Slow Cooker Chicken Dumplings (Printable View)

Tender chicken, vegetables, and soft dumplings cooked slowly in creamy savory broth.

# What You’ll Need:

→ Chicken and Broth

01 - 1.5 lbs boneless, skinless chicken thighs or breasts
02 - 4 cups low-sodium chicken broth
03 - 1 medium onion, chopped
04 - 3 medium carrots, sliced
05 - 2 celery stalks, sliced
06 - 3 cloves garlic, minced
07 - 1 tsp dried thyme
08 - 1 tsp dried parsley
09 - 1/2 tsp ground black pepper
10 - 1 tsp salt
11 - 2 tbsp unsalted butter, cubed
12 - 1 cup heavy cream

→ Dumplings

13 - 1 1/2 cups all-purpose flour
14 - 2 tsp baking powder
15 - 1/2 tsp salt
16 - 2 tbsp unsalted butter, melted
17 - 3/4 cup whole milk
18 - 2 tbsp fresh parsley, chopped (optional)

# Cooking Steps:

01 - Add chicken, chicken broth, onion, carrots, celery, garlic, thyme, dried parsley, black pepper, salt, and cubed butter to the slow cooker and stir gently to combine.
02 - Cover and cook on LOW for 6 hours or on HIGH for 3 hours until chicken and vegetables are tender.
03 - Remove the chicken from the slow cooker, shred with two forks, and return to the slow cooker.
04 - Stir in the heavy cream until fully combined.
05 - In a mixing bowl, whisk together flour, baking powder, and salt. Fold in melted butter, whole milk, and fresh parsley gently without overmixing.
06 - Drop spoonfuls of dumpling dough (about 1 tablespoon each) onto the surface of the simmering soup.
07 - Cover and cook on HIGH for an additional 30 to 40 minutes until dumplings are cooked through and fluffy.
08 - Ladle into bowls and garnish with extra parsley if desired. Serve hot.

# Expert Tips:

01 -
  • The slow cooker does all the heavy lifting while you go about your day, no hovering required.
  • Fluffy dumplings cooked right in the broth soak up every bit of savory flavor.
  • It tastes like you simmered it for hours on the stove, but with a fraction of the actual work.
  • Leftovers somehow get even better the next day when the flavors have mingled overnight.
02 -
  • Do not lift the lid during the final dumpling cook, the steam is what makes them rise and stay tender.
  • If your dumplings sink instead of floating, your batter was likely too thin—add a tablespoon more flour next time.
  • Shred the chicken while it's still hot, it pulls apart much easier than when it cools down.
03 -
  • Use a 5-quart or larger slow cooker so the dumplings have room to expand without crowding.
  • Taste the broth before adding dumplings and adjust salt—it's your last chance to get it right.
  • Drop dumplings gently onto the surface, don't stir them in or they'll break apart and disappear into the broth.

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