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Cozy Crockpot Chicken and Dumplings from Scratch

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A comforting slow cooker chicken and dumplings recipe made entirely from scratch, featuring tender chicken, fluffy buttermilk dumplings, and a rich, creamy broth. Perfect for cold weather comfort food.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken thighs
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • ½ cup heavy cream
  • ¼ cup all-purpose flour
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried parsley
  • ¼ cup cold unsalted butter, cubed
  • ¾ cup buttermilk

Instructions

  1. Melt 2 tablespoons butter in a large skillet over medium heat. Add diced onion, sliced carrots, and celery. Cook for 5-7 minutes until onions are translucent and vegetables soften. Add minced garlic and cook for 30 seconds until fragrant.
  2. Transfer sautéed vegetables to a 6-7 quart slow cooker. Place chicken thighs on top. Sprinkle with dried thyme, rosemary, bay leaf, salt, and pepper. Pour in 6 cups chicken broth, ensuring chicken is mostly submerged.
  3. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until chicken shreds easily with a fork. About 30 minutes before adding dumplings, switch to high if not already.
  4. Remove chicken thighs from slow cooker and shred with two forks. Discard bay leaf. Return shredded chicken to slow cooker and stir gently.
  5. In a medium bowl, whisk together 2 cups flour, baking powder, salt, pepper, and dried parsley. Cut in cold cubed butter using a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized butter pieces. Pour in cold buttermilk and stir just until a shaggy dough forms. Do not overmix.
  6. Drop rounded tablespoons of dumpling dough onto the surface of the simmering soup, leaving space between each. Do not submerge. You should get about 12-14 dumplings.
  7. Cover and cook on high for 30-40 minutes. Do not lift the lid for the first 20 minutes. Dumplings are done when fluffy and golden on top, and a toothpick inserted in the center comes out clean.
  8. In a small bowl, whisk together ½ cup heavy cream and ¼ cup flour until smooth. Gently stir into slow cooker. Cook uncovered for 5-10 minutes until broth thickens. Taste and adjust salt and pepper if needed.

Notes

Don’t skip sautéing the aromatics for deeper flavor. Keep dumpling dough cold and don’t overmix. Resist peeking during dumpling cooking time. Use low-sodium broth to control salt. Thicken at the end to avoid separation.

Nutrition

Keywords: crockpot chicken and dumplings, slow cooker chicken and dumplings, homemade dumplings, comfort food, chicken soup, easy dinner

Find it online: https://ovenmila.com/cozy-crockpot-chicken-and-dumplings-from-scratch/