A comforting slow-cooked chicken and dumplings recipe made in a crockpot with tender chicken, vegetables, and fluffy homemade dumplings in a rich broth.

american

Nutrition

Provides moderate protein from chicken and carbohydrates from flour dumplings with added nutrients from vegetables.

Calories	350 kcal
Energy	1464 kJ
Protein	23 g
Total Fat	8 g
Saturated Fat	3 g
Trans Fat	0 g
Polyunsaturated Fat	1 g
Monounsaturated Fat	2 g
Cholesterol	63 mg
Carbohydrate	30 g
Sugars	4 g
Dietary Fibre	1 g
Sodium	800 mg

*per serving

PescatarianHalalNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish FreeSugar Free

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnersoupslow cookermain coursefamily friendly

Crockpot Chicken and Dumplings

The Anthony Kitchen (Kelly Anthony)

6

Name: Crockpot Chicken and Dumplings — Tasty Bites
Prep time: 20 min
Cook time: 195 min
Total time: 215 min
Yield: 6 servings
Ingredients: 1 pound Chicken Breasts (boneless, skinless); 3 large Carrots (diced); 3 stalks Celery (diced); Onion (yellow, diced); 6 cup Chicken Broth (unsalted); 2.5 teaspoon Salt (Kosher, separated); 0.5 teaspoon Black Pepper; 1.5 cup All-purpose Flour; 1.5 teaspoon Baking Powder; 0.75 cup Milk; 0.5 cup Heavy Cream (optional)

servings

0

per serve

0

minutes

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Ingredients

1 pound Chicken Breasts boneless, skinless

3 large Carrots diced

3 stalks Celery diced

Onion yellow, diced

6 cup Chicken Broth unsalted

2.5 teaspoon Salt Kosher, separated

0.5 teaspoon Black Pepper

1.5 cup All-purpose Flour

1.5 teaspoon Baking Powder

0.75 cup Milk

0.5 cup Heavy Cream optional

Equipment

Mixing bowl

Whisk

Crockpot/slow cooker

Instructions

Add the chicken, carrots, celery, onion, 2 teaspoons Kosher salt, and all of the black pepper to the crockpot. Pour the chicken broth over the mixture, cover, and cook on high for 2-3 hours (or 4-5 hours on low).

Remove the chicken, shred it, and return to the crockpot.

To make the dumplings, in a medium-sized mixing bowl, whisk together the flour, baking powder, and a 1/2 teaspoon of Kosher salt. Add the milk and stir until the dough comes together. Transfer to a floured work surface and dust the top with flour. Knead the dough 5-6 times.

Tear generous tablespoon-sized chunks away from the dough and roll into a ball. Drop into the crockpot and repeat until all of the dough has been used.

Cover and cook 1 hour on high, undisturbed. Add the cream, gently stir the mixture, cover, and cook about 15 minutes more.