Ok, ok, so we’ve done the chicken pot pie thing before. But chicken and dumplings is a whole different animal entirely. The dumplings make everything in the world right. And if you’ve been hit with recent horribly cold, windy, rainy weather lately, this is the medicine the doctor ordered.
On another note, I used to loathe “the easy way” out when it comes to cooking. The more difficult, the more time a recipe took, the more I wanted to cook it (and hello, meet the challenge). So the words “crockpot” would have never entered my vocabulary. But since working a stressful more-than-9-5-job and wanting nothing but to relax when I’m home, I’ve decided I never gave the crockpot its due. This recipe requires a little bit of babying at certain points, but for the most part, the crockpot does most of the work and you can kick back with a beer/wine/cocktail/soda/juice/water and binge five seasons of Breaking Bad.
Timing: 5-6 hours
- 2 1/2 pounds of boneless, skinless chicken thighs (if you can’t find boneless, get about 3 or 3 1/2 pounds of skinless chicken thighs and just remove the bones later)
- 1/2 cup diced sweet onion
- 5 carrots, peeled and cut into 1/4 inch slices on a bias (or bite size if you don’t want to get fancy)
- 3 stalks celery, rinsed and cut into 1/4 inch slices on a bias
- 5-6 cloves of garlic, peeled and/or smashed
- 1 tablespoon plus 1 teaspoon dried thyme
- 1 bunch of fresh parsley
- 3 cups plus 2 tablespoons reduced sodium chicken broth
- Salt and Pepper to taste
- 3 tablespoons cornstarch
- 1/2 cup heavy whipping cream
- 1 cup original Bisquick mix (pancake, not biscuit)
- 1/3 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 1/2 lemon, juiced
- 1/2 teaspoon cayenne pepper
First step, prep that chicken! Cut off any large sections of fat and lay the chicken in the bottom of a large crockpot (I have a mid-size-ish crockpot, but it fit everything…just eyeball it). Add in the veggies, 1 tablespoon dried thyme, the stems of the parsley, 1 teaspoon salt and 1 teaspoon pepper, and 3 cups of the chicken broth. Cover and cook on high for 4 hours or until the chicken starts pulling apart. Remove the chicken from the broth and let cool (if you want to expedite it by putting it in the freezer for a minute, do it). Remove the parsley stems and the garlic.
Stir together the cornstarch, remaining 2 tablespoons of chicken broth, and heavy cream until it forms a uniform mixture. Stir into the broth with the lemon juice and cayenne pepper. Taste this mixture and add salt and pepper to taste. Cover and cook for another 30 minutes. Meanwhile, remove the bones and any super fatty/grisly parts from the chicken and shred. Add to the crockpot after the 30 minutes with 2 tablespoons of chopped parsley.
Stir the Bisquick, milk, garlic powder, dried rosemary, remaining teaspoon of thyme, salt, pepper, and 2 tablespoons of chopped parsley until combined into a soft dough. Add more milk if you need to to get the right consistency. Drop by the heaping teaspoon into the pot, cover, and cook another 20-30 minutes. This baby is done when you can insert a knife into the dumplings and it comes out clean. Enjoy!