Description
A comforting, slow-cooked classic with tender chicken, fluffy dumplings, and a creamy broth.
Ingredients
Scale
- 2 pounds (900g) boneless, skinless chicken breasts or thighs
- 4 cups (960ml) low-sodium chicken broth
- 1 cup (240ml) whole milk or heavy cream
- 1 medium yellow onion, diced (about 1 cup)
- 3 medium carrots, peeled and sliced into ½-inch rounds
- 3 celery stalks, chopped into ½-inch pieces
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ¼ teaspoon poultry seasoning
- 3 tablespoons unsalted butter
- ⅓ cup (45g) all-purpose flour
- 2 cups (250g) all-purpose flour (for dumplings)
- 1 tablespoon baking powder
- 1 teaspoon salt (for dumplings)
- ½ teaspoon garlic powder (optional)
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
- ¾ cup (180ml) whole milk (for dumplings)
- 3 tablespoons unsalted butter, melted (for dumplings)
- 1 large egg (for dumplings)
- 1 cup frozen peas (optional, added in the last 30 minutes)
- Fresh herbs for garnish (parsley, thyme, or chives)
- Extra black pepper for serving
Instructions
- Prepare the Slow Cooker Base: Place diced onion, sliced carrots, chopped celery, and minced garlic into the bottom of the slow cooker.
- Season and Add the Chicken: Season chicken with salt, pepper, and poultry seasoning, then place on top of the vegetables.
- Add Liquids and Seasonings: Pour chicken broth over the chicken and vegetables, and add thyme, parsley, and bay leaf.
- Initial Slow Cooking: Cover and cook on LOW for 4-6 hours or HIGH for 3-4 hours until chicken shreds easily.
- Shred the Chicken: Remove and shred the chicken, then return it to the crockpot and stir.
- Create the Creamy Base: Whisk flour with ½ cup hot broth, then mix back into the crockpot with milk and butter. Heat on HIGH for 15-20 minutes.
- Prepare the Dumpling Batter: Mix dumpling ingredients after the base thickens, and do not overmix.
- Add Dumplings to the Crockpot: Drop spoonfuls of batter on top of the chicken mixture.
- Steam the Dumplings: Cover with a kitchen towel under the lid and cook on HIGH for 30-40 minutes without lifting the lid.
- Final Touches and Serving: Let sit for 5 minutes, then ladle into bowls and garnish with herbs and pepper.
Notes
For best results, do not open the lid while the dumplings are cooking to retain steam.
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 5g
- Sodium: 890mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 105mg