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Crockpot Chicken and Dumplings: 1 Secret to Fluffy

Crockpot Chicken and Dumplings
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Enjoy incredibly tender, slow-cooked chicken topped with soft, fluffy dumplings. This Crockpot Chicken and Dumplings recipe brings classic Southern comfort right to your dinner table with minimal effort.

Ingredients

Scale
  • 3 pounds boneless, skinless chicken breasts or thighs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup all-purpose flour
  • 1/4 cup cold water
  • For the Dumplings:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 4 tablespoons cold butter, cut into small pieces

Instructions

  1. Place the chicken breasts or thighs in the bottom of your slow cooker.
  2. Sprinkle the chicken with salt, pepper, garlic powder, and onion powder.
  3. Pour the chicken broth over the chicken.
  4. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is fully cooked and easily shredded.
  5. Remove the chicken from the slow cooker and shred it using two forks. Set the shredded chicken aside.
  6. In a small bowl, whisk together the heavy cream, flour, and cold water until smooth. This is your thickening slurry.
  7. Pour the slurry into the slow cooker liquid remaining in the pot. Stir well.
  8. Cook on high for about 15 to 20 minutes, stirring occasionally, until the sauce thickens.
  9. Return the shredded chicken to the pot and stir to combine. Keep the mixture on the warm setting.
  10. Prepare the dumplings: In a medium bowl, whisk together the 2 cups of flour, baking powder, and salt.
  11. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  12. Stir in the milk until just combined. Do not overmix; the dough will be slightly sticky.
  13. Drop spoonfuls of the dumpling dough directly onto the simmering chicken mixture in the slow cooker. Do not overcrowd the dumplings.
  14. Cover the slow cooker and cook on high for 15 to 20 minutes, or until the dumplings are puffy and cooked through. Do not lift the lid while the dumplings steam.
  15. Serve immediately and enjoy your fluffy comfort food.

Notes

  • For extra flavor, add one chopped celery stalk and one chopped carrot to the slow cooker with the chicken broth.
  • If you prefer a richer sauce, substitute half of the heavy cream with half-and-half.
  • If your sauce seems too thick after adding the slurry, add a splash more chicken broth until you reach your desired consistency before adding the dumplings.

Nutrition

Find it online: https://whiskdaily.com/crockpot-chicken-and-dumplings-fluffy/