Slow-Cooker Chicken and Dumplings
A warm and comforting slow-cooker chicken and dumplings recipe that is perfect for winter evenings, offering hands-off cooking and hearty flavors.
Ingredients
For the Chicken and Dumplings
- 4 pieces chicken thighs Can swap for boneless breasts, adjust cook time
- 3 cup carrots, diced Layer at bottom for even cooking
- 3 cup potatoes, diced Use any preferred variety
- 1 cup onions, chopped Aromatic base
- 4 cup low-sodium chicken broth For added flavor and moisture
- 1 cup frozen peas Add in the last 20-30 minutes
Instructions
Preparation
- Prep the chicken thighs by trimming excess fat.
- Layer the onions at the bottom of the slow cooker.
- Add the chicken thighs on top of the onions.
- Layer diced carrots and potatoes over the chicken.
- Pour in the low-sodium chicken broth.
- Cover and set the cooker to low for 6-8 hours or high for 3-4 hours.
- In the last 20-30 minutes, stir in the frozen peas.
Notes
Refrigerate leftovers within two hours of cooking in airtight containers for 3-4 days. Freezes well for 2-3 months, add dairy after thawing.