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Ultra close up macro shot of slow cooker crockpot chicken and dumplings with fluffy steamed buttermilk dumplings in velvety chicken gravy

Cozy Crockpot Chicken and Dumplings Soup

Tender shredded chicken breasts slow-simmered in rich aromatic herb bone broth with sweet carrots and celery, crowned with fluffy, pillowy scratch-made buttermilk drop dumplings. The ultimate cozy hands-off fall and winter comfort meal!
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Calories: 460
Ingredients Method Nutrition

Ingredients
  

For the Slow Cooker Chicken & Herb Stew
  • 2 lbs Halal chicken breasts
  • 1 medium yellow onion
  • 3 medium carrots
  • 3 stalks celery stalks
  • 4 cloves garlic cloves
  • 4 cups Halal chicken broth
  • 1 tsp poultry seasoning
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 cup heavy cream
  • 1 cup sweet peas
For the Fluffy Buttermilk Drop Dumplings
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp kosher salt
  • 4 tbsp unsalted butter
  • 0.75 cup buttermilk
  • 2 tbsp fresh parsley

Method
 

Slow Cook the Chicken & Broth Base
  1. Layer diced onion, carrots, celery, and minced garlic at the bottom of a 6-quart oval slow cooker.
  2. Place Halal chicken breasts on top of the vegetables. Season with poultry seasoning, thyme, kosher salt, and black pepper.
  3. Pour Halal chicken bone broth over the chicken and vegetables. Cover with the lid and cook on LOW for 6 hours (or HIGH for 3.5 hours) until chicken is fall-apart tender.
Shred Chicken & Add Cream
  1. Remove chicken breasts to a plate and shred into bite-sized pieces with two forks. Return shredded chicken to the crockpot.
  2. Stir in heavy whipping cream and frozen sweet peas. Switch slow cooker heat setting to HIGH.
Mix Drop Dumplings & Steam
  1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Cut in cold cubed butter using a pastry cutter or fingertips until pea-sized crumbs form.
  2. Pour in cold buttermilk and chopped parsley. Stir gently with a fork just until a soft, moist dough forms (do not overmix).
  3. Using a medium cookie scoop or two spoons, drop 12 rounded mounds of dough directly onto the surface of the simmering chicken stew, leaving space between them.
  4. Cover tightly with the crockpot lid. Cook on HIGH undisturbed for 45 to 55 minutes until dumplings have puffed, are dry on top, and a toothpick inserted into the center comes out clean. Ladle into warm bowls and enjoy hot!

Nutrition

Serving: 1gCalories: 460kcalCarbohydrates: 44gProtein: 38gFat: 14gSaturated Fat: 7gCholesterol: 95mgSodium: 780mgPotassium: 620mgFiber: 4gSugar: 5gVitamin A: 130IUVitamin C: 22mgCalcium: 140mgIron: 3.5mg

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