Ingredients
Scale
- 3 lbs boneless, skinless chicken breasts
- 2 cups sliced carrots
- 2 cups sliced celery
- 1 cup diced yellow onion
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- 1 tsp poultry seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt (for dumplings)
- 3/4 cup milk
- 2 tbsp butter, melted (for dumplings)
Instructions
- Place chicken, carrots, celery, onion, garlic, chicken broth, 1 tbsp butter, poultry seasoning, salt, and pepper into a 6-qt slow cooker. Cover and cook on LOW 6–7 hours or HIGH 3–4 hours.
- Shred chicken in the crockpot with two forks.
- Stir in heavy cream and remaining 1 tbsp butter. Stir until smooth and heated through.
- For dumplings: In a bowl, whisk flour, baking powder, and salt. Add milk and melted butter; stir until a soft dough forms.
- Drop tablespoon-sized dollops of dough onto the stew in the crockpot, spacing them slightly apart.
- Cover and cook on HIGH 15–20 minutes, or until dumplings are cooked through and fluffy.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Dumplings can be added directly to the crockpot — no pre-cooking needed!
- Freezes well for up to 3 months (omit dumplings before freezing; add fresh when reheating).
- Prep Time: 20 minutes
- Cook Time: 6 hours 20 minutes
- Method: Slow Cooking
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 cup stew + 1 dumpling
- Calories: 580 Kcal
- Sugar: 5g
- Sodium: 820mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 115mg
