Crockpot Creamy Chicken and Dumplings Recipe
Introduction
This Crockpot Creamy Chicken and Dumplings recipe is the ultimate comfort food, perfect for cozy nights. Tender chicken, fresh herbs, and fluffy dumplings simmer together in a rich, flavorful broth that’s easy to prepare and sure to satisfy.
Ingredients
- 6 tablespoons salted butter
- 1/3 cup all-purpose flour
- 4 cloves garlic, chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon chopped fresh sage
- 1 pound chicken breasts
- 1 yellow onion, chopped
- 1 cup chopped celery
- 1 cup chopped carrots
- 4 cups broth
- Salt and black pepper, to taste
- 2 cups milk
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon chopped fresh sage
- 3/4 cup milk
- Black pepper, to taste
Instructions
- Step 1: Turn the crockpot to high. Add the butter and allow it to melt. Once melted, whisk in the flour and garlic. Let cook for 5 to 10 minutes to form a roux.
- Step 2: Add the thyme, sage, chicken breasts, chopped onion, carrots, and celery to the crockpot. Pour the broth over the ingredients and season with salt and black pepper. Cover and cook on low for 3 hours or on high for 1 to 2 hours.
- Step 3: About 1 hour before serving, prepare the dumplings. In a bowl, stir together the flour, baking powder, chopped sage, and black pepper. Add the milk and mix until just combined.
- Step 4: Increase the crockpot heat to high. Remove the chicken and shred it using two forks, then return it to the crockpot. Stir in the 2 cups of milk.
- Step 5: Drop heaping tablespoons of the dumpling dough into the hot soup. Cover and cook for 1 to 2 more hours, until the dumplings are cooked through and fluffy.
- Step 6: Serve the chicken and dumplings hot, garnished with extra fresh thyme, flaky salt, and black pepper for added flavor. Enjoy!
Tips & Variations
- For extra flavor, sauté the onions, celery, and carrots before adding them to the crockpot.
- You can substitute chicken thighs for breasts for a richer, juicier texture.
- Add frozen peas or corn in the last 30 minutes of cooking for added color and sweetness.
- If you prefer thinner dumplings, slightly reduce the baking powder to 2 teaspoons.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or milk to loosen the soup if it becomes too thick. Dumplings may soften after refrigeration but will remain delicious.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use bone-in chicken for this recipe?
Yes, bone-in chicken can add more flavor to the broth, but be sure to remove the bones before serving or shredding the meat.
How do I know when the dumplings are cooked?
The dumplings are cooked when they are puffed up and no longer doughy in the center. You can test by cutting one open; it should be light and fluffy inside.
Print
Crockpot Creamy Chicken and Dumplings Recipe
- Total Time: 4 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
This comforting Crockpot Creamy Chicken and Dumplings recipe features tender chicken simmered with fresh herbs, vegetables, and a creamy broth, topped with fluffy homemade dumplings cooked right in the slow cooker for an easy, hearty meal.
Ingredients
Sauce and Soup Base
- 6 tablespoons salted butter
- 1/3 cup all-purpose flour
- 4 cloves garlic, chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon chopped fresh sage
- 1 pound chicken breasts
- 1 yellow onion, chopped
- 1 cup chopped celery
- 1 cup chopped carrots
- 4 cups broth
- Salt and black pepper, to taste
- 2 cups milk
Dumplings
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon chopped fresh sage
- 3/4 cup milk
- Black pepper, to taste
Instructions
- Prepare the base: Turn the crockpot to high and add the butter, allowing it to melt completely. Once melted, whisk in the flour and chopped garlic, cooking for 5-10 minutes to create a roux. Add the fresh thyme, chopped sage, chicken breasts, chopped onions, carrots, and celery. Pour in the broth and season with salt and black pepper. Cover and cook on low for 3 hours or high for 1 to 2 hours until the chicken and vegetables are tender.
- Make the dumpling batter: About one hour before serving, mix together the dumpling dry ingredients — flour, baking powder, chopped sage, and black pepper — in a bowl. Add the milk and stir until just combined, avoiding overmixing to ensure fluffy dumplings.
- Shred chicken and combine: Increase the crockpot heat to high. Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crockpot and stir in the 2 cups of milk to enrich the broth.
- Add dumplings and cook: Drop heaping tablespoons of the dumpling dough directly onto the simmering soup in the crockpot. Cover and cook for an additional 1 to 2 hours until the dumplings puff up and are cooked through.
- Serve: Ladle the creamy chicken soup with dumplings into bowls and garnish with extra thyme, flaky salt, and black pepper to taste. Serve hot and enjoy the comforting warmth of this classic dish.
Notes
- Use fresh herbs whenever possible for the best flavor.
- If you prefer thicker dumplings, reduce the milk slightly in the dumpling batter.
- For a richer soup, you can substitute half-and-half for the milk.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Adjust salt and pepper seasonings at the end to taste, especially after adding dumplings.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Keywords: crockpot chicken and dumplings, creamy chicken soup, slow cooker recipes, comfort food, homemade dumplings
