Creamy Slow Cooker Chicken and Herb Dumplings
This comforting Creamy Slow Cooker Chicken and Herb Dumplings recipe is perfect for a cozy meal, featuring tender chicken, a rich and flavorful sauce, and fluffy homemade dumplings.
Equipment
- Slow cooker
- Whisk
- Mixing bowl
- Measuring cups
- Measuring spoons
- Cutting board
- Knife
- Two forks
Ingredients
Main Dish
- 1.5-2 lbs chicken breasts or thighs boneless, skinless
- 4 cups Chicken broth low sodium
- 1 can Cream of chicken soup 10.5 oz
- 1/2 cup Milk whole
- 1 Medium onion diced
- 2 Celery stalks diced
- 2 Carrots diced
- 1/2 tsp Salt divided, plus more to taste
- 1/4 tsp Black pepper divided, plus more to taste
- 1 tsp Dried parsley
- 1 tsp Dried thyme
Dumplings
- 2 cups All-purpose flour for dumplings
- 2 tsp Baking powder for dumplings
- 1/2 tsp Salt for dumplings
- 1/4 cup Cold butter cubed, for dumplings
- 1/2 cup Milk or buttermilk for dumplings
Instructions
Preparation
- Dice the onion, celery, and carrots.
- Place the chicken at the bottom of the slow cooker, then scatter the diced vegetables over it.
- In a separate bowl, whisk together the broth, cream of chicken soup, milk, 1/2 tsp salt, 1/4 tsp black pepper, dried parsley, and dried thyme, then pour over the chicken and vegetables.
Cooking
- Cover the slow cooker and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is very tender.
- Remove the chicken, shred it with two forks, and return it to the slow cooker.
- To make the dumplings, whisk 2 cups flour, baking powder, and 1/2 tsp salt in a medium bowl; cut in cold butter until coarse crumbs form.
- Gradually add 1/2 cup milk or buttermilk to the dumpling mixture, mixing until just combined to form a soft dough.
- Drop spoonfuls of dumpling dough onto the simmering chicken mixture.
- Cover tightly and continue cooking on high for 30-45 minutes until dumplings are cooked through and fluffy.
- Ladle into bowls and serve immediately, garnishing with fresh parsley if desired.
Notes
For extra flavor, you can sauté the diced vegetables briefly before adding them to the slow cooker. Make sure not to overmix the dumpling dough, as this can lead to tough dumplings. If you prefer a thicker sauce, you can remove some liquid and whisk in 1 tablespoon of all-purpose flour before adding it back to the slow cooker. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.