Ingredients for Crock Pot Chicken Dumplings
- 2 tablespoons butter
- Vegetable Oil
- 1 medium onion, chopped
- Roasting Chickens
- Chicken Broth
- Celery
- Parsley
- Carrots
- Black Pepper
- Salt
- Ground Allspice
- Dry White Wine
- Refrigerated Biscuits
- 1/2 cup heavy cream + 1/4 cup heavy cream
- 1 cup all-purpose flour
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How to Make Crock Pot Chicken Dumplings
- In a large skillet, melt 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add 1 medium onion, chopped, and cook until softened, about 5 minutes. Add 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces, and brown on all sides.
- Transfer the browned chicken and onion to a 6-quart slow cooker.
- Add 4 cups of chicken broth, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the slow cooker.
- Cook on high for 2.5-3 hours, or on low for 5-7 hours, or until the chicken is cooked through.
- While the chicken cooks, prepare the dumplings: In a medium bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, and 1/2 cup heavy cream until just combined. Do not overmix.
- Once the chicken is cooked, remove it from the slow cooker and set aside to cool slightly. Shred the chicken, discarding any bones or skin.
- Stir 1/4 cup of heavy cream into the slow cooker.
- Drop spoonfuls of the dumpling mixture onto the top of the soup.
- Cover and cook on high for 20-30 minutes, or until the dumplings are cooked through and fluffy.
- Return the shredded chicken to the slow cooker. Stir gently to combine.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
10g
Fat
44g
Carbs
4g
