Description

A creamy, hearty slow cooker chicken and dumplings recipe that requires minimal effort. Tender shredded chicken and fluffy, herb-infused dumplings simmer in a rich gravy for ultimate comfort food.

Ingredients

Scale

2 large boneless, skinless chicken breasts
32 ounces (1 quart) low-sodium chicken broth
1 cup heavy cream
2 tablespoons unsalted butter
2 large carrots, diced into small cubes
2 stalks celery, finely chopped
1 medium yellow onion, diced
1 cup frozen peas
1 ½ cups all-purpose flour
1 tablespoon baking powder
½ cup whole milk
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried parsley
Salt and pepper to taste

Instructions

Peel and dice carrots, chop celery, and dice onion into small, uniform pieces.
Place diced carrots, celery, and onion in the bottom of a 6-quart slow cooker. Add chicken breasts on top.
Pour in chicken broth. Season chicken and vegetables with salt, pepper, and half of the dried herbs.
Cover and cook on low for 4 to 5 hours until chicken is cooked through and easily pierced with a fork.
Remove chicken from the pot and shred into bite-sized pieces using two forks. Return shredded chicken to the slow cooker.
In a small saucepan or microwave-safe bowl, mix heavy cream with a little hot broth to temper it. Pour this mixture back into the slow cooker and stir well.
In a medium bowl, whisk together flour, baking powder, remaining herbs, and a pinch of salt. Make a well and pour in milk. Stir gently with a fork until a soft, sticky dough forms. Do not overmix.
Drop spoonfuls of dough onto the surface of the hot chicken and gravy. Do not stir. Cover and cook on high for 30 to 40 minutes without lifting the lid.
Check a dumpling by cutting it in half to ensure it is cooked through. In the last 5 minutes, stir in frozen peas.
Taste and adjust salt and pepper as needed before serving.

Notes

Do not stir the dumplings while they cook; they need to steam undisturbed to remain fluffy. Ensure your baking powder is fresh for proper rise. If using frozen chicken breasts, increase cooking time by 1-2 hours. Leftovers keep in the refrigerator for up to 3 days. Dumplings may become mushy if frozen; consider freezing chicken and gravy separately.

Prep Time: 15 minutes
Cook Time: 4 hours 45 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 475
Sugar: 6
Sodium: 800
Fat: 22
Saturated Fat: 12
Carbohydrates: 35
Fiber: 3
Protein: 30

Keywords: crockpot chicken and dumplings, slow cooker recipe, comfort food, easy dinner, chicken stew, dumplings, family meal