My slow cooker at home is never on break. Even if it’s summer, it continues to help me make my family amazing meals. This creamy chicken and dumplings recipe from Recipe Girl is one of those; my family simply couldn’t get enough of it. The smiles on their faces and the way they close their eyes while eating told me how much they loved this recipe. It’s the reason why it’s now on my list of family recipes to cook all the time.
See what our friends over at Recipe Girl have to say about this recipe:
“This recipe is so simple to make. You simply layer your vegetables and chicken in your slow cooker then pour in the stock. Cook for a few hours, then shred your chicken into bite-sized pieces before returning to the slow cooker to continue cooking. Stir in a bit of cream, top with your dumpling dough and cook for a little while longer.”
Creamy chicken and dumplings after a hard day’s work? Oh yes, definitely perfect. It’s a warm meal that will cure your tiredness just from the first taste of it.
Ingredients
- 1 1/2 cups chopped onion
- 1 cup chopped carrot
- 1/2 cup chopped celery
- 2 garlic cloves, peeled and crushed
- 3 Tyson boneless, skinless chicken breasts
- 2 cups College Inn low-sodium chicken stock
- 2 teaspoons fresh chopped thyme
- 1/2 teaspoon kosher salt
- 1/2 teaspoon McCormick fresh ground pepper
- 1 cup Borden half and half
- 2 tablespoons Argo cornstarch
- 1 cup Gold Medal all purpose flour
- 1 1/2 teaspoons Clabber Girl baking powder
- 1/2 teaspoon McCormick garlic powder
- 1/2 teaspoon kosher salt
- 3 tablespoons Land O Lakes cold salted butter, cut into small cubes
- 1/2 cup Borden milk
- 1/4 cup chopped fresh parsley, for serving
Instructions
- In the bottom of the slow cooker, layer the onions, carrot, celery and garlic cloves. Place the chicken breasts on top of the vegetables and pour the stock over the chicken. Sprinkle the chicken with thyme, salt and pepper.
- Place the lid on the slow cooker and cook for 3 hours on high or 6 hours on low.
- Remove the chicken from the slow cooker and shred into bite-sized pieces with a fork. Return to the slow cooker.
- Whisk the half and half together with the cornstarch. Pour the mixture into the slow cooker and stir to combine.
- In a small bowl, combine the flour, baking powder, garlic powder and salt. Work in the butter using your fingers until course crumbs begin to form.
- Stir in the milk and combine well until a sticky dough begins to form.
- Drop tablespoon sized dollops of dough over the stew in an even layer. Place the lid on the slow cooker and cook for 1 additional hour or until dumplings are cooked through.
- Sprinkle with parsley and serve immediately.
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Quick Tip: Serve with dinner rolls and a side dish of fresh salad.
Thanks again to Recipe Girl for this amazing recipe.
