Homemade Crockpot Chicken and Dumplings for a Healthy Family Meal
Ingredients
- 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
Instructions
- 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.
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