Cozy Slow Cooker Chicken and Dumplings Recipe
Ingredients:
• Carrots, sliced (I used 2 whole)
• Celery, sliced (I used 2 whole)
• 3 cups chicken stock
• Chicken breast, raw (I used 2, I can’t remember the weight)
• Garlic, white pepper, black pepper, salt, paprika, celery seed, dill
• 1 tbsp butter
• Lemon juice
For dumplings:
• 1 cup Flour
• 1 ½ tsp Baking soda
• ½ tsp Salt
• ½ cup Greek yogurt
• 1-2 tbsp milk
Directions:
1. In a slow cooker, combine sliced celery, carrots, chicken breasts. Generously season with dill, garlic, salt, pepper, white pepper, celery salt, and paprika. Cover everything with 3 cups of chicken stock.
2. Cook on high for 2-3.5 hours or until chicken is fully cooked. Once chicken is cooked, remove and shred.
3. Add a small dash of flour, one tablespoon of butter, and a small squeeze of lemon to the slow cooker. Add the shredded chicken back to the slow cooker.
4. Prepare the dumplings. Mix all the dry ingredients, then add Greek yogurt. Mix and knead until it’s no longer crumbly. If it’s too dry, add a little bit of milk at a time.
5. With the dumpling dough, make small balls. Place the balls in the slow cooker, avoiding touching each other or the sides of the slow cooker (they will grow). Cook on high for an additional 15 minutes.
6. Serve in a bowl. Enjoy!
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You know those days when you just need a big, warm hug in a bowl? For me, that's when I turn to my slow cooker chicken and dumplings. While it's got those delightful fluffy dumplings, at its heart, it's the ultimate cozy chicken soup – rich, hearty, and incredibly comforting. I’ve tried so many versions, but this slow cooker method truly makes it fuss-free and lets those flavors meld together perfectly. It's become my go-to when I'm craving something wholesome and deeply satisfying, especially on a chilly evening. One of the magical things about using a slow cooker for this 'soup' is how it transforms simple ingredients into something extraordinary. The generous amount of chicken stock slowly simmers, creating a wonderfully savory broth that's packed with flavor. The raw chicken breasts become incredibly tender, practically falling apart to yield that perfect shredded chicken texture we all love in a good soup. And let's not forget the veggies – the sliced carrots and celery get perfectly tender, sweetening the broth just right without turning mushy. I always make sure they're cut evenly for consistent cooking! For those who are soup enthusiasts like me, you know the broth is key. A little trick I learned is to ensure your seasonings are balanced from the start. Don't be shy with the garlic, salt, and pepper! The thickened sauce you get from adding a little flour and butter later is what gives it that luscious, velvety mouthfeel, making it even more satisfying than a thinner soup. The lemon juice at the end brightens everything up beautifully – it's a small step that makes a big difference! Now, for those iconic dumplings! My secret for truly fluffy dumplings is using Greek yogurt. It adds a subtle tang and makes them so tender. When you're mixing the flour, salt, and baking soda with the yogurt, don't overmix. Just until it comes together. And remember what the recipe says about adding milk a little at a time if the dumpling dough is too dry – that's crucial for getting the right consistency. When I'm shaping the raw dumpling balls, I try to make them roughly the same size so they cook evenly. And when you carefully place them into the slow cooker, giving them enough space, you'll be amazed at how much they expand in size as they cook, soaking up all that wonderful broth. If you're looking to make this comforting chicken and dumpling soup your own, there are so many ways to customize it! For a touch of heat, a pinch of red pepper flakes stirred into the broth works wonders. Sometimes, I'll add a handful of frozen peas or corn during the last 30 minutes for extra color and veggies. If you love a super creamy soup, a splash of heavy cream or a bit of cream cheese can be stirred in at the very end to make the thickened sauce even richer. Fresh herbs like chopped parsley or thyme sprinkled over the top before serving also elevate the flavors beautifully. This recipe is fantastic for meal prepping! I often make a big batch, and it tastes even better the next day as the flavors continue to develop. Store any leftovers in an airtight container in the fridge for up to 3-4 days. When reheating, I recommend doing it gently on the stovetop over low heat, or in the microwave in short bursts, to ensure the dumplings stay tender and don't get rubbery. While you can freeze chicken and dumplings, sometimes the texture of the dumplings can change slightly upon thawing. I personally prefer to enjoy it fresh or refrigerated. It’s truly a comforting bowl that nourishes both body and soul!
