Crock Pot Chicken and Herb Dumplings
Warm, hearty, and packed with flavor, Crock Pot Chicken and Herb Dumplings is the ultimate comfort food for any season. This slow-cooked classic features tender, shredded chicken thighs simmered to perfection in a savory broth infused with garlic, thyme, and parsley, accompanied by a medley of carrots, celery, and onions. What truly sets this recipe apart are the fluffy, homemade herb dumplings, gently cooked on top for a rustic finish that soaks up all the rich flavors of the broth. Perfect for cozy family dinners or satisfying meal prep, this easy crock pot dish delivers big on taste with minimal effort. Serve it hot and garnish with fresh parsley for an irresistible, wholesome meal!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 4 cups chicken broth
- 2 cups carrots, diced
- 1 cup celery, diced
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons all-purpose flour (for the soup)
- 2 teaspoons baking powder
- 1 cup all-purpose flour (for dumplings)
- 1 cup milk
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Prepare the vegetables by dicing the carrots, celery, and onion, and mincing the garlic.
Place the chicken thighs in the bottom of the crock pot.
Add the diced carrots, celery, onion, and garlic on top of the chicken.
Season the mixture with thyme, parsley, black pepper, and salt.
In a small saucepan, melt the butter over medium heat. Stir in 2 tablespoons of all-purpose flour, cooking for 1-2 minutes to form a roux. Slowly whisk in 1 cup of chicken broth until the mixture is smooth and thickened.
Pour the thickened broth mixture into the crock pot, along with the remaining 3 cups of chicken broth. Stir gently to combine.
Cover the crock pot and cook on LOW for 4 hours or on HIGH for 2 hours, until the chicken is tender and cooked through.
After 4 hours, shred the chicken directly in the crock pot using two forks.
In a mixing bowl, combine 1 cup of all-purpose flour, baking powder, and a pinch of salt for the dumplings. Slowly stir in the milk until a thick batter forms.
Using a spoon, drop spoonfuls of the dumpling batter on top of the chicken and vegetable mixture in the crock pot. Ensure the dumplings are evenly spaced.
Cover the crock pot and cook on HIGH for an additional 1 hour, until the dumplings are fluffy and cooked through.
Serve the chicken and herb dumplings hot, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
1982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.0 g | 96% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 588 mg | 196% | |
| Sodium | 6417 mg | 279% | |
| Total Carbohydrate | 177.5 g | 65% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 34.5 g | ||
| Protein | 146.6 g | 293% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 692 mg | 53% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3880 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
