Crockpot Chicken and Dumplings
User Reviews
5
Crockpot Chicken and Dumplings
Description
This recipe layers diced onions, carrots, and minced garlic in a slow cooker, topped with seasoned chicken breasts and chicken stock enriched with a homemade roux. The slow cooking on low heat allows the flavors to meld and the chicken to become tender enough to shred easily.
Once shredded, half and half is added for creaminess, and the dumplings, made from a mixture of flour, baking powder, sugar, salt, pepper, butter, and milk, are dropped onto the surface. Cooking continues on high to steam and bake the dumplings, creating a soft, slightly dense topping contrasting the flavorful broth beneath.
The result is a classic comfort dish with a rich broth base, tender chicken, hearty vegetables, and fluffy dumplings, suited for family meals or chilly days.
Ingredients
- 1 onion diced, sweet
- 1 cup carrot chopped
- 2 garlic minced, cloves
- 2.5 pounds boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon flour
- 56 ounces chicken stock low-sodium
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 cup half and half
dumplings
- 1 1/8 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter cut into small pieces, cold
- 1/2 cup milk whole, 2% or 1%
Instructions
- In the bottom of your crockpot, layer onions, carrots and garlic. Season chicken breasts with salt and pepper then lay them on top.
- Heat a small saucepan over medium heat and add butter. Once sizzling, whisk in flour and cook for 2-3 minutes to create a roux, until it’s golden in color. Add in 2 cups of chicken stock and mix well, bringing to a boil. Cook for 4-5 minutes, stirring, then remove from heat and pour over the chicken and vegetables. Add remaining chicken stock, put the lid on and cook on low for 6 hours.
- After 6 hours, turn the crockpot heat onto high. Using forks or kitchen tongs, lightly shred the chicken breasts. (This should be easy since they have cooked so long.) Stir half and half into the crockpot, then recover while you make the dumplings. In a bowl, combine flour, sugar, baking powder, salt and pepper. Crumble in butter with your fingers and rub into the flour until evenly dispersed and coarse crumbs form. Add in milk, stirring well just until a sticky dough forms. Use a tablespoon measure and add small scoops of the dough into the crockpot, starting by placing them around the outside first, then the inside. Cover and cook for another 1-1.5 hours, until dumplings are cooked but soft and not longer raw in the middle. Taste and season additionally if desired.
- Serve immediately!
User Reviews
Overall Rating
5
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