Crock Pot Chicken and Dumplings Recipe

🧂 Ingredients

• 3 chicken breasts

  (boneless, skinless, cubed into chunks)
• 1 russet potato

  (sliced, use 2 if medium sized)
• 3 carrots

  (sliced)
• 4 celery ribs

  (sliced)
• ½ yellow onion

  (minced or finely chopped)
• 2 cloves garlic

  (minced or finely chopped)
• 1 15.25 oz can of sweet whole kernel corn

  (drained)
• 2 c (480 ml) chicken broth
• 1 c (240 ml) heavy cream
• 2 Tbsp (0.4 g) chives

  (freeze dried or fresh)
• 1 tsp (1 g) each, rosemary & thyme
• salt & pepper

  (to taste)
• 1 c (120 g) all-purpose flour
• 1 Tbsp (14 g) baking powder
• ½ Tbsp (6.25 g) sugar
• ½ tsp (2 g) salt
• 2 ½ Tbsp (35 g) unsalted butter

  (cold, cubed)
• ½ c (120 ml) milk

  (preferably whole milk)

Instructions

• 1 In a slow cooker, layer the minced or chopped onion and garlic on the bottom.
  Add cubed chicken breast pieces, then top with vegetables: potato, carrot,
  celery, corn.
• 2 Add seasoning: chives, thyme, rosemary, salt, and pepper, then add both the
  chicken broth and heavy cream. Stir to combine. Cover and cook on low heat for 6
  hours.
• 3 Combine dry ingredients (flour, baking powder, sugar, and salt) in a large
  mixing bowl or the bowl of your stand mixer. Cut the butter into the dry
  ingredients, until crumbly and about pea sized. Add milk and stir until a rough
  dough ball is formed.
• 4 Drop heaping tablespoon sized portions of the dough over the top of chicken soup
  in the crock pot after the 6 hours cooking time. Leave space between the
  dumplings for expansion.
• 5 Continue to cook the chicken and dumplings, covered, on low for 35-45 minutes or
  until the dumplings are no longer doughy.

Nutrition Info