Of course! This recipe is a beloved classic for a reason. It truly earns the title “BEST EVER” because it delivers the ultimate comfort food: incredibly tender chicken, a rich, flavorful broth, and fluffy, herb-infused dumplings that steam to perfection right on top.
This version is designed for maximum flavor with minimal fuss.
Why This is the “Best Ever” Crock Pot Chicken and Dumplings:
· Deep Flavor Base: Sautéing the aromatics (onions, celery) first unlocks their sweetness and depth, creating a far superior broth than just dumping everything in raw.
· Fluffy, Homemade Dumplings: Using a simple, from-scratch dumpling mix avoids the gumminess that can happen with canned biscuits.
· The “No-Peek” Rule: This is the secret to light and fluffy dumplings! Lifting the lid releases precious steam and drops the temperature, leading to dense dumplings.
The Best Ever Crock Pot Chicken and Dumplings
For the Chicken Stew:
· 2 lbs boneless, skinless chicken thighs (or a mix of thighs and breasts)*
· 2 tbsp butter
· 1 medium yellow onion, diced
· 3 celery stalks, diced
· 3 cloves garlic, minced
· 4 cups (32 oz) low-sodium chicken broth
· 1 tsp poultry seasoning
· 1 tsp dried thyme (or 3-4 sprigs fresh)
· ½ tsp dried rosemary
· 2 bay leaves
· Salt and freshly ground black pepper to taste
· 1 cup frozen peas and carrots mix (added at the end)
· Optional: ¼ cup heavy cream or half-and-half (for extra richness)
For the Dumplings:
· 2 cups all-purpose flour
· 1 tbsp baking powder
· 1 tsp salt
· 1 tsp dried parsley (or 1 tbsp fresh, chopped)
· ½ tsp garlic powder (optional)
· ¾ cup whole milk
· ¼ cup (4 tbsp) unsalted butter, melted and slightly cooled
Slurry for Thickening:
· ¼ cup cold water
· 3 tbsp all-purpose flour
Instructions
Step 1: Sauté the Aromatics (The Flavor Secret!)
- In a skillet over medium heat, melt the 2 tbsp of butter. Add the diced onion and celery and cook for 5-7 minutes, until softened and fragrant.
- Add the minced garlic and cook for one more minute. Scrape this entire mixture into your 6-quart or larger crock pot.
Step 2: Build the Stew
- Place the raw chicken thighs on top of the sautéed veggies.
- Pour in the chicken broth. Add the poultry seasoning, thyme, rosemary, bay leaves, and a good pinch of salt and pepper.
- Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The chicken should be fall-apart tender.
Step 3: Shred the Chicken & Thicken the Stew
- Carefully remove the chicken thighs and bay leaves (if you can find them!) to a cutting board. Use two forks to shred the chicken.
- Make the Slurry: In a small jar or bowl, whisk the ¼ cup cold water and 3 tbsp flour until completely smooth with no lumps.
- Stir the slurry into the hot broth in the crock pot. This will prevent it from clumping.
- Add the shredded chicken back to the pot. Stir in the frozen peas and carrots. If using, stir in the heavy cream for richness.
- Taste the broth and adjust seasoning with more salt and pepper as needed.
Step 4: Make and Cook the Dumplings
- In a medium bowl, whisk together the flour, baking powder, salt, dried parsley, and garlic powder.
- In another small bowl or measuring cup, combine the melted butter and milk.
- Pour the wet ingredients into the dry ingredients and stir with a fork just until combined. Do not overmix! A few lumps are perfectly fine; overmixing makes tough dumplings.
- Drop the dumpling batter by large spoonfuls (about 2 tbsp each) directly on top of the simmering stew, creating little mounds. Try to get them all on the surface, not submerged.
- CRITICAL STEP: Cover the crock pot and DO NOT PEEK for 60 minutes. Cook on HIGH. The dumplings need this trapped steam to cook through and become light and fluffy.
Step 5: Serve
- After 60 minutes, the dumplings should be firm to the touch. To be sure, you can insert a toothpick into the center of one; it should come out clean.
- Serve immediately in large bowls. This is the ultimate comfort food!
Chef’s Notes & Tips for Success:
· Chicken Choice: Thighs are highly recommended for their flavor and ability to stay moist during long cooking. Breast meat can dry out more easily.
· “No-Peek” Rule: I can’t stress this enough. Lifting the lid is the #1 reason for failed, gummy dumplings. Trust the process!
· Don’t Overmix Dumpling Batter: A shaggy, lumpy batter is what you want. Overmixing develops gluten, leading to tough, dense dumplings.
· Thickening: The slurry is essential for a gravy-like consistency. If you prefer a thinner soup, you can reduce or omit the slurry.
· Herb Variations: Feel free to use an Italian seasoning blend or add a pinch of sage for a different flavor profile.
Enjoy your incredibly delicious and comforting homemade chicken and dumplings