Crockpot Chicken And Dumplings

This crockpot chicken and dumplings recipe is very easy and versatile. I used parsnips, carrots and celery as a base. Any root vegetables can be used - cut chunky to keep the chicken above the gravy.

An easy way to coat the chicken in flour is to put both flour and chicken into a plastic bag and shake.

No need to fry the chicken



Preparation time:

Ten Minutes

Crockpot Chicken And Dumplings

Ingredients for Crockpot Chicken and Dumplings

6 boneless chicken thighs
2 large carrots
2 parsnips
1 onion
A couple of sticks of celery
A teaspoon of dried parsley
1 chicken stock cube


50 gm. (2 oz.) beef suet, butter or margarine
100 gm. (4 oz.) self raising flour
Dried mixed herbs, (optional)

Cooking Method

Cut the vegetables into good sized chunks and put them in the slow cooker. Chicken is tossed in flour with a little salt and placed on top of the vegetables.

Add a cup of chicken stock and dried parsley; cook for four hours on high or eight hours on low.

Mix the dumpling ingredients with a little water until a firm dough. Spoon some on each piece of chicken an hour before cooking finishes.

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Slow Cooker Chicken Tips

Chicken thighs are the best value chicken ingredients for cooking in a slow cooker.

Fresh chicken should be refrigerated at or below 40 degrees F. or 5 degrees C. as soon as possible.

Use fresh chicken within two days. If freezing, do that straight away and the chicken will keep for up to two months.

Never cook chicken from frozen, the slow heat build up will encourage the growth of bacteria. Always defrost first.

Chicken can be de-frosted in the refrigerator, by microwave, or in cold water.

Don't start cooking chicken, (or browning), and then re-refrigerate to continue cooking at a later time.
Warming it up without finishing the cooking process starts bacteria growing which will not be killed in the refrigerator.

Never add salt if you're using stock cubes for the stock. They are already salty. Taste before serving.
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