Crock-Pot Chicken and Dumplings
Crock-Pot Chicken and Dumplings is a comforting, slow-cooked dish featuring tender chunks of chicken simmered with vegetables in a creamy broth, topped with soft, fluffy dumplings. Made in a crock-pot, it’s an easy and hearty meal perfect for cozy, home-style dining.
Ingredients
- 6 boneless skinless chicken thighs, chopped
- 1/2 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 1 tablespoon canola oil
- 3 celery ribs, chopped
- 2 medium carrots, peeled and chopped
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1/3 cup all-purpose flour
- 4 cups chicken broth, divided
- 2 bay leaves
- 1 teaspoon dried thyme
DUMPLINGS:
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup whole milk
- 4 tablespoons melted butter
Instructions
- Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Meanwhile, in a large skillet, heat oil over medium-high heat. Add chicken; cook and stir until no longer pink, 6-8 minutes. Transfer to a 6-qt. slow cooker.
- In same skillet, cook celery, carrots and onion until tender, 6-8 minutes. Add garlic, tomato paste and remaining salt and pepper; cook 1 minute. Stir in flour; cook 1 minute longer. Whisk in 2 cups chicken broth; cook and stir until thickened. Transfer to slow cooker. Stir in bay leaves, thyme and remaining chicken broth.
- For dumplings, whisk together flour, baking powder, salt and pepper in a large bowl. Stir in milk and butter to form a thick batter. Drop by 1/4 cupfuls over chicken mixture. Cook, covered, on low until bubbly and dumplings are set, 6-8 hours. Discard bay leaves. Remove insert and let stand, uncovered, for 15 minutes.
Nutrition
Calories: 370kcalCarbohydrates: 35gProtein: 22gFat: 15gSaturated Fat: 6gCholesterol: 77mgSodium: 1245mgFiber: 2gSugar: 4g
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