Crockpot Coconut Curry Chicken and Dumplings Recipe
This Crockpot Coconut Curry Chicken and Dumplings is the ultimate comfort meal. Tender chicken, rich coconut curry sauce, and fluffy dumplings all come together in one pot, making it a dump-and-go Crockpot recipe that’s perfect for busy days. It’s an easy, creamy, and flavorful dish that your whole family will love—plus, it’s simple enough to make for any weeknight dinner or winter Crockpot meal!
Servings 6
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 can coconut milk 14 oz full-fat
- 1 cup chicken broth
- 1 onion , chopped
- 2 cloves garlic , minced
- 1 tablespoon curry powder
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 bag frozen mixed veggies peas, carrots, corn, etc.
- Salt to taste
- Black Pepper
For the Dumplings:
- 2 cups self-rising flour
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¾ cup milk
- 4 tablespoons butter melted
Instructions
Prep the Chicken:
- Place the chicken in the Crockpot.
Make the Curry Sauce:
- In a separate bowl, whisk together the coconut milk, chicken broth, curry powder, ginger, turmeric, garlic, salt, and pepper. Pour over the chicken in the Crockpot.
Add the Veggies:
- Toss in the frozen mixed veggies.
Cook:
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
Shred the Chicken:
- Once cooked, shred the chicken in the Crockpot.
Make the Dumplings:
- Mix the self-rising flour, baking powder, garlic powder, salt, milk, and melted butter in a bowl.
Add Dumplings:
- Drop spoonfuls of the dumpling mixture on top of the chicken and veggies.
Steam the Dumplings:
- Cover the Crockpot and let the dumplings cook for 20-30 minutes until fluffy.
Serve:
- Scoop a big bowl and enjoy!
Notes
- Substitutes: Use chicken breasts instead of thighs or switch out coconut milk for heavy cream for a different twist.
- Make It Healthier: Use skinless chicken breasts, swap coconut milk with almond milk, or add extra veggies.
- Freezing: Leftovers freeze well! Store in an airtight container for up to 3 months.