Crockpot Chicken and Dumplings


1.5 pounds boneless, skinless chicken breasts
4 cups chicken broth
2 cups frozen mixed vegetables (carrots, peas, corn)
1 onion, diced
3 cloves garlic, minced
2 teaspoons dried thyme
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons unsalted butter, melted


Place the chicken breasts, chicken broth, mixed vegetables, diced onion, minced garlic, dried thyme, dried parsley, salt, and black pepper in the crockpot. Stir to combine.
Cook on high for 3-4 hours or on low for 6-8 hours, until the chicken is cooked through and tender.
Remove the cooked chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
In a separate bowl, whisk together the all-purpose flour, baking powder, salt, milk, and melted butter until a thick, sticky dough forms.
Drop spoonfuls of the dough on top of the chicken and vegetable mixture in the crockpot, covering it as much as possible.
Cover the crockpot and cook on high for an additional 1-2 hours, or until the dumplings are cooked through and fluffy.
Give the chicken and dumplings a gentle stir, breaking up any large dumplings, before serving.
Enjoy the comforting and flavorful Crockpot Chicken and Dumplings!

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