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Slow Cooker Chicken and Dumplings


  • Prep Time: 20 minutes
  • Cook Time: 6 hours, 15 minutes
  • Total Time: 6 hours 35 minutes
  • Yield: 6 to 8 servings 1x
  • Category: Dinner
  • Method: Stovetop and Slow Cooker
  • Cuisine: American

Ingredients

  • 2 pounds boneless, skinless chicken breasts
  • 4 tablespoons olive oil
  • 2 onions, chopped
  • 4 celery stalks, cut into 1 inch pieces
  • 4 carrots, peeled and cut into one inch pieces
  • 2 teaspoons poultry seasoning
  • 1/4 cup flour
  • 2 cups chicken broth (I like the boxed Pacific and Imagine varieties)
  • 1/2 cup white wine

Dumplings

  • 2 cups flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1 cup milk
  • 4 tablespoons melted butter

Instructions

  1. Heat 2 tablespoons oil in a large skillet over medium high heat. Sear the chicken on each side until it is brown, around 4 minutes per side. Transfer to slow cooker.
  2. Add remaining oil to skillet. Add onions, celery and carrots and cook until slightly tender, about 5 minutes. Sprinkle with flour and poultry seasoning and stir until coated.
  3. Stir in wine and one cup of the broth and stir until simmering. Pour everything into the slow cooker.
  4. Add remaining broth, cover and cook on low setting for 6 hours.
  5. After six hours, remove chicken from cooker and shred into bite sized pieces with two forks. Return chicken to cooker and stir.
  6. Make dumplings by mixing dry ingredients together in medium mixing bowl. Stir in milk and butter until combined. Drop 1/4 cup amounts of dumpling dough around the edges of the slow cooker (you should have about 8 dumplings) and cover. Continue cooking on low for another hour.
  7. Serve in soup plates and ejnoy!