How to Make Chicken and Dumplings in a Crock-Pot: A Delicious & Easy Recipe
This article details how to create creamy, comforting chicken and dumplings using a slow cooker, offering a convenient and flavorful alternative to stovetop versions. The process involves layering chicken, vegetables, and broth in the crock-pot, cooking until tender, then adding pre-made or homemade dumplings to simmer until cooked through.
The Allure of Crock-Pot Chicken and Dumplings
Chicken and dumplings: a classic comfort food, invoking images of warm kitchens and family gatherings. But standing over a hot stove, constantly stirring and adjusting the heat, can be time-consuming. Enter the crock-pot – a modern marvel that transforms this labor-intensive dish into a hands-off, weeknight-friendly meal.
Why Choose the Crock-Pot Method?
There are several advantages to making chicken and dumplings in a crock-pot:
- Convenience: Set it and forget it! The crock-pot does most of the work, freeing you up to handle other tasks.
- Flavor Development: Slow cooking allows the flavors to meld and deepen, resulting in a richer, more complex taste.
- Tender Chicken: The long, slow cooking process ensures the chicken becomes incredibly tender and falls off the bone.
- Easy Cleanup: Fewer dishes to wash compared to stovetop versions.
Essential Ingredients & Equipment
Here’s what you’ll need to create this culinary masterpiece:
- Chicken: 2-3 pounds of boneless, skinless chicken breasts or thighs. Thighs offer a richer flavor.
- Vegetables: 1 onion, chopped; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 2 cloves garlic, minced. You can also add frozen peas or corn.
- Broth: 4-6 cups chicken broth (low sodium recommended).
- Herbs & Seasonings: Salt, pepper, dried thyme, bay leaf (optional).
- Dumplings: 1 can (16 oz) refrigerated biscuit dough or homemade dumpling dough (recipe below).
- Thickening Agent (optional): 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry).
Equipment:
- Crock-pot (6-quart or larger)
- Cutting board
- Knife
- Measuring cups and spoons
Step-by-Step Instructions
- Prepare the Base: Place chopped onions, carrots, and celery in the bottom of the crock-pot. Add minced garlic.
- Add Chicken: Place the chicken breasts or thighs on top of the vegetables.
- Season & Add Broth: Season the chicken and vegetables with salt, pepper, and dried thyme. Add a bay leaf (if using). Pour chicken broth over the ingredients, ensuring the chicken is mostly submerged.
- Cook: Cover the crock-pot and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
- Shred Chicken: Remove the chicken from the crock-pot and shred it using two forks. Return the shredded chicken to the crock-pot. Remove the bay leaf.
- Thicken (Optional): If desired, stir in the cornstarch slurry to thicken the broth. Cook on high for 15-30 minutes, or until the broth has thickened slightly.
- Add Dumplings: Drop spoonfuls of biscuit dough or homemade dumpling dough into the simmering broth.
- Cook Dumplings: Cover the crock-pot and cook on high for 15-20 minutes, or until the dumplings are cooked through and no longer doughy. The internal temperature of the dumplings should reach 200°F (93°C).
Homemade Dumpling Recipe (Alternative to Biscuit Dough)
| Ingredient | Quantity |
|---|---|
| All-Purpose Flour | 1 cup |
| Baking Powder | 2 tsp |
| Salt | 1/2 tsp |
| Milk | 1/2 cup |
| Melted Butter/Shortening | 2 tbsp |
Instructions:
- In a bowl, whisk together flour, baking powder, and salt.
- Stir in milk and melted butter (or shortening) until just combined. Do not overmix.
- Drop by spoonfuls into the simmering chicken and broth.
Common Mistakes to Avoid
- Overcooking the Dumplings: Overcooked dumplings can become gummy and unpleasant. Check them frequently during the last 15-20 minutes of cooking time.
- Not Enough Broth: Ensure the chicken is mostly submerged in broth before cooking. You may need to add more broth during the cooking process if it evaporates too much.
- Adding Dumplings Too Early: Adding dumplings too early can cause them to become soggy and disintegrate. Add them only after the chicken is cooked and shredded.
- Opening the Lid Too Often: Opening the lid releases heat and moisture, which can prolong the cooking time. Try to avoid opening the lid unnecessarily.
- Using Raw Chicken with Bones: While possible, boneless, skinless chicken is recommended. If using bone-in, remove the bones and skin before adding the dumplings.
Troubleshooting
- Dumplings are Doughy: Cook for a few more minutes, checking frequently. Make sure the crock-pot is on high heat.
- Broth is Too Thin: Use a cornstarch slurry to thicken the broth.
- Broth is Too Thick: Add a little extra chicken broth to thin it out.
- Chicken is Dry: Add a little butter or cream to the crock-pot after shredding the chicken.
Frequently Asked Questions (FAQs)
Can I use frozen chicken in the crock-pot?
While it’s technically possible to use frozen chicken, it’s not recommended for food safety reasons. Slow cooking frozen chicken can keep it in the temperature danger zone for too long, increasing the risk of bacterial growth. It’s always best to thaw chicken completely before cooking.
Can I make this recipe ahead of time?
You can prepare the chicken and vegetable base ahead of time and store it in the refrigerator for up to 24 hours. When ready to cook, simply transfer the mixture to the crock-pot and follow the remaining instructions. Do not add the dumplings until you are ready to serve.
Can I freeze chicken and dumplings?
Yes, you can freeze chicken and dumplings. However, the texture of the dumplings may change after freezing and thawing. Freeze the chicken and broth separately from the dumplings for best results. Thaw completely before reheating.
Can I use rotisserie chicken?
Absolutely! Using rotisserie chicken is a great way to save time. Simply shred the rotisserie chicken and add it to the crock-pot during the last hour of cooking. Then, add the dumplings and cook as directed. This reduces the overall cooking time significantly.
What’s the best type of chicken to use?
Boneless, skinless chicken thighs are often considered the best choice for crock-pot chicken and dumplings because they have a higher fat content, resulting in a richer and more flavorful dish. However, chicken breasts also work well, though they might be slightly drier.
Can I add other vegetables?
Yes, feel free to customize the recipe with your favorite vegetables. Good additions include: potatoes, green beans, mushrooms, or peas. Add heartier vegetables like potatoes at the beginning with the other vegetables. Add delicate vegetables like peas during the last 30 minutes of cooking.
How do I prevent the dumplings from sticking together?
To prevent dumplings from sticking together, make sure the broth is simmering gently and don’t overcrowd the crock-pot. Try dropping the dumplings in one at a time and ensure they are partially submerged in the broth.
Can I make this gluten-free?
Yes, you can make gluten-free chicken and dumplings by using a gluten-free dumpling recipe or gluten-free biscuit dough. Also, make sure your chicken broth is gluten-free.
How can I make this spicier?
To add some heat, incorporate a pinch of red pepper flakes along with the other seasonings. You could also add a diced jalapeno pepper along with the other vegetables.
What if I don’t have chicken broth?
You can use vegetable broth or chicken bouillon in a pinch. However, chicken broth will provide the best flavor. Be sure to adjust seasoning accordingly.
Can I use different types of dough for the dumplings?
While canned biscuit dough and homemade flour-based dumplings are most common, you can experiment with other doughs like gnocchi or even small pieces of pasta. Be sure to adjust cooking times accordingly.
How do I know when the chicken is cooked through?
The chicken is cooked through when it reaches an internal temperature of 165°F (74°C). It should also shred easily with a fork.