Description
Crockpot Creamy Chicken and Dumplings is a cozy slow cooker dinner made with tender shredded chicken, carrots, celery, onion, fresh herbs, creamy broth, and soft homemade sage dumplings.
Ingredients
Scale
- 4 tablespoons salted butter
- 1/4 cup all-purpose flour
- 2 cloves garlic, chopped
- 1 tablespoon fresh thyme leaves, plus more for serving
- 1 tablespoon chopped fresh sage
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 yellow onion, chopped
- 4 carrots, chopped
- 3 celery stalks, chopped
- 6 cups chicken broth or bone broth
- Salt and black pepper, to taste
- 1/4 teaspoon cayenne pepper, optional
- 1 cup whole milk
- 2 cups all-purpose flour, for the dumplings
- 1 tablespoon baking powder
- 1 tablespoon chopped fresh sage, for the dumplings
- Black pepper, to taste, for the dumplings
- 1 cup milk, for the dumplings
Instructions
- Set the crockpot to high. Add the butter and allow it to melt.
- Whisk the flour and garlic into the melted butter until a paste forms. Cook for 5 to 10 minutes to remove the raw flour taste.
- Add the thyme, sage, chicken breasts, onion, carrots, and celery. Pour in the chicken broth and season with salt, black pepper, and optional cayenne pepper.
- Cover and cook on low for about 3 hours or on high for 1 to 2 hours, until the chicken is cooked through and reaches an internal temperature of 165°F.
- About 1 hour before serving, prepare the dumplings. Combine the flour, baking powder, sage, and black pepper in a bowl. Add the milk and gently mix just until a soft dough forms.
- Turn the crockpot to high. Shred the cooked chicken directly in the crockpot or remove it, shred it, and return it to the soup.
- Stir the whole milk into the chicken and vegetable mixture until combined.
- Drop heaping tablespoons of dumpling dough over the surface of the hot soup, leaving a little space between each dumpling.
- Cover and cook on high for another 1 to 2 hours, without frequently opening the lid, until the dumplings are puffed and cooked through.
- Divide the creamy chicken soup and dumplings among bowls. Garnish with fresh thyme, flaky salt, and freshly ground black pepper, then serve warm.
Notes
- Avoid overmixing the dumpling dough or the dumplings may become dense.
- Keep the crockpot covered while the dumplings cook because trapped steam helps them become light and fluffy.
- Boneless, skinless chicken thighs can be substituted for chicken breasts.
- Dried thyme and sage can replace fresh herbs; use smaller amounts because dried herbs have a more concentrated flavor.
- If the finished soup is too thick, stir in a splash of warm chicken broth or milk before serving.
- Refrigerate leftovers promptly in an airtight container and use within 3 to 4 days.
- The dumplings absorb broth during storage, so add extra broth or milk when reheating if needed.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 9 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 5 g
- Protein: 39 g
- Cholesterol: 115 mg