For as long as I can remember, chicken noodle soup has been my go-to meal whenever I’m bogged down with a cold. It’s about time, that soup has been replaced with a new favorite.
Smooth, velvety soup. Warm savory dumpling. Shredded juicy chicken. Yes to all. I’ll pretend to have the sniffles if it means I’ll get a bowl of chicken and dumplings.
Slow cooker meals are a favorite here at Chic. We love one pot meals that make life easier (see: balsamic pot roast, loaded baked potato soup, and taco chili). Not only are slow cooker meals delicious, but they give you extra time to spend with family, perhaps curl up with a good book, or time to watch your favorite show!
I hope this recipe becomes a staple in your slow cooker repertoire. Since it uses frozen chicken breasts and frozen peas and carrots, it’s so simple to prepare! And because it’s a one pot meal–clean up is a breeze!
Slow Cooker Chicken and Dumplings
Ingredients
3 Tbsp unsalted butter
1 large onion, minced
2 1/2 cup frozen crinkle cut carrots
2 cups frozen green peas
2-3 pounds frozen chicken breasts, skinless and boneless
4 cups low-sodium chicken broth
1 cup water
1- 10.75 oz can cream of chicken
2 tsp fresh thyme leaves, or 1 tsp dried thyme
salt and pepper, to taste
Dumplings:
2 cups all-purpose flour
1 Tbsp baking powder
1 tsp kosher salt
1 cup whole milk
3 Tbsp unsalted butter
Instructions
1. Melt 1 Tbsp butter in large nonstick skillet. Over medium heat, cook onions until softened and translucent. Transfer to slow cooker.
2. Add frozen peas and frozen crinkle cut carrots to slow cooker.
3. Add frozen chicken breast to slow cooker.
4. Add chicken broth, 1 cup of water, and can of cream of chicken to slow cooker. Add remaining 2 Tbsp of butter and thyme. Cover and cook until chicken is tender, about 4-6 hours on low.
5. Once chicken is cooked, remove chicken and transfer to cutting board. Let cool slightly and then shrewd into bite-sized chunks using two forks. Return shredded chicken to slow cooker. Stir to distribute among other ingredients. Season with salt and pepper, to taste. Cover slow cooker as you prepare dumplings.
6. Dumplings: In a large bowl, whisk together flour, baking powder, and salt. In a microwave safe measuring cup, combine milk and butter. Microwave for 30-45 seconds until butter melts. Stir together.
7. Pour warm milk mixture into flour mixture. Fold to combine using a large offset spatula. Mix just until there are no longer any streaks of dry mixture. Do not over mix.
8. Scoop little dumplings, about golf-ball size, and place on top of simmering stew. Drop dumplings about 1/4 inch apart from each other. Cover slow cooker and cook on high for about 30-35 minutes until dumplings have doubled in volume. Serve and enjoy!
- 3 Tbsp unsalted butter
- 1 large onion, minced
- 2 1/2 cups frozen crinkle cut carrots
- 2 cups frozen green peas
- 2-3 pounds frozen chicken breasts, skinless and boneless
- 4 cups low-sodium chicken broth
- 1 cup water
- 1- 10.75 oz can cream of chicken
- 2 tsp fresh thyme leaves, or 1 tsp dried thyme
- salt and pepper, to taste
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp kosher salt
- 1 cup whole milk
- 3 Tbsp unsalted butter
- Melt 1 Tbsp butter in a large nonstick skillet. Over medium heat, cook onions until softened and translucent. Transfer to slow cooker.
- Add frozen peas and frozen crinkle cut carrots to slow cooker.
- Add frozen chicken breast to slow cooker.
- Add chicken broth, 1 cup water, and can of cream of chicken to slow cooker. Add remaining 2 Tbsp butter and thyme. Cover and cook until chicken is tender, about 4-6 hours on low.
- Once chicken is cooked, remove chicken and transfer to cutting board. Let cool slightly and then shred into bite-sized chunks using two forks. Return shredded chicken to slow cooker. Stir to distribute among other ingredients. Season with salt and pepper, to taste. Cover slow cooker as you prepare dumplings.
- In a large bowl, whisk together flour, baking powder, and salt. In a microwave safe measuring cup, combine milk and butter. Microwave for 30-45 seconds until butter has melted. Stir together.
- Pour warm milk mixture into flour mixture. Fold to combine using a large spatula. Mix just until there are no longer any streaks of dry mixture. Do not over mix.
- Scoop little dumplings, about golf-ball size, and place on top of simmering stew. Drop dumplings about 1/4-inch apart from each other. Cover slow cooker and cook on high for 30-35 minutes until dumplings have doubled in volume. Serve and enjoy!
