Introduction
Welcome to our Crock Pot Chicken and Dumplings recipe! If you’re looking for a comforting and delicious meal that requires minimal effort, you’re in the right place. This classic dish is perfect for busy weeknights or lazy weekends when you want a satisfying home-cooked meal without spending hours in the kitchen.
Chicken and dumplings have a long-standing history in American cuisine, often associated with Southern comfort food. The combination of tender chicken, flavorful broth, and fluffy dumplings is simply irresistible. In this recipe, we’ll show you how to achieve the perfect balance of flavors and textures, resulting in a hearty and satisfying dish that will warm your soul.
Why You’ll Love This Recipe
There are several reasons why this Crock Pot Chicken and Dumplings recipe is a favorite among both novice and experienced cooks:
1. Easy and Convenient: With the help of a slow cooker, this recipe requires minimal hands-on time. Simply add the ingredients, set the timer, and let the crock pot do the work for you. It’s a great option for busy individuals or those who prefer a hands-off cooking approach.
2. Comforting and Flavorful: The combination of tender chicken, aromatic vegetables, and savory broth creates a rich and comforting flavor profile. The dumplings add a light and fluffy texture, making each bite a delight for your taste buds.
3. Versatile and Customizable: This recipe serves as a great base for customization. You can add your favorite vegetables, herbs, or spices to suit your taste preferences. Feel free to get creative and make it your own!
Ingredients
For the Chicken and Dumplings:
– 2 pounds boneless, skinless chicken thighs
– 1 onion, diced
– 3 carrots, peeled and sliced
– 3 celery stalks, sliced
– 4 cloves of garlic, minced
– 4 cups chicken broth
– 1 teaspoon dried thyme
– 1 bay leaf
– Salt and pepper to taste
– 1 cup frozen peas (optional)
– Fresh parsley, chopped (for garnish)
For the Dumplings:
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, cold and cubed
– 3/4 cup milk
Note: Feel free to add or substitute vegetables and herbs based on your preference.
Step-by-Step Instructions
1. Place the chicken thighs, diced onion, sliced carrots, sliced celery, minced garlic, chicken broth, dried thyme, bay leaf, salt, and pepper in the crock pot. Stir to combine.
2. Cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the chicken is tender and easily shreds.
3. In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt for the dumplings.
4. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
5. Gradually pour in the milk while stirring with a fork until a soft dough forms.
6. Once the chicken is cooked, remove it from the crock pot and shred it using two forks. Return the shredded chicken to the crock pot and stir to combine with the vegetables and broth.
7. Drop spoonfuls of the dumpling dough onto the chicken and vegetable mixture in the crock pot. Cover and cook on high for an additional 45 minutes to 1 hour, until the dumplings are cooked through.
8. If desired, add frozen peas during the last 10 minutes of cooking for added color and flavor.
9. Remove the bay leaf and discard. Serve the chicken and dumplings hot, garnished with fresh chopped parsley.
Expert Tips for Success
– For extra flavor, you can sear the chicken thighs in a hot skillet before adding them to the crock pot.
– Use homemade chicken broth for the best taste, but store-bought broth works well too.
– If you prefer a thicker broth, you can mix 2 tablespoons of cornstarch with a little water and stir it into the crock pot during the last 30 minutes of cooking.
– To make the dumplings extra fluffy, avoid overmixing the dough. Mix it just until the ingredients are combined.
– If you don’t have a crock pot, you can easily adapt this recipe for stovetop or oven cooking. Simply follow the same steps using a large pot or Dutch oven.
Variations and Substitutions
– Vegetarian Option: You can substitute the chicken with chickpeas or tofu for a vegetarian version. Adjust the cooking time accordingly.
– Gluten-Free Option: Use a gluten-free flour blend instead of all-purpose flour for the dumplings.
– Herb Infused: Add fresh herbs such as rosemary or thyme to the chicken and vegetable mixture for an aromatic twist.
– Creamy Version: Stir in a splash of heavy cream or coconut milk at the end for a creamy and indulgent touch.
Serving Suggestions
Crock Pot Chicken and Dumplings is a complete meal on its own, but you can enhance the dining experience by serving it with:
– Warm crusty bread or dinner rolls for dipping into the flavorful broth.
– A side salad with fresh greens, cherry tomatoes, and a tangy vinaigrette.
– Steamed vegetables, such as broccoli or green beans, for added color and nutrition.
– A glass of chilled white wine or a refreshing iced tea to complement the comforting flavors.
FAQs
1. Can I use chicken breasts instead of chicken thighs?
Yes, you can use boneless, skinless chicken breasts if you prefer. Keep in mind that chicken breasts tend to be leaner and may result in slightly drier meat. To prevent this, you can reduce the cooking time by 1-2 hours to avoid overcooking the chicken.
2. Can I freeze the leftovers?
Absolutely! Crock Pot Chicken and Dumplings freezes well. Allow it to cool completely before transferring it to airtight containers or freezer bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.
3. My dumplings turned out dense. What did I do wrong?
Dense dumplings are often the result of overmixing the dough or not adding enough liquid. Be sure to mix the dough just until the ingredients are combined to keep the dumplings light and fluffy. If the dough seems too dry, you can add a little more milk, a tablespoon at a time, until the desired consistency is reached.
Final Thoughts
Crock Pot Chicken and Dumplings is a classic recipe that never fails to bring comfort and satisfaction to the table. With its flavorful broth, tender chicken, and fluffy dumplings, it’s a dish that will warm your heart and nourish your soul. Give this recipe a try and enjoy the simplicity and deliciousness of homemade comfort food. Don’t forget to share your experiences and variations with us!
Crock Pot Chicken and Dumplings Recipe
A comforting and flavorful dish featuring tender chicken, aromatic vegetables, and fluffy dumplings, all cooked in a slow cooker to perfection. This classic recipe is perfect for a cozy meal that requires minimal effort.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 cloves of garlic, minced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 cup frozen peas (optional)
- Fresh parsley, chopped (for garnish)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup milk
Directions
- Place the chicken thighs, diced onion, sliced carrots, sliced celery, minced garlic, chicken broth, dried thyme, bay leaf, salt, and pepper in the crock pot. Stir to combine.
- Cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the chicken is tender and easily shreds.
- In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt for the dumplings.
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
- Gradually pour in the milk while stirring with a fork until a soft dough forms.
- Once the chicken is cooked, remove it from the crock pot and shred it using two forks. Return the shredded chicken to the crock pot and stir to combine with the vegetables and broth.
- Drop spoonfuls of the dumpling dough onto the chicken and vegetable mixture in the crock pot. Cover and cook on high for an additional 45 minutes to 1 hour, until the dumplings are cooked through.
- If desired, add frozen peas during the last 10 minutes of cooking for added color and flavor.
- Remove the bay leaf and discard. Serve the chicken and dumplings hot, garnished with fresh chopped parsley.
Nutrition Facts
