Ah, nothing quite says “warm hug” like a steaming bowl of Crockpot Chicken and Dumplings! This recipe is a personal favorite of mine, not just because it’s crazy easy to make, but also because it brings back such fond memories of family gatherings. I remember my grandma using her slow cooker every Sunday, filling the house with the most intoxicating aromas. I’d always sneak into the kitchen, trying to steal a taste, savoring that creamy, buttery broth and perfectly fluffy dumplings.
Now, as an adult with a bustling schedule, I cherish this recipe even more. Toss everything in the Crockpot in the morning, go about my day, and then come home to the comforting embrace of home-cooked goodness. So, let’s dive into this delightful dish that’s perfect for any weeknight dinner or when you’re just feeling a little under the weather!
What’s in Crockpot Chicken and Dumplings?
Chicken Breasts: The star of the show! I love using boneless, skinless chicken breasts for their lean protein and ease of handling. You could use thighs if you prefer a richer flavor.
Chicken Broth: This is what gives the dish its soul! I usually opt for low-sodium broth to control the saltiness. Homemade is great if you have it, but store-bought works perfectly too.
Carrots: I love adding sliced carrots for color and sweetness. They become tender and delicious in the slow cooker.
Celery: Celery brings a lovely crunch and freshness that balances the richness of the dish. Plus, it’s a veggie, so it kind of makes this dish healthy…right?
Onion: A staple aromat that enriches the flavor of the broth. Sweet onions work beautifully here.
Frozen Peas: I add these toward the end for a burst of color and a sweet pop. Plus, no chopping required!
Salt and Pepper: Essential for seasoning. Season as you like, but remember the broth might already contain salt.
Dumpling Mix: For the dumplings, I love using a pre-made biscuit mix; it’s quick, easy, and yields fluffy dumplings every time. You could make them from scratch if you’re feeling adventurous!
Is Crockpot Chicken and Dumplings Good for You?
Oh, this dish sure packs a hearty punch!
Chicken Breasts: They are a fantastic source of lean protein, perfect for muscle maintenance and overall health.
Carrots and Peas: Both bring essential vitamins and fiber to the table. Carrots are high in beta-carotene, excellent for eye health, while peas contain vitamins A, C, and K, along with a dose of protein.
Now for the reality check: While delicious, this dish can be creamy and a bit indulgent, mainly depending on your dumpling mix and how much butter you might add. So enjoy in moderation, especially if you’re watching your intake.
Ingredients List
– 2 boneless, skinless chicken breasts (about 1 pound)
– 4 cups chicken broth
– 2 large carrots, sliced
– 2 celery stalks, chopped
– 1 onion, diced
– 1 cup frozen peas
– Salt and pepper to taste
– 1 cup biscuit mix (like Bisquick)
– 1/3 cup milk
– Optional: 2 tablespoons butter, melted (for a richer flavor)
*Serves 4-6 people.*
How to Make Crockpot Chicken and Dumplings?
1. **Prep the Chicken**: Place the chicken breasts at the bottom of the Crockpot. This will ensure they cook evenly and stay juicy.
2. **Add Vegetables**: Sprinkle the diced onions, sliced carrots, and chopped celery over the chicken. It’s like a lovely veggie blanket on top!
3. **Pour in the Broth**: Add the chicken broth over the veggies and chicken. You want it enough to cover but not drown everything.
4. **Season It Up**: Give it a sprinkle of salt and pepper. I usually start light—you can always adjust later!
5. **Slow Cook**: Cover and cook on low for 6-8 hours or high for 4 hours, until the chicken is cooked through and tender.
6. **Make the Dumplings**: About 30 minutes before you’re ready to eat, mix the biscuit mix and milk in a bowl until just combined.
7. **Shred the Chicken**: Remove the cooked chicken breasts and shred them using two forks. It should fall apart easily!
8. **Combine Everything**: Add the shredded chicken back to the Crockpot, stir in the frozen peas, then drop spoonfuls of the dumpling batter on top.
9. **Cook the Dumplings**: Cover and cook on high for an additional 30 minutes, or until the dumplings are fluffy and cooked through.
10. **Serve and Enjoy**: Dish it out while it’s hot, preferably with some fresh bread or a sprinkle of parsley on top for color (and bragging rights).
Comforting Tips and Serving Suggestions
– **Fluffy Dumplings**: If you like extra fluffy dumplings, avoid overmixing the batter. Less is more when it comes to these delightful little clouds!
– **Herb Your Enthusiasm**: Feel free to throw in some thyme, rosemary, or bay leaves for an added layer of flavor. Fresh herbs at the end can add brightness too.
– **Leftover Heaven**: This dish keeps well in the fridge and freezes nicely, making it the perfect candidate for meal prepping. Just reheat gently on the stovetop!
I can’t express how much joy this recipe brings, not just in the making but in the sharing. I’m pretty sure it will become a treasured part of your cooking repertoire, just as it is in mine! So, roll up your sleeves, give it a try, and let me know how your family enjoys this oven-less comfort food classic! Happy cooking!