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Spicy Cajun Crockpot Chicken and Dumplings
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Course Main Course
Cuisine Cajun
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 1 pound boneless skinless chicken thighs
  • 8 ounces andouille sausage, sliced
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery ribs, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons Cajun seasoning
  • 4 cups chicken broth
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 2 tablespoons melted butter
  • Chopped green onions for serving

Instructions
 

  • Place the chicken thighs, sliced andouille, onion, green bell pepper, celery, garlic, Cajun seasoning, chicken broth, and fire-roasted tomatoes into the slow cooker. Stir once to combine.
  • Cover and cook on low for 6 hours until the chicken is very tender.
  • Remove the chicken, shred it with two forks, and return it to the pot. Stir the mixture well.
  • In a mixing bowl, stir together the flour, baking powder, and salt. Add the milk and melted butter and mix just until a soft dough forms.
  • Drop spoonfuls of the dough over the surface of the stew. Cover and cook on high for 1 hour until the dumplings are cooked through.
  • Ladle into bowls and top each serving with chopped green onions.

Notes

Taste the broth after shredding the chicken and stir in an extra teaspoon of Cajun seasoning if you want more heat. The dumplings firm up as they sit, so serve right after the final hour of cooking. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: Cajun
Equipment: Slow Cooker, Mixing Bowl