Description
A slow-cooked, hearty dish of tender shredded chicken and fluffy dumplings in a savory herb-infused broth. Ready when you are, this one-pot wonder combines simplicity and comfort for a nostalgic, family-friendly meal.
Ingredients
2 ½ lbs skinless, boneless chicken breasts or thighs
4 carrots, peeled and sliced
2 celery stalks, sliced
1 onion, chopped
3 cups low-sodium chicken broth
1 ½ cups water
1 tsp dried thyme
1 tsp dried parsley
1 bay leaf
1 cup all-purpose flour
½ cup unsalted butter, melted
1 cup milk or buttermilk
1 tsp baking powder
1 tsp salt
¼ tsp black pepper
Instructions
Place chicken, carrots, celery, and onion in the slow cooker.
Pour in broth, water, thyme, parsley, and bay leaf. Stir to combine.
Cover and cook on low for 6–7 hours or high for 3–4 hours.
In a bowl, mix flour, melted butter, milk, baking powder, salt, and pepper until dough forms.
Ladle dumpling dough mixture over the chicken mixture in the slow cooker.
Cover and cook 30–45 minutes longer on low until dumplings are cooked through and tender.
Remove bay leaf before serving.
Notes
Use gluten-free flour blend to accommodate dietary needs.
Adjust seasonings to taste or add frozen peas for extra heartiness.
Store leftovers in an airtight container for up to 3 days or freeze for 3 months.