Crockpot Chicken and Dumplings

As some of you are aware, we are getting ready to have another baby, the 4th baby to be exact into our chaotic household.  I am going to blame this pregnancy on why I haven't been more active on this blog.  Sadly my heartburn has been atrocious and I haven't been able to make the flavor and spice that I normally do.  I made this recipe last week, it is adapted from my Better Homes and Gardens slow cooker cookbook.


2 cups chopped carrots
2 cups chopped potatoes (I used red, they hold up better, and I do not peel them)
1 peeled and chopped sweet potato
2 bay leaves
1 tsp dried sage, crushed
1/4 tsp black pepper
1/2 tsp salt
1 clove garlic, minced
2 large boneless, skinless chicken breasts chopped into 1" cubes
1 14oz can chicken broth
1 can cream of celery soup (it is what I had on hand, and worked great)
1 Tbs cornstarch
1/2 cup flour
1/2 cup shredded cheddar cheese
1/3 cup cornmeal
1 tsp baking powder
1/4 tsp salt
1 egg, beaten
2 Tbs milk
2 Tbs butter, melted


Combine carrots, potatoes, sweet potato, bay leaves, sage, pepper, garlic and salt in slow cooker.  Add chicken pieces.  In a separate bowl combine chicken broth with soup, pour over mixture in crock pot.

Cover and cook on low for 8-10 hours or on high for 4-5 hours.  If using low-heat setting, turn to high heat setting.  Stir mixture well, and remove bay leaves.  Combine cornstarch with 2 Tbs water, stir and add to chicken mixture, stir.  Return lid to crock while you mix the dumplings.

For dumplings, in a bowl stir together flour, cheese, cornmeal, baking powder and 1/4 tsp salt.  In a small bowl combine egg, milk and melted butter.  Add egg mixture to flour mixture; stir until just moistened.  Spoon batter into 8 mounds on top of chicken mix in the crockpot.  Cover and cook for 25-30 minutes more or until a wooden toothpick comes out clean from a dumpling.  IMPORTANT, do not remove the lid while the dumplings are cooking until at least a minimum of 25 minutes has passed.




We really like this, it will be slightly orange because the sweet potato will not hold up and will break down in the cooking process, but will be subtly there and scrumptious.