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Lemon Garlic Crockpot Chicken and Dumplings
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Knife

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs
  • 4 garlic cloves, minced
  • Zest and juice of 2 lemons
  • 4 cups chicken broth
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 small 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 butter, melted

Instructions
 

  • Place the chicken thighs in the slow cooker. Add the minced garlic, lemon zest, lemon juice, chicken broth, sliced carrots, sliced celery, diced onion, dried thyme, salt, and black pepper.
  • Cover and cook on low for 6 hours until the chicken is very tender.
  • Remove the chicken to a plate and shred it with two forks. Return the shredded chicken to the slow cooker and stir to combine.
  • In a mixing bowl, stir together the flour, baking powder, and milk with the melted butter to form a thick dumpling batter.
  • Drop spoonfuls of the batter directly onto the hot broth 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

Taste the broth before adding the dumpling batter and add a little more lemon juice if you want extra brightness. The dumplings absorb liquid as they cook, so serve the meal right after the final hour to keep them light rather than dense. Leftovers reheat well with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Knife