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Easy Homemade Crockpot Chicken and Dumplings

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Tender chicken, creamy broth, and soft, pillowy dumplings made effortlessly in a slow cooker. This comforting recipe delivers all the flavor of stovetop chicken and dumplings without the constant stirring and pot-watching.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 4 cups (960ml) low-sodium chicken broth
  • 4 tablespoons (56g) unsalted butter, divided
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 large carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 2 bay leaves
  • Salt and black pepper to taste
  • 1.5 cups (180g) all-purpose flour (for dumplings)
  • 2 teaspoons baking powder
  • ½ teaspoon salt (for dumplings)
  • 3 tablespoons (42g) cold unsalted butter, cut into small cubes (for dumplings)
  • ¾ cup (180ml) whole milk (for dumplings)
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)
  • 2 tablespoons (15g) all-purpose flour (for slurry)
  • ¼ cup (60ml) heavy cream or whole milk (for slurry)

Instructions

  1. Melt 2 tablespoons of butter in a large skillet over medium heat. Add diced onion, carrots, and celery. Cook, stirring occasionally, until vegetables soften and onion is translucent (5-7 minutes). Add minced garlic and cook for 1 minute until fragrant. Transfer to slow cooker.
  2. Season both sides of chicken thighs with salt, pepper, dried thyme, and dried rosemary. Place seasoned thighs on top of vegetables in slow cooker.
  3. Pour chicken broth over chicken and vegetables. Tuck bay leaves into liquid. Do not stir. Cover with lid.
  4. Cook on low for 4-6 hours or on high for 2-3 hours, until chicken is tender and easily shreds with a fork.
  5. Remove chicken thighs from slow cooker and shred with two forks. Discard large pieces of fat. Return shredded chicken to slow cooker and stir gently. Remove and discard bay leaves.
  6. In a medium bowl, whisk together flour, baking powder, and salt for dumplings. Add cold butter cubes. Work butter into flour with fingertips or pastry cutter until mixture resembles coarse crumbs with some pea-sized butter pieces. Pour in milk and stir with a fork just until dough comes together (do not overmix).
  7. Turn slow cooker to high. Drop spoonfuls of dumpling dough onto surface of hot broth (do not submerge). Space them out slightly. Cover and cook for 30-40 minutes without lifting the lid.
  8. In a small bowl, whisk together remaining 2 tablespoons flour and heavy cream (or milk) until smooth. Carefully remove dumplings with slotted spoon and set aside. Stir slurry into broth and cook uncovered for 2-3 minutes until thickened. Return dumplings to slow cooker and stir gently.
  9. Ladle into bowls, garnish with fresh parsley if desired, and serve hot.

Notes

Do not lift the lid while dumplings are cooking to maintain steam. Keep dumpling dough cold for fluffier dumplings. Use a cookie scoop for uniform dumpling size. Season ingredients at each step for deeper flavor. For gluten-free, use 1:1 gluten-free flour blend and cornstarch slurry. For dairy-free, use olive oil or vegan butter, unsweetened oat or almond milk, and full-fat coconut milk or dairy-free cream alternative.

Nutrition

Keywords: crockpot chicken and dumplings, slow cooker chicken and dumplings, easy chicken and dumplings, homemade dumplings, comfort food, chicken thighs, creamy broth

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