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Smoky Paprika Sausage 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
  • 8 ounces smoked sausage, sliced
  • 1 medium onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 cups chicken broth
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • 2 tablespoons butter, melted
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Add the chicken thighs, sliced sausage, onion, carrots, and celery to the slow cooker.
  • Pour in the chicken broth and stir in the smoked paprika, garlic powder, salt, and black pepper.
  • Cover and cook on low for 6 hours until the chicken is tender.
  • In a mixing bowl, stir together the flour, baking powder, milk, and melted butter to form a thick batter.
  • Shred the chicken in the slow cooker with two forks, then drop spoonfuls of the batter over the top of the stew.
  • Cover and cook on high for 1 more hour until the dumplings are cooked through.
  • Sprinkle with chopped parsley before serving.

Notes

Shred the chicken right in the pot before adding the dumpling batter so the pieces stay small and mix evenly with the sausage. If the broth seems thin after cooking, leave the lid off for the last 30 minutes to thicken it slightly before dropping the dumplings. Leftovers reheat well on the stove with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl