Cooked low and slow, this tasty Crock Pot Chicken and Cheese Dumplings is a deliciously flavorful recipe that is made with simple ingredients and is pure comfort food!
A FLAVORFUL COMFORT FOOD RECIPE
If you know one thing about me, it's that I love Chicken and Dumplings. I always have since I was a kid. It's a staple in my house and I've made it many different ways over the years. One of my most recent favorite versions is this Crock Pot Chicken and Cheese Dumplings. These cheese dumplings are to die for! Also, I'm in love with anything that I can make in a slow cooker. So if you are looking for some pure comfort food then you need to make a batch of this Crock Pot Chicken and Cheese Dumpling recipe!
TIPS AND TRICKS FOR MAKING CROCK POT CHICKEN AND CHEESE DUMPLINGS:
- I love to use cream in this recipe but if you want a lighter version you can use evaporated milk or regular milk instead.
- Freshly shredded cheese is the best. I find that it melts better.
- I use carrots, peas and celery in this recipe, but feel free to add onions, mushrooms or whatever your favorite vegetables are.
- Depending on how much of a hurry you are in, you can cook this on low for 6 hours or high for 4 hours.
- Also, I use fresh herbs in this recipe but you can absolutely substitute with dried. One teaspoon of dried herbs will equal one tablespoon of fresh herbs.
- This recipe works with either rotisserie chicken or cubed chicken breasts, you can choose what is easiest for you.
- After its done cooking, it will look like you have one big dumpling floating on top. Just gently break it all up before serving.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- butter
- onion
- garlic
- all-purpose flour
- chicken broth
- celery
- carrots
- chicken
- thyme, rosemary, bay leaves
- peas
- parsley (optional)
- heavy cream
- baking powder
- milk
- shredded cheddar cheese
HOW TO MAKE CROCK POT CHICKEN AND CHEESE DUMPLINGS:
In a saute pan, melt the butter and add the onions and garlic cloves. Cook for 3 to 4 minutes, stirring occasionally so garlic doesn’t burn.
Add the flour.
Stir together with onions.
Add a cup of broth and stir, let it simmer for 2 to 3 minutes.
Next add the celery and carrots and chicken to the slow cooker, then place the herbs on top.
Add the broth and the onion roux.
Stir together and place the lid on and set on high for 4 hours or low for 6 hours.
When the time is finished, remove the bay leaves and stalks of rosemary and thyme then add the peas, parsley, and cream. Stir to combine.
For cheddar dumplings in a mixing bowl add flour and baking powder and mix.
Place cold butter pieces and using a fork or your hands work the butter in until it resembles coarse crumbs. Careful not to let the butter get warm and melt.
Add the milk and mix. If it is too dry, add an additional tablespoon of milk at a time until it is slightly sticky.
Add the cheddar cheese and parsley.
Mix until combined.
Add the cheddar dumplings drop by large spoonfuls on the chicken broth and gently press them under the broth just until covered. They will come back to the top, this just helps them seal and cook well.
Cover and cook on high for an hour until dumplings have cooked through.
Break up the dumplings a bit since they will tend to stick together. Serve and enjoy.
HOW TO STORE:
- These store well in an airtight container in the refrigerator for up to 5 days. Reheat before serving.
- I don’t recommend freezing. Milk products can separate when thawed and the dumplings can become a soggy mess.
CRAVING MORE RECIPES? GIVE THESE A TRY!
CROCK POT CHICKEN AND CHEESE DUMPLINGS
Ingredients
- 3 tablespoons salted butter
- ½ cup diced onion
- 3 garlic cloves minced
- 4 tablespoons all purpose flour
- 5 cups chicken broth divided use
- ½ cup sliced celery
- 1 cup diced carrots
- 2 boneless, skinless chicken breasts
- 2 sprigs thyme or 1 teaspoon dried thyme
- 2 sprigs rosemary or ½ teaspoon dried rosemary
- 2 bay leaves
- 1 cup frozen peas
- 2 tablespoons finely chopped fresh parsley or 1 Tablespoon dried parsley (optional)
- 1 cup heavy cream
For Cheddar Dumplings:
- 1 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 4 tablespoons cold salted butter cut into small cubes
- ½ cup milk more if needed
- 1 cup freshly shredded cheddar cheese
- 2 teaspoons finely chopped parsley (optional)
Instructions
- In a saute pan, melt the butter and add the onions and garlic cloves. Cook for 3 to 4 minutes, stirring occasionally so garlic doesn’t burn.
- Add the flour and stir to make a roux.
- Add one cup of broth and stir. Let it simmer for 2 to 3 minutes.
- Add the celery, carrots and chicken and herbs (thyme, rosemary, bay leaves) to the slow cooker.
- Pour in the rest of the chicken broth (4 cups) and the onin/garlic roux mixture.
- Place the lid on and set on high for 4 hours or low for 6 hours.
- When the time is finished, remove the bay leaves and stalks of rosemary and thyme, then add the peas, parsley, and cream. Stir to combine. Cover with the lid while making the dumplings.
For cheddar dumplings:
- In a mixing bowl add flour and baking powder and mix.
- Place cold butter pieces and using a fork or your hands work the butter in until it resembles coarse crumbs. Careful not to let the butter get warm and melt.
- Add the milk and mix. If it is too dry, add an additional tablespoon of milk at a time until it is slightly sticky. Add the cheddar cheese and parsley and mix.
- Add the cheddar dumplings dropping by large spoonfuls on the chicken broth and gently press them under the broth just until covered. They will come back to the top, this just helps them cook more evenly.
- Cover and cook on high for an hour until dumplings have cooked through.
- Once they're finished, the dumplings may have started to stick together. Just gently break them up before serving. Enjoy!
Notes
- I love to use cream in this recipe but if you want a lighter version you can use evaporated milk or regular milk instead.
- Freshly shredded cheese is the best. I find that it melts better.
- I use carrots, peas and celery in this recipe, but feel free to add onions, mushrooms or whatever your favorite vegetables are.
- Depending on how much of a hurry you are in, you can cook this on low for 6 hours or high for 4 hours.
- Also, I use fresh herbs in this recipe but you can absolutely substitute with dried. One teaspoon of dried herbs will equal one tablespoon of fresh herbs. The parsley is simply to add some green color to the recipe. It is optional.
- This recipe works with either rotisserie chicken or cubed chicken breasts, you can choose what is easiest for you.
- After its done cooking, it will look like you have one big dumpling floating on top. Just gently break it all up before serving.
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