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CrockPot Chicken and Dumplings with Cheddar Cheese

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  • Author: Stephanie
  • Prep Time: 15 minutes
  • Cook Time: 6-7 hours (on low) / 3-4 hours (on high)
  • Total Time: 7-8 hours (on low) / 4-5 hours (on high)
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: American, Comfort Food

Description

CrockPot Chicken and Dumplings with Cheddar Cheese is a comforting, hearty meal featuring tender chicken, fluffy cheddar dumplings, and a creamy broth. This easy slow-cooker recipe combines classic flavors with a cheesy twist, making it perfect for a cozy family dinner!

Ingredients

Units Scale

For the Chicken Stew:

  • 1 1/2 lbs (680g) boneless, skinless chicken breasts or thighs
  • 4 cups (960ml) chicken broth
  • 1 small onion, diced
  • 2 celery stalks, sliced
  • 3 medium carrots, sliced
  • 3 garlic cloves, minced
  • 1 can (10.5 oz) cream of chicken soup
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1/2 tsp salt
  • 1/2 tsp black pepper

For the Cheddar Dumplings:

  • 2 cups (250g) all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/2 cup (115g) cold butter, cubed
  • 1 cup (100g) shredded cheddar cheese
  • 1 cup (240ml) milk

Instructions

  • Prepare the Chicken Stew:
    • Add the chicken, chicken broth, diced onion, celery, carrots, minced garlic, cream of chicken soup, thyme, parsley, salt, and pepper to the slow cooker. Stir to combine.
    • Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is cooked through and tender.
  • Shred the Chicken:
    • Remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir well.
  • Make the Cheddar Dumplings:
    • In a mixing bowl, whisk together the flour, baking powder, and salt.
    • Cut the cold butter into the flour mixture using a pastry cutter or fork until it resembles coarse crumbs.
    • Stir in the shredded cheddar cheese, then gradually add the milk, mixing until just combined.
  • Add Dumplings to the Slow Cooker:
    • Drop spoonfuls of the dumpling dough on top of the chicken stew in the slow cooker.
    • Cover and cook on HIGH for an additional 30-40 minutes, or until the dumplings are cooked through and fluffy.
  • Serve:
    • Once the dumplings are done, serve the chicken and dumplings hot, garnished with extra parsley, if desired.

Notes

  • Make it spicy: Add a dash of hot sauce or chopped jalapeños to the stew for a kick.
  • Add veggies: Stir in frozen peas or green beans during the last 30 minutes of cooking.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Find it online: https://recipe.ukfinda.com/crockpot-chicken-and-dumplings-with-cheddar-cheese/