Crock-Pot Chicken & Potato Dumplings

COMFORT FOOD AT ITS FINEST

YIELD 4 to 6 servings
TIME 4 hours 30 minutes

If comfort food had a name it would be Chicken & Dumplings. Making this cozy cold weather favorite doesn’t mean you have to spend all day in the kitchen. We have a couple shortcuts up our sleeve that save time but don’t skimp on flavor. By using a slow cooker, the chicken can gently braise as well as develop a richer stock. We use Idaho Spuds Classic Mashed Potatoes in the dumplings for instant fuller flavor in this classic remake.   

Find Idaho Spuds Near You
DifficultyBeginner
Prep Time30 minsCook Time4 hrsTotal Time4 hrs 30 mins
  
2 qts chicken stock
2 carrots, medium
2 celery stalks, medium
½ cup yellow onion finely chopped
4 chicken thighs
1 chicken breast
¾ cup buttermilk
1 egg, large
1 cup Idaho Spuds Classic Mashed Potato
1 cup All Purpose Flour
1 tsp baking powder
¼ tsp baking soda
4 tbsp cold unsalted butter
¼ cup finely chopped parsley (or rosemary)
1 pinch salt & pepper
1

Set Crockpot to low and add stock, chicken and vegetables. Cook for 4 hours.

2

At 3.5 hours, make the dumplings.

3

Whisk buttermilk and eggs in a medium sized bowl.

4

In a food processor, combine Idaho Spuds, All Purpose Flour, baking powder, baking soda, and butter. Pulse until mixture resembles coarse meal. Transfer to a bowl and add buttermilk mixture.

5

Add parsley and check seasoning. Using a spoon, drop potato dumplings into stock pot with a little space between them. Cover until they have roughly doubled in size and have cooked through.

6

Serve and enjoy!

 
 

Ingredients

 2 qts chicken stock
 2 carrots, medium
 2 celery stalks, medium
 ½ cup yellow onion finely chopped
 4 chicken thighs
 1 chicken breast
 ¾ cup buttermilk
 1 egg, large
 1 cup Idaho Spuds Classic Mashed Potato
 1 cup All Purpose Flour
 1 tsp baking powder
 ¼ tsp baking soda
 4 tbsp cold unsalted butter
 ¼ cup finely chopped parsley (or rosemary)
 1 pinch salt & pepper

Directions

1

Set Crockpot to low and add stock, chicken and vegetables. Cook for 4 hours.

2

At 3.5 hours, make the dumplings.

3

Whisk buttermilk and eggs in a medium sized bowl.

4

In a food processor, combine Idaho Spuds, All Purpose Flour, baking powder, baking soda, and butter. Pulse until mixture resembles coarse meal. Transfer to a bowl and add buttermilk mixture.

5

Add parsley and check seasoning. Using a spoon, drop potato dumplings into stock pot with a little space between them. Cover until they have roughly doubled in size and have cooked through.

6

Serve and enjoy!

Crock Pot Chicken with Potato Dumplings