Go Back
Classic Southern-Style 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 breasts
  • 3 cups chicken broth
  • 2 carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 1 medium onion, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 cup milk
  • 2 tablespoons unsalted butter, melted

Instructions
 

  • Place the chicken breasts, chicken broth, carrots, celery, onion, thyme, salt, and black pepper into the slow cooker. Cover and cook on low for 6 hours until the chicken is tender.
  • Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the pot and stir to combine.
  • In a mixing bowl, stir together the flour, baking powder, milk, and melted butter to form a thick dumpling dough.
  • Drop spoonfuls of the dough directly onto the surface of the hot broth in the slow cooker. Avoid submerging the dumplings.
  • Cover and cook on high for 1 hour until the dumplings are cooked through and no longer doughy in the center.

Notes

For the best dumpling texture, resist the urge to stir after adding the dough. Leftovers keep well in the refrigerator for two days and reheat gently on the stovetop with a splash of broth to loosen the sauce. If the broth tastes too mild after cooking, add a pinch more salt before dropping in the dumplings.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl