Ingredients:
For the Chicken and Soup Base:
4 boneless, skinless chicken breasts (or thighs if you prefer dark meat)
1 medium onion, chopped
3 medium carrots, sliced
3 celery stalks, chopped
3 cloves garlic, minced
4 cups chicken broth
1 can (10.5 oz) cream of chicken soup (or use homemade if preferred)
1 can (10.5 oz) cream of celery soup (or use another can of cream of chicken)
1 tsp dried thyme
1 tsp dried parsley (or 2 tbsp fresh parsley)
1/2 tsp salt
1/4 tsp black pepper
1 bay leaf (optional)
For the Dumplings:
1 ½ cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder (optional)
1/2 cup milk
4 tbsp unsalted butter, melted
1 egg
Instructions:
1. Prepare the Chicken and Soup Base:
In the bottom of your Crockpot, place the chicken breasts (or thighs).
Add the chopped onion, carrots, celery, and minced garlic on top of the chicken.
Pour in the chicken broth, then add the cream of chicken soup, cream of celery soup, dried thyme, parsley, salt, pepper, and bay leaf (if using). Stir everything together to combine.
2. Cook the Chicken and Soup Base:
Cover and cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be tender and easy to shred with a fork.
Once the chicken is cooked, remove it from the Crockpot, shred it using two forks, and return the shredded chicken to the pot. Stir to combine.
3. Make the Dumpling Dough:
In a medium bowl, whisk together the flour, baking powder, salt, pepper, and garlic powder (if using).
In a separate bowl, mix together the milk, melted butter, and egg.
Pour the wet ingredients into the dry ingredients and stir until just combined. The dough will be thick, like a biscuit dough.
4. Add the Dumplings:
Spoon the dumpling dough over the chicken mixture in the Crockpot. Make sure the dumplings are evenly spaced and don’t stir them into the liquid (they’ll cook on top).
Cover the Crockpot again and cook on low for 2 hours (or on high for 1 hour), until the dumplings are fully cooked. You can check by inserting a toothpick into the center of a dumpling; it should come out clean.
5. Final Touches:
Once the dumplings are cooked, check the consistency of the soup. If you want it thicker, you can make a slurry with 1 tbsp of cornstarch and 2 tbsp of water, then stir it in and cook for another 10 minutes to thicken.
Taste and adjust the seasoning, adding more salt and pepper if needed.
6. Serve:
Ladle the chicken and dumplings into bowls, making sure to get plenty of dumplings and chicken in each serving. Garnish with fresh parsley if desired.
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