Go Back
Honey Mustard Crockpot Chicken and Dumplings
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs
  • 2 cups chicken broth
  • 1/4 cup honey
  • 1/4 cup Dijon mustard
  • 1 medium onion, diced
  • 3 carrots, sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons butter, melted
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Place the chicken thighs in the slow cooker. Add the chicken broth, honey, Dijon mustard, onion, carrots, celery, garlic, thyme, salt, and black pepper. Stir to combine the sauce ingredients.
  • Cover and cook on low for 6 hours until the chicken is tender and shreds easily.
  • Shred the chicken directly in the slow cooker using two forks. Stir the mixture well.
  • In a mixing bowl, combine the flour, baking powder, and salt. Stir in the milk and melted butter until a soft dough forms.
  • Drop spoonfuls of the dough onto the surface of the hot chicken mixture. Cover and cook on high for 1 hour until the dumplings are cooked through and no longer doughy in the center.
  • Sprinkle with chopped parsley before serving.

Notes

Shred the chicken right in the pot so it mixes evenly with the honey mustard sauce. If the broth seems thin after cooking, leave the lid off for the last 30 minutes to thicken it slightly before adding the dumplings. Leftovers reheat well in the microwave with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl