This slow cooker chicken and dumplings recipe is both convenient and delicious. This big pot will feed a crowd or provide leftovers for days. Note that there are two major cooking stages here, so plan kitchen time accordingly.
Course: Main Course
Cuisine: Southern
Keyword: chicken, slow cooker, soup and stew
Author: Beth Cato
Ingredients
1/2sweet oniondiced
1cupbaby carrotswhole and halved
3garlic clovesminced
2 1/2 - 3poundsboneless chicken thighscut into halves
salt and pepper
40ounceslow-sodium chicken stock or broth
2Tablespoonsunsalted butter
2Tablespoonsall-purpose flour
1/2cuphalf & half or milk
dumplings
1 1/8cupsall-purpose flour
herbs to tasteparsley, basil, etc
1 1/2teaspoonsbaking powder
1teaspoonwhite sugar
1/2teaspoonsalt
1/4teaspoonpepper
2Tablespoonsunsalted buttercold, cut into small pieces
1/2cuphalf & half or milk
Instructions
Start the chicken
In the bottom of a 5 or 6 quart crockpot, layer the diced onion half, carrots, and garlic. Lay the chicken thighs on top and season them with salt and pepper.
Heat the butter in a small saucepan over medium heat. Once it's melted, whisk in flour and cook for 2-3 minutes to create a roux. Once it's golden in color, add 2 cups of chicken broth. Mix it well as it rises to a boil; it'll thicken considerably.
After about 4-5 minutes, pour the sauce over the chicken and vegetables. Add the remaining chicken broth/stock. Put the lid on the slow cooker and cook on LOW for 4 hours.
Add the dumplings
Change the slow cooker to high heat. Shred or cut up the chicken; it's okay if it's not fully cooked since it has more time to cook. Stir the half & half into the crock pot, and put the cover on again as you make the dumplings.
In a mixing bowl, combine flour, herbs, sugar, baking powder, salt, and pepper. Use a fork or fingers to crumble in the butter until it's evenly dispersed. Add in the half and half or milk until a sticky dough forms.
Use a tablespoon to dollop the dough into the crock pot. Cover and cook for another 1 to 1 1/2 hours. The dumplings will expand to cover the top. The dumplings are cooked when they are soft and no longer raw and sticky in the middle.
Serve immediately. Leftovers are fantastic heated in the microwave. If you need to make more dumplings, use the same recipe again and heat the leftovers and fresh dough on the stovetop.