Description

A forgiving, slow-cooker chicken and dumplings recipe designed for beginners. It features tender shredded chicken, savory gravy, and pillowy dumplings that require no rolling skills.

Ingredients

Scale

2 large or 4 small boneless, skinless chicken breasts (about 1.5 lbs / 680g)
4 cups low-sodium chicken broth
2 tablespoons unsalted butter
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
2 bay leaves
2 large carrots, chopped into ½-inch cubes
2 stalks celery, chopped into ½-inch pieces
1 cup frozen peas
1 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ cup whole milk (or buttermilk)
1 large egg
1 tablespoon grated Parmesan (optional)

Instructions

Chop carrots and celery into ½-inch cubes. If chicken breasts are thick, pound them slightly to ensure even cooking.
Place chicken breasts in the bottom of a 6-quart slow cooker. Top with carrots, celery, garlic powder, onion powder, dried thyme, and bay leaves.
Pour in chicken broth and melted butter. Stir gently to distribute spices.
Cook on Low for 6 hours or High for 3-4 hours until chicken reaches an internal temperature of 165°F (74°C) and shreds easily.
Remove chicken from the pot and shred it using two forks or tongs. Discard bay leaves and return shredded chicken to the pot.
In a small bowl, whisk together flour, baking powder, and salt. In another bowl, beat egg and milk together.
Pour wet ingredients into dry ingredients and stir with a fork until just combined. Do not overmix; lumps are okay.
Stir frozen peas into the hot broth. Drop spoonfuls of dumpling batter onto the surface of the stew.
Cover and cook on High for 15 minutes. Do not lift the lid during this time.
Check that dumplings are cooked through (not doughy in the center). Serve hot with fresh cracked black pepper.

Notes

For a thicker consistency, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir into the pot before adding dumplings. Ensure baking powder is fresh for best results. Do not lift the lid while dumplings are cooking to prevent them from collapsing. Leftovers keep in the fridge for up to 4 days.

Prep Time: 5 minutes
Cook Time: 6 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 3
Sodium: 650
Fat: 12
Saturated Fat: 4
Carbohydrates: 32
Fiber: 2
Protein: 28

Keywords: crockpot chicken and dumplings, slow cooker recipe, beginner cooking, comfort food, easy dinner, chicken stew