Classic Crockpot Chicken and Dumplings
This classic crockpot chicken and dumplings recipe is a comforting and easy meal, perfect for a cozy night in. It's a hearty dish that comes together with minimal effort.
Equipment
- Slow cooker
- Cooking spray or butter
- Medium bowl (2)
- Whisk
- Forks (2)
- Spoon
Ingredients
Chicken Mixture
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 yellow onion
- 2 carrots
- 2 celery stalks
- 1 (10.75 oz) can cream of chicken soup
- 1 (10.75 oz) can cream of mushroom soup optional
- 4 cups chicken broth
- 1 tsp dried thyme
- 0.5 tsp dried sage
- Salt and freshly ground black pepper to taste
Dumplings
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 tbsp butter melted
- 0.75 cup milk (or buttermilk)
Instructions
Preparation
- Lightly grease the inside of your slow cooker.
- Place chicken, onion, carrots, and celery in the slow cooker.
- Whisk together cream of chicken soup, optional cream of mushroom soup, chicken broth, thyme, sage, salt, and pepper. Pour over ingredients.
- Cook on low for 6-7 hours or on high for 3-4 hours until chicken is cooked through.
- Remove and shred chicken, then return it to the slow cooker and stir.
Dumpling Time
- In a bowl, whisk together flour, baking powder, and salt. Add melted butter and milk, mixing until just combined.
- Drop spoonfuls of dumpling dough onto the simmering chicken mixture.
- Recover and cook on high for 20-30 minutes until dumplings are fluffy.
- Stir gently, adjust seasoning, and serve hot.
Notes
For extra flavor, you can brown the chicken breasts lightly before adding them to the slow cooker. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. If the sauce becomes too thick, you can thin it with a little extra chicken broth or milk while reheating.