Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 4 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and black pepper to taste
- 1 cup frozen peas
- 1/4 cup heavy cream
For the dumplings:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1/4 cup unsalted butter, cold and cubed
- 3/4 cup milk
- 1/4 cup fresh parsley, chopped
Instructions
-
Place chicken, onion, carrots, and celery in the slow cooker.
-
Pour in chicken broth and cream of chicken soup. Stir to combine.
Add thyme, rosemary, bay leaves, salt, and pepper. -
Cover and cook on low for 6-7 hours or on high for 3-4 hours.
-
Remove chicken and shred with two forks.
-
Return to slow cooker.
-
In a bowl, mix flour, baking powder, and salt for dumplings.
-
Cut in cold butter until mixture resembles coarse crumbs.
-
Stir in milk and parsley to form a soft dough.
-
Drop spoonfuls of dough onto the chicken mixture.
-
Cover and cook on high for an additional 1 hour until dumplings are cooked through.
-
Remove bay leaves, stir in peas and cream. Cook for 5 more minutes.
-
Serve hot, garnished with additional parsley if desired.
Spoon into this Slow Cooker Chicken and Dumplings and let the warmth envelop you like a cozy blanket on a chilly day. The tender chicken, pillowy dumplings, and creamy broth come together in a symphony of comfort that soothes both body and soul. Each bite is a perfect balance of hearty and homey, with the dumplings soaking up all that savory goodness. Whether you’re feeding a hungry family or meal-prepping for the week ahead, this set-it-and-forget-it dish delivers maximum flavor with minimal effort. So dust off that slow cooker, roll up your sleeves, and get ready to fill your home with the irresistible aroma of classic comfort food at its finest!
