Crock-Pot Chicken and Dumplings

There’s nothing quite like the comfort of a warm bowl of chicken and dumplings, especially when it’s made effortlessly in your slow cooker. This classic comfort food is perfect for those busy days when you want to come home to a hearty, homecooked meal without the fuss. Using simple ingredients and a slow-cooking method, this easy Crock-Pot chicken and dumplings recipe is a delicious dish the whole family will love.

Ingredients for Crock-Pot Chicken and Dumplings

• Chicken: Boneless skinless chicken thighs provide rich flavor and a tender texture. You can substitute with boneless, skinless chicken breasts, if you prefer.
• Canola oil: This oil is used to brown the chicken and saute the vegetables.
• Vegetables: Celery adds a subtle crunch and fresh flavor, carrots provide sweetness and color, and an onion offers a savory base.
• Garlic cloves: Garlic adds depth and aromatic flavor.
• Tomato paste: The concentrated flavor of tomato paste enhances the broth.
• Flour: All-purpose flour helps to thicken the sauce.
• Chicken broth: Chicken broth forms the base of the soup, adding richness.
• Bay leaves: Bay leaves infuse the dish with a subtle, earthy aroma.
• Dried thyme: Thyme is a classic aromatic herb that complements chicken beautifully.

Dumplings:

• All-purpose flour: Flour is the main ingredient for the dumplings, providing structure.
• Baking powder: Baking powder helps the dumplings rise and become fluffy.
• Whole milk: In this recipe, milk adds moisture and richness to the dumpling dough.
• Butter: The melted butter adds flavor and helps to bind the dough.

Directions

Step 1: Prepare the chicken

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Sprinkle the chopped chicken thighs with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, heat the oil over medium-high heat. Add the chicken, and cook it until it’s longer pink, six to eight minutes. Then place the chicken in a 6-quart slow cooker.

Step 2: Saute the vegetables

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In the same skillet, cook the celery, carrots and onion until tender, six to eight minutes. Add the minced garlic, tomato paste and remaining salt and pepper, and cook for another minute. Stir in the flour and cook for an additional minute.

Step 3: Mix in the broth

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Whisk in 2 cups of chicken broth, stirring until the mixture thickens. Transfer this mixture to the slow cooker. Add the bay leaves, thyme and remaining 2 cups of broth. Stir to combine.

Step 4: Make the dumplings

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In a large bowl, whisk together the flour, baking powder, salt and black pepper. Then add in the milk and melted butter to form a thick batter. Drop the batter by 1/4-cupfuls over the chicken mixture in the slow cooker.

Step 5: Cook the dumplings

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Cover the slow cooker with a lid and cook on low until the mixture is bubbly and the dumplings are set, six to eight hours. Discard the bay leaves, then remove the insert and let the chicken and dumplings stand, uncovered, for 15 minutes before serving.

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Crock-Pot Chicken and Dumpling Variations

• Use chicken breasts: Substitute the thighs with 1-1/2 pounds of boneless skinless chicken breasts, cut into 1-1/2-inch pieces.
• Try store-bought dough: For a quicker version, use biscuit/baking mix for the dumplings. Combine 2 cups of mix with 2/3 cup of milk, and drop by 1/4-cupfuls over the chicken mixture.
• Add vegetables: Include peas, green beans or corn for added color and nutrients.

How to Store Crock-Pot Chicken and Dumplings

Store leftovers in an airtight container in the refrigerator for up to three days, or freeze them for up to three months. To reheat, thaw the leftovers overnight in the refrigerator, then heat the chicken mixture in a saucepan on the stovetop or in a microwave-safe bowl. You might need to add more broth to thin out the mixture. Reheat the dumplings separately in the microwave on a microwave-safe plate.

Can you freeze slow-cooker chicken and dumplings?

Yes, you can freeze this dish. Freeze it in airtight containers for up to three months. Thaw the dish overnight in the refrigerator before reheating.

Crock-Pot Chicken and Dumpling Tips

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What’s the best way to check if dumplings are done?

Use the toothpick test. If a toothpick inserted into the center of a dumpling comes out clean, they’re ready.

Why are my dumplings gooey?

Dumplings can become gooey if the soup temperature is too low or if there is too much liquid in the dumpling dough. Ensure the slow cooker remains covered throughout the cooking process.

Why are my chicken and dumplings tough?

If your chicken and dumplings are tough, it may be due to overcooking or cooking at too high a temperature. Use the low setting and the recommended time to keep the meat tender. Chicken thighs are a better choice, as they stay moist longer than breasts.

Do you simmer dumplings covered or uncovered?

Simmer dumplings covered to ensure they cook evenly and become fluffy.

Is it OK to put raw chicken in a slow cooker?

Yes, you can put raw chicken in a slow cooker. At the end of the cooking time, use a digital thermometer to check the temperature of the chicken. It should be 160°F.