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!
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 whisk together to make a roux (this is what is going to thicken everything as it cooks).
Add one cup of chicken 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 (3 cups) and the onion/garlic roux mixture into the slow cooker and stir.
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.
Note: if the mixture isn't as thick as you would like, try mixing together 2 tablespoons of water with 2 tablespoon cornstarch. Whisk this into the slow cooker. It will thicken the mixture as the dumplings cook.
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
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.
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.