Chicken and dumplings: the epitome of comfort food. This classic dish, traditionally a labor of love involving multiple pots and pans, gets a delicious upgrade with this easy crockpot recipe. Prepare for tender, juicy chicken and fluffy dumplings in a rich, savory broth – all with minimal effort! Forget hours spent in the kitchen; this recipe unlocks the magic of slow cooking for a truly satisfying meal.
What Makes This Crockpot Chicken and Dumplings Recipe Stand Out?
This recipe isn't just about convenience; it's about maximizing flavor. By slow-cooking the chicken in a flavorful broth, the meat becomes incredibly tender and infused with incredible depth. The dumplings, cooked right in the pot, absorb all that delicious broth, resulting in pillowy softness and unparalleled taste. We’ll explore techniques to ensure perfectly cooked dumplings every time, avoiding common pitfalls like gummy or dense results. Get ready for a dish that’s both impressive and surprisingly simple to make.
Ingredients You'll Need:
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For the Chicken and Broth:
- 1.5 lbs boneless, skinless chicken breasts (or thighs for extra richness)
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups chicken broth (low sodium preferred)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 bay leaf
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For the Dumplings:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup cold butter, cut into small pieces
- 3/4 cup milk (or buttermilk for extra tang)
Step-by-Step Instructions:
- Layer the Crockpot: Place the chopped onion, carrots, and celery at the bottom of your slow cooker.
- Add the Chicken and Broth: Nestle the chicken breasts on top of the vegetables. Pour in the chicken broth, and add thyme, rosemary, salt, pepper, and the bay leaf.
- Slow Cook: Cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is easily shredded.
- Shred the Chicken: Remove the chicken from the crockpot and shred it using two forks. Discard the bay leaf.
- Make the Dumplings: In a large bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the milk until just combined – don’t overmix.
- Add Dumplings to Crockpot: Drop spoonfuls of the dumpling dough onto the top of the chicken and vegetable mixture in the crockpot. Don't overcrowd them; leave some space between each dumpling.
- Cook Dumplings: Cover and cook on low for another 30-45 minutes, or until the dumplings are cooked through and fluffy. Avoid lifting the lid too frequently during this time.
- Serve: Return the shredded chicken to the crockpot and stir gently to combine. Serve hot, garnished with fresh parsley if desired.
Frequently Asked Questions (FAQs)
Can I use frozen chicken?
Yes, you can use frozen chicken breasts, but you'll need to adjust the cooking time. Add an extra 1-2 hours to the low setting or an extra hour to the high setting to ensure the chicken is thoroughly cooked.
What if my dumplings are gummy?
Gummy dumplings often result from overmixing the dough or using too much liquid. Make sure you only mix the dough until just combined, and don't add extra milk unless absolutely necessary. Also, ensure your baking powder is fresh.
Can I use different vegetables?
Absolutely! Feel free to experiment with other vegetables like potatoes, turnips, or green beans. Add them along with the carrots and celery.
Can I make this recipe ahead of time?
You can prepare the chicken and broth mixture ahead of time and store it in the refrigerator. Add the dumplings just before serving.
What type of slow cooker do I need?
This recipe will work in any size slow cooker, but a 6-quart or larger is recommended if you want to serve a larger group.
This crockpot chicken and dumplings recipe is a guaranteed crowd-pleaser. Enjoy the ease and deliciousness of this updated classic! Remember to adjust seasonings to your personal preferences. Happy cooking!
