Slow Cooker Chicken Dumplings (Printable View)
Tender chicken and fluffy dumplings simmered with vegetables in a creamy sauce for a cozy dish.
# What You’ll Need:
→ Chicken & Broth
01 - 1.5 lbs boneless, skinless chicken thighs or breasts
02 - 4 cups low-sodium chicken broth
03 - 2 tbsp unsalted butter
04 - 1 medium onion, diced
05 - 3 medium carrots, sliced
06 - 2 celery stalks, sliced
07 - 3 cloves garlic, minced
08 - 1 tsp dried thyme
09 - 1 tsp dried parsley
10 - 1/2 tsp dried rosemary
11 - 1 tsp salt
12 - 1/2 tsp black pepper
→ Sauce
13 - 1/2 cup heavy cream
14 - 1/4 cup all-purpose flour
15 - 1 cup frozen peas
→ Dumplings
16 - 1 cup all-purpose flour
17 - 1.5 tsp baking powder
18 - 1/2 tsp salt
19 - 2 tbsp unsalted butter, melted
20 - 1/2 cup whole milk
21 - 1 tbsp fresh parsley, chopped (optional)
# Cooking Steps:
01 - Place chicken, diced onion, carrots, celery, minced garlic, dried thyme, parsley, rosemary, salt, and pepper into the slow cooker. Pour in chicken broth and dot with butter.
02 - Cover and cook on low heat for 5 hours until chicken is very tender.
03 - Remove chicken from the slow cooker, shred with two forks, then return it to the pot.
04 - Whisk flour and heavy cream in a small bowl until smooth. Stir this mixture and frozen peas into the slow cooker.
05 - In a separate bowl, combine flour, baking powder, and salt. Stir in melted butter and milk until just combined. Fold in fresh parsley if desired.
06 - Drop tablespoon-sized dollops of dumpling dough onto the surface of the stew, forming about 10 to 12 dumplings.
07 - Cover and cook on high heat for 1 hour until dumplings are puffed and cooked through.
08 - Taste the dish, adjust seasoning if necessary, and serve hot.
# Expert Tips:
01 -
- The chicken practically melts into the broth while you're doing literally anything else, and those dumplings float on top like little clouds of comfort.
- One pot means less to clean, which somehow makes the whole meal feel less like a chore and more like a treat you're giving yourself.
- It's the kind of food that fills your house with warmth and makes everyone who walks in ask, "What is that smell?"
02 -
- Don't overmix the dumpling dough—the moment it comes together, stop stirring, or they'll be dense instead of tender.
- The cream mixture needs to be completely smooth before it hits the hot broth, or you'll end up with flour clumps throughout.
- If your slow cooker runs hot, check the dumplings at 45 minutes to make sure they're not overcooking.
03 -
- If you prefer a lighter version, use half-and-half instead of heavy cream—it's still creamy and slightly less heavy.
- Prep your vegetables the night before and store them in the fridge, then you can literally just dump everything in the cooker in the morning.