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Easy Homemade Crockpot Chicken and Dumplings

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This homemade crockpot chicken and dumplings recipe uses no canned soup, just real ingredients like butter, flour, chicken, and vegetables. The chicken shreds tenderly, and the dumplings puff up soft and fluffy, making it a comforting, set-it-and-forget-it meal.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (about 3 medium)
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken stock
  • 1 cup whole milk
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and sliced into rounds
  • 3 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 2 bay leaves
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper (plus more to taste)
  • 1 cup frozen peas
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 1.5 cups all-purpose flour (for dumplings)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt (for dumplings)
  • 3 tablespoons unsalted butter, cold and cut into small cubes (for dumplings)
  • 3/4 cup whole milk (for dumplings)
  • 1 tablespoon fresh chives or parsley, finely chopped (optional, for dumplings)

Instructions

  1. Prep the vegetables: dice the onion, slice carrots into 1/4-inch rounds, slice celery the same thickness, and mince the garlic. Set aside.
  2. Make the roux: In a medium skillet over medium heat, melt 4 tablespoons butter. Whisk in 1/4 cup flour and cook for 2 minutes until pale golden and nutty. Slowly whisk in 1 cup chicken stock until smooth and thickened, about 1 minute.
  3. Layer in slow cooker: Place chicken breasts in the bottom. Scatter onion, carrots, celery, and garlic over top. Pour roux mixture over everything, then add remaining 3 cups chicken stock, milk, thyme, rosemary, bay leaves, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir gently.
  4. Cook the chicken: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until chicken is tender. About 30 minutes before done, remove chicken, shred with two forks, return to slow cooker, and stir in frozen peas. Discard bay leaves.
  5. Make dumpling dough: In a medium bowl, whisk together 1.5 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Cut in cold butter cubes using a pastry cutter or two forks until mixture resembles coarse sand with pea-sized butter pieces. Make a well, pour in 3/4 cup milk, and stir with a fork just until dough comes together (it will be sticky). Fold in chives or parsley if using.
  6. Drop dumplings: Using a spoon or small cookie scoop, drop rounded tablespoons of dough onto the simmering broth. Do not press down. Space them out; they will expand. You should get 12-14 dumplings.
  7. Cook dumplings: Cover immediately and cook on HIGH for 45 minutes to 1 hour. Do not lift the lid during this time. Check one dumpling by cutting in half; it should be cooked through and fluffy. If still doughy, cook another 15 minutes.
  8. Serve: Ladle into bowls, ensuring each serving has broth, chicken, vegetables, and dumplings. Garnish with fresh parsley. Let sit 5 minutes before serving.

Notes

Do not lift the lid during dumpling cooking time. Use cold butter for dumplings. Do not overmix dumpling dough. Taste broth before adding dumplings and adjust seasoning. If broth is too thin, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir in; cook on HIGH 10 minutes. If too thick, stir in warm stock or milk. Leftovers thicken as dumplings absorb liquid.

Nutrition

Keywords: crockpot chicken and dumplings, slow cooker chicken and dumplings, homemade chicken and dumplings, no canned soup, comfort food, easy dinner

Find it online: https://evabake.com/easy-homemade-crockpot-chicken-and-dumplings/