Go Back
Butternut Squash and Sage Crockpot Chicken and Dumplings
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 1 pound boneless skinless chicken thighs
  • 3 cups peeled and cubed butternut squash
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 8 fresh sage leaves, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • 2 tablespoons butter, melted

Instructions
 

  • Place the chicken thighs, butternut squash, onion, garlic, chicken broth, sage, salt, and pepper into the slow cooker. Stir to combine the ingredients evenly.
  • Cover and cook on low for 6 hours until the chicken is tender and the squash is soft.
  • Remove the chicken thighs, shred them with two forks, and return the meat to the slow cooker. Stir to mix everything together.
  • In a mixing bowl, combine the flour, baking powder, milk, and melted butter to form a thick dumpling batter.
  • Drop spoonfuls of the batter onto the surface of the hot mixture in the slow cooker. Cover and cook on high for 1 hour until the dumplings are cooked through and no longer doughy in the center.

Notes

The squash softens enough during the long cook to thicken the broth naturally, so skip any extra thickeners. If the dumplings seem too dense, add an extra splash of milk to the batter next time. Leftovers reheat well on the stovetop with a little broth added to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl