Crockpot Thai-Inspired Chicken and Dumplings
A cozy mashup of creamy comfort food and Thai takeout flavor—with fluffy dumplings cooked right in your slow cooker. Dump, stir, and let dinner cook itself.
Servings 6
Ingredients
For the Stew:
- 1.5 –2 lbs chicken breasts or thighs
- 1 14 oz can coconut milk
- 2 cups chicken broth
- 1 tbsp red curry paste or less for mild
- 1 tbsp fish sauce optional
- 1 tbsp brown sugar
- Juice of 1 lime
- 1 onion , diced
- 2 carrots , sliced
- 2 cloves garlic , minced
- 1 tsp ginger grated
- Salt
- black pepper
For the Dumplings:
- 1 cup all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- ½ cup coconut milk or regular milk
- 1 tbsp cilantro chopped optional
Instructions
Step 1: Dump Everything In
- Add chicken, coconut milk, broth, curry paste, fish sauce, brown sugar, lime juice, onion, carrots, garlic, ginger, salt and pepper to Crockpot. Stir. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
Step 2: Shred the Chicken
- Use two forks to shred the chicken right in the pot (or take it out, shred it, and return it).
Step 3: Make the Dumplings
- Mix flour, baking powder, salt, and cilantro in a bowl. Stir in coconut milk until just combined—don’t overmix.
Step 4: Drop Dumplings In
- Scoop spoonfuls of dough on top of the stew. Cover and cook on HIGH for 45–60 minutes. No peeking while they cook!
Step 5: Serve & Enjoy
- Top with fresh lime juice, cilantro, or green onions. Grab a big spoon and dig in.
Notes
If you’ve got leftovers (lol, rare), it reheats super well. Sometimes I add a splash of broth to loosen it up.
Anyway, hope you try this one! Tag me or message me if you make it—I wanna see your dumplings and hear how your crew liked it. And if your toddler calls it “spicy soup muffins” like mine did… please report back immediately.
Now go take that apron off, grab your coffee (or wine, I’m not judging), and feel proud. You made Thai-ish magic happen while living the mom life.