Homemade Crockpot Chicken and Dumplings for a Healthy Family Meal

Author: Anna - MissWish.com
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours, 20 minutes
Yield: 8 1x

Scale

1 ½ pound skinless, boneless chicken breasts

2 cups chicken stock
1 medium onion, finely chopped

2 garlic cloves, minced

2 celery stalks, diced
3 medium carrots, peeled and diced
1 tsp fresh thyme leaves or ½ tsp dried thyme

½ tsp dried oregano

½ tsp dried basil
2 bay leaves
1 ½ salt
¼ tsp black pepper
½ cup milk
1/3 cup all-purpose flour
1 cup frozen peas
¼ cup chopped fresh parsley leaves

For the dumplings:
1 cup all-purpose flour
1 ½ tsp baking powder
½ tsp granulated sugar
½ tsp salt
½ cup milk
2 tbsp unsalted butter, melted and cooled slightly

Place the chicken in a slow cooker.
Add in the carrots, celery, onion, garlic, thyme, dried basil, dried oregano, bay leaves, 1 1/2 cups of the chicken stock, salt and black pepper.
Stir to combine.
Cover with a lid and cook on low for 4 ½ – 5 hours.
Remove the chicken and shred it with two forks.
Return the chicken to the slow cooker and stir.
In a small bowl combine ½ cup of the chicken stock, milk and flour.
Add the milk mixture, frozen peas and chopped parsley to the slow cooker.
Stir to combine.
Taste and season with salt and pepper as needed.
Cover and continue cooking while you make the dumplings.
To make the dumplings, in a bowl place the flour, baking powder, sugar and salt and mix to combine.
Add the milk and butter and stir until a soft dough forms.
Drop the dough in heaping tablespoons onto the chicken mixture.
Cover and cook for 1 -1 ½ hours or until dumpling are cooked through.
Serve warm.