Crockpot Chicken and Dumplings comes together quickly and easily in the crockpot! It's a hearty soup loaded with chicken, drop dumplings, carrots, and celery.
Add the chicken, carrots, celery, onion, 2 teaspoons Kosher salt, and all of the black pepper to the crockpot. Pour the chicken broth over the mixture, cover, and cook on high for 2-3 hours (or 5-6 hours on low).
Remove the chicken, shred it, and return to the crockpot.
To make the dumplings, in a medium-sized mixing bowl, whisk together the flour, baking powder, and a 1/2 teaspoon of Kosher salt. Add the milk and stir until the dough comes together. Transfer to a floured work surface and dust the top with flour. Knead the dough 5-6 times (see notes).
Tear generous tablespoon-sized chunks away from the dough and roll into a ball. Drop into the crockpot and repeat until all of the dough has been used.
Cover and cook 1 hour on high, undisturbed. Add the cream, gently stir the mixture, cover, and cook about 15 minutes more.
How to Knead Dough: Press the dough down and stretch it away from you with the heel of your hand. Then, fold the dough over in half toward you. Turn the dough clockwise by a quarter turn and repeat. Do this 5-6 times for your dumpling dough.
The Anthony Kitchen