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Creamy Crockpot Chicken and Dumplings: Easy Comfort Food

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This Crockpot Chicken and Dumplings is a warm hug in a bowl, featuring tender chicken, a velvety broth, and fluffy dumplings. It’s a simple, set-it-and-forget-it comfort meal perfect for busy weeknights.

Ingredients

Scale
  • 1.5 to 2 pounds boneless skinless chicken thighs
  • 4 tablespoons unsalted butter
  • 1 large yellow onion, diced
  • 3 large carrots, peeled and sliced into rounds
  • 3 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup water
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup heavy cream
  • 1 cup frozen peas
  • 2 cups all-purpose baking mix (e.g., Bisquick)
  • 2/3 cup whole milk
  • 1/2 teaspoon dried parsley (optional)
  • Pinch of salt

Instructions

  1. Melt the 4 tablespoons of butter in a large skillet over medium heat. Add the diced onion, sliced carrots, and sliced celery. Cook for about 6-8 minutes, stirring occasionally, until the onions turn translucent and the vegetables start to soften. Add the minced garlic and cook for one more minute until fragrant.
  2. Sprinkle the 1/3 cup of flour over the sautéed vegetables and stir constantly for about 2 minutes to create a roux.
  3. Slowly pour in about 1 cup of the chicken broth while stirring constantly until smooth. Then pour in the remaining 3 cups of broth and the 1 cup of water. Stir in the dried thyme, dried rosemary, bay leaf, salt, and pepper. Let this come to a gentle simmer, then turn off the heat.
  4. Place the chicken thighs in the bottom of your slow cooker. Pour the hot broth and vegetable mixture over the top. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
  5. After the cooking time is up, use tongs to transfer the chicken thighs to a cutting board. Shred the chicken using two forks and return it to the crockpot. Stir gently.
  6. Stir in the 1/2 cup of heavy cream and the 1 cup of frozen peas. Taste the broth and adjust salt and pepper if needed.
  7. In a small bowl, stir together the 2 cups of baking mix, 2/3 cup of milk, dried parsley, and a pinch of salt until just combined. Drop spoonfuls of the dough onto the surface of the simmering liquid in the crockpot (about 12-14 dumplings). Do not push them down.
  8. Cover the crockpot with the lid and cook on HIGH for 30-40 minutes. Do not lift the lid during this time. After 30 minutes, check a dumpling by inserting a toothpick into the center—it should come out clean. If not, cover and cook for another 10 minutes. Remove the bay leaf before serving.

Notes

Don’t skip the stovetop step—sautéing the vegetables and making the roux builds depth of flavor. Use chicken thighs for moist, tender results. Add dumplings at the right time and keep the lid on during dumpling cooking to ensure they steam properly. For gluten-free, use a gluten-free flour blend and baking mix. For dairy-free, use plant-based butter and coconut milk or dairy-free cream alternative.

Nutrition

Keywords: crockpot chicken and dumplings, slow cooker chicken and dumplings, comfort food, creamy chicken and dumplings, easy chicken and dumplings

Find it online: https://sparklechew.com/creamy-crockpot-chicken-and-dumplings-easy-comfort-food/