Chicken and Dumplings Recipe

Chicken and Dumplings Recipe


For the Chicken Stew:
  • 2 lbs boneless, skinless chicken thighs
  • 4 cups chicken broth
  • 2 cups carrots, sliced
  • 2 cups celery, chopped
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and black pepper, to taste
  • 1 cup frozen peas (optional)
  • 1/2 cup heavy cream
For the Dumplings:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/4 cup unsalted butter, melted


Preparing the Chicken Stew:
  1. Place chicken thighs in the Crock Pot. Add chicken broth, carrots, celery, onion, garlic, thyme, rosemary, salt, and black pepper.
  2. Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender.
  3. Shred the chicken using two forks. Add frozen peas (if using) and pour in the heavy cream. Stir well.
Crafting the Dumplings:
  • In a bowl, whisk together flour, baking powder, and salt for the dumplings.
  • Gradually add milk and melted butter, stirring until a soft dough forms.
  • Drop spoonfuls of the dough onto the simmering chicken stew.
  • Cover and cook on high for an additional 30-40 minutes until the dumplings are cooked through.


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