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Slow Cooker Chicken and Dumplings

Print Recipe
Servings 6

Ingredients
  

  • 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

Dumplings

  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1 tsp kosher salt
  • 1 cup whole milk
  • 3 Tbsp unsalted butter

Instructions
 

  • 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.

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!