Slow Cooker Chicken and Dumplings

ByHannah

Need a simple and home-cooked meal? You need to try this Slow Cooker Chicken and Dumplings recipe. This meal combines cozy, savory, and nostalgia into a straight-forward meal the whole family will love.

This recipe calls for a slow cooker, but you can use a regular pot on the stove, or use your Instant Pot on the slow cooker function, like I do. If you’re like me, you love a good one pot meal, and this one is (almost) it. I recommend using a food dicer/chopper if you have one to speed up the prep, or put on some music and get to chopping. I hope you enjoy this recipe as much as I do!

Slow Cooker Chicken and Dumplings

This meal combines cozy, savory, and nostalgia into a straight-forward meal the whole family will love.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 people
Course: Main Course
Ingredients Method

Ingredients
  

Soup
  • 1 chopped yellow onion
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 2 Tbsp chopped fresh thyme leaves
  • 2 Tbsp chopped fresh sage leaves
  • 4 cloves garlic
  • 6 Tbsp unsalted butter if using salted, just season with less salt at the end
  • ⅓ cup all purpose flour
  • 4 cups chicken stock
  • 1 pound chicken breast 2-4 breasts depending on size
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 cups milk
Dumplings
  • 1 ½ cup all-purpose flour
  • 1 Tbsp chopped fresh sage
  • 1 Tbsp baking powder
  • ⅛ tsp salt
  • ⅛ tsp black pepper
  • ¾ cup milk

Method
 

  1. Turn your crockpot on high or instant pot on low, saute mode.
  2. Chop all produce (to your preferred size) : onion, celery, carrots, fresh thyme, fresh sage, garlic.
  3. Add your butter to the pot until melted, and then add the chopped onion, celery, and carrots. Saute for around 5 minutes until the onions become translucent.
  4. Add the flour, garlic, thyme, and sage to the pot. Stir until flour is fully incorporated. Let cook for another 5 minutes, stirring occasionally to prevent burning.
  5. Pour in the chicken broth/stock, add in the whole chicken breasts, and season with salt and pepper.
  6. If using a crockpot, cover and cook on low for 3 hours or high for 1-2 hours.
    If using the slow cooker function on an InstantPot, set it to "High" for 3 hours, and make sure you open the vent valve once placing the lid on.
    If using a pot on the stove, I would set to a low-medium heat and watch to make sure the bottom isn't burning depending on the strength of your oven. Typically 1-2 hours is enough.
  7. When there is 1 hour left on your preferred method of cooking, we can start to make the dumplings. In a small bowl, stir together the flour, chopped sage, baking powder, salt, and a pinch of pepper. Add in the milk and stir until just combined.
  8. If using the low function on the crockpot, go ahead and turn the heat up to high.
  9. Remove the chicken breast and shred. Add back into the pot and mix in the heavy cream.
  10. Drop large chunks of dumpling dough into the soup. I usually do about the size of a typical cooking dough ball. Cover the pot (again making sure vent is open on the InstantPot), and cook for the remaining hour.
  11. The dumplings will be puffy and appear soggy on the outside, but once opening one up they should be done in the middle. Serve and season with additional salt and pepper as needed!

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