Crock Pot Chicken and Dumplings
Recipe type: Entree
  • 1 medium onion, diced
  • 2 medium carrots, chopped
  • 3 garlic cloves, minced
  • 2.5 lbs boneless, skinless chicken breasts
  • Salt & pepper, to taste
  • 48 ounces chicken broth
  • 2 tbsp butter
  • 2 tbsp flour
  • ½ cup half and half
  • for the dumplings:
  • 1⅛ cups all-purpose flour
  • 1½ tsp baking powder
  • 1 tsp granulated sugar
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp dried thyme
  • ¼ tsp dried rubbed sage
  • Pinch cayenne
  • 2 tbsp cold butter, cut into small pieces
  • ½ cup milk
  1. Add onions, carrots and garlic in the bottom of the crock pot.
  2. Season the chicken breasts with salt and pepper and add to crock pot on top of the veggies.
  3. Melt butter in a small saucepan over medium heat.
  4. Whisk in flour and cook for 2-3 minutes, until golden brown.
  5. Add 2 cups of chicken stock and mix well. Bring to a light boil and cook for 4-5 minutes, stirring frequently. Remove from heat and pour into the crock pot.
  6. Add remaining chicken stock, cover and cook on low for 6 hours.
  7. After 6 hours, turn the crock pot to high.
  8. Remove the chicken from the crock pot and lightly shred it.
  9. Stir half and half into the crock pot, then add the chicken back in and cover.
  10. In a bowl, combine flour, sugar, baking powder, salt & pepper, thyme, sage and cayenne.
  11. Cut in butter with a pastry cutter, 2 knives, or your fingers until it's evenly dispersed and coarse crumbs form.
  12. Add milk and stir until a sticky dough forms.
  13. Scoop tablespoons of dough into the crock pot, covering the chicken mixture evenly.
  14. Cover and cook for another 1-1.5 hours, until dumplings are cooked but soft and not longer raw in the middle.
  15. Serve immediately.
Recipe by Flying on Jess Fuel at