Chicken and Dumplings (Crock Pot)

Loaded with layers of flavor, this Crock Pot Chicken and Dumplings is a comforting meal that is both easy to prepare and wonderful to serve. Tender chunks of chicken are paired with hearty root vegetables and slowly simmered together in a creamy sauce. Biscuit batter is added to the top of the crock pot during the last 30 minutes of cooking sending this hearty dish over the top.

My family gobbled it up. The dumplings were our favorite part. 🙂

Hope you love it, friends! Let me show you how to make it happen…

Crock Pot Chicken and Dumplings
PRINT RECIPE

Time: 20 minutes prep + 4 1/2  hours cooking
Yield: 6 servings
Recipe from Jamie Cooks It Up!

Chicken Stew:
2 chicken breasts, cubed
3 chicken thighs, cubed
2 russet potatoes, peeled and chopped
6-7 large carrots, peeled and chopped
1 onion, chopped
3 stalks celery, chopped
2 (10 ounce) cans cream of chicken soup
1 C chicken broth
1 tsp thyme
1/4 tsp pepper
1/4 tsp salt
1/2 tsp rosemary
1 tsp parsley
1/2 tsp seasoned salt
3 Tb butter
1 Tb cornstarch
1 Tb cold water

Dumplings:
1/2 C cold butter, cubed
2 1/2 C flour
1/2 tsp salt
1 tsp baking powder
1 tsp parsley
1 1/2 C milk

1. With a pair of sharp kitchen scissors, cut 2 chicken breasts and 3 chicken thighs into 2 inch cubes. Spray the inside of a 3-4 quart crock pot and place the chicken in the bottom.

2. Peel and chop 2 russet potatoes, 6-7 large carrots, 1 onion and 3 stalks of celery. (No need to peel the celery. Thank you). Add these to the crock pot.

 

3. Into a medium-sized bowl or large glass measuring cup (mine will hold 4 cups) place 1 cup chicken broth and two cans of cream of chicken soup. Add 1 tsp thyme,
1/4 tsp pepper, 1/4 tsp salt, 1/2 tsp rosemary, 1 tsp parsley and 1/2 tsp seasoned salt. Whisk the ingredients together to combine.

4. Pour the creamy mixture over the top of the chicken and veggies.

Stir it around to combine.
5. Cover and cook on high for 4 hours, or on low for 7 hours.

6. When the chicken has cooked through, pour 3 tablespoons of melted butter the pot and give it a stir.
7. Mix together 1 Tb cornstarch and 1 Tb cold water. Pour it into the crock pot and stir it well to combine.

7. To make the dumplings, chop 1/2 cup cold butter into small pieces.

8. Into a large mixing bowl place 2 1/2 C flour, 1/2 tsp salt, 1 tsp baking powder and 1 tsp parsley. Toss them around to combine. Add the cold butter and use a pastry blender to combine the ingredients. Mix it until it forms small crumbs.

9. Add 1 1/2 cups of milk and stir to combine.

9. Drop the batter in spoonfuls into the hot crock pot.

Try to cover the entire circumference with the batter. You will have a few holes here and there…which will be no problem at all.
10. Cover the crock pot and cook on high for 30 more minutes.

The dumplings will puff up and cook through.

Serve and enjoy!

Here is a handy “Pin-able” shot…if Pinterest is your kind of thing. 🙂