EASY CROCKPOT CHICKEN AND DUMPLINGS - [VIDEO] THE RECIPE REBEL

Easy Crockpot Chicken and Dumplings - [VIDEO] The Recipe Rebel image

Provided by @MakeItYours

Number Of Ingredients 20

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2 ½ cups low sodium chicken broth
2 boneless skinless chicken breasts
3 large carrots peeled and chopped
2 ribs celery chopped
½ medium onion finely chopped
2 medium potatoes cut into 1/2" pieces (or 10 baby potatoes, quartered)
½ cup frozen peas
2 teaspoons minced garlic
1 teaspoon salt
½ teaspoon dried parsley
¼ teaspoon dried thyme
¼ teaspoon black pepper
1 cup half and half
2 tablespoons corn starch
1 cup all purpose flour (or sub whole wheat)
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon Italian seasoning
½ cup milk
2 tablespoons canola oil

Steps:

Add chicken broth, chicken breasts, carrots, celery, onion, potatoes, peas, garlic, salt, parsley, thyme and pepper to a 4-6 quart slow cooker and stir well.
Cover and cook on low for 4-5 hours or high for 2-3 hours until chicken is cooked through and vegetables are crisp-tender.
Meanwhile, make the dumplings. In a medium bowl, stir together the flour, baking powder, and Italian seasoning. Add milk and canola oil and stir until combined -- it will be thick. Cover and refrigerate until ready to add to the slow cooker.
When chicken is cooked through, remove to a cutting board and shred.
Turn crockpot to high.
Whisk together the half and half and corn starch and stir into the slow cooker.
Stir shredded chicken back in to crockpot and top with dumplings, using two tablespoons to form rough balls of dough and dropping them onto the top of the chicken and vegetables.
Cover with the lid and cook on high for 1-2 hours, until dumplings are puffed and cooked through and sauce has thickened slightly. Serve.