Slow Cooker Chicken Dumplings (Printable View)
A comforting stew with tender chicken, vegetables, and fluffy dumplings cooked slowly for rich flavor.
# What You’ll Need:
→ Chicken & Vegetables
01 - 1.5 lbs boneless, skinless chicken thighs
02 - 1 medium yellow onion, diced
03 - 3 medium carrots, sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
06 - 4 cups low-sodium chicken broth
07 - 1 tsp dried thyme
08 - 1 tsp dried parsley
09 - 1 bay leaf
10 - 1 tsp salt
11 - 1/2 tsp ground black pepper
→ Creamy Base
12 - 1 cup whole milk
13 - 1/4 cup heavy cream
14 - 2 tbsp unsalted butter
15 - 3 tbsp all-purpose flour
→ Dumplings
16 - 1 1/2 cups all-purpose flour
17 - 2 tsp baking powder
18 - 1/2 tsp salt
19 - 2 tbsp unsalted butter, cold and cubed
20 - 3/4 cup whole milk
21 - 2 tbsp fresh parsley, chopped
# Cooking Steps:
01 - Combine chicken thighs, diced onion, sliced carrots, celery, minced garlic, chicken broth, thyme, parsley, bay leaf, salt, and black pepper in the slow cooker. Stir thoroughly to distribute ingredients evenly.
02 - Cover and cook on low setting for 5 hours until chicken is tender and fully cooked through.
03 - Remove cooked chicken from the slow cooker and shred using two forks. Return shredded chicken back to the slow cooker.
04 - Melt 2 tablespoons butter in a small saucepan over medium heat. Whisk in 3 tablespoons flour and cook for 1 minute. Gradually whisk in 1 cup milk and 1/4 cup cream until smooth and slightly thickened. Pour mixture into the slow cooker and stir well to combine.
05 - Combine flour, baking powder, and salt in a mixing bowl. Cut in cold butter until mixture resembles coarse crumbs. Stir in milk and parsley until just combined; avoid overmixing to ensure tender dumplings.
06 - Drop spoonfuls of dumpling batter (approximately 2 tablespoons each) onto the surface of the stew. Cover and cook on high for 1 hour until dumplings are cooked through and fluffy.
07 - Remove and discard bay leaf. Ladle hot stew into bowls and serve immediately.
# Expert Tips:
01 -
- The dumplings come out impossibly light and fluffy every single time, just like the ones my grandmother used to make
- It is essentially a dump and go situation until the last hour, so you can actually have a life while dinner cooks itself
02 -
- Overworking the dumpling dough makes them tough and dense, so mix until just combined and walk away
- The dumplings expand significantly, so leave some room between each spoonful when dropping them in
03 -
- Use chicken thighs exclusively for the most tender result, even if you prefer breasts in other recipes
- Season with additional salt and pepper right before serving, as flavors mellow during long cooking