Ingredients
Scale
For the Chicken:
- 1 lb boneless, skinless chicken breasts
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 4 cups chicken broth
- 1 teaspoon poultry seasoning (or a mix of dried thyme, sage, and rosemary)
- Salt and pepper, to taste
For the Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon unsalted butter, melted
- 1 cup milk
Instructions
- Prepare the Chicken Mixture:
- Place the chicken breasts at the bottom of the Crock Pot. Add the chopped onion, carrots, celery, and minced garlic. Pour in the chicken broth, ensuring the chicken is covered. Season with poultry seasoning, salt, and pepper.
- Cook:
- Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is cooked through and tender.
- Shred the Chicken:
- Once the chicken is cooked, remove it from the Crock Pot and shred it using two forks. Return the shredded chicken to the Crock Pot and stir into the broth and vegetables.
- Prepare the Dumplings:
- In a mixing bowl, whisk together the flour, baking powder, and salt. Stir in the melted butter and milk until a soft dough forms.
- Add Dumplings:
- Drop tablespoons of the dumpling dough into the Crock Pot, on top of the chicken mixture. Try to space them out as best you can.
- Cook the Dumplings:
- Cover and cook on high for an additional 1 hour, until the dumplings are cooked through and fluffy. The dumplings will expand and rise to the top as they cook.
- Serve:
- Once the dumplings are cooked, gently stir the mixture to combine. Serve hot, spooning the chicken, vegetables, dumplings, and broth into bowls.
