This is the time of year when I love to cook for others the most. For whatever reason, most of us have fall recipes that hold special memories—the recipes that just make us feel a bit happier at the end of the day. For me, my dad’s tacos or chicken and rice provide the most comfort. Oh, and my mom’s chili is so delicious with a side of Nonnie’s beer bread! Can you tell I’m from the Midwest? I love to make Crieghton’s favorite meatballs, or creamy white chili for my dad. Asher also loves Dad’s tacos or my homestyle chicken soup. My mom, she loves all of these, but she’s a real sucker for chicken and dumplings.
We’ve been having late-night calls while she’s away. When I mentioned this idea to her, she said, “Oh, you have to make that.” She’s always been my favorite to cook for. She’s easily the most predictable about what she will like. Fortunately, I really know what she loves! I agreed that the chicken and dumplings were a good choice, but I wanted to perfect this recipe for you all! And now I get to share it. This is so good and even easier than you’d think. Made in the crockpot, it’s almost effortless—just a little chopping, dumping, and mixing!
These are the details
Ingredients
salted butter flour garlic fresh thyme (or use dried) fresh sage (or use dried) chicken breasts yellow onions celery carrots broth (I love using bone broth) salt and black pepper milk (I prefer whole milk)
Steps
Step 1: mix the roux Set your crockpot to high, add the butter, and let it melt. Now add the flour and garlic, whisking until a paste forms. This is the roux. Cook the roux for 5 or 10 minutes to cook out the flavor of the raw flour. Step 2: add in everything else Add the thyme, sage, chicken, onions, celery, and carrots. Pour over the broth and season the soup with salt and pepper. I also like to add a little cayenne pepper. Cover and cook over low heat for 3 hours or high for 1-2. Step 3: to make the dumplings Mix the flour, baking powder, fresh chopped sage, and black pepper. Now add some milk and mix to form a dough.
Step 4: cook the dumplings Turn the crockpot to high heat. Shred the chicken and add the milk. Next, scoop spoonfuls of the dumpling dough and drop them into the soup. Cook, covered for another hour until the dumplings are fluffy. The dumplings get cooked directly in the soup, making this the easiest chicken and dumpling recipe. No extra pot, no stressful boiling process, no fuss! Step 5: serve Now, you can serve the fluffy dumplings and creamy soup in bowls topped with fresh thyme, flaky sea salt, and black pepper.
It’s the creamiest bowl of chicken and dumplings. It’s super cozy, and the dumplings cook perfectly—low and slow in the crockpot. They turn out super soft and fluffy. Scrumptious atop a creamy bowl of chicken soup! I froze this meal for when I’m away and my family needs dinner. My mom and Asher will be so excited…and my dad will certainly be very thankful!
Looking for other easy family dinners? Here are a few ideas: Crockpot Creamy Buffalo Chicken Meatballs One Pot Buffalo Chicken “Helper” Healthier Homemade One Pot Hamburger Helper Broccoli Cheddar Chicken and Rice Casserole One Pan Autumn Chicken and Wild Rice Casserole Easy Southern Style Baked Mac and Cheese Pumpkin Cheese Stuffed Pasta Bolognese Bake One Skillet Cheesy Broccoli Cheddar Orzo Bake Lastly, if you make these Crockpot Creamy Chicken and Dumplings, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
