Introduction

CROCKPOT CHICKEN DUMPLINGS RECIPE is the ultimate comfort food that warms the soul and satisfies the belly. This hearty dish features tender chicken breasts simmered with aromatic herbs and vegetables, topped with fluffy homemade dumplings cooked right in the slow cooker. Perfect for an easy weeknight meal, every bite is a blend of softness and flavor that beckons you to the table.

Why You’ll Love This CROCKPOT CHICKEN DUMPLINGS RECIPE

This CROCKPOT CHICKEN DUMPLINGS RECIPE is not just tasty; it’s a lifesaver on busy weeknights. Here’s why:

It’s a one-pot meal, making cleanup a breeze.
The slow cooking process melds the flavors beautifully.
It’s kid-friendly, perfect for family dinners.
Freezes well for later use, ideal for meal prep.
It’s a healthy option with lean protein and veggies.
This dish provides a cozy feel, reminiscent of home-cooked meals.

With this slow cooker chicken dumplings recipe, you’ll experience the joy of comfort food without the hassle!

Ingredients for CROCKPOT CHICKEN DUMPLINGS RECIPE

Gather these items:

1 medium sweet yellow onion, chopped
2 tablespoons unsalted butter, cut into 4 pieces
1 ½ pounds boneless skinless chicken breasts
1 teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
2 bay leaves
3 cups low sodium chicken broth
2 tablespoons cornstarch
2 tablespoons water
12 ounces frozen peas and carrots (about 2 ½ cups)
1 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup whole milk
2 tablespoons unsalted butter, melted

How to Make CROCKPOT CHICKEN DUMPLINGS RECIPE Step-by-Step

Step 1: Add the chopped onion and butter pieces to the bottom of the slow cooker. Place the chicken breasts on top, then sprinkle dried thyme, garlic powder, salt, and pepper over the chicken. Add the bay leaves and pour in the chicken broth.
Step 2: Cover the slow cooker and cook on high for 3-4 hours or low for 6-7 hours until the chicken is fully cooked and tender.
Step 3: Near the end of cooking, whisk together the flour, baking powder, and salt in a medium bowl. Pour in the whole milk and melted butter, stirring with a fork until a dough forms. Chill the dough in the refrigerator briefly while shredding the chicken.
Step 4: Whisk cornstarch and water to create a slurry. Remove the chicken and discard bay leaves. Stir the slurry and frozen peas and carrots into the slow cooker. If you cooked on low, switch to high now.
Step 5: Shred the cooked chicken and stir it back into the slow cooker mixture.
Step 6: Quickly drop spoonfuls (about 1 tablespoon each) of dumpling dough in a single layer on top of the soup. Spoon broth over each dumpling. Cover and cook on high for 1 ½ to 2 hours until dumplings are cooked through. Serve hot.

Pro Tips for the Best CROCKPOT CHICKEN DUMPLINGS RECIPE

Keep these in mind:

Use fresh herbs for more flavor.
Don’t overcrowd the dumplings to ensure they cook evenly.
Consider using gluten-free flour for a healthier option.

Best Ways to Serve CROCKPOT CHICKEN DUMPLINGS RECIPE

You can serve this dish with:

Crusty bread, perfect for soaking up the broth.
Simple green salad for a fresh contrast.
Extra herbs for garnish to enhance the aroma.

How to Store and Reheat CROCKPOT CHICKEN DUMPLINGS RECIPE

To store, let the dish cool completely, then transfer to an airtight container. It can be kept in the fridge for up to 3 days. Reheat in the microwave or on the stove over low heat, stirring gently. This is a great dish for meal prep!

Frequently Asked Questions About CROCKPOT CHICKEN DUMPLINGS RECIPE

What’s the secret to perfect CROCKPOT CHICKEN DUMPLINGS RECIPE?

The secret lies in not overworking the dumpling dough; it should be mixed just until combined for that fluffy texture.

Can I make CROCKPOT CHICKEN DUMPLINGS RECIPE ahead of time?

Yes, you can prepare the chicken and broth in advance, then add the dumplings before serving for fresh taste.

How do I avoid common mistakes with CROCKPOT CHICKEN DUMPLINGS RECIPE?

Make sure to follow the cooking times closely and avoid lifting the lid of the slow cooker frequently to retain heat.

Variations of CROCKPOT CHICKEN DUMPLINGS RECIPE You Can Try

Consider these tasty variations:

Substitute chicken with turkey for a festive twist.
Add different vegetables like corn or green beans for variety.
Use whole wheat flour to increase the nutritional value.

Crockpot Chicken Dumplings Recipe: 5 Hours of Comfort - CROCKPOT CHICKEN DUMPLINGS RECIPE - main visual representation

For more delicious slow cooker recipes, check out our Healthy Crockpot Recipe or try making Crockpot Beef Vegetable Stew for a hearty meal.

Crockpot Chicken Dumplings Recipe: 5 Hours of Comfort - CROCKPOT CHICKEN DUMPLINGS RECIPE - additional detail

For more tips on cooking with chicken, visit Creamy Garlic Chicken Thighs for a delightful twist on chicken dishes.

Crockpot Chicken Dumplings Recipe: 5 Hours of Comfort

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Author: Margaret
Total Time: 5 hours 25 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

A comforting and hearty Crockpot Chicken and Dumplings recipe featuring tender chicken breasts simmered with aromatic herbs and vegetables, topped with soft, fluffy homemade dumplings cooked right in the slow cooker. Perfect for an easy weeknight meal that warms the soul.

Ingredients

Scale

1 medium sweet yellow onion, chopped
2 tablespoons unsalted butter, cut into 4 pieces
1 ½ pounds boneless skinless chicken breasts
1 teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
2 bay leaves
3 cups low sodium chicken broth
2 tablespoons cornstarch
2 tablespoons water
12 ounces frozen peas and carrots (about 2 ½ cups)
1 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup whole milk
2 tablespoons unsalted butter, melted

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Instructions

Add the chopped onion and butter pieces to the bottom of the slow cooker. Place the chicken breasts on top, then sprinkle dried thyme, garlic powder, salt, and pepper over the chicken. Add the bay leaves and pour in the chicken broth.
Cover the slow cooker and cook on high for 3-4 hours or low for 6-7 hours until the chicken is fully cooked and tender.
Near the end of cooking, whisk together the flour, baking powder, and salt in a medium bowl. Pour in the whole milk and melted butter, stirring with a fork until a dough forms. Chill the dough in the refrigerator briefly while shredding the chicken.
Whisk cornstarch and water to create a slurry. Remove the chicken and discard bay leaves. Stir the slurry and frozen peas and carrots into the slow cooker. If you cooked on low, switch to high now.
Shred the cooked chicken and stir it back into the slow cooker mixture.
Quickly drop spoonfuls (about 1 tablespoon each) of dumpling dough in a single layer on top of the soup. Spoon broth over each dumpling. Cover and cook on high for 1 ½ to 2 hours until dumplings are cooked through. Serve hot.