Go Back
Crockpot Chicken and Dumplings on a plate
Rachel Kim

One Pot Chicken and Dumplings

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 5
Ingredients Method

Ingredients
  

  • 1 1/4 lb boneless skinless chicken thighs cut into 1-inch pieces
  • 2 tbsp unsalted butter
  • 1 small yellow onion diced
  • 2 medium carrots cut into small dice
  • 2 celery ribs diced
  • 3 tbsp all-purpose flour for gravy
  • 3 cups low-sodium chicken broth
  • 1/2 cup whole milk for gravy
  • 1/2 tsp dried thyme
  • 3/4 tsp fine salt divided
  • 1/4 tsp black pepper
  • 1 cup frozen peas
  • 3/4 cup all-purpose flour for dumplings
  • 1/4 cup fine yellow cornmeal
  • 1 1/2 tsp baking powder
  • 1/2 cup whole milk for dumplings
  • 2 tbsp neutral oil for dumplings

Method
 

  1. Melt butter in 6-quart Dutch oven over medium. Cook onion, carrots, and celery 6 minutes until starting to soften.
  2. Add chicken, thyme, pepper, and 1/2 teaspoon salt; cook 4 minutes, stirring. Sprinkle in 3 tablespoons gravy flour; stir 1 minute.
  3. Gradually add broth and 1/2 cup gravy milk. Gently simmer 8 minutes, stirring occasionally, until chicken reaches 165°F; fold in peas.
  4. Whisk dumpling flour, cornmeal, baking powder, and remaining 1/4 teaspoon salt. Stir in 1/2 cup dumpling milk and oil just until soft dough forms.
  5. Drop 10 equal dough mounds over gently simmering gravy, leaving gaps. Cover tightly; cook over low 15 minutes without lifting lid.
  6. Split one dumpling; if wet dough remains, cook covered 2 to 3 minutes more. Serve 2 dumplings with one-fifth chicken and gravy per portion.