CrockPot Chicken and Dumplings

Here’s a cozy and simple CrockPot Chicken and Dumplings recipe for you! Perfect for a comforting meal with minimal effort.

CrockPot Chicken and Dumplings

Ingredients:

• 2 lbs boneless, skinless chicken breasts or thighs

• 4 cups chicken broth

• 1 medium onion, diced

• 3 carrots, peeled and sliced

• 3 celery stalks, sliced

• 2 cloves garlic, minced

• 1 tsp dried thyme

• 1 tsp dried parsley

• 1/2 tsp black pepper

• 1/2 tsp salt (adjust to taste)

• 1 cup frozen peas (optional)

• 1 cup heavy cream or half-and-half (added at the end)

For the Dumplings:

• 1 1/2 cups all-purpose flour

• 2 tsp baking powder

• 1/2 tsp salt

• 3/4 cup milk

• 2 tbsp melted butter

Instructions:

1. Add to CrockPot:
   Place chicken, onion, carrots, celery, garlic, thyme, parsley, salt, pepper, and chicken broth in the slow cooker. Stir to combine.

2. Cook:
   Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken is tender and veggies are soft.

3. Shred Chicken:
   Remove chicken breasts or thighs, shred with two forks, and return shredded chicken to the slow cooker.

4. Prepare Dumplings:
   In a medium bowl, whisk together flour, baking powder, and salt. Stir in milk and melted butter until just combined (batter will be thick).

5. Add Dumplings:
   Drop spoonfuls of dumpling batter onto the top of the chicken and vegetable mixture in the CrockPot. Avoid stirring (so dumplings stay fluffy).

6. Cook Dumplings:
   Cover and cook on high for 1 hour or until dumplings are cooked through and fluffy.

7. Finish:
   Stir in the heavy cream and frozen peas (if using). Let warm through for about 5 minutes before serving.