There’s something inherently comforting about a warm bowl of chicken and dumplings, especially when it’s made in a slow cooker. This recipe is the perfect blend of tender chicken, vibrant vegetables, and fluffy dumplings, all infused with savory flavors that dance on your palate.
Ingredients
Scale:
2 lbs boneless, skinless chicken breasts
4 cups chicken broth (low sodium recommended)
1 cup carrots, diced
1 cup celery, diced
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon black pepper
1 cup frozen peas
1 can (10.5 oz) cream of chicken soup
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup butter, melted
Instructions
In the slow cooker, place the chicken breasts and season with thyme, rosemary, salt, and pepper. Add in the diced carrots, celery, onion, and minced garlic.
Pour the chicken broth over the top, ensuring that the chicken is submerged completely. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender.
Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
Stir in the frozen peas and cream of chicken soup, mixing well to combine.
In a mixing bowl, prepare the dumpling batter by mixing the flour, baking powder, and salt. Add the milk and melted butter, stirring until just combined.
Spoon the dumpling batter over the chicken mixture in the slow cooker. Avoid stirring the batter into the stew.
Cover the slow cooker and cook on high for an additional 1 hour, or until the dumplings are cooked through and fluffy.
