Comforting Crock-pot Chicken And Dumplings

This Crock-Pot Chicken and Dumplings recipe is the perfect comfort food to enjoy on cold, cozy nights. Tender chicken thighs are cooked with a medley of carrots, celery, onions, and garlic, all brought together with a rich, flavorful broth. The fluffy dumplings, made with simple ingredients like flour, baking powder, and butter, are dropped on top and slowly cooked to perfection. This dish is not only easy to make, thanks to the slow cooker, but it also fills your home with an irresistible aroma as it cooks. Serve it up with a side of crusty bread for the ultimate comfort meal.

This Crock-Pot Chicken and Dumplings recipe is the ultimate comfort food for those cold, cozy nights. Packed with tender chicken thighs, a medley of vegetables, and topped with fluffy dumplings, this hearty meal is sure to become a family favorite. The slow cooker does all the work, allowing you to enjoy rich flavors without spending hours in the kitchen. Let’s take a look at the ingredients that make this dish so satisfying.

INGREDIENTS

• 6 boneless skinless chicken thighs (chopped): Adds rich flavor and tenderness to the dish.
• 1/2 teaspoon salt, divided: Enhances the flavors of both the chicken and the dumplings.
• 1/2 teaspoon pepper, divided: Adds a touch of warmth and spice.
• 1 tablespoon canola oil: Used for browning the chicken and sautéing the vegetables.
• 3 celery ribs (chopped): Adds a mild, savory flavor to the dish.
• 2 medium carrots (peeled and chopped): Provides a subtle sweetness and texture.
• 1 large onion (chopped): Adds depth of flavor to the broth.
• 3 garlic cloves (minced): Brings a rich, aromatic flavor to the dish.
• 2 tablespoons tomato paste: Adds a deep, savory richness to the broth.
• 1/3 cup all-purpose flour: Helps to thicken the broth, creating a creamy texture.
• 4 cups chicken broth, divided: Forms the base of the dish, adding flavor and moisture.
• 2 bay leaves: Adds a subtle herbal flavor to the broth.
• 1 teaspoon dried thyme: Brings a fragrant, earthy flavor to the dish.
• 2 cups all-purpose flour (for dumplings): The base of the dumplings, creating a light and fluffy texture.
• 3 teaspoons baking powder (for dumplings): Helps the dumplings rise and become tender.
• 1 teaspoon salt (for dumplings): Enhances the flavor of the dumplings.
• 1/4 teaspoon pepper (for dumplings): Adds a touch of spice to the dumplings.
• 1 cup whole milk (for dumplings): Adds moisture and richness to the dumpling batter.
• 4 tablespoons melted butter (for dumplings): Adds richness and helps to bind the dumpling batter.

INSTRUCTIONS

Step 1:

Sprinkle the chopped chicken thighs with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat the canola oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, stirring occasionally, until no longer pink. Transfer the cooked chicken to a 6-quart slow cooker.

Step 2:

In the same skillet, cook the chopped celery, carrots, and onion until tender, about 6-8 minutes. Add the minced garlic, tomato paste, and the remaining salt and pepper, cooking for 1 more minute. Stir in the flour and cook for another minute.

Step 3:

Slowly whisk in 2 cups of the chicken broth, scraping the browned bits from the bottom of the skillet. Continue stirring until the mixture thickens, about 2-3 minutes. Transfer the thickened mixture to the slow cooker with the chicken.

Step 4:

Add the remaining chicken broth, bay leaves, and thyme to the slow cooker. Stir to combine. Cover and cook on low for 6-8 hours.

Step 5:

To make the dumplings, whisk together the flour, baking powder, salt, and pepper in a large bowl. Stir in the milk and melted butter to form a thick batter. Drop spoonfuls of the dumpling batter (about 1/4 cup each) over the chicken mixture in the slow cooker.

Step 6:

Cover the slow cooker and continue to cook on low for another 6-8 hours, or until the dumplings are set and the mixture is bubbly. Discard the bay leaves.

Step 7:

Once done, remove the slow cooker insert and allow the dish to stand uncovered for about 15 minutes before serving. This will help the dumplings firm up.

Serving and Storage Tips

• Serve the chicken and dumplings hot, straight from the slow cooker. Garnish with fresh herbs like parsley or thyme for extra flavor and a pop of color.
• This dish pairs perfectly with crusty bread or a simple green salad for a complete meal.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen the sauce.
• To freeze, allow the dish to cool completely before transferring to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.

Helpful Notes

• For added flavor, use bone-in chicken thighs. Just remove the bones before serving.
• Feel free to add extra vegetables like peas or mushrooms for more texture and nutrition.
• If you prefer a thicker stew, you can reduce the broth or simmer uncovered for the last 30 minutes of cooking.

Tips from Well-Known Chefs

• Chef Ina Garten recommends using homemade chicken broth for a richer, more flavorful dish.
• Chef Gordon Ramsay suggests searing the chicken first to lock in moisture and enhance the flavor of the final dish.

WHY YOU'LL LOVE THIS RECIPE

• This recipe is easy to make in a slow cooker, allowing the flavors to develop over time without much hands-on effort.
• The fluffy dumplings on top add the perfect texture contrast to the rich, savory chicken stew underneath.
• It’s a hearty, comforting meal that will warm you up on chilly nights, and the leftovers are just as delicious.

VARIATIONS

• For a lighter version, substitute chicken breasts for chicken thighs and use low-fat milk in the dumplings.
• Make it gluten-free by using a gluten-free flour blend for both the stew and the dumplings.
• Add a bit of spice by stirring in some red pepper flakes or a dash of hot sauce.