Indulge in the ultimate comfort food with this exquisite Crockpot Chicken and Dumplings recipe. Featuring succulent dark meat, a generous medley of tender carrots, unbelievably fluffy homemade dumplings, and an abundance of rich, savory gravy, this dish is pure culinary heaven. It’s a cherished family classic, lovingly adapted from my Grandma Georgia’s famous stovetop recipe to the ease of your slow cooker. Originally posted March 22, 2018, this timeless meal continues to warm hearts and bellies.
Table of Contents
- The Ultimate Comfort Food: Crockpot Chicken and Dumplings
- Why This Crockpot Chicken and Dumplings Recipe Stands Out
- Unraveling the Secret to Perfect, Fluffy Dumplings
- Essential Ingredients for Your Slow Cooker Chicken and Dumplings
- Customize Your Comfort: Substitutions and Alterations
- Step-by-Step: How to Make Crockpot Chicken and Dumplings
- Serving Suggestions: What to Pair with Chicken and Dumplings
- Storage and Leftovers: Tips for Your Chicken and Dumplings
- Crockpot Chicken and Dumplings FAQs
- More Beloved Grandma-Inspired Recipes
- Grandma Georgia’s Chicken and Dumplings Crock Pot Recipe
The Ultimate Comfort Food: Crockpot Chicken and Dumplings
For many, chicken and dumplings evoke memories of family dinners, cozy evenings, and the comforting embrace of home cooking. This iconic dish, especially when prepared in a slow cooker, brings a delightful sense of nostalgia and warmth. However, not all chicken and dumplings are created equal. You might have encountered versions that resemble chicken soup with a few dropped biscuits, or those relying heavily on canned cream soups. While delicious in their own right, these often miss the true essence of a classic, homestyle chicken and dumplings.
Our Crockpot Chicken and Dumplings recipe is a faithful adaptation of my Grandma Georgia’s time-honored method, perfected for the modern kitchen. It’s a hearty, satisfying meal where rich, succulent chicken and perfectly cooked vegetables are embraced by thick, flavorful gravy, all crowned with light, airy dumplings. This isn’t just a recipe; it’s a culinary journey back to simpler times, delivering authentic Southern comfort directly to your dinner table with minimal effort.
What Defines Authentic Chicken and Dumplings?
When I embarked on adapting Grandma Georgia’s recipe, I noticed a surprising trend online: many recipes for “chicken and dumplings” were essentially chicken soup with dumplings floating in it, often relying on shortcuts like condensed cream of chicken soup. This isn’t what I grew up with, and it’s not the traditional Southern-style dish. True chicken and dumplings should be a rich, stew-like concoction, brimming with tender chicken and vegetables, enveloped in a thick, luxurious gravy, and topped with distinct, pillowy dumplings – not submerged in a brothy soup.
Another common variation involves dumplings that are more akin to rolled-out, flat noodles, often found in certain regional cuisines. While those are tasty, Grandma Georgia’s method always involved mixing a simple batter and spooning it directly onto the hot chicken and vegetables to steam and cook. This creates beautifully puffed, irregularly shaped dumplings that are incredibly tender and absorb all the wonderful flavors from the pot. It’s also significantly faster than rolling and cutting dough, making it ideal for a busy weeknight meal.
Why This Crockpot Chicken and Dumplings Recipe Stands Out
This slow cooker chicken and dumplings recipe is more than just a meal; it’s a testament to the power of authentic, generational cooking. My Grandma Georgia lovingly prepared this dish for our family throughout my childhood, cementing its place as the quintessential comfort food in my heart. In fact, the stovetop rendition was one of the very first recipes I shared on my blog back in 2011, a true favorite from the beginning. It’s a dish that seems to have faded from many restaurant menus, particularly outside of the Southern states, which is a real pity given how universally loved and satisfying it is.
So, what makes this slow cooker chicken and dumplings recipe truly special and distinct from many others you might encounter? Let’s highlight what it purposefully avoids and, more importantly, what it proudly embraces:
- NO Cream of Chicken Soup: While I appreciate the convenience of canned cream soups in some casseroles, they simply don’t belong in a truly authentic chicken and dumplings dish. Grandma Georgia made everything from scratch, and so do we.
- NO Frozen Carrots and Peas: We opt for fresh, vibrant carrots that cook down beautifully, adding natural sweetness and a hearty texture to the stew, rather than bland, mushy frozen vegetables.
- NO Canned Biscuits: Dumplings are distinct from biscuits. While canned biscuits have their place in quick meals, real dumplings should be light, fluffy, and steamed, not dense and bready. This recipe uses a homemade batter that takes just minutes to prepare.
- NOT Chicken Soup with Biscuits: This is a crucial distinction. Our recipe delivers a rich, thick chicken *and* dumplings, not a thin, brothy soup. The liquid from the slow cooker is transformed into an incredibly flavorful gravy, providing that signature luscious consistency. Say goodbye to watery broth and hello to glorious gravy!
Now, let’s talk about the wonderful things this recipe DOES have that make it an unforgettable experience:
- Abundant, Silky Gravy: Forget dry chicken. This recipe yields a generous amount of deeply savory gravy that coats every piece of chicken, every vegetable, and every dumpling. It’s the star of the show and truly elevates the entire dish.
- Loads of Fresh Carrots: We use plenty of fresh carrots, chopped into large, tender chunks. They provide natural sweetness and a beautiful color that complements the rich chicken and dumplings.
- Flavorful Chicken Thighs: While Grandma Georgia might have used a whole chicken, we simplify things with boneless, skinless chicken thighs. They stay incredibly moist and tender during the slow cooking process, and their rich dark meat flavor is essential for an authentic taste. You can certainly substitute some breast meat if preferred, but incorporating dark meat is key for that classic, hearty flavor.
- Speedy Homemade Buttermilk Dumplings: These aren’t just any dumplings; they’re made from a simple buttermilk batter that comes together in literally 5 minutes. They steam to perfection right on top of the chicken and vegetables, creating light, tender, and incredibly fluffy clouds of deliciousness that are absolutely worth the tiny bit of extra effort.
There’s nothing quite like gathering around a table with friends and family, sharing a meal that feels like a warm hug. This Crockpot Chicken and Dumplings recipe, with its tender chicken, savory vegetables, irresistibly fluffy dumplings, and luscious gravy, embodies that feeling perfectly. It’s incredibly satisfying, requires minimal hands-on time thanks to the slow cooker, and is guaranteed to become a new favorite in your home. Let’s make it together!
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Unraveling the Secret to Perfect, Fluffy Dumplings
Achieving truly great dumplings can feel like a culinary mystery. When done right, they are tender, light, and absorb all the wonderful flavors of the stew. When done wrong, they can turn into a dense, gummy, and unappetizing mess. The key to making consistently delicious, fluffy dumplings lies in a few crucial elements:
- The Power of Two Fats: The best dumplings utilize a combination of fats. Butter contributes an unparalleled richness and depth of flavor, making the dumplings taste incredibly delicious. Shortening, on the other hand, is the secret weapon for achieving that coveted light, airy, and fluffy texture. By using both, you get the best of both worlds: fantastic taste and ideal consistency. Aim for small, pea-sized pieces of fat when cutting it into the flour, which will create pockets of steam during cooking, resulting in a tender crumb.
- Optimal Cooking Environment: Unlike many soup-based recipes that cook dumplings directly in the liquid, our method places the dumpling batter right on top of the hot chicken and vegetables in the slow cooker. This allows the dumplings to steam gently, rather than boil and become waterlogged. Steaming ensures they cook through evenly, puff up beautifully, and remain light and tender. Dropping them onto the hot ingredients also initiates the cooking process immediately, preventing them from becoming soggy or flat.
- Proper Hydration and Mixing: Buttermilk is essential for a tender dumpling, as its acidity reacts with the baking powder to create lift. Don’t overmix the dough! Mix just until the dry ingredients are moistened. Overmixing develops the gluten in the flour, leading to tough, chewy dumplings instead of the soft, fluffy ones we crave.
As the wise Keats might have said (if he were talking about food), “A good dumpling is a joy forever!” And with these simple secrets, you’ll be creating joyful dumplings every time.
Essential Ingredients for Your Slow Cooker Chicken and Dumplings
Gathering your ingredients for this comforting Slow Cooker Chicken and Dumplings recipe is straightforward. Here’s a convenient shopping list to help you prepare. For the complete detailed recipe and instructions, please refer to the recipe card below.
- 3 lbs boneless skinless chicken thighs
- Better than Bouillon Chicken Base (or quality chicken stock)
- Fresh carrots
- Celery stalks
- Yellow onion
- Bay leaves
- Poultry seasoning
- Dried parsley
- Dried sage
- All-purpose flour
- Baking powder
- Cold butter
- Vegetable shortening
- Buttermilk (or a simple homemade substitute)
Customize Your Comfort: Substitutions and Alterations
While this recipe is a cherished family classic, don’t hesitate to make it your own! Cooking is all about adapting to your taste and what you have on hand. Our grandmas certainly did, and so can you. Here are some simple ideas to tweak this Crockpot Chicken and Dumplings recipe to perfectly suit your preferences:
- Chicken Choices: If you prefer to embrace Grandma’s full traditional method, feel free to use a whole chicken, or a mix of bone-in, skin-on thighs, breasts, and legs instead of boneless, skinless thighs. The bone-in chicken will add even more depth to the broth. Just ensure it’s cooked until fall-apart tender.
- Carrot Convenience: Short on time? A bag of pre-peeled baby carrots can be a great time-saver. Use a comparable amount to the whole carrots, roughly 3-4 cups.
- Stovetop Alternative: If you’re craving chicken and dumplings but the slow cooker isn’t an option, you can easily make the stovetop version of this recipe. Be advised, that post is from the early days of blogging, so the photos might be a blast from the past, but the recipe itself is truly fantastic!
- Broth Options: The water and Better Than Bouillon Chicken Base can be directly substituted with 4 cups of high-quality chicken stock or broth for a convenient alternative.
- Dumpling Fat Flexibility: For the dumplings, you can use all butter or all shortening if you prefer, or adjust the ratio to your liking. The key is to ensure you have a total of 6 tablespoons of fat for the best results. Butter adds flavor, while shortening contributes to fluffiness.
- Homemade Buttermilk Substitute: No buttermilk on hand? No problem! You can easily make a “cheater” buttermilk. Simply add 1 tablespoon of lemon juice or white vinegar to a glass measuring cup. Fill the rest of the cup to the 1½ cup mark with milk (higher fat content is better for richness). Stir it gently and let it sit for about 5 minutes. The milk will curdle slightly, and you can then use it just like regular buttermilk.
Step-by-Step: How to Make Crockpot Chicken and Dumplings
Let’s dive into making this soul-warming Crockpot Chicken and Dumplings. The beauty of this recipe lies in its simplicity and the hands-off approach of the slow cooker, making it perfect for busy days when you still want a hearty, homemade meal.
Preparing the Chicken and Vegetables in the Slow Cooker
Begin by effortlessly combining your main ingredients in the crockpot. Add the boneless, skinless chicken thighs, water, chicken base, peeled and coarsely chopped carrots, sliced celery, and chopped onion. These fresh vegetables provide essential flavor and texture, enhancing the richness of the dish. Next, stir in the aromatic bay leaves, poultry seasoning, dried parsley, sage, salt, and black pepper. There’s no need to overthink this step; simply get everything into the pot and give it a good stir to combine all the flavors.
Cover your slow cooker and let it work its magic. Cook on high for 4–5 hours, or if you have more time, on low for approximately 7 hours. You’ll know it’s ready when your kitchen is filled with an incredible aroma, the chicken is effortlessly falling apart, and the vegetables are perfectly fork-tender. Be mindful not to overcook beyond these times, as prolonged cooking can sometimes diminish the chicken’s robust flavor.
Crafting the Fluffy Homemade Dumplings
Now, for the star of the show: the dumplings! In a medium bowl, whisk together the all-purpose flour, salt, baking powder, dried parsley, and black pepper. These dry ingredients form the base for your light and airy dumplings. Next, you’ll cut in the cold butter and shortening. Use a fork or a pastry cutter to incorporate the fats into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter still visible. This is crucial for creating those pockets of steam that make dumplings so fluffy.
Once the fats are incorporated, gently stir in the buttermilk with a spatula until the mixture is just moistened. Be careful not to overmix, as this can lead to tough dumplings. Turn your crockpot to high heat and quickly remove the lid. Ladle out 2 cups of the rich cooking liquid into a separate bowl – this is liquid gold that you’ll use for the gravy, so don’t discard it! Arrange the tender chicken on top of the cooked vegetables in the crockpot. Then, using a spoon or your hands, scoop golf-ball-sized portions of the dumpling dough and drop them directly on top of the chicken. Try your best to place them on the chicken and vegetables rather than directly into the liquid, which helps them steam. Immediately replace the lid and set a timer for 25 minutes to allow the dumplings to cook and puff up.
Whipping Up the Rich Gravy
While your dumplings are steaming to perfection, it’s the perfect time to prepare the luscious gravy. Take the 2 cups of reserved cooking liquid and separate the fat from it. A fat separator makes this task incredibly easy, but you can also simply skim the fat off the top with a spoon. Pour the remaining liquid into a small saucepan and bring it to a boil over high heat. In a separate small bowl, whisk together cold water and all-purpose flour until you have a smooth slurry with no lumps. This cold-water flour mixture is key to preventing lumps in your gravy.
Once the cooking liquid is boiling, slowly whisk in the flour slurry. Add an extra teaspoon of Better Than Bouillon Chicken Base for an added boost of savory flavor. Reduce the heat to medium and continue whisking consistently until the gravy thickens to your desired consistency, usually within 5-10 minutes. Season the gravy generously with salt and pepper to taste. You’ll want it perfectly seasoned to complement the chicken and dumplings.
Final Assembly and Serving
When the 25-minute timer for the dumplings goes off, check their doneness by inserting a toothpick into the center of one. If it comes out clean, your dumplings are ready! Using a large spoon, carefully transfer the fluffy dumplings onto a serving platter. Follow with a slotted spoon to scoop out the tender chicken and vegetables, arranging them alongside the dumplings. Finally, generously drizzle the glorious, rich gravy over the entire dish. You can also serve extra gravy on the side for those who love to add even more of that savory goodness to their plate.
If you’ve never experienced the pure comfort of Crockpot Chicken and Dumplings, I sincerely hope you try this recipe soon. I’ve tested this recipe multiple times, even enlisting my dad – my toughest critic – who confirmed it tasted just like Grandma Georgia’s. That’s a true seal of approval! Get ready to fall in love with this incredibly satisfying, homestyle meal.
Serving Suggestions: What to Pair with Chicken and Dumplings
This Crockpot Chicken and Dumplings recipe is a truly complete and satisfying meal on its own, offering protein, vegetables, and comforting carbohydrates all in one delicious dish. However, if you’re looking to round out your spread or add a touch of freshness, a crisp, vibrant salad makes an excellent accompaniment. Here are some of my favorite salad recipes that perfectly complement the richness of chicken and dumplings:
- My Favorite Green Goddess Salad: While I’m a meat-and-potatoes person at heart, this salad boasts a creamy, herby dressing and fresh greens that sing on the palate, providing a refreshing contrast.
- Strawberry Spinach Salad: Say goodbye to pesky stems! This spinach salad is delightfully chopped, and it truly delivers with sweet, juicy strawberries, offering a sweet-tart counterpoint to the savory main.
- Best Buttermilk Ranch Dressing Recipe: Prepare for the ultimate simple side salad when paired with this incredibly creamy and flavorful homemade ranch dressing.
- Avocado and Grapefruit Salad: For a unique and invigorating side, this salad combines the creamy richness of avocado with the bright tang of grapefruit, offering a wonderfully refreshing palate cleanser.
- Apple Gorgonzola Salad (Buca di Beppo Copycat): With its delightful crunch from apples and nuts, sweet notes, and savory Gorgonzola cheese, this salad adds a sophisticated touch to your comfort food meal.
- Green Salad with Feta and Beets: This easy salad requires minimal chopping, making it a quick and healthy option that adds earthy sweetness from beets and a salty tang from feta.
- Sea Foam Salad (Creamy Pear Jello): For a true blast from the past and a nod to retro “Grandma food,” this creamy pear Jello salad is a fun, nostalgic, and surprisingly refreshing choice.
- Mandarin Orange Ambrosia Salad: Did your Grandma make this classic? This “salad” often feels more like a light dessert, but its creamy, fruity sweetness is a delightful way to complete a comforting meal.
- Fresh Mixed Greens Side Salad from Plays Well With Butter
- Fall Chopped Salad with Spinach, Butternut Squash, Apples & Cheddar from EatingWell
- Tomato, Avocado, & Cucumber Salad from Camille Styles
Storage and Leftovers: Tips for Your Chicken and Dumplings
This Crockpot Chicken and Dumplings recipe is so delicious, you might not have many leftovers! But if you do, proper storage ensures you can enjoy the comforting flavors for another meal. Here’s what you need to know:
- Refrigeration: Leftover chicken and dumplings can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Texture Changes: It’s important to note that after the first serving, the dumplings will absorb more of the liquid from the gravy and may lose some of their initial fluffiness. They might become a bit denser or softer. This is a natural occurrence and doesn’t affect the flavor; many people still happily enjoy them!
- Reheating: To reheat, gently warm portions in the microwave or on the stovetop over low heat until heated through. You might need to add a splash of chicken broth or water to loosen the gravy if it has thickened too much in the fridge.
- Freezing Not Recommended: Unfortunately, this particular recipe for chicken and dumplings does not freeze well. The texture of the dumplings tends to become rubbery and unappetizing after thawing and reheating. For this reason, I highly recommend enjoying this dish fresh. If you anticipate having a lot of leftovers, consider inviting friends or family over to share the deliciousness!
Fresh is always best for these homemade dumplings, ensuring you experience them at their peak tenderness and fluffiness. Plan to enjoy them within a few days of preparation for the best quality.
Crockpot Chicken and Dumplings FAQs
These homemade dumplings typically take about 25 minutes to cook on high in the slow cooker. However, always check the center of a couple of dumplings with a toothpick; it should come out clean. Avoid gooey, undercooked dumplings for the best texture!
Yes, absolutely! The slow cooker is designed to safely and thoroughly cook raw meat or poultry from its raw state. Simply add your raw chicken along with the other ingredients, and it will cook perfectly tender.
The choice between high or low heat depends on your schedule. If you need the meal ready in a shorter timeframe, cooking on high for 4-5 hours works wonderfully. If you prefer a longer, more gradual cook (perhaps for an earlier start in the day), low heat for about 7 hours is ideal. Both settings will yield delicious, tender chicken.
It’s a common misconception that chicken needs to be completely submerged in liquid in a slow cooker. While we use broth in this recipe to cook the vegetables and create gravy, chicken itself can cook perfectly well with less liquid, or even none at all, as it releases its own juices. The slow cooker’s moist environment ensures even cooking.
No, there’s no need to flip chicken when using a slow cooker or crockpot. These appliances are designed to cook food evenly from all sides due to the consistent, gentle heat distribution. This “set it and forget it” aspect is one of the many magical conveniences of slow cooking!
In this recipe, we’re not thickening the main pot to create a soup. Instead, we make a separate, rich gravy using a flour slurry, which provides a wonderfully thick and smooth consistency. This method ensures your dish is “chicken and dumplings,” not “chicken soup with dumplings,” offering a more satisfying, hearty meal.
For the best of both worlds, I recommend using a combination of butter and shortening in your dumplings. Butter imparts a rich, delicious flavor, while shortening is key for achieving that incredibly light and fluffy texture. It’s the perfect balance for superior dumplings!
For these tender, biscuit-like dumplings, all-purpose flour is your best choice. It provides the ideal balance for a soft, fluffy texture. Using bread flour, which has a higher protein content, can result in chewier, denser dumplings, which isn’t what we’re aiming for here.
More Beloved Grandma-Inspired Recipes!
If you’ve loved this comforting Crockpot Chicken and Dumplings, you’re sure to enjoy these other homestyle, Grandma-approved recipes perfect for family dinners:
- Grandma Georgia’s Chicken and Rice Casserole: Another classic from Grandma Georgia, this is truly my dad’s absolute favorite meal! A creamy, hearty bake that’s pure nostalgia.
- Classic Double Crust Chicken Pot Pie: I dedicated years to perfecting this recipe, ensuring every bite is filled with tender chicken, vegetables, and a rich, savory sauce under a golden, flaky double crust.
- Chicken Pot Pie with Flaky Biscuit Topping: Essentially the same beloved filling as our classic pot pie, but topped with light, flaky biscuits for a delightful variation.
- Mini Chicken Pot Pies (Quick and Easy!): When time is of the essence, these individual pot pies come to the rescue, smartly utilizing canned biscuits for a speedy and satisfying meal.
- Chicken Noodle Soup with Homemade Noodles: More than just a remedy for sick days, this robust soup with tender, homemade noodles is a comforting meal anytime.
- Tex Mex Chicken and Dumplings from Taste and Tell: A delightful twist on the classic with bold, zesty flavors.
- Lemon Chicken and Dumplings from The Noshery: A bright and tangy version that offers a refreshing change.
- The Best Tatertot Casserole from Mom on Timeout: A beloved, family-friendly casserole that’s pure comfort in every bite.
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Grandma Georgia’s Chicken and Dumplings Crock Pot Recipe
15 mins
7 hrs
7 hrs 15 mins
6
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Ingredients
For the chicken
- 3 pounds boneless skinless chicken thighs
- 4 cups water*
- 4 teaspoons Better Than Bouillon Chicken Base*
- 5-10 carrots, peeled and cut into large chunks
- 2 cups celery, chopped into 1/2 inch chunks
- 1 large onion, chopped
- 2 bay leaves
- 1 teaspoon poultry seasoning
- 1 & 1/2 teaspoons dried parsley
- 1 teaspoon sage
- 1 teaspoon salt
- 1/2 teaspoon pepper
For the dumplings
- 3 cups flour, spooned and leveled
- 1 & 1/2 teaspoons salt
- 1 tablespoon baking powder
- 2 teaspoons dried parsley, OR 2 tablespoons fresh parsley
- 1/2 teaspoon pepper
- 3 tablespoons cold butter**
- 3 tablespoons shortening**
- 1 & 1/2 cups buttermilk, cheat version is ok***
For the gravy
- 2 cups cooking liquid
- 3/4 cup COLD water
- 1/3 cup flour
- 1 teaspoon Better Than Bouillon Chicken Base
- salt and pepper to taste
Instructions
- Add chicken, water, and chicken base to a large crock pot.
- Peel and chop the carrots. I like a LOT of carrots, so just take a look and see how many looks good to you. Remember they will shrink when they cook. I cut mine into pretty big 3-4 inch chunks.
- Coarsely chop the celery, and chop the onion. Add all the vegetables to the crock pot.
- Add the bay leaves, poultry seasoning, 1 and 1/2 teaspoons parsley, sage, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Stir together, then cover and cook on high for 4-5 hours or on low for about 7 hours. Don’t go too much longer than this or your chicken will start to lose flavor.
Make the dumplings:
- In a medium bowl, whisk together 3 cups flour, 1 and 1/2 teaspoons salt, baking powder, 2 teaspoons parsley, 1/2 teaspoon pepper.
- Use a fork or pastry cutter to cut the butter and shortening into the dry ingredients. Leave pea-size chunks of butter.
- Use a spatula to stir in the buttermilk until just moistened. Don’t over mix!
- Turn the crock pot to high. Working quickly, remove the lid and remove 2 cups of cooking liquid (set aside). Arrange the chicken on top of the vegetables.
- Use a spoon or your hands to scoop up a golf ball size piece of batter. Drop the dumpling on top of the chicken. Try not to dump it straight into the liquid (I know, kind of impossible, but do your best.) Continue until the batter is all in the crock pot.
- Immediately cover with the lid. Set a timer for 25 minutes.
Make the gravy:
- Separate the fat from the 2 cups of cooking liquid you took from the crock pot, and discard the fat. (I like to use a fat separator.)
- Add the cooking liquid to a small pot and turn to high.
- Meanwhile, add 3/4 cup COLD water (OR cold chicken broth) to a small bowl or glass measuring cup. Whisk in 1/3 cup flour until no lumps remain.
- When the cooking liquid has come to a boil, gradually whisk in the flour mixture. Add the teaspoon of chicken base. Lower the heat to medium and continue stirring until the gravy thickens, about 5-10 minutes.
- Season with salt and pepper to taste.
To assemble:
- When the dumplings have cooked for about 25 minutes, check the center of one with a toothpick. If it comes out clean, then the dumplings are done.
- Spoon the dumplings onto a serving platter. Use a slotted spoon to transfer the chicken and vegetables to the serving platter.
- Serve with the gravy to pass at the table.
- Save the remaining chicken broth to make soup or anything else that calls for chicken broth!
Notes
**You can use all butter or all shortening if you want! Or any ratio. You need 6 tablespoons total fat.
***Cheat buttermilk: add 1 tablespoon lemon juice or vinegar to a glass measuring cup. Fill it to the 1 and 1/2 cup mark with milk, the higher fat content the better. Stir and let sit 5 minutes, then use like regular buttermilk.
How to store chicken and dumplings in the crockpot
Chicken and dumplings can be stored in the refrigerator for a few days. After you first serve them, the dumplings do absorb more moisture and may not be as fluffy as they were on day 1. This doesn’t bother me and I happily enjoy them anyway. This recipe doesn’t freeze well. I recommend enjoying it fresh. Invite some friends over!
Nutrition
Calories: 581kcal |
Carbohydrates: 67g |
Protein: 32g |
Fat: 20g |
Saturated Fat: 8g |
Polyunsaturated Fat: 4g |
Monounsaturated Fat: 6g |
Trans Fat: 1g |
Cholesterol: 130mg |
Potassium: 739mg |
Fiber: 5g |
Sugar: 8g |
Vitamin A: 9144IU |
Vitamin C: 6mg |
Calcium: 265mg |
Iron: 5mg
Main Course
American
581
chicken, Crockpot, dumplings, slow cooker
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