Description
This Slow Cooker Chicken & Dumplings recipe is the epitome of comfort food! Tender chicken, hearty vegetables, and soft, pillowy dumplings are simmered together in a creamy, flavorful broth, all made effortlessly in your slow cooker. It’s the perfect cozy meal for a chilly day or when you want a comforting dish with minimal prep.
Ingredients
Scale
For the Soup:
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 onion, chopped
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 4 cups chicken broth (or stock)
- 1 cup frozen peas
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 tsp black pepper
- 1 tsp salt (or to taste)
- 1 cup heavy cream (or half-and-half)
- 2 tbsp unsalted butter
- 1/4 cup all-purpose flour
For the Dumplings:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp garlic powder (optional)
- 1/2 tsp dried parsley (optional)
- 3/4 cup milk
- 1/4 cup unsalted butter, melted
- 1 large egg
Instructions
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1. Prepare the Soup Base:
- Place the chicken breasts or thighs in the bottom of the slow cooker.
- Add the chopped onion, carrots, celery, garlic, chicken broth, frozen peas, thyme, rosemary, salt, and black pepper.
- Stir everything to combine, and cover the slow cooker with the lid.
2. Cook the Soup:
- Cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is fully cooked and the vegetables are tender.
3. Shred the Chicken:
- Once the chicken is cooked, remove it from the slow cooker and shred it using two forks.
- Return the shredded chicken to the slow cooker and stir to combine.
4. Make the Dumplings:
- In a medium bowl, whisk together the flour, baking powder, salt, garlic powder, and dried parsley (if using).
- In another bowl, whisk together the milk, melted butter, and egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The dough will be thick.
5. Add the Dumplings:
- Drop spoonfuls of the dumpling dough over the chicken and soup mixture in the slow cooker. Be sure to leave a little space between the dumplings as they will expand.
- Cover the slow cooker and cook on high for an additional 1-1.5 hours until the dumplings are cooked through and a toothpick inserted into a dumpling comes out clean. Avoid lifting the lid during this time to ensure the dumplings cook properly.
6. Finish the Soup:
- Once the dumplings are cooked, stir in the heavy cream and butter to make the soup rich and creamy. Taste and adjust seasoning with more salt and pepper if needed.
7. Serve:
- Serve the Slow Cooker Chicken & Dumplings hot, with some fresh parsley sprinkled on top if desired.
Notes
- Chicken Options: You can use either chicken breasts or thighs, but thighs tend to be juicier and more flavorful. You can also use rotisserie chicken if you’re short on time.
- Dumplings: If you prefer softer dumplings, you can reduce the cooking time a little. Make sure to avoid overcooking the dumplings, or they might become too dense.
- Freezing: This dish can be frozen after it’s cooked. Let it cool completely, then transfer to an airtight container. Freeze for up to 3 months. Reheat in the microwave or stovetop with a bit of extra broth.
- Make it Gluten-Free: Use a gluten-free all-purpose flour blend to make the dumplings gluten-free.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 500 kcal
- Sugar: 7g
- Sodium: 950mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0 g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 0 g