Best Slow Cooker Chicken and Dumplings

By zhanghengshuo

8 Person

400 Minutes

751 Calories

Is there any other dish that is as comforting as Chicken and Dumplings? Slow Cooker Chicken and Dumplings just maybe one of the best things you can make in a Crockpot! This Slow Cooker Chicken and Dumplings is a thick, rich, velvety stew loaded with chicken and veggies all topped with yummy dumplings! All made from scratch in your crockpot!

Ingredients

Dumplings

2 tsp. Fresh thyme leaves, chopped
3 tbsp. Unsalted butter
1 cup Whole milk
1/4 tsp. Black pepper
1 tsp. Salt
1 tbsp. Baking powder
2 cups All-purpose flour

Stew

1/2 cup Heavy whipping cream
3 tbsp. Fresh parsley, chopped
1 cup Frozen peas, thawed and drained
2 Bay leaves
4 Carrots, peeled and sliced 1/4 inch thick
1/2 tsp. Black pepper
2 tsp. Chicken baze
4 1/2 cups Chicken broth, divided
1/4 cup Dry sherry
1/3 cup All-purpose flour
1/2 tsp. Dried thyme leaves
1 tbsp. Tomato paste
2 Celery ribs, sliced 1/4 inch thick
1 tbsp. Garlic, minced
1 Large onion, chopped
3 tbsp. Vegetable oil, divided
3 pounds Boneless skinless chicken thighs

Method

01

In a mixing bowl, whisk together flour, baking powder, salt, and black pepper. Microwave butter and milk together until warm, about 1 minute. (Don't overheat). Stir to finish melting butter.
02

Mix milk mixture and fresh thyme into flour mixture until just incorporated. Drop dough, about the size of a golf ball, onto the surface of the simmering stew, leaving about 1/4 inch between the dumplings.
03

Cover and cook on High until the dumplings have about doubled and are cooked all the way through, 45-60 minutes.
04

Heat 2 tablespoons of the oil in a 12-inch skillet until it's almost smoking. Add the chicken in batches, making sure not to overcrowd it, and brown on both sides. Remove to a plate and set aside.
05

Add another 1 tablespoon of oil to the skillet and heat until it begins to shimmer, then add the onions, celery, garlic, tomato paste, and thyme cooking over medium heat until the veggies are soft.
06

Whisk in flour and continue to cook for 1 minute. Slowly add sherry and stir, loosening any brown bits on the bottom of the skillet. Add 1 cup of chicken broth and whisk until the mixture is smooth. Carefully pour into the slow cooker.
07

Add the remaining chicken broth, chicken base, black pepper, carrots, and bay leaves to the crockpot. Add the browned chicken, with any accumulated juice, and nestle the pieces in.
08

Cover and cook on low for 4-6 hours, or high for 2-3 hours, or until chicken is tender. Remove the chicken and transfer to a cutting board. Cool until it can be handled then cut or shred it into bite-size pieces.
09

Remove any fat that's floating on the top of the stew. Remove bay leaves. Stir in cut chicken, peas, parsley, and heavy whipping cream. Replace cover and turn on High, bringing back to a simmer, while you make the dumplings.

Related Tags

Chicken Recipes

Chicken Thigh Recipes

Chicken and Dumplings

Best Slow Cooker Chicken and Dumplings

4.0

( By zhanghengshuo )

01 Information

Grade easy
Serving 8 servings
Calorie 751 Kcal
Prep Time 40 Mins
Cook Time 360 Mins
Total Time 400 Mins

02 Ingredients

Dumplings

2 tsp. Fresh thyme leaves, chopped

3 tbsp. Unsalted butter

1 cup Whole milk

1/4 tsp. Black pepper

1 tsp. Salt

1 tbsp. Baking powder

2 cups All-purpose flour

Stew

1/2 cup Heavy whipping cream

3 tbsp. Fresh parsley, chopped

1 cup Frozen peas, thawed and drained

2 Bay leaves

4 Carrots, peeled and sliced 1/4 inch thick

1/2 tsp. Black pepper

2 tsp. Chicken baze

4 1/2 cups Chicken broth, divided

1/4 cup Dry sherry

1/3 cup All-purpose flour

1/2 tsp. Dried thyme leaves

1 tbsp. Tomato paste

2 Celery ribs, sliced 1/4 inch thick

1 tbsp. Garlic, minced

1 Large onion, chopped

3 tbsp. Vegetable oil, divided

3 pounds Boneless skinless chicken thighs

03 Method

Step 1

In a mixing bowl, whisk together flour, baking powder, salt, and black pepper. Microwave butter and milk together until warm, about 1 minute. (Don't overheat). Stir to finish melting butter.

Step 2

Mix milk mixture and fresh thyme into flour mixture until just incorporated. Drop dough, about the size of a golf ball, onto the surface of the simmering stew, leaving about 1/4 inch between the dumplings.

Step 3

Cover and cook on High until the dumplings have about doubled and are cooked all the way through, 45-60 minutes.

Step 4

Heat 2 tablespoons of the oil in a 12-inch skillet until it's almost smoking. Add the chicken in batches, making sure not to overcrowd it, and brown on both sides. Remove to a plate and set aside.

Step 5

Add another 1 tablespoon of oil to the skillet and heat until it begins to shimmer, then add the onions, celery, garlic, tomato paste, and thyme cooking over medium heat until the veggies are soft.

Step 6

Whisk in flour and continue to cook for 1 minute. Slowly add sherry and stir, loosening any brown bits on the bottom of the skillet. Add 1 cup of chicken broth and whisk until the mixture is smooth. Carefully pour into the slow cooker.

Step 7

Add the remaining chicken broth, chicken base, black pepper, carrots, and bay leaves to the crockpot. Add the browned chicken, with any accumulated juice, and nestle the pieces in.

Step 8

Cover and cook on low for 4-6 hours, or high for 2-3 hours, or until chicken is tender. Remove the chicken and transfer to a cutting board. Cool until it can be handled then cut or shred it into bite-size pieces.

Step 9

Remove any fat that's floating on the top of the stew. Remove bay leaves. Stir in cut chicken, peas, parsley, and heavy whipping cream. Replace cover and turn on High, bringing back to a simmer, while you make the dumplings.

04 Author