Slow Cooker Chicken Dumplings

My slow cooker has a permanent spot on the counter during winter, and this chicken and dumplings recipe is exactly why. The way the house smells when you walk in after six hours of simmering is something I look forward to all week. I first made this on a snow day when we could not get to the store, and I have been tweaking it ever since.

Last February, my sister came over feeling completely wiped from a brutal week at work. I had this bubbling away, and the way her face lit up when she walked through the door told me everything. We sat at the kitchen table for hours with steaming bowls, and she admitted it was exactly what she needed without even knowing she did.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs: These stay tender and juicy through the long cook time unlike breasts which can turn dry
• 1 medium yellow onion, diced: The foundation of flavor that melts into the broth
• 3 medium carrots, sliced: Adds sweetness and that classic stew texture
• 2 celery stalks, sliced: Essential aromatic base even if you think you do not like celery
• 3 cloves garlic, minced: Fresh is worth it here since it infuses the whole pot
• 4 cups low-sodium chicken broth: Control your salt level this way
• 1 tsp dried thyme: Earthy and pairs perfectly with chicken
• 1 tsp dried parsley: Adds a subtle herbal brightness
• 1 bay leaf: The secret behind that slow simmered depth
• 1 tsp salt: Adjust to taste since broth brands vary
• ½ tsp ground black pepper: Freshly ground makes a real difference
• 1 cup whole milk: Creates that creamy richness we are after
• ¼ cup heavy cream: The finishing touch for luxurious body
• 2 tbsp unsalted butter: For the roux that thickens everything
• 3 tbsp all-purpose flour: The thickening agent for the sauce base
• 1½ cups all-purpose flour: For the dumplings
• 2 tsp baking powder: What gives dumplings their lift
• ½ tsp salt: Essential for balanced dumpling flavor
• 2 tbsp unsalted butter, cold and cubed: Cold butter creates flaky layers
• ¾ cup whole milk: Brings the dumpling dough together
• 2 tbsp fresh parsley, chopped: Bright pop of color and fresh flavor

Instructions

Get everything into the slow cooker:

Add chicken thighs, onion, carrots, celery, garlic, chicken broth, thyme, parsley, bay leaf, salt, and pepper to the slow cooker. Stir everything together so the seasonings distribute evenly.

Let it work its magic:

Cover and cook on low for 5 hours until the chicken is falling apart tender.

Shred the chicken:

Remove the chicken from the pot and shred it using two forks. Return the shredded chicken back to the slow cooker.

Make the creamy base:

In a small saucepan over medium heat, melt 2 tablespoons butter. Whisk in 3 tablespoons flour and cook for 1 minute while stirring constantly. Slowly whisk in 1 cup milk and ¼ cup cream until smooth and slightly thickened. Pour this mixture into the slow cooker and stir well.

Mix the dumpling dough:

Combine flour, baking powder, and salt in a bowl. Cut in 2 tablespoons cold butter until the mixture looks like coarse crumbs. Stir in milk and parsley until just combined, being careful not to overmix.

Add the dumplings:

Drop spoonfuls of dumpling batter, about 2 tablespoons each, onto the surface of the stew. Cover and cook on high for 1 hour until the dumplings are cooked through and fluffy.

Finish and serve:

Remove the bay leaf and ladle the hot chicken and dumplings into bowls.

Save to Pinterest

This recipe has become my go to for new parents, sick friends, and anyone who needs a little comfort in a bowl. There is something about dumplings that feels like a hug from someone who loves you.

Making It Your Own

Once I added frozen sweet corn during the last 30 minutes of cooking, and the sweetness balanced the savory broth perfectly. Peas work beautifully too and add pops of color that make the dish feel lighter.

The Dumpling Secret

I learned the hard way that cold butter is nonnegotiable for fluffy dumplings. One time I used room temperature butter and they turned into dense little hockey pucks that sank straight to the bottom.

Serving Suggestions

A crisp green salad with a vinaigrette cuts through all that creamy richness nicely. Crusty bread for sopping up every last drop is mandatory in my house.

• Pair with a chilled Pinot Grigio to brighten the meal
• Leftovers reheat surprisingly well for lunch the next day
• The broth thickens up even more overnight in the fridge

Save to Pinterest

There is no better feeling than serving this to someone and watching their shoulders drop three inches as they take that first bite. Good food does that to people.

Recipe FAQs

→ Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be substituted for thighs. They may cook faster and have a slightly different texture, so adjust cooking time accordingly.

→ How do I make the dumplings fluffy?

Use cold butter and avoid overmixing the dough to keep dumplings light. Drop them gently onto the stew and cook on high to ensure they puff up properly.

→ Can I add other vegetables to this dish?

Absolutely. Frozen peas or corn added in the last 30 minutes of cooking provide extra flavor and texture.

→ What herbs work best in this stew?

Dried thyme and parsley bring earthy and fresh notes, but fresh herbs can be used to brighten the flavor profile.

→ How do I thicken the stew base?

The creamy base of butter, flour, milk, and cream forms a smooth thickener that adds richness and body to the stew.

→ Is this dish suitable for freezer storage?

It can be frozen before adding dumplings. Dumplings are best cooked fresh to maintain their texture.