Crockpot Chicken and Dumplings (Print)
Tender chicken with fluffy dumplings in a rich broth, slow-cooked to perfection. A satisfying and hearty dish.
# Ingredients:
01 -
6 tablespoons salted butter
02 -
1/3 cup all-purpose flour
03 -
4 cloves garlic, chopped
04 -
2 tablespoons fresh thyme leaves
05 -
1 tablespoon chopped fresh sage
06 -
1 pound chicken breasts
07 -
1 yellow onion, chopped
08 -
1 cup chopped celery
09 -
1 cup chopped carrots
10 -
4 cups broth
11 -
Salt and black pepper to taste
12 -
2 cups milk
→ Dumplings
13 -
1 1/2 cups all-purpose flour
14 -
1 tablespoon baking powder
15 -
1 tablespoon chopped fresh sage
16 -
3/4 cup milk
17 -
Black pepper to taste
# Directions:
01 -
Turn the crockpot to high. Add the butter and allow it to melt. Once melted, whisk in the flour and garlic. Let cook for 5-10 minutes. Add the thyme, sage, chicken, onion, celery, and carrots. Pour over the broth and season with salt and black pepper. Cover and cook on low for 3 hours or high for 1-2 hours.
02 -
About 1 hour prior to serving, stir together the flour, baking powder, and sage in a bowl. Season with black pepper. Add the milk and mix until just combined.
03 -
Increase the heat on the crockpot to high. Shred the chicken directly in the soup and mix in the milk.
04 -
Drop heaping tablespoons of dumpling dough into the soup. Cover and cook for an additional 1-2 hours until the dumplings are cooked through and puffy.
05 -
Divide the soup and dumplings between bowls. Top with thyme, flaky salt, and black pepper. Serve warm and enjoy.
# Notes:
01 -
For best results, ensure the dumpling dough is not overmixed to maintain its fluffy texture.