Zoup! Good, Really Good® Broth provided me with product for the purpose of this post, as well as compensation for my time. As always, all opinions expressed in this post are my own.
Chicken and Dumplings
Slow Cooker Chicken and Dumplings offer creamy chicken and vegetables topped with dumplings, all cooked in the crock pot for an easy meal.
This recipe is the perfect meal to get you out of your dinner rut. Change things up a bit with a rich and comforting recipe that is loaded with flavor and isn’t a lot of work.
I love this recipe because it is so comforting and delicious. It has a ton of flavor, is easy to make, and is a set and forget type meal. The slow cooker does all the work, and dinner is ready when you are.
Just a little chopping to start, brown the chicken to build flavor, then toss it all in the slow cooker. Then before you are ready to eat you can toss together a simple dumpling recipe for the ultimate in delicious meals.
What You Need to Make Slow Cooker Chicken and Dumplings
What You Need:
- Chicken: I use thighs because they stay moist and tender.
- Chicken Broth: I use Zoup! Good, Really Good® Chicken Broth for the best flavor!
- Veggies: Onions, Celery, Carrots, and Frozen Peas (thawed)
- Seasonings: Fresh or Dried Thyme, Salt and Pepper, Bay Leaves, Fresh Parsley
- Heavy Whipping Cream
- Flavor Builders: Garlic and Tomato Paste
- The Rest: Vegetable Oil, Flour
The Dumplings
- All-Purpose Flour
- Baking Powder
- Salt
- Whole Milk
- Unsalted Butter
Why Zoup! Good, Really Good® Chicken Broth
While you *could* use any chicken broth you want, you are going to get the best tasting results with Zoup! Broth, and here is why:
- Small Batches: It is kettle cooked in small batches using the freshest and finest ingredients. This means quality is easier to maintain.
- Tastes homemade: I love when I can buy something that tastes homemade, saves me effort, without sacrificing flavor. And Zoup! Good, Really Good® Chicken Broth has complex, yet balanced flavor and that homemade taste I love. It was developed by a 20+ year soup industry veteran and the team behind Zoup! Eatery, so you know it is good.
- No Junk: I love that when I buy it I know it will be completely free of artificial ingredients, preservatives, hormones, gluten, GMO’s, fat, trans fat and saturated fat. Plus it is low in calories and paleo-friendly.
Obviously, for this recipe I used the chicken broth, but the Zoup! Good, Really Good® Broth lineup includes a new seafood broth and new spicy chicken bone broth, original and low sodium chicken broth, veggie broth, chicken and beef bone broth, plus certified organic chicken and veggie broth. So you have tons of variety to choose from.
Visit ZoupBroth.com to learn more and follow @ZoupGoodReallyGood on Facebook and Instagram and @ZoupGoodReallyGoodBroth on Pinterest.
How to Make Slow Cooker Chicken and Dumplings
Pure comfort food, this slow cooker chicken and dumplings is a delicious recipe that is easy to make int he crock pot.
- Prep Chicken. Pat chicken dry with a paper towel and season with salt and pepper. Then brown the chicken by heating oil in a skillet over medium-high heat, and cook about 4 minutes per side. Once browned, transfer to the slow cooker.
- Simmer Veggies. Use remaining oil, and heat oil in the same skillet. Once simmering, add in onions, celery, and carrots. Saute until veggies are softened.
- Make Mixture. Stir in flour, minced garlic, tomato paste, thyme, and salt and pepper. Cook for about 1 minute. Then add 1 cup of the broth, stirring as you add to get rid of any lumps, and scraping the brown bits off the bottom of the skillet.
- Transfer to Slow Cooker and Add Remaining Broth. Pour mixture into the slow cooker. Add remaining chicken broth to the slow cooker, as well as the bay leaves.
- Cover and Cook. Cover and cook on low until chicken is done, about 4-5 hours. Once done, open the slow cooker, and discard bay leaves. Transfer chicken thighs to a cutting board, chop into smaller pieces, and stir into the filling.
Add thawed peas, and heavy cream to filling, and stir well. - How to Make Dumplings:
Make the Dough. Whisk together flour, baking powder, and salt. Then stir in the milk, and add melted butter, stirring until just incorporated. - Scoop Dumplings and Transfer to Slow Cooker. Spray a ¼ cup measurer with non-stick cooking spray, and scoop dumplings and place them along the outside of the slow cooker, along the edge.
- Cover and Cook. Cover the slow cooker with the lid, and cook on high heat for about 40 minutes. Dumplings are done once doubled in size.
- Serve and Garnish. Serve with fresh parsley as a garnish
Tips and Tricks for making Slow Cooker Chicken and Dumplings
Making this recipe is Eazy Peazy but here are some helpful tips and tricks so it goes smoothly every time…
- Use Zoup! Good, Really Good® Broth: It is available for purchase at retailers across the country and online at ZoupBroth.com and Amazon.com.
- Check Doneness with a Toothpick: Dumplings are done when you put a toothpick in them and the toothpick comes out clean. Every slow cooker is different, so adjust the cook time as needed for your slow cooker.
- Turn Off When Done: The exterior is the hottest part of the slow cooker, so once your dumplings are cooked, you want too turn off the heat. Don’t let the dumplings continue to sit with the heat on for too long, or they can become tough. Just turn the slow cooker off and serve.
- Garnish: Chicken and dumplings are rich, creamy, and delicious, so lighten them up with a nice fresh parsley garnish.
Storage
- Cool completely
- Once cooled, transfer food into an airtight container and put in the refrigerator.
- Reheat in microwave-safe bowl, add more liquid if needed.
Ingredients
Filling
- 3 pounds boneless skinless chicken thighs trimmed and seasoned with salt and pepper
- 3 Tablespoons vegetable oil
- 1 cup onions chopped fine
- ¾ cup celery ribs sliced into ¼ inch thick slices
- ¾ cup carrots peeled and sliced into rounds
- ¼ cup all purpose flour
- 1 Tablespoon garlic minced
- 1 Tablespoon tomato paste
- 1 Tablespoon fresh thyme minced or 1 teaspoon dried thyme
- Salt and pepper to taste
- 4 1/4 cups Zoup! Good, Really Good® Chicken Broth
- 2 bay leaves
- 1 cup frozen peas thawed
- ¼ cup heavy whipping cream
- ½ Tablespoon parsley fresh, minced
Dumplings
- 1 ¾ cup all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1 cup whole milk
- 1 Tablespoon unsalted butter melted
Instructions
- Pat chicken dry with a paper towel, and generously season with salt and pepper. Set aside.
- On the stove top, heat 1-2 Tablespoons of oil in a skillet over medium-high heat, and brown the chicken, working in batches if needed, for about 4 minutes per side.
- Transfer chicken to an oval slow cooker 5-7 quart size.
- Use remaining oil, and heat in same skillet, over medium heat, once shimmering, add in onions, celery, and carrots.
- Saute for 8-10 minutes until softened.
- Stir in flour, minced garlic tomato paste, thyme, and salt and pepper. Cook until fragrant, about 1 minute.
- While still over medium heat, add 1 cup of the Zoup! Good, Really Good® Chicken Broth, stirring as you add to get rid of any lumps, and scraping the brown bits off the bottom of the skillet.
- Pour mixture into the slow cooker.
- Add remaining 3 cups of Zoup! Good, Really Good® Chicken Broth to the slow cooker, as well as the bay leaves. Cover and cook on low until chicken is tender, about 4-5 hours.
- After 4-5 hours, open slow cooker, and discard bay leaves. Transfer chicken thighs to a cutting board, and either chop into smaller pieces, or use fork to shred them into large chunks.
- Stir into the filling.
- Add thawed peas, and heavy cream to filling, and stir well.
Make Dumplings
- In a large sized bowl, whisk together flour, baking powder, and salt.
- Stir in the milk, and add melted butter, stirring until just incorporated.
- Spray a ¼ cup measurer with non-stick cooking spray, and scoop dumplings out (will make 8), place them along the outside of the slow cooker, along the edge. This is the hottest part of the slow cooker and will be necessary for them to cook properly.
- Cover slow cooker with lid, and cook on high heat for about 40 minutes, or until dumplings have doubled in size.
- Serve with a fresh parsley garnish.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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