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Creamy Crockpot Chicken and Dumplings from Scratch

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This creamy Crockpot chicken and dumplings from scratch is a bowl of pure, unapologetic comfort made entirely from scratch in your slow cooker. It features tender chicken, a velvety smooth broth, and light, fluffy dumplings.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs
  • 4 tablespoons unsalted butter
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and sliced into rounds
  • 3 stalks celery, sliced
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1.5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder (optional)
  • 3 tablespoons cold unsalted butter, cut into small cubes
  • 3/4 cup whole milk

Instructions

  1. Sear the chicken (optional but recommended): Heat 1 tablespoon of the butter in your large skillet over medium-high heat. Season the chicken thighs with a pinch of salt and pepper. Sear them for 3-4 minutes per side, until golden brown. They don’t need to be cooked through.
  2. Sauté the aromatics: In the same skillet, add the remaining 3 tablespoons of butter. Once melted, add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened. Add the minced garlic, thyme, and rosemary, and cook for another minute.
  3. Build the base: Pour about 1/2 cup of the chicken broth into the skillet. Use your wooden spoon to scrape up all those browned bits from the bottom of the pan. Pour this entire mixture into your slow cooker.
  4. Add the chicken and broth: Place the seared chicken thighs into the slow cooker. Pour in the remaining 3.5 cups of chicken broth. Add the 1 teaspoon of salt and 1/2 teaspoon of pepper. Give it a gentle stir.
  5. Slow cook: Cover the slow cooker and cook on LOW for 5-6 hours or on HIGH for 3-4 hours. The chicken should be fork-tender and easily shreddable.
  6. Shred the chicken: Carefully remove the chicken thighs from the slow cooker and place them on a cutting board. Use two forks to shred the meat. Return the shredded chicken to the slow cooker.
  7. Make the dumpling dough: While the chicken is cooking, or during the last 30 minutes, make your dumplings. In a medium bowl, whisk together the flour, baking powder, salt, and garlic powder. Add the cold, cubed butter. Use your fingertips or a pastry cutter to work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining. Pour in the milk and stir with a fork just until a soft, shaggy dough forms. Do not overmix.
  8. Add the cream and dumplings: Once the chicken is shredded and back in the pot, stir in the heavy cream. Taste the broth and adjust the salt and pepper. Drop the dough by heaping tablespoonfuls (or use your cookie scoop) onto the surface of the hot broth. Try not to submerge them.
  9. Cook the dumplings: Cover the slow cooker again and cook on HIGH for 30-45 minutes, or until the dumplings are cooked through. You can test one by inserting a toothpick into the center; it should come out clean. Do not lift the lid during this time.
  10. Rest and serve: Turn off the slow cooker and let it rest for about 10 minutes. The broth will thicken slightly as it cools. Ladle into bowls and serve hot.

Notes

Don’t skip the sear for extra flavor. Use cold butter for the dumplings. Do not overmix the dough. Resist the urge to peek while dumplings are cooking. For a thicker broth, add a cornstarch slurry before adding dumplings.

Nutrition

Keywords: Crockpot chicken and dumplings, creamy chicken and dumplings, slow cooker chicken and dumplings, homemade dumplings, comfort food

Find it online: https://cookyep.com/creamy-crockpot-chicken-and-dumplings-from-scratch/