Sure! Here’s a simple and delicious Crock Pot Chicken and Dumplings recipe for you:
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 2 cups mixed vegetables (carrots, peas, and celery)
For the Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup milk
- 1/4 cup butter, melted
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Prepare the Chicken:
- Place the chicken breasts in the bottom of the crock pot.
- Add the chopped onion, minced garlic, chicken broth, water, salt, black pepper, thyme, rosemary, and mixed vegetables.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Shred the Chicken:
- Once the chicken is cooked, remove it from the crock pot and shred it using two forks.
- Return the shredded chicken to the crock pot.
- Prepare the Dumplings:
- In a large mixing bowl, combine the flour, baking powder, salt, and black pepper.
- Stir in the milk and melted butter until the dough comes together.
- Drop spoonfuls of the dough onto the surface of the soup in the crock pot.
- Cook the Dumplings:
- Cover the crock pot and cook on high for an additional 30-45 minutes, or until the dumplings are cooked through and fluffy.
- If desired, sprinkle the dumplings with fresh parsley before serving.
- Serve:
- Ladle the chicken and dumplings into bowls and enjoy!
Tips
- For extra flavor, you can add a bay leaf to the broth while cooking the chicken.
- If you prefer a thicker broth, mix 2 tablespoons of cornstarch with 2 tablespoons of water and stir it into the crock pot before adding the dumplings.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy your hearty and comforting Crock Pot Chicken and Dumplings!