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How to Make Slow-Cooker Chicken & Dumplings
This classic dinner dish practically makes itself!
👥 4 Servings⏱️ Prep & Cook: 4h 20m⏳ Prep: 20 min👤 Christopher Michel📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●dutch oven
- ●slow cooker
- ●oven
- ●skillet
- ●pot
- ●cutting board
- ●bowl
- ●whisk
- ●measuring cup
📝 Preparation Steps
1
Make soup: Heat oil in a 5 to 7 quart slow cooker using the sauté function or in a large Dutch oven over medium heat. Add onion, carrots, celery, and mushrooms. Season with salt and pepper. Cook, stirring occasionally, until starting to soften, 4 to ⏱️ 6 minutes. Add flour and cook, stirring, ⏱️ 30 seconds. Add wine and cook, scraping up any brown bits from the bottom of the pan, until reduced and syrupy, 2 to ⏱️ 3 minutes.
carrots, chopped2
2
If using a skillet, transfer contents to slow cooker. Add chicken, stock, bay leaves, and thyme. Cook until vegetables are tender and chicken is cooked through, 3 to ⏱️ 4 hours on high or 6 to ⏱️ 8 hour on low. Transfer chicken to a cutting board and shred with two forks; return to pot.
bay leaves2
3
Make dumplings: Combine flour, baking powder, thyme, and salt in a bowl. In a measuring cup whisk together buttermilk and egg. Add wet ingredients to dry ingredients and stir to combine.
large egg1
4
Drop 6 large mounds of mixture on top of soup. Cover and simmer on high until dumplings are cooked through, 45 to ⏱️ 55 minutes. Discard bay leaves and thyme. Serve immediately.
bay leaves2
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