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Chicken and Dumplings Recipe

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★★★★★

4.5 from 103 reviews

This classic Chicken and Dumplings recipe is a comforting slow cooker meal featuring tender shredded chicken, a rich vegetable broth, and fluffy dumplings cooked right in the pot. Loaded with carrots, celery, onions, and peas, this hearty dish blends homestyle flavors with an easy, set-it-and-forget-it method, perfect for a cozy family dinner.

Ingredients

Scale

Vegetables and Seasonings

  • 1 cup diced yellow onion
  • 1 cup diced carrots (2–3 medium carrots)
  • 1 cup diced celery (2 stalks)
  • 4 cloves fresh garlic (minced)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried parsley
  • ¼ teaspoon dried thyme

Base and Protein

  • 3 cups chicken stock
  • 1 pound boneless skinless chicken breast (trimmed)
  • 6 ounces frozen peas

Thickening Slurry

  • 1 cup whole milk
  • 4 tablespoons cornstarch

Dumplings

  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup whole milk
  • 2 tablespoons vegetable oil

Instructions

  1. Prepare the slow cooker base: In a 6 quart slow cooker, add diced onions, carrots, celery, minced garlic, salt, pepper, dried parsley, and dried thyme. Pour in the chicken stock and mix well with a wooden spoon. Place the trimmed chicken breasts directly on top of the mixture.
  2. Cook the chicken and vegetables: Cover the slow cooker and cook on HIGH for 2.5 to 3 hours or on LOW for 4.5 to 5 hours until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
  3. Rest and shred the chicken: Use tongs to remove the cooked chicken to a plate or cutting board and let it rest for 5 minutes to retain juices. Then, shred the chicken using two forks.
  4. Return chicken to slow cooker: Add the shredded chicken back into the slow cooker and stir to combine. Set the slow cooker to HIGH heat.
  5. Create and add the cornstarch slurry: In a small bowl, whisk together 1 cup whole milk and 4 tablespoons cornstarch until smooth. Pour the slurry into the slow cooker and stir well. Allow the mixture to simmer and bubble on high heat for 15-20 minutes, stirring occasionally until it thickens slightly.
  6. Prepare the dumpling dough: In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Add ½ cup whole milk and 2 tablespoons vegetable oil, stirring with a spatula or wooden spoon until fully combined and no dry lumps remain.
  7. Add peas and incorporate dumpling dough: Stir frozen peas into the slow cooker mixture until evenly distributed. Using two large spoons, drop heaping tablespoons of dumpling dough into the hot slow cooker liquid, aiming for about 12-13 dumplings.
  8. Cook dumplings: Cover the slow cooker and cook on HIGH for an additional 1 to 1.5 hours, or until dumplings are cooked through, puffed, and tender.
  9. Serve and garnish: Serve the chicken and dumplings warm, garnished with additional salt, black pepper, or freshly chopped parsley as desired.

Notes

  • Make sure the chicken reaches 165°F internally before shredding to ensure it is fully cooked.
  • The slurry thickens the broth and gives it a silky texture; do not skip this step for best results.
  • Dumplings will puff and become tender with slow cooking; avoid lifting the lid frequently to retain heat.
  • For a richer flavor, homemade chicken stock can be used instead of store-bought.
  • Vegetable additions such as peas can be varied based on preference.

Keywords: chicken and dumplings, slow cooker chicken, comfort food, dumpling recipe, easy chicken dinner

Find it online: https://www.sanacooks.com/chicken-and-dumplings-recipe/