Crockpot Chicken and Dumplings

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Crockpot Chicken and Dumplings makes the perfect easy dinner. Your family will devour this delicious and delightful comfort food.

Prep Time15

Cook Time6 30

Total Time6 45

Servings: servings

Calories: 326kcal

In the base of a slow cooker, whisk together the chicken stock and condensed soup. Then stir in the seasonings and the bay leaves.
2 cups chicken broth, 21 ounces condensed cream of chicken soup, 2 teaspoons dried parsley, 2 teaspoons dried basil, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 2 bay leaves
Add the celery, carrots, onion, and garlic. Then add in the chicken breasts.
2 celery stalks, 2 large carrots, 1 small yellow onion, 2 garlic cloves, 1 pound boneless skinless chicken breasts
Cook on low for 6 hours or on high for 3 hours.
At the end of the cooking time for the soup, make the dumpling batter. In a bowl, whisk together flour, baking powder, sugar, and salt.
1 cup all purpose flour, 2 teaspoons baking powder, 1 teaspoon sugar, 1/2 teaspoon table salt
Using a fork or pastry cutter, cut in cold butter. Gently mix in milk until just combined and there are no more streaks of flour.
1 tablespoon unsalted butter, 1/2 cup skim milk
Remove the chicken from the slow cooker and shred it. Then return the chicken to the slow cooker.
With the slow cooker turned to high, gently drop a tablespoon of the batter at a time into the hot soup. Allow the soup to cook for 30 minutes.
Taste the soup and add more salt or pepper as needed. Serve and enjoy.