Crock-Pot Chicken & Dumplings: Irresistible Comfort Food Made Easy
A tender shredded chicken and herb-infused stew with pillowy dumplings, cooked hands-free in a slow cooker for soul-warming, no-fuss comfort food.
- Prep Time: 15
- Cook Time: 360
- Total Time: 375
- Yield: 8 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Ingredients
2 cups boneless, skinless chicken thighs, flattened
2 carrots, sliced
2 celery stalks, sliced
1 small onion, chopped
2 cloves garlic
2 cups chicken broth
1 can (10.5 oz) cream of mushroom soup
1 tbsp chicken seasoning
1 tsp dried thyme
1 cup all-purpose flour
1/2 cup milk (or non-dairy alternative)
1 egg, beaten
1 tbsp apple cider vinegar or lemon juice
Instructions
Add chicken, carrots, celery, onion, garlic, broth, cream of mushroom soup, chicken seasoning, and thyme to the slow cooker.
Mix well and cook on low for 6-8 hours until chicken is tender.
Using two forks, shred the chicken into the pot.
In a bowl, mix flour, milk, egg, and vinegar/butter (for binding) to form a soft dough.
Roll dough into a ball, then cut into 12 small dumplings (1 tbsp each).
Place dumplings evenly in the slow cooker.
Cover and cook for an additional 1 hour on low.
Let rest for 10 minutes before serving.
Notes
Can substitute boneless chicken breasts for thighs.
Use whole wheat flour for a heartier option.
Storage: Refrigerate for up to 3 days or freeze leftovers for 2 months.