Crockpot Chicken and Dumplings Recipe
Indulge in the ultimate comfort food with this easy-to-make crockpot chicken and dumplings recipe. This hearty dish combines tender chicken, flavourful vegetables, and fluffy homemade dumplings in a rich, creamy broth. Perfect for busy weeknights or cosy weekend dinners, this slow-cooker version delivers all the warmth and satisfaction of the classic recipe with minimal effort.
Ingredients & Instructions For Crockpot Chicken and Dumplings
For the chicken:
- 2 lbs boneless, skinless chicken thighs
- 1 medium onion, diced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 can (10.5 oz) cream of chicken soup
- 2 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp poultry seasoning
- 1 bay leaf
- Salt and pepper to taste
For the dumplings:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1/4 cup cold butter, cubed
- 3/4 cup buttermilk
- 2 tbsp fresh parsley, chopped
To finish:
- 1/2 cup heavy cream
- 1 cup frozen peas
- 2 tbsp cornstarch (optional, for thickening)
Instructions:
- Place chicken, onion, carrots, celery, and garlic in the slow cooker.
- In a bowl, whisk together cream of chicken soup, chicken broth, thyme, rosemary, poultry seasoning, salt, and pepper. Pour over the chicken and vegetables.
- Add the bay leaf. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- 30 minutes before serving, remove the chicken and shred it. Return to the slow cooker.
- For the dumplings, mix flour, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk and parsley to form a soft dough.
- Drop spoonfuls of dumpling dough onto the chicken mixture. Cover and cook on high for 30 minutes or until dumplings are cooked through.
- Stir in heavy cream and frozen peas. If the sauce needs thickening, mix cornstarch with a little cold water and stir in.
- Let stand for 5 minutes before serving.
Top Tips:
- Use chicken thighs for more flavor, but if you prefer white meat, boneless skinless chicken breasts work too.
- Don’t lift the lid while cooking the dumplings – the steam is crucial for their texture.
- For extra flavor, sauté the vegetables before adding them to the crockpot.
- If your sauce is too thin, use the cornstarch slurry to thicken it to your desired consistency.
Different Variations:
- Herb-infused: Add a bundle of fresh herbs (thyme, rosemary, sage) to the crockpot for enhanced flavor.
- Cheesy dumplings: Add 1/2 cup of shredded cheddar cheese to the dumpling dough.
- Gluten-free: Use gluten-free flour for the dumplings and ensure your cream of chicken soup is gluten-free.
- Vegetable-packed: Add extra vegetables like mushrooms, leeks, or sweet potatoes.
Nutritional Guide (per serving, based on 6 servings):
| Nutrient | Amount |
|---|---|
| Calories | 520 |
| Protein | 35g |
| Fat | 25g |
| Carbs | 40g |
| Fiber | 3g |
| Sodium | 980mg |
Can Buttermilk Used in Chicken and Waffles Enhance the Flavor of Crockpot Chicken and Dumplings?
Buttermilk chicken waffles bring a tangy richness that can inspire a new twist on crockpot chicken and dumplings. By incorporating similar buttermilk flavors into the dumplings or broth, the creamy, slightly tart profile elevates the dish, mirroring the comforting harmony of the iconic fried chicken and waffles pairing.
FAQ:
Q: Can I use frozen chicken?
A: Yes, but increase the cooking time by 1-2 hours and ensure the chicken reaches an internal temperature of 165°F (74°C).
Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the dumplings.
Q: Can I make this in an Instant Pot?
A: Yes, cook the chicken mixture on high pressure for 10 minutes, then add the dumplings and use the slow cook function for 30 minutes.
Q: Is it possible to make this dairy-free?
A: Yes, replace butter with vegetable shortening and use coconut milk instead of buttermilk and heavy cream.
