Crockpot Chicken And Dumplings Wellplated Com

Chicken and dumplings is a rich, extra thick, and creamy chicken soup topped off with dumplings. The dumplings cook directly on top of the soup, absorbing some of the soup’s flavor in the process. They provide a dimension of satisfying texture. Think of soup dumplings like a next-level bowl of soup bread dunk. Chicken and dumplings are deeply comforting and (typically) not considered a light meal. Many recipes add processed shortcuts –– like adding canned “cream of” soup or making crockpot chicken and dumplings with Bisquick or Pillsbury –– leaving you with a dinner that doesn’t feel particularly wholesome. A lover of a recipe makeover challenge (you’re welcome, Chicken Gnocchi Soup), I decided to try my hand at making healthy crockpot chicken and dumplings from scratch. I was determined to create a recipe that was straightforward enough to make on a weeknight, nutritious enough to be a part of a regular dinner rotation, AND that tasted special enough for a weekend feast. This recipe ticks every box and then some! For the chicken soup base, I turned to a trifecta of The Well Plated Cookbook (which has my forever favorite healthy Chicken Pot Pie Stew), Healthy Chicken Pot Pie, and Chicken and Biscuits for inspiration. After a bit of tinkering, I landed on this healthy but super satisfying crockpot chicken and dumplings without cream of chicken soup, or anything artificial. In addition to the stellar soup base, I made the dumplings from scratch. They take just one bowl and use only a couple of ingredients that you likely already have on hand.

How to Make Crockpot Chicken and Dumplings from Scratch

To make this creamy crockpot chicken and dumplings recipe without cream of chicken soup, we’ll be making a simple white sauce on the stove and stirring it directly into the slow cooker. I’ve included a few other shortcut ideas for you below too. I use the same method in my 5-star Creamy Chicken and Wild Rice Soup. The sauce only takes a few minutes and is key to keeping the recipe on the lighter side. It makes the chicken and dumplings taste like you added heavy cream, but it is so much better for you. Your loved ones will deem this crockpot chicken and dumplings a family treasured recipe in no time!

The Ingredients

Chicken Breast. Boneless, skinless chicken breasts are ideal for this chicken and dumplings recipe. They’re lean and stay tender and juicy after cooking in the crockpot.

Fresh Vegetables. Carrots, celery and onion are must-have classics and Yukon gold potatoes are deliciously buttery and creamy. All the vegetables pack an array of vitamins and minerals into this dish. Spices. Poultry seasoning, salt, and pepper are the perfect combination for this recipe. Poultry seasoning is packed with dried herbs and spices, making it an easy way to add flavor.Roux. A mixture of butter and all-purpose flour creates a richly-flavored roux that helps thicken the soup. Milk. 2% milk gives the soup richness while keeping it on the lighter side. Frozen Peas. An easy and delicious veggie addition. Dumplings. Similar to Instant Pot Chicken and Dumplings, simple ingredients and a few easy steps are all it takes to make these delightful homemade dumplings. To make them healthier, I used 2% milk and a mixture of all-purpose flour and white whole wheat flour.

The Directions

Storage Tips

To Store. Refrigerate leftovers in an airtight storage container for up to 3 days. To Reheat. Rewarm chicken and dumplings in a Dutch oven on the stovetop over medium-low heat.To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make this Recipe

Slow Cooker. Perfect for making this chicken and dumplings recipe. Saute Pan. A kitchen essential. Instant Read Thermometer. The easiest way to ensure your meat is cooked through.

From-scratch love, straight from the slow cooker. This recipe is just the hug I’m craving tonight. I hope it leaves you and yours feeling loved and satisfied too. The dumplings will need about 1 hour on high, though this time may be a little longer or shorter depending upon your slow cooker.

Bisquick Version. Mix two cups of Bisquick together with 2/3 cup milk of your choice. Once a dough has formed, drop it by the spoonful on top of the soup when the recipe calls for the dumplings to be added. Finish cooking the recipe as directed. Refrigerated Canned Biscuit Version. Quater about 7 to 8 uncooked canned biscuits. When the recipe calls for the dumplings to be added, scatter the biscuit pieces over the top of the soup instead. Finish cooking as directed. Crescent Roll Version. To use crescent roll dough, follow the same instructions as the canned biscuit version, cutting your crescent roll dough into quarters.

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YouTube. Subscribe to Well Plated’s channel HERE. You can join us for the video LIVE premier this Wednesday, 2/3 at 10:30 am CT (meaning I’ll be right there, watching it with you!) or watch it anytime after it is posted.Facebook. Another chance at watching it LIVE! Join us at 12:30 pm CT on 2/3. The premier will be on the Well Plated Facebook Page. Be sure to follow, or make a note to pop on over at 12:30 for a tasty lunch break.On WellPlated.com. Once the video is live, we’ll also be adding it to Wednesday’s recipe blog post.