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white bowl filled with celery, carrots, shredded chicken, and dumplings

Crockpot Chicken and Dumplings

Crockpot Chicken and Dumplings is a hearty and soul warming crockpot meal that's filled with vegetables, chicken, and homemade dumplings.

Course Main Course
Cuisine American
Keyword chicken, chicken and dumplings, crockpot, slow cooker
Prep Time 10 minutes
Cook Time 8 hours
Servings 7
Author Star @the skinnyish dish

Ingredients

  • 1 cup diced celery (about 3 large celery ribs)
  • 1 cup diced carrots (about 3-4 large carrots)
  • 1 cup diced onion (about one medium)
  • lbs chicken breast, raw
  • 1 bay leaf
  • 5 cups water
  • 2 tbsp better than bouillon chicken base (small jar- found in any grocery store near the cans/cartons of broth- look at blog post for photo of it if not sure what it is)
  • cups cold low fat 1% milk (2% or whole milk will do fine, have not checked with skim milk or unsweetened almond milk yet)
  • 4 tbsp cornstarch
  • cooking spray
  • salt and pepper, to taste

Dumplings

  • 2 cups all purpose flour
  • tsp baking powder
  • 1 tsp Lawry's Seasoned Salt (your favorite seasoned salt is fine, but just make sure the flavors will work with something like this.)
  • 3/4 cup low fat 1% milk (add 1-2 tbsp of water if the dough needs it)
  • 1 tbsp melted light butter (i use land o' lakes brand)

Instructions

  1. Optional, but recommended: Heat a large skillet and spray with cooking spray. Add the diced celery, carrots, and onions and cook until softened. Season with a pinch of salt and pepper.

  2. Add chicken, chopped veggies, water, bay leaf, and better than bouillon to a slow cooker. Stir a bit together then cover and cook on low for 6-7 hours or on high for 3-4 hours.

  3. When done cooking remove chicken breasts, turn the slow cooker on high, then place the cover tightly back onto the slow cooker, and then shred with a fork or chop up. Then add the chicken back in and place then place the cover back on.

  4. Whisk together cold milk and cornstarch. Pour into crockpot with chicken and veggies and stir together. Put the cover back on the crockpot.

  5. Make the dumplings(see notes below): In a medium bowl add flour, seasoning salt, and baking powder whisk together then slowly pour in the milk and melted butter and stir until combined well and there's no crumbs of flour dough in the bowl and makes a dough ball shape in the bowl.

  6. Take a teaspoon measuring spoon, spray with a little bit of cooking spray(just makes it so no dough sticks), and scoop out little teaspoons worth of dough into the slow cooker. Cook on high for one hour.

  7. Salt and pepper to taste, serve, and enjoy!

Recipe Notes

Serving size: heaping one and a half cup

WW Green: 7 Points | WW Blue: 5 Points | WW Purple: 5 Points | 320 calories, 3g fat, 0.7g saturated fat, 423g sodium, 38g carbohydrates, 2.4g dietary fiber, 5g sugar (0g added sugar, 0g Sugar alcohols), 38g protein

Notes:

You can either scoop the teaspoons of dough and put directly into the slow cooker (but just make sure to cover the slow cooker back up each time so that the liquid inside stays hot) OR you can scoop all the dumplings out, set them aside, and then add them all at once. Just be sure when adding all at once you give it a good stir after you add them so that they aren't clumpled together.

Its very important to keep the slow cooker cover on all the time unless opening it to put something in or take something out because you want the liquid to remain hot as can be so that the dumplings cook up properly.