Slow Cooker Chicken & Dumplings

Slow Cooker Chicken & Dumplings: A Comforting Classic Made Effortless

There’s something undeniably comforting about a warm, hearty bowl of chicken and dumplings. Traditionally a labor-intensive dish requiring constant attention on the stovetop, this modern version transforms the classic into a hands-off, slow-simmered masterpiece using the magic of the slow cooker. Perfect for chilly evenings, busy weeknights, or when you’re craving a taste of home-cooked nostalgia, this recipe delivers tender chicken, rich broth, and fluffy dumplings—all with minimal effort and maximum flavor.

The History of Chicken & Dumplings

Chicken and dumplings is a staple in American Southern cuisine, but its roots stretch far back across continents and centuries. The concept of boiling meat and adding dough to thicken the broth can be traced to ancient civilizations, including the Romans and Chinese. In medieval Europe, “dumpies” or dough dropped into stews were common among peasant families who needed affordable, filling meals. When European settlers arrived in America, they brought these traditions with them, adapting them with local ingredients.

In the American South, chicken and dumplings evolved into a beloved comfort food, often made from scratch using leftover roasted chicken or a whole stewing hen. It became a symbol of hospitality, home, and care—something a grandmother might prepare after a long day. Over time, regional variations emerged, with some preferring flat, noodle-like dumplings, while others favored light, pillowy morsels. Today, it remains a cherished part of American culinary heritage, and with the rise of slow cookers, this once-time-consuming dish has become accessible to even the busiest home cooks.

Ingredients Breakdown

The beauty of this Slow Cooker Chicken & Dumplings lies in its simplicity and use of pantry-friendly ingredients. Each component plays a vital role in creating a balanced, satisfying meal:

Chicken: Boneless, skinless chicken breasts or thighs are ideal. Thighs offer more flavor and tenderness due to their higher fat content, but breasts work well for a leaner option.
Broth: Chicken broth forms the flavorful base. Use low-sodium if you prefer to control the salt level. For richer depth, consider using homemade bone broth.
Vegetables: Onion, celery, and carrots (the “holy trinity” of mirepoix) add sweetness, texture, and nutrition. Garlic enhances the savory backbone.
Herbs and Seasonings: Bay leaves, dried thyme, rosemary, and black pepper infuse the broth with aromatic warmth. Fresh parsley at the end brightens the dish.
Thickening Agents: All-purpose flour is used both to coat the chicken (for browning and thickening) and later in the dumpling dough. Cornstarch can be added at the end for a silkier consistency if desired.
Dumplings: A simple mix of flour, baking powder, butter, milk, and egg creates soft, fluffy dumplings that steam gently on top of the stew.
Optional Enhancements: A splash of heavy cream or half-and-half adds richness, while frozen peas or green beans can boost color and nutrition.

Step-by-Step Recipe

Prepare the Chicken: Pat the chicken dry and season lightly with salt and pepper. Toss with 2 tablespoons of flour until evenly coated. This helps thicken the broth and promotes browning.
Sear the Chicken (Optional but Recommended): Heat a skillet over medium-high heat with a tablespoon of olive oil. Sear the chicken on both sides until golden—about 3–4 minutes per side. This step builds deep flavor through the Maillard reaction. Transfer to the slow cooker.
Add Vegetables and Broth: Place chopped onions, carrots, celery, and minced garlic into the slow cooker. Add bay leaves, thyme, rosemary, and black pepper. Pour in chicken broth until the ingredients are fully submerged—about 6 cups.
Cook on Low: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is fall-apart tender and fully cooked through.
Shred the Chicken: Remove the chicken and shred it using two forks. Discard any visible fat or gristle. Return the shredded meat to the slow cooker.
Thicken the Broth (Optional): In a small bowl, mix 2 tablespoons of cornstarch with ¼ cup cold water to make a slurry. Stir into the soup and let it cook uncovered for 15–20 minutes to thicken slightly.
Make the Dumpling Dough: In a mixing bowl, combine 1 cup all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon salt, and 2 tablespoons cold butter. Cut in the butter until the mixture resembles coarse crumbs. Stir in ½ cup milk and 1 beaten egg until just combined. Do not overmix—lumps are okay.
Add Dumplings: Drop spoonfuls of dumpling batter (about 1–2 tablespoons each) evenly over the surface of the hot stew. Leave space between them as they will expand.
Steam the Dumplings: Cover the slow cooker and continue cooking on HIGH for 30–45 minutes, until the dumplings are cooked through, fluffy, and a toothpick inserted comes out clean.
Final Touches: Stir in fresh parsley, a splash of cream (if using), and adjust seasoning with salt and pepper to taste. Serve immediately.

Tips for Success

Browning Matters: While optional, searing the chicken significantly improves flavor. Don’t skip this step if you have the time.
Avoid Overmixing Dumplings: Overworking the dumpling dough leads to tough, dense dumplings. Mix until just combined.
Keep the Lid Closed: Resist the urge to peek during the final dumpling steaming phase. Lifting the lid releases steam and can prevent proper rising.
Use Cold Butter: For flakier, lighter dumplings, ensure your butter is cold and cut it in quickly before adding wet ingredients.
Check Dumpling Doneness: Insert a toothpick into a dumpling—if it comes out clean, they’re ready. If not, cook an additional 10–15 minutes.
Adjust Consistency: If the stew is too thin, use a cornstarch slurry. If too thick, add a bit more broth or water.
Don’t Stir After Adding Dumplings: Once dumplings are dropped in, avoid stirring the stew to prevent them from breaking apart or sinking.

Variations and Customizations

This recipe is highly adaptable to suit different tastes, dietary needs, and what’s in your pantry:

Creamy Version: Stir in ½ cup of heavy cream, half-and-half, or full-fat coconut milk at the end for a richer, velvety texture.
Gluten-Free: Use gluten-free all-purpose flour for both coating the chicken and making the dumplings. Ensure your broth is certified gluten-free.
Dairy-Free Dumplings: Replace butter with vegan shortening or coconut oil, and use unsweetened almond or oat milk.
Vegetable-Packed: Add diced potatoes, green beans, peas, corn, or mushrooms along with the initial vegetables.
Herb Variations: Swap thyme for sage or tarragon, or add a pinch of poultry seasoning for deeper flavor.
Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the broth for heat.
Leftover Magic: Use leftover rotisserie chicken! Add it during the last hour of cooking and proceed with dumplings.
Biscuit Topping Alternative: Instead of drop dumplings, place pre-made or homemade biscuit rounds on top and cook as directed.

Health Considerations and Nutritional Value

While chicken and dumplings is inherently a comfort food, thoughtful modifications can make it more nutritious without sacrificing flavor:

Protein-Rich: Chicken provides high-quality protein essential for muscle repair and satiety.
Fat Content: Using chicken thighs increases healthy fats and flavor, but skinless breasts keep the dish leaner. Skim excess fat before adding dumplings.
Fiber Boost: Increase fiber by adding more vegetables like diced zucchini, kale, or sweet potatoes.
Sodium Control: Opt for low-sodium broth and season to taste. Herbs and spices can enhance flavor without added salt.
Whole Grains: Substitute half the all-purpose flour in dumplings with whole wheat pastry flour or oats for added fiber and nutrients.
Dairy Alternatives: For lactose-sensitive individuals, use dairy-free milk and butter substitutes.

Ingredients

1.5 lbs boneless, skinless chicken breasts or thighs
2 tbsp all-purpose flour (plus extra for dredging)
1 tbsp olive oil (for searing)
1 medium yellow onion, diced
3 medium carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
6 cups low-sodium chicken broth
1 bay leaf
1 tsp dried thyme
½ tsp dried rosemary
½ tsp black pepper
Salt to taste
2 tbsp cornstarch + ¼ cup cold water (optional, for thickening)
¼ cup fresh parsley, chopped (plus extra for garnish)
½ cup heavy cream or milk (optional)

For the Dumplings:

1 cup all-purpose flour
1½ tsp baking powder
½ tsp salt
2 tbsp cold butter, cubed
½ cup milk (or dairy-free alternative)
1 large egg, beaten

Directions

In a bowl, toss chicken pieces with 2 tablespoons of flour, salt, and pepper until coated.
Heat olive oil in a skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden. Transfer to the slow cooker.
Add onion, carrots, celery, garlic, bay leaf, thyme, rosemary, and black pepper to the slow cooker. Pour in chicken broth.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender.
Remove chicken, shred with forks, and return to the slow cooker.
(Optional) Mix cornstarch with water and stir into the stew. Cook uncovered on HIGH for 15–20 minutes to thicken.
In a bowl, combine flour, baking powder, and salt. Cut in butter until crumbly. Stir in milk and beaten egg until just mixed.
Drop heaping tablespoons of dumpling batter onto the surface of the stew, spacing evenly.
Cover and cook on HIGH for 30–45 minutes, until dumplings are firm and cooked through.
Stir in parsley and cream (if using). Adjust seasoning and serve hot.

FAQ

Can I make this recipe without searing the chicken?
Yes, but searing adds depth of flavor. Skipping it will result in a milder broth, but the dish will still be delicious.

Can I use frozen chicken?
It’s best to use thawed chicken for even cooking and food safety. Cooking frozen chicken may lead to uneven doneness and excess moisture.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or microwave. Note: Dumplings may absorb liquid and soften upon reheating.

Can I freeze chicken and dumplings?
Freezing is not recommended, especially with dumplings, as they tend to become mushy or grainy when thawed. The stew base freezes well, but add fresh dumplings when reheating.

Why are my dumplings soggy?
This usually happens if the stew isn’t hot enough when dumplings are added, or if the lid is lifted during cooking. Ensure the stew is simmering and keep the lid closed.

Can I use canned biscuits for dumplings?
Absolutely! Unroll canned biscuits and tear into chunks. Place on top and cook on HIGH for 20–30 minutes. It’s a quick shortcut with great results.

What size slow cooker should I use?
A 5- to 6-quart slow cooker is ideal for this recipe, providing enough room for stew and dumplings to cook evenly.

Summary

Slow Cooker Chicken & Dumplings brings the soul-warming comfort of a classic Southern dish to your table with minimal effort and maximum flavor. Tender chicken, garden vegetables, and fluffy dumplings simmer together in a rich, herb-infused broth—all made effortlessly in your crockpot.

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