Pin This hearty slow cooker chicken and dumplings has been my family's comfort food staple for years. The combination of tender chicken, aromatic vegetables, and pillowy dumplings creates a meal that feels like a warm hug in a bowl—exactly what you need after a long day.
I first discovered the magic of slow cooker dumplings when my mother in law shared her recipe during a particularly cold winter. The way the kitchen filled with those homey aromas while we played board games by the fire created a tradition we've continued for over a decade now.
Ingredients
- Boneless skinless chicken thighs: provide more flavor and moisture than breasts but either works beautifully
- Yellow onion carrots and celery: create the classic mirepoix base that gives depth to any good soup
- Low sodium chicken broth: allows you to control the salt level while providing rich flavor
- Dried herbs like thyme and parsley: infuse the broth during the long cooking process
- Heavy cream: added at the end creates a velvety smooth texture that elevates the entire dish
- All purpose flour and baking powder: combine to create fluffy dumplings that steam to perfection
- Cold butter: cubed into the dumpling mixture creates little pockets of richness throughout
- Fresh parsley: optional but adds a pop of color and freshness to the dumplings
Instructions
- Layer the Base Ingredients:
- Place the chicken thighs in the bottom of your slow cooker. Scatter the diced onion, sliced carrots, celery, and minced garlic on top. Sprinkle the dried thyme, parsley, salt, and pepper evenly across the vegetables. Add the bay leaf and pour in the chicken broth, ensuring everything is submerged. This layering method allows the flavors to meld perfectly during cooking.
- Slow Cook Until Tender:
- Cover the slow cooker with its lid and set to low for 5 hours. The slow, gentle heat will transform the chicken into fork tender morsels while infusing the broth with all those wonderful aromatics. Your home will begin to smell amazing about halfway through this process. Resist the urge to peek too often as each lid removal extends cooking time.
- Prepare the Chicken:
- Once the cooking time is complete, remove the chicken pieces to a plate or cutting board. Use two forks to shred the meat into bite sized pieces. The chicken should pull apart effortlessly if it's properly cooked. Return the shredded chicken to the slow cooker, remove the bay leaf, and stir in the heavy cream. This creates the rich, velvety base for your dumplings.
- Mix the Dumpling Dough:
- In a medium bowl, combine the flour, baking powder, and salt with a whisk until evenly distributed. Add the cold butter cubes and use your fingertips or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs. Pour in the milk and optional parsley, then stir gently just until combined. The dough should be sticky but hold together. Overmixing will create tough dumplings, so use a light hand.
- Add the Dumplings:
- Turn your slow cooker to high setting. Use a tablespoon or small ice cream scoop to drop rounded portions of dumpling dough directly onto the simmering broth surface. Space them evenly as they will expand during cooking. Try to work quickly so the temperature doesn't drop too much.
- Steam the Dumplings:
- Place the lid back on the slow cooker immediately after adding all the dumplings. Cook on high for exactly 1 hour without opening the lid. The steam trapped inside will cook the dumplings to fluffy perfection. They should nearly double in size and have a light, bread like texture when done.
- Serve and Enjoy:
- Gently stir the mixture, being careful not to break up the dumplings. Taste and adjust the seasonings if needed. Ladle generous portions into bowls, ensuring each serving gets plenty of chicken, vegetables, broth, and at least one dumpling. Serve piping hot for maximum comfort factor.
Pin My grandmother always insisted on using chicken thighs rather than breasts in this recipe. She claimed the dark meat added a richness that couldn't be replicated. Years later when I tried making it with chicken breasts during a grocery shortage, my children immediately noticed something was different. Grandmother's wisdom prevails once again.
Storage Tips
This chicken and dumplings recipe keeps beautifully in the refrigerator for up to 3 days in an airtight container. The dumplings will continue to absorb liquid overnight, creating a thicker consistency by the next day. Many family members actually prefer the leftovers for this reason.
For freezing, I recommend storing the chicken and broth portion separately from the dumplings. Freeze the base in freezer safe containers for up to 3 months. When ready to enjoy, thaw completely in the refrigerator, reheat on the stovetop, and make fresh dumplings to add during the final cooking stage.
When reheating leftovers, add a splash of chicken broth or milk to restore the creamy consistency that may have thickened during storage. Heat gently over medium low heat or microwave in 1 minute intervals, stirring between each.
Ingredient Substitutions
If you're dairy free, coconut cream makes an excellent substitute for heavy cream, adding a subtle sweetness that complements the savory elements. For the dumplings, use dairy free butter and unsweetened plant milk.
No slow cooker? This recipe adapts beautifully to a Dutch oven. Simply simmer everything on low heat on the stovetop for about 1 hour until chicken is tender, then proceed with the dumpling steps.
Gluten free friends can still enjoy this comfort food by substituting the all purpose flour with a 1 to 1 gluten free baking blend in the dumplings. The texture will be slightly different but still delicious.
Serving Suggestions
While this dish is certainly a complete meal on its own, I love serving it with a bright, acidic side to balance the richness. A simple arugula salad with lemon vinaigrette cuts through the creaminess perfectly.
For special occasions, consider starting with a light appetizer like stuffed mushrooms or a small cheese board. Follow with generous bowls of chicken and dumplings, and finish with a not too sweet dessert like lemon bars or apple crisp.
During colder months, I serve this in wide, shallow bowls with warm crusty bread for dipping. In warmer weather, I sometimes lighten it up by adding fresh peas just before serving and garnishing with extra fresh herbs.
Pin This slow cooker chicken and dumplings is a truly comforting and satisfying meal perfect for any occasion.
Recipe Questions & Answers
- → Can I use chicken breasts instead of thighs?
Yes, both chicken thighs and breasts work well. Thighs provide a richer flavor, but breasts remain tender with slow cooking.
- → How do I know the dumplings are cooked through?
Dumplings will be puffed, fluffy, and no longer doughy inside when fully cooked. Insert a toothpick to ensure it comes out clean.
- → Can I prepare this dish in advance?
Yes, you can prepare the chicken and vegetables ahead. Wait to add dumplings until just before serving for best texture.
- → Is there a way to make it lighter?
Use half-and-half instead of heavy cream and reduce butter in the dumpling dough for a lighter version without losing flavor.
- → What pairs well with this dish?
Fresh green salads, steamed vegetables, or a crisp white wine like Chardonnay complement the warm, hearty flavors perfectly.