Ingredients

The following ingredients have 8 Servings
  • 3 ½ cups chicken broth
  • 2 Tbsp butter
  • 2 tsp poultry seasoning
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • ½ tsp black pepper
  • 2 cups frozen mixed veggies
  • 2 pounds uncooked boneless skinless chicken breast (frozen is okay)
  • 1 cup all-purpose flour
  • 3 cups milk, warmed
  • 2 cups all purpose flour
  • 1 Tbsp baking powder
  • ½ tsp kosher salt
  • 1 Tbsp very soft or melted butter
  • 1 cup milk
  • Salt and pepper

Instruction

  • Add broth, butter, poultry seasoning, onion powder, garlic powder, kosher salt, parsley, basil, pepper, veggies and chicken.
  • Cover and cook on LOW for 6 hours (for thawed chicken) or 8 hours (for frozen chicken). Remove the lid.
  • Use tongs to get the chicken out. Cut up the chicken into bite size pieces or shred it and add it back into the slow cooker.
  • Warm up the 3 cups of milk. I usually do this in the microwave for a minute or two. In a bowl whisk the 1 cup of flour into the milk, a tablespoon at a time. It should be smooth, no lumps.
  • Turn the slow cooker to HIGH. Stir in the milk/flour mixture. Whisk it in.
  • Combine 2 cups flour, baking powder, 1/2 tsp kosher salt, melted butter and 1 cup milk in a mixing bowl. Use a fork to combine well.
  • Drop the dumplings mixture a tablespoon at a time into the pot. I used a 1 Tbsp cookie scooper to drop the dumplings into the pot. The simmering liquid will cook the dumplings. Cover the pot. The simmering liquid will cook thicken and soup and the dumplings in about 30 minutes (if you’re using a multi-cooker use the stove top/saute setting to speed up this process).
  • Salt and pepper to taste. Ladle the chicken and dumplings into bowls and enjoy!