Crockpot Creamy Chicken and Dumplings Recipe
This Crockpot Creamy Chicken and Dumplings recipe offers a comforting, hearty meal perfect for chilly days. Tender chicken breasts simmer with fresh herbs, garlic, and vegetables in a rich broth before being topped with fluffy homemade dumplings, all slow-cooked to perfection. The creamy texture and fragrant herbs make it an irresistible classic Southern-inspired dish.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Southern American
Ingredients
Base Ingredients
- 6 tablespoons salted butter
- 1/3 cup all-purpose flour
- 4 cloves garlic, chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon chopped fresh sage
- 1 pound chicken breasts
- 1 yellow onion, chopped
- 1 cup chopped celery
- 1 cup chopped carrots
- 4 cups broth (chicken broth recommended)
- Salt and black pepper, to taste
- 2 cups milk
Dumplings
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon chopped fresh sage
- 3/4 cup milk
- Black pepper, to taste
Instructions
- Prepare the Base: Turn the crockpot to high heat. Add the salted butter and allow it to fully melt. Once melted, whisk in the 1/3 cup all-purpose flour and chopped garlic. Let this mixture cook for 5 to 10 minutes to form a flavorful roux base.
- Add Vegetables and Chicken: Stir in the fresh thyme leaves, chopped fresh sage, chicken breasts, chopped onion, chopped celery, and chopped carrots. Pour in the 4 cups of broth, then season the mixture with salt and black pepper to taste. Cover the crockpot and cook on low for 3 hours or on high for 1 to 2 hours until the chicken is cooked through and vegetables are tender.
- Make Dumpling Dough: About one hour before serving, prepare the dumplings. In a bowl, combine 1 1/2 cups of all-purpose flour, baking powder, chopped fresh sage, and a pinch of black pepper. Add 3/4 cup milk and stir the ingredients together until just combined, being careful not to overmix.
- Shred Chicken and Add Milk: Increase the crockpot temperature to high. Remove the chicken breasts and shred them with two forks inside the crockpot. Stir in the remaining 2 cups of milk into the soup to create a creamy consistency.
- Add Dumplings and Cook: Using a spoon, drop heaping tablespoons of the prepared dumpling dough directly into the crockpot soup. Cover and cook for an additional 1 to 2 hours until the dumplings are cooked through and have puffed up nicely.
- Serve and Garnish: Once dumplings are cooked, ladle the creamy chicken and dumplings into serving bowls. Garnish with additional thyme leaves, flaky salt, and black pepper if desired. Serve hot and enjoy this comforting meal.
Notes
- For richer flavor, use homemade or high-quality chicken broth.
- You can substitute fresh herbs with 1 teaspoon dried thyme and 1 teaspoon dried sage if fresh herbs are not available.
- To speed up the cooking, cook the base on high, but slow low cooking enhances the flavor and tenderness.
- Make sure not to overmix dumpling dough to keep them light and fluffy.
- If crockpot runs too hot, check dumplings occasionally to avoid overcooking.
- This recipe can be doubled for larger groups, but cooking times may need adjustment.