Crockpot Chicken & Dumplings

Dice 1½ cups each of carrots, celery, and onion. Place the chicken breasts in the bottom of your slow cooker, then scatter the diced vegetables evenly over the top.

In a large mixing bowl, whisk together 2 cans of cream of chicken soup, 3 cups of chicken broth, ½ teaspoon of thyme, and salt and pepper to taste. Pour this mixture over the vegetables and chicken in the slow cooker. Cover and cook on low for 5–6 hours.

Once the vegetables and chicken are cooked and tender, remove the chicken and shred it with two forks, then return it to the slow cooker. Adjust salt to taste. Stir in 1 cup of frozen peas. Turn the slow cooker to high.

Make the dumplings: In a medium mixing bowl, combine 1¾ cups flour, 1½ tablespoons baking powder, 1/2 teaspoon salt, and 1 teaspoon dried parsley. Add 3 tablespoons melted butter and ⅔ cup milk, then stir just until the dough comes together.

Using an ice‑cream scoop or a tablespoon, drop the dumplings into the hot liquid in the slow cooker. Cover and cook for 30–40 minutes, or until the dumplings are fluffy and cooked through.

That’s it — serve warm with a sprinkle of cracked pepper.

Enjoy!

Love comfort food like this one? Try these:

• Irish Chicken Stew with Herb Dumplings
• Slow Cooker Cajun Chicken Fricassee
• Oven Braised Beef in Stout with Herb Dumplings
• Homestyle Vegetable Beef Soup
• Savory Vegetable Cobbler