Slow Cooker Chicken and Dumpling Soup
This Chicken and Dumpling Soup is a cozy slow cooker meal featuring juicy chicken thighs simmered in a rich, creamy broth with peas, carrots, and homemade dumplings. With six hours of slow cooking, it creates a warm, comforting dish that's perfect for chilly weather.
Servings 8 people
Ingredients
- 2 lbs boneless skinless chicken thighs
- 2 cups frozen peas and carrots
- 1 large onion chopped
- 2 tbsp garlic powder
- 2 tsp seasoning salt
- 1 tsp poultry seasoning
- 1/2 tsp ground black pepper
- 4 cups chicken broth
- 10.5 oz can of cream of chicken soup
- 2 cups heavy cream
- For the Dumplings:
- 1 1/2 cup self-rising flour
- 1/2 tsp poultry seasoning
- 1/2 cup buttermilk
- 2 tbsp butter at room temperature
Instructions
Prepare the Chicken
- Season the boneless chicken thighs with 1 tsp of seasoning salt, 1 tsp poultry seasoning, 1 tbsp garlic powder, and 1/2 tsp ground black pepper.
- Place the seasoned chicken thighs in the slow cooker.
Add the Ingredients
- Add the chopped onion, frozen peas and carrots, and chicken broth to the slow cooker.
- Pour in the can of cream of chicken soup and the heavy cream. Stir everything together until well combined.
- Cook the Soup:
- Cover the slow cooker and cook on low for 6 hours, or until the chicken is fully cooked and tender.
Prepare the Dumplings
- In a large mixing bowl, sift together the self-rising flour and 1/2 tsp of poultry seasoning.
- Add the softened butter and buttermilk into the flour mixture. Mix until it forms a sticky dough.
Add the Dumplings
- About 45 minutes before serving, drop spoonfuls of the dumpling dough on top of the soup in the slow cooker.
- Replace the lid and cook for an additional 45 minutes, until the dumplings are cooked through and fluffy.
Serve
- Gently stir the soup to incorporate the dumplings. Serve hot, and enjoy the comforting flavors of this homemade chicken and dumpling soup!