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broad soft flat dumpling strips with tiny chive flecks, large cooked shredded chicken pieces, carrots and celery in thick pale gravy in a plain bowl, with no round biscuit dumplings or garnish
Melissa Hart

Crockpot Chicken and Dumplings

Thin rolled dumplings cook into tender strips in this thick chicken pot, with chopped chives in the dough instead of a biscuit lid. Let the broth get fully hot on high before adding them. Cold dough needs that heat. Slip the strips in separately so they don't settle into one floury stack, then leave the lid closed while their centers cook. The chicken goes back in near the end, after it has been shredded into pieces large enough to find between the dumplings.
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Prep Time 30 minutes
Cook Time 7 hours 20 minutes
Total Time 7 hours 50 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 lb boneless skinless chicken thighs
  • 2 medium carrots cut into 1/4-inch rounds
  • 2 celery ribs sliced thinly
  • 1 small yellow onion diced
  • 4 cups low-sodium chicken broth
  • 1/2 tsp dried thyme
  • 1 tsp fine salt divided
  • 1/4 tsp black pepper
  • 1 1/2 cups all-purpose flour plus 2 tbsp for rolling
  • 2 tbsp cold unsalted butter cut into small cubes
  • 1/3 cup whole milk
  • 2 tbsp cold water added only as needed for dough
  • 1 tbsp finely chopped chives
  • 1/2 cup evaporated milk
  • 1 tbsp cornstarch
  • 2 tbsp cold water for slurry

Method
 

  1. Place chicken, carrots, celery, onion, broth, thyme, pepper and 3/4 teaspoon salt in a 6-quart slow cooker. Cover and cook on low for 5 to 6 hours until chicken reaches 165°F and pulls apart easily.
  2. Transfer chicken to a clean plate and cover. Turn the cooker to high and replace the lid for 15 minutes while making the dough.
  3. Mix 1 1/2 cups flour and remaining salt in a bowl. Rub in cold butter until crumbly, then stir in milk, chives and only enough of the 2 tablespoons dough water to form a firm, rollable dough.
  4. Dust the work surface with the 2 tablespoons rolling flour. Roll dough about 1/8 inch thick and cut into strips roughly 1 by 2 inches.
  5. Slip dough strips one at a time into the hot broth, pressing them gently below the surface. Cover and cook on high for 40 to 50 minutes without repeatedly lifting the lid, until a cut strip has no raw flour center.
  6. Shred chicken into large pieces. Mix cornstarch with the 2 tablespoons slurry water and stir into the pot with chicken and evaporated milk.
  7. Cover and cook on high for 10 to 15 minutes until thickened, bubbling at the edges and chicken is 165°F. Divide among 6 bowls.