while it is still hot for easier handling. If using all-purpose flour for dumplings, add 2 teaspoons baking powder and ½ teaspoon salt to the 1.5 cups of flour. This recipe does not freeze well due to the dumplings becoming mushy; freeze the stew base without dumplings if necessary.

Prep Time: 15 minutes
Cook Time: 6-7 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl with dumpling
Calories: 380
Sugar: 4
Sodium: 650
Fat: 14
Saturated Fat: 8
Carbohydrates: 35
Fiber: 2
Protein: 28

Keywords: crockpot chicken and dumplings, slow cooker dinner, easy weeknight meals, comfort food, chicken stew, dumplings recipe, family friendly dinner