Go Back
Crockpot Chicken and Dumplings

Crockpot Chicken and Dumplings Recipe

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 50 minutes
Servings: 6 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs
  • 1 medium onion, diced
  • 3 carrots, sliced into ½ inch rounds
  • 3 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • ½ tsp black pepper
  • 1 tsp salt
  • 4 cups chicken broth
  • ¼ cup all-purpose flour
  • 1 cup whole milk
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • ¼ cup cold butter, cut into small pieces
  • ¾ cup whole milk

Method
 

  1. Place chicken thighs, onion, carrots, celery, garlic, thyme, pepper, salt, and broth in a 6-quart slow cooker. Cook covered on HIGH for 4 hours or LOW for 6 to 7 hours until chicken is very tender.
  2. Remove chicken, shred with two forks, and set aside.
  3. Whisk ¼ cup flour with 1 cup milk until smooth. Stir into the hot broth and cook uncovered on HIGH for about 15 minutes until thickened and gently bubbling.
  4. In a bowl, whisk together 2 cups flour, baking powder, and ½ tsp salt. Cut in cold butter until mixture resembles coarse crumbs, then stir in ¾ cup milk just until a dough forms. Drop spoonfuls onto simmering broth, cover, and cook on HIGH for 30 to 35 minutes without lifting the lid.
  5. Gently fold shredded chicken back into the pot and serve immediately in wide bowls.

Notes

If your slow cooker runs hot, the broth may reduce too much; add a little extra broth before dropping the dumplings. The dumplings are best right after cooking because they absorb liquid as they sit.