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Crockpot Chicken and Dumplings

by Emy
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Welcome to the realm of ultimate comfort food with Crockpot Chicken and Dumplings! This classic dish brings together tender chicken, hearty vegetables, and fluffy dumplings, all simmered in a rich and flavorful broth. It’s a recipe that embodies warmth, simplicity, and the joys of a home-cooked meal. Join us on this culinary journey as we delve into the magic of Crockpot Chicken and Dumplings.

Ingredients:

  • 2 lbs boneless, skinless chicken thighs (900 g)
  • 1 onion, diced
  • 3 carrots, sliced
  • 3 stalks celery, sliced
  • 3 cloves garlic, minced
  • 4 cups chicken broth (960 ml)
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 cup all-purpose flour (120 g)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk (120 ml)
  • 2 tablespoons butter, melted

Directions:

  1. In a crockpot, place the chicken thighs, diced onion, sliced carrots, sliced celery, minced garlic, chicken broth, dried thyme, bay leaf, salt, and pepper. Stir gently to combine.
  2. Cover the crockpot and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the chicken is tender and cooked through.
  3. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Add the milk and melted butter, stirring until just combined.
  4. Drop spoonfuls of the dumpling mixture onto the surface of the chicken and vegetables in the crockpot.
  5. Cover the crockpot again and cook on high heat for an additional 1 hour, or until the dumplings are cooked through and fluffy.
  6. Gently remove the bay leaf from the casserole before serving.
  7. Ladle the warm Crockpot Chicken and Dumplings into bowls and savor the comforting flavors.

Notes

  • Feel free to customize the recipe by adding herbs or spices that you enjoy, such as parsley, thyme, or paprika, to enhance the flavor profile.
  • For a creamier version, you can stir in a splash of heavy cream or half-and-half during the last 30 minutes of cooking.
  • If you prefer a thicker broth, you can mix 2 tablespoons of cornstarch with a little water and stir it into the crockpot during the last hour of cooking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will meld together even more, making it even more delicious upon reheating.
  • If the dumplings absorb too much liquid and become too thick, you can thin the consistency by adding a little extra chicken broth or water when reheating.

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