Crockpot Chicken and Dumplings
A comforting and hearty dish combining tender chicken, savory vegetables, and fluffy dumplings made in a slow cooker.
Ingredients
For the Chicken and Vegetables
- 4 pieces boneless skinless chicken breasts
- ½ cup yellow onion, minced
- 2 stalks celery, diced
- 2 whole carrots, peeled and diced
- 6 ounces green beans, trimmed and chopped
- ¼ cup unsalted butter, cubed
- 3 cups chicken broth
- 2 teaspoons fresh oregano
- 2 teaspoons fresh thyme
- 2 teaspoons fresh parsley
- Salt and pepper to taste
For the Dumplings
- ⅔ cup flour, divided
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon coarse salt
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons cold unsalted butter, cut into cubes
- ½ cup whole milk
Instructions
Preparation
- In your crockpot, add the chicken breasts, minced onion, diced celery, diced carrots, chopped green beans, and cubed butter.
- Pour in the chicken broth and sprinkle the herbs, salt, and pepper over the top. Mix gently to combine the ingredients.
Cooking
- Cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
Dumplings
- In a mixing bowl, combine ⅔ cup of flour, all-purpose flour, baking powder, coarse salt, and chopped parsley.
- Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the milk until just combined.
- When the chicken is done, remove it from the crockpot and shred it with two forks. Return the shredded chicken to the pot.
- Drop spoonfuls of the dumpling mixture over the chicken and vegetable mixture.
- Cover and cook on high for an additional 30 minutes, or until the dumplings have risen and are cooked through.
Notes
Serve hot, garnished with chopped parsley. Pair with a side salad or crusty bread. For extra flavor, consider adding garlic or more spices of your choice.