Warning, this slow cooker chicken and dumplings recipe is so dang good that you may be requested to make it every day. Or at least that’s been the case in our house. 🙂
This recipe is mostly clean-eating. I have yet to come up with a recipe for dumplings using whole wheat flour and honey that we actually like so for now, I still make our dumplings with white sugar and unbleached all-purpose flour.
- 3 or 4 chicken breasts (fat trimmed)
- 2 cans (14 oz) chicken broth (or use homemade broth or stock)
- 1 bag frozen mixed vegetables
- 1/2 tsp parsley (can be fresh or dried)
- 4 tbsp unsalted butter
- 4 tbsp white whole wheat flour (or use whatever flour you like)
- 1 cup whole milk
- Sea salt & pepper to taste
- 1 cup unbleached all-purpose flour (or use whatever flour you like)
- 2 tsp baking powder
- 1 tsp white sugar
- 1/2 tsp sea salt (or regular table salt)
- 1 tbsp unsalted butter
- 1/2 cup whole milk
- 1 tbsp dried parsley (optional)
- Place chicken, broth, parsley, and veggies in slow cooker.
- Cook on either high for 4 hours or low for 6 hours.
- Once the time is up, turn the slow cooker on high.
- Melt butter in a saucepan.
- Once butter is melted, add in the 4 tbsp of flour and stir continuously until a roux forms.
- Add in milk and stir continuously until slightly thickened.
- Add milk mixture to slow cooker.
- Prepare dumplings: mix flour, sugar, baking powder, parsley (if using) and sea salt with whisk. Cut butter in until crumbly. Stir in milk until a soft dough forms.
- Drop 1 spoonful of dumpling mixture into slow cooker at a time.
- Cover slow cooker for about 20-30 minutes until dumplings are cooked through.
- Serve and enjoy!
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