Description
A comforting, creamy dish made easy in the crockpot! Tender chicken, hearty vegetables, and fluffy dumplings all cooked together in a flavorful broth. This slow-cooked meal is perfect for chilly days when you want something warm, filling, and satisfying, without a lot of effort.
Ingredients
For the Chicken and Broth:
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4 boneless, skinless chicken breasts (or thighs)
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1 onion, chopped
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3 cloves garlic, minced
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3 medium carrots, sliced
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2 celery stalks, chopped
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4 cups chicken broth (low-sodium)
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1 teaspoon dried thyme
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1 teaspoon dried parsley
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Salt and pepper to taste
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1/2 teaspoon garlic powder (optional)
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1/2 teaspoon onion powder (optional)
For the Dumplings:
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1 1/2 cups all-purpose flour
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1 tablespoon baking powder
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1 teaspoon salt
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1/2 teaspoon garlic powder (optional)
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1/2 teaspoon dried parsley
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1/2 cup milk
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4 tablespoons butter, melted
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1 large egg
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1/2 cup heavy cream (optional, for creamier broth)
Instructions
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Prep the Chicken and Broth:
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Add the chicken breasts, chopped onion, garlic, carrots, celery, chicken broth, thyme, parsley, and salt and pepper to the crockpot.
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Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and vegetables are tender.
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Shred the Chicken:
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After cooking, remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the pot and stir to combine with the broth.
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Make the Dumpling Batter:
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In a medium bowl, combine the flour, baking powder, salt, garlic powder, and dried parsley. Stir in the milk, melted butter, and egg until just combined (don’t overmix).
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Add the Dumplings:
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Drop spoonfuls of the dumpling batter onto the surface of the soup, making sure they are spaced out.
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If desired, pour in heavy cream at this stage for a creamier texture. Cover the crockpot and cook on high for an additional 1 hour, until the dumplings are cooked through and fluffy.
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Serve:
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Once the dumplings are cooked, give everything a final stir. Serve hot and enjoy!
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Notes
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For a thicker broth, you can mix 2 tablespoons of flour with 2 tablespoons of water and stir it into the soup before adding the dumplings.
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You can use pre-cooked chicken or rotisserie chicken to save time, just add it when you’re ready to shred the chicken.
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If you prefer a less creamy version, you can skip the heavy cream, and the dish will still be rich and comforting.
- Prep Time: 15-20 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high) + 1 hour for dumplings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American