How To Make Slow Cooker Chicken and Dumplings
Hot stews and pot roasts are just some of the deletcable meals you get out of a slow cooker. It takes a bit of patience but it’s worth every meat-melting bite. You’ll enjoy the cooking as well as the eating with these slow cooker recipes.
Serves:
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves of garlic, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4 cups chicken broth
- 1 cup frozen peas
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 tablespoons butter, melted
Instructions
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Place the chicken thighs, onion, carrots, celery, garlic, bay leaf, thyme, and rosemary in the slow cooker.
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Pour in the chicken broth and stir to combine.
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Cover and cook on low for 3-4 hours or until the chicken is cooked through and tender.
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Remove the chicken from the slow cooker and shred it using two forks.
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Return the shredded chicken to the slow cooker, along with the frozen peas.
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In a separate bowl, whisk together the flour, baking powder, and salt.
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In another bowl, combine the milk and melted butter.
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Pour the milk mixture into the flour mixture and stir until just combined.
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Drop spoonfuls of the dumpling batter onto the chicken mixture in the slow cooker.
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Cover and cook on high for another 45 minutes to an hour, or until the dumplings are cooked through and fluffy.
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Serve the slow cooker chicken and dumplings hot.
Nutrition
- Calories : 390kcal
- Total Fat : 13g
- Saturated Fat : 5g
- Cholesterol : 128mg
- Sodium : 1100mg
- Total Carbohydrates : 37g
- Dietary Fiber : 4g
- Sugar : 5g
- Protein : 33g
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