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Hearty Slow Cooker Dumplings

Featured in Meals That Make the Table Happy.

This hearty chicken and dumplings dish comes together effortlessly in a slow cooker. Juicy chicken cooks alongside veggies and herbs for hours to create deep flavors in a rich broth. Light, pillowy dumplings are added toward the end, absorbing all those savory notes while steaming to perfection. It’s an irresistible comfort meal that makes your kitchen smell amazing throughout the day.
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Updated on Sat, 19 Apr 2025 00:30:38 GMT
A comforting bowl of chicken dumplings with rich broth, herbs, and vegetables. Pin it
A comforting bowl of chicken dumplings with rich broth, herbs, and vegetables. | mecooking.com

Nothing beats this cozy Slow Cooker Chicken and Dumplings on chilly evenings. The combo of juicy chicken thighs, colorful veggies, and soft dumplings makes it a dish your whole family will want again and again. Your slow cooker handles everything, so you'll get amazing flavor without standing over the stove all day. Let's check out what goes into this belly-warming meal.

WHAT YOU'LL NEED

  • 6 boneless skinless chicken thighs (diced): They make the dish super flavorful and stay nice and juicy.
  • 1/2 teaspoon salt, split: Brings out taste in both chicken and dumpling parts.
  • 1/2 teaspoon pepper, split: Gives just the right amount of kick.
  • 1 tablespoon canola oil: For cooking chicken and veggies until golden.
  • 3 celery ribs (diced): Adds a fresh crunch and savory notes.
  • 2 medium carrots (cleaned and diced): Brings natural sweetness and bright color.
  • 1 large onion (diced): Creates a tasty base for the soup.
  • 3 garlic cloves (finely chopped): Gives wonderful aroma and flavor.
  • 2 tablespoons tomato paste: Makes the broth richer and more complex.
  • 1/3 cup all-purpose flour: Thickens the broth for that perfect stew texture.
  • 4 cups chicken broth, split: The foundation that ties everything together.
  • 2 bay leaves: Infuses a gentle herb flavor throughout.
  • 1 teaspoon dried thyme: Adds woodsy, aromatic notes.
  • 2 cups all-purpose flour (for dumplings): Creates pillowy, cloud-like dumplings.
  • 3 teaspoons baking powder (for dumplings): Makes dumplings fluffy and light.
  • 1 teaspoon salt (for dumplings): Balances the dumpling flavor perfectly.
  • 1/4 teaspoon pepper (for dumplings): Gives a hint of spice to balance the mild dough.
  • 1 cup whole milk (for dumplings): Creates tender, moist dumplings.
  • 4 tablespoons melted butter (for dumplings): Adds buttery goodness and helps mix everything together.

INSTRUCTIONS

Step 1:
Season your diced chicken thighs with 1/4 teaspoon each of salt and pepper. Warm canola oil in a big skillet over medium-high heat. Toss in chicken and cook about 6-8 minutes, turning now and then, until it's no longer pink. Move the cooked chicken to your 6-quart slow cooker.
Step 2:
Using the same skillet, toss in your diced celery, carrots, and onion. Cook until they're soft, about 6-8 minutes. Throw in garlic, tomato paste, and what's left of your salt and pepper. Cook one more minute. Mix in flour and keep cooking another minute.
Step 3:
Gradually pour in 2 cups of chicken broth while whisking. Scrape up all the tasty brown bits from the pan bottom. Keep stirring until it gets thick, about 2-3 minutes. Pour this mixture into your slow cooker with the chicken.
Step 4:
Pour the rest of your chicken broth into the slow cooker. Add bay leaves and thyme, then stir everything together. Cover and let it cook on low for 6-8 hours.
Step 5:
For your dumplings, mix flour, baking powder, salt, and pepper in a big bowl. Pour in milk and melted butter, stirring until you get a thick batter. Drop spoonfuls (about 1/4 cup each) on top of your chicken mix in the slow cooker.
Step 6:
Put the lid back on and keep cooking on low for another 6-8 hours, until the dumplings are fully cooked and everything's bubbling nicely. Take out the bay leaves.
Step 7:
When it's done, take the insert out of your slow cooker. Let it sit uncovered for about 15 minutes before serving. This helps your dumplings set up nicely.

How to Serve and Store

  • Dish up your chicken and dumplings while they're still hot. Sprinkle with fresh herbs like parsley or thyme for extra flavor and a nice green touch.
  • Grab some crusty bread or toss a simple green salad to make it a complete meal.
  • Got leftovers? Put them in a sealed container in your fridge for up to 3 days. When reheating, do it slowly on the stove or in your microwave. Add a splash of broth if it's too thick.
  • Want to freeze it? Let it cool down completely first, then put it in a freezer container. It'll keep for up to 3 months. Thaw overnight in your fridge and warm it up before eating.

Expert Cooking Advice

  • Ina Garten says making your own chicken broth will give you much better flavor in the finished dish.
  • Gordon Ramsay always browns the chicken pieces first to keep them juicy and make everything taste better.

VARIATIONS

  • Looking for something lighter? Swap chicken breasts for thighs and use low-fat milk for the dumplings.
  • Need gluten-free options? Use your favorite gluten-free flour mix for both the stew and dumplings.
  • Want more heat? Mix in some red pepper flakes or a few dashes of your favorite hot sauce.

Slow Cooker Chicken Dumplings

Hearty and flavorful slow cooker chicken and dumplings. A go-to comfort meal brimming with rich broth, tender meat, and fluffy dumplings.

Prep Time
20 Minutes
Cook Time
480 Minutes
Total Time
500 Minutes
By: Mariana

Category: Main Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings

Dietary: ~

Ingredients

01 6 chicken thighs without skin or bones, cut into smaller pieces.
02 1/2 teaspoon of salt, split.
03 1/2 teaspoon black pepper, portioned.
04 1 tablespoon of neutral oil, like canola.
05 3 celery stalks, diced.
06 2 medium-sized carrots, peeled and diced.
07 1 large onion, chopped into small pieces.
08 3 garlic cloves, finely chopped.
09 2 tablespoons of concentrated tomato paste.
10 1/3 cup plain all-purpose flour.
11 4 cups chicken stock, portioned.
12 2 dried bay leaves.
13 1 teaspoon thyme, dried.
14 2 cups of flour for the dumplings.
15 3 teaspoons of baking powder for the dumplings.
16 1 teaspoon salt for the dumplings.
17 1/4 teaspoon pepper for the dumplings.
18 1 cup full-fat milk for the dumplings.
19 4 tablespoons butter, melted, for the dumplings.

Instructions

Step 01

Dust chicken with half of the salt and pepper. Warm oil in a big skillet on medium to high heat. Cook chicken for 6-8 minutes until it's not pink anymore. Move chicken into a 6-quart slow cooker.

Step 02

Use the pan you cooked the chicken in to soften celery, carrots, and onion for about 6-8 minutes. Throw in garlic, tomato paste, and what's left of the salt and pepper. Let it cook for a minute. Stir in the flour and cook it for one more minute.

Step 03

Pour in 2 cups of the chicken broth while whisking and heat it until it thickens. Transfer everything to the slow cooker. Add bay leaves, thyme, and the rest of the chicken broth.

Step 04

Combine flour, salt, baking powder, and pepper in a bowl. Stir in milk and butter until you’ve got a thick batter. Scoop batter in 1/4 cup amounts and lay them over the chicken mixture in the slow cooker.

Step 05

Cover and simmer on low until the dish is bubbling and the dumplings are cooked through, about 6-8 hours. Fish out the bay leaves. Let it rest without the lid for 15 minutes before serving.

Notes

  1. This filling dish is ideal for chilly evenings when you want something warm and satisfying.
  2. Quick tip: Speed things up by using pre-prepped veggies or rotisserie chicken.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 22 g
  • Total Carbohydrate: 35 g
  • Protein: 30 g