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For a comforting dish, gather these main ingredients: - 2 pounds boneless, skinless chicken thighs - 4 cups chicken broth - 1 medium onion, chopped - 3 cloves garlic, minced - 3 carrots, diced - 3 celery stalks, diced - 1 cup frozen peas - 1 cup heavy cream These ingredients create a rich base. The chicken thighs provide great flavor and tenderness. The broth adds depth, while the onion and garlic build a savory foundation. Carrots and celery bring freshness, and peas add a pop of color. Next, we need a few key spices and seasonings: - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 teaspoon salt - ½ teaspoon black pepper These spices enhance the dish's flavor. Thyme and rosemary bring warmth and earthiness. Salt and pepper balance all the tastes, making each bite enjoyable. Lastly, for the fluffy dumplings, use these ingredients: - 2 cups all-purpose flour - 1 tablespoon baking powder - 1 teaspoon salt (for dumplings) - ¾ cup milk (for dumplings) - 3 tablespoons fresh parsley, chopped (for garnish) Dumplings are a delightful addition. The flour and baking powder create a light texture. Milk keeps them moist. Fresh parsley adds a bright touch when serving. These dumplings soak up the creamy sauce beautifully. First, grab your slow cooker. Place the chicken thighs inside. Next, add four cups of chicken broth. Then, chop one medium onion and toss it in. Mince three cloves of garlic and mix them in too. Now, dice three carrots and three celery stalks. Add them to the pot. Sprinkle in one teaspoon of dried thyme, one teaspoon of dried rosemary, one teaspoon of salt, and half a teaspoon of black pepper. Stir well to combine all the flavors. This is your chicken base, and it smells amazing! Cover the slow cooker and set it to low heat. Cook for five to six hours. You know it’s ready when the chicken is tender and easy to shred. Once cooked, take the chicken out. Use two forks to shred it into bite-sized pieces. Return the shredded chicken to the slow cooker. This step adds a lovely texture to your dish. Now, let’s make the dumplings! In a medium bowl, mix two cups of all-purpose flour, one tablespoon of baking powder, and one teaspoon of salt for the dumplings. Gradually pour in three-quarters of a cup of milk. Stir until just combined. Be careful not to overmix. The batter should be thick. Spoon dollops of this batter over the creamy chicken mixture in your slow cooker. Cover again and let it cook on low for one more hour. The dumplings will puff up and get fluffy. Once they are done, give everything a gentle stir before serving. It’s time to enjoy a cozy meal! To get that rich, creamy texture, stir in heavy cream slowly. This helps it mix well without clumping. Keep the heat low to avoid curdling. If you want it even creamier, add more cream near the end of cooking. This gives it a fresh taste. Use fresh herbs when possible for the best flavor. I love adding fresh parsley before serving. It brightens the dish and adds color. You can also try fresh thyme or rosemary for more depth. Herbs should balance well with the chicken and broth, giving your dish a homemade feel. Your dumplings should be thick but not dry. Mix the dough just until combined; overmixing can make them tough. When spooning the batter into the slow cooker, leave space between them. This allows them to expand while cooking. If they seem too dry, add a splash more milk to the mix. {{image_2}} You can easily swap chicken thighs for other cuts. Chicken breasts work well too. They may cook faster, so check them after four hours. Bone-in chicken adds flavor but needs longer to cook. If you use bone-in cuts, plan for about six to eight hours. Feel free to add more veggies for extra flavor and nutrition. Try diced potatoes for heartiness. You can also use green beans or corn for a sweet crunch. Just chop them to similar sizes as carrots and celery. Add them in during the last hour of cooking to keep them tender yet firm. To make this dish vegetarian, skip the chicken and broth. Use vegetable broth instead. Replace chicken with hearty veggies like mushrooms or jackfruit. You can also add beans for protein. Keep the cream and dumpling recipe the same for that rich, creamy taste. Adjust the spices to enhance the flavors even more. To store leftovers, let the dish cool first. Use an airtight container. Place the chicken and dumplings inside. Make sure to separate the dumplings from the sauce if possible. This keeps them from getting soggy. Store in the fridge for up to three days. Label the container with the date. This helps you remember how long it has been. Reheating is easy. You can use the microwave or the stove. If using the microwave, place a portion in a safe dish. Cover it with a paper towel to avoid splatter. Heat for about two minutes, stirring halfway through. If you prefer the stove, use a pan. Add a splash of chicken broth to keep it creamy. Heat on low, stirring often until hot. Freezing is a great option for longer storage. Cool the dish completely before freezing. Use a freezer-safe container or freezer bags. If using bags, remove as much air as you can. Store it for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat carefully to keep the dumplings fluffy. Yes, you can use frozen chicken. Just add it to the slow cooker without thawing. The cooking time may need to increase by an hour. This change still allows for a tender, juicy chicken. Make sure to check that the chicken reaches 165°F for safety. Dumplings are done when they are fluffy and cooked through. You can check by inserting a toothpick into a dumpling. If it comes out clean, the dumplings are ready. They should not be doughy inside. Trust your senses; they should smell amazing! To spice things up, try adding red pepper flakes or a dash of hot sauce. You could also mix in diced jalapeños for a fresh kick. Adjust the spice level to your taste. Just remember, start small and add more as you go! In this post, I shared the key ingredients and steps to make creamy chicken and dumplings. You learned about spices, how to prepare the chicken base, and tips for perfect dumplings. Variations let you customize the dish, and storage info helps keep leftovers fresh. Don’t be afraid to try new veggies or spice levels. This dish is comforting and fun to make. Enjoy the warmth and flavor in every bite!

Slow Cooker Creamy Chicken and Dumplings

Indulge in the ultimate comfort food with this cozy slow cooker creamy chicken and dumplings recipe! Packed with tender chicken, flavorful veggies, and deliciously fluffy dumplings, it's the perfect dish for any occasion. With easy-to-follow steps and simple ingredients, you can create a warm and hearty meal that your whole family will love. Craving warmth and comfort? Click through to explore the full recipe and make this delicious dish tonight!
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Ingredients
  

2 pounds boneless, skinless chicken thighs

4 cups chicken broth

1 medium onion, chopped

3 cloves garlic, minced

3 carrots, diced

3 celery stalks, diced

1 cup frozen peas

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon salt

½ teaspoon black pepper

1 cup heavy cream

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt (for dumplings)

¾ cup milk (for dumplings)

3 tablespoons fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Chicken: In the slow cooker, place the chicken thighs, chicken broth, chopped onion, minced garlic, diced carrots, diced celery, dried thyme, dried rosemary, salt, and black pepper. Stir to combine.

    Cook: Cover and cook on low for 5-6 hours, or until the chicken is fully cooked and tender.

      Shred the Chicken: Once cooked, remove the chicken from the slow cooker. Shred it using two forks and return it to the slow cooker.

        Add Cream: Stir in the heavy cream and frozen peas into the mixture in the slow cooker. Mix well and keep on low heat while preparing dumplings.

          Make the Dumplings: In a medium bowl, mix together the all-purpose flour, baking powder, and 1 teaspoon salt. Gradually add the milk and stir until just combined. Be careful not to overmix; the dumpling batter should be thick.

            Dumplings in the Slow Cooker: Spoon dollops of the dumpling batter evenly over the creamy chicken mixture in the slow cooker. Cover and cook on low for an additional 1 hour, until the dumplings are fluffy and cooked through.

              Serve: Once the dumplings are ready, give everything a gentle stir before serving. Garnish with fresh parsley.

                Prep Time 20 min | Total Time 7 hours | Servings 6

                  - Presentation Tips: Serve in shallow bowls, ensuring each bowl gets a portion of chicken, creamy sauce, and fluffy dumplings. Sprinkle additional fresh parsley on top for a pop of color.