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–+ servings

Crockpot Chicken and Dumplings

Crockpot chicken and dumplings with tender homemade dumplings steamed right on top. The lid stays on the whole time, that's the trick.
Prep Time: 15 minutes
Cook Time: 6 hours 45 minutes
Total Time: 7 hours
Course: Dinner
Cuisine: American
Servings: 6 servings
Calories: 385kcal

Equipment

  • Slow Cooker 6 hours on low for this one, so it wants a cooker you can start and walk away from.

Ingredients

  • 1 1/2 lbs boneless, skinless chicken breasts
  • 3 carrots sliced
  • 2 stalks celery sliced
  • 1 onion small, diced
  • 4 cups chicken broth
  • 10.5 oz cream of chicken soup 1 can
  • 1 tsp garlic powder
  • 1 tsp poultry seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 cups all-purpose flour for dumplings
  • 2 tsp baking powder for dumplings
  • 1/2 tsp salt for dumplings
  • 3/4 cup milk for dumplings
  • 2 tbsp butter melted, for dumplings

Instructions

  • Load the crockpot: Add the chicken, carrots, celery, onion, broth, cream of chicken soup, garlic powder, poultry seasoning, salt, and pepper. Stir to combine.
  • Cook: Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender (165°F).
  • Shred the chicken: Remove the chicken, shred it with two forks, and return it to the pot.
  • Mix the dumpling dough: In a bowl, whisk together the flour, baking powder, and salt. Stir in the milk and melted butter just until combined.
  • Add the dumplings: Drop the dough by spoonfuls onto the top of the simmering broth. Cover and cook on high for 30-45 minutes, without lifting the lid, until the dumplings are cooked through.

Notes

Critical technique: once the dumplings go in, keep the lid ON for the full 30-45 minutes. Lifting it lets steam escape and dumplings turn out gummy.

Nutrition

Serving: 1serving | Calories: 385kcal | Carbohydrates: 34g | Protein: 32g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 100mg | Sodium: 1610mg | Potassium: 755mg | Fiber: 2g | Sugar: 4g