Slow Cooker Chicken and Dumplings

Slow Cooker Chicken and Dumplings ingredients

• 2 lbs boneless, skinless chicken breasts
• 4 cups chicken broth
• 1 can (10.75 oz) cream of chicken soup (condensed)
• 1 medium yellow onion, chopped
• 2 large carrots, peeled and sliced
• 2 large celery stalks, sliced
• 1 tsp garlic powder
• 1 tsp poultry seasoning
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 cup frozen peas
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 0.5 tsp salt
• 0.75 cup milk (whole or 2%)
• 2 tbsp unsalted butter, melted

How to make Slow Cooker Chicken and Dumplings

1. Place the 2 lbs of boneless, skinless chicken breasts in the bottom of a 6-quart or larger slow cooker.
2. Add the 1 chopped yellow onion, 2 sliced carrots, and 2 sliced celery stalks around the chicken.
3. Pour in the 4 cups of chicken broth and 1 can (10.75 oz) of condensed cream of chicken soup over the ingredients. Stir gently to combine the liquids and vegetables.
4. Season the mixture with 1 tsp garlic powder, 1 tsp poultry seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Cover the slow cooker with its lid.
5. Cook on the LOW setting for 8-10 hours, or on the HIGH setting for 4-6 hours, until the chicken is cooked through and easily shreds with a fork.
6. Once cooked, carefully remove the chicken breasts from the slow cooker and place them on a cutting board. Shred the chicken using two forks, then return the shredded chicken to the slow cooker and stir it into the stew.
7. Prepare the dumplings while the chicken is being shredded. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 tbsp baking powder, and 1/2 tsp salt.
8. Pour in 3/4 cup of milk and 2 tbsp of melted unsalted butter into the dry ingredients. Stir just until the dough comes together; avoid overmixing.
9. Drop the dumpling dough by rounded tablespoons directly onto the hot chicken stew, leaving small spaces between each dumpling for expansion. You should have about 12-15 dumplings.
10. Cover the slow cooker again and continue to cook on HIGH for another 20-30 minutes, or until the dumplings are puffed, firm to the touch, and cooked through. They should not appear doughy in the center.
11. Stir in 1 cup of frozen peas during the last 5-10 minutes of cooking, allowing them to heat through.
12. Taste the stew and adjust seasonings as needed, adding more salt or pepper if desired. Serve hot and enjoy your comforting chicken and dumplings.

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