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Slow Cooker Chicken and Dumplings: Easy Fall Herb Recipe

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A comforting slow cooker chicken and dumplings recipe with tender chicken, fluffy dumplings, and a rich herbed broth. Perfect for fall evenings and potlucks.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken thighs
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 3 medium carrots, peeled and sliced into ¼-inch rounds
  • 3 celery stalks, sliced into ¼-inch pieces
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
  • 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
  • 1 bay leaf
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper
  • ½ cup frozen peas
  • 1 ½ cups all-purpose flour (or whole wheat pastry flour)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon dried parsley (optional)
  • 3 tablespoons cold unsalted butter, cut into small cubes
  • ¾ cup whole milk (or buttermilk)

Instructions

  1. Prep your vegetables: dice onion, slice carrots and celery, mince garlic.
  2. Layer ingredients in slow cooker: place chicken thighs at bottom, add onion, carrots, celery, garlic, thyme, rosemary, sage, bay leaf, chicken broth, and water. Season with salt and pepper, stir gently.
  3. Cook on LOW for 6-7 hours or HIGH for 3-4 hours until chicken is tender.
  4. Remove chicken to a cutting board, shred with two forks. Discard bay leaf. Return shredded chicken to slow cooker and stir in frozen peas.
  5. Make dumpling dough: in a medium bowl, whisk together flour, baking powder, salt, and dried parsley. Cut in cold butter using a pastry cutter or two forks until mixture resembles coarse crumbs.
  6. Add milk and stir just until combined (do not overmix). Dough should be thick but scoopable.
  7. Drop rounded tablespoons of dough onto the surface of the simmering soup. Space them out as they will expand.
  8. Cover and cook on HIGH for 30-40 minutes without lifting the lid. Dumplings are done when a toothpick inserted comes out clean and they have puffed up.
  9. Ladle into bowls, garnish with fresh parsley or thyme if desired. Let cool slightly before serving.

Notes

For best results, use fresh herbs. Do not lift the lid while dumplings are cooking. For a thicker broth, mix 2 tablespoons cornstarch with ¼ cup cold water and stir in 10 minutes before adding dumplings. Leftovers can be stored in the refrigerator for up to 4 days; freeze without dumplings for up to 3 months.

Nutrition

Keywords: slow cooker chicken and dumplings, fall herb recipe, comfort food, chicken thighs, easy dinner

Find it online: https://ovenmila.com/slow-cooker-chicken-and-dumplings-easy-fall-herb-recipe/