Easy Slow Cooker Chicken Dumplings Recipe
Ultimate Comfort Food Slow Cooker Meals.
Tender chicken and fluffy dumplings in a creamy broth, all made effortlessly in the slow cooker.
I remember my grandmother making chicken and dumplings on the stove, her hands always dusted with flour. I wanted that same feeling, but, you know, for a busy Tuesday. So, I figured out how to let my slow cooker do the work. The first time I made this, the whole house smelled like love. My kids came running in from playing outside, asking what was for dinner. It’s become our go-to for gray, drizzly afternoons when we all need a little extra warmth.
Why You Will Absolutely Love This Meal
- •It's a true 'set it and forget it' recipe that makes dinner so easy.
- •The whole house smells warm and inviting while it cooks.
- •Those dumplings are so fluffy and light, they just melt in your mouth.
- •It's the ultimate comfort food for a chilly day.
- •Made with simple, wholesome ingredients you probably already have.
- •It makes a big batch, perfect for feeding the family or having lovely leftovers.
Wow. Just wow. I never thought I could make dumplings that were this fluffy and delicious. This recipe is foolproof. My family devoured it and asked for seconds. This is going into our permanent rotation!
Essential Ingredient Guide
- Chicken: You can use either breasts or thighs. Thighs will give you a slightly richer flavor and stay more tender, but breasts work beautifully too. The slow cooker makes both options incredibly soft.
- Cream of Chicken Soup: This is my little secret for the creamiest, most comforting broth without any fuss. It adds a silky texture and depth of flavor that's just perfect. Look for a low-sodium version if you can.
- Cold Butter: For the dumplings, the key is using very cold butter. Those little pockets of butter create steam as they bake, which is what makes the dumplings so light and fluffy. Don't skip this.
Complete Cooking Process
- First, we lay the foundation. The chicken goes in, then all those lovely, rustic chopped veggies.
- Next, the liquid. I whisk the broth and soup together with the seasonings before pouring it in. This way, everything gets distributed evenly from the start.
- Then, you just put the lid on and walk away. That's it. Let the slow cooker work its quiet magic.
- When the chicken is tender, it's dumpling time. This part is so satisfying.
- You'll mix your dry ingredients, then cut in the cold butter. You want little pea-sized bits of butter throughout the flour.
- Gently stir in the milk. The less you handle the dough, the more tender your dumplings will be.
- Drop spoonfuls right on top of the hot stew. They'll steam and puff up into perfect little clouds.
A Few Common Questions
→Can I use refrigerated biscuit dough instead of making dumplings from scratch?
Absolutely. It's a great shortcut. Just cut the biscuits into quarters and drop them in during the last 30-40 minutes of cooking. They work really well.
→How do I know when the dumplings are fully cooked?
The best way is to test one. Gently insert a toothpick into the center of the largest dumpling. If it comes out clean, they're ready. They should look fluffy and cooked through, not doughy.
→Can I add other vegetables to this?
Yes, for sure. Frozen peas or corn can be stirred in during the last 30 minutes. Sliced mushrooms or diced potatoes can be added at the beginning with the other vegetables.
→My broth seems a little thin. How can I thicken it?
If you like a thicker stew, you can make a small slurry. Just mix a tablespoon of cornstarch with two tablespoons of cold water, then stir it into the slow cooker about 30 minutes before it's done.
Easy Slow Cooker Chicken Dumplings Recipe
Make easy slow cooker chicken and dumplings with tender chicken, fluffy dumplings, and a creamy broth. The perfect comfort food!
Timing
Prep Time
15 minutes
Cook Time
4-6 hours
Total Time
4 hours 15 minutes
Recipe Details
Ingredients
For the Chicken
- 012 lbs boneless, skinless chicken breasts or thighs
- 021 large yellow onion, chopped
- 032 carrots, peeled and sliced
- 042 celery stalks, sliced
- 051 teaspoon dried thyme
- 061 teaspoon dried parsley
- 071/2 teaspoon black pepper
- 081 teaspoon salt
- 094 cups low-sodium chicken broth
- 101 can (10.5 oz) condensed cream of chicken soup
For the Dumplings
- 012 cups all-purpose flour
- 021 tablespoon baking powder
- 031/2 teaspoon salt
- 044 tablespoons cold unsalted butter, cut into small cubes
- 051 cup milk (or buttermilk)
Instructions
Place the chicken breasts in the bottom of a 6-quart slow cooker. Scatter the chopped onion, carrots, and celery over the top.
In a medium bowl, whisk together the chicken broth, cream of chicken soup, thyme, parsley, salt, and pepper. Pour this mixture evenly over the chicken and vegetables.
Cover and cook on low for 5-6 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
Carefully remove the chicken from the slow cooker and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir.
About 30-40 minutes before serving, prepare the dumplings. In a mixing bowl, whisk together the flour, baking powder, and salt.
Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Stir in the milk until just combined. Be careful not to overmix.
Drop spoonfuls of the dumpling dough over the top of the simmering chicken mixture in the slow cooker.
Cover and cook on high for another 30-45 minutes, or until a toothpick inserted into the center of a dumpling comes out clean. Do not lift the lid during this time!
Serve warm, garnished with fresh parsley if desired.
Notes & Tips
- 1You can easily substitute chicken thighs for breasts if you prefer dark meat.
- 2If you're short on time, using a rotisserie chicken (shredded) is a great shortcut. Just reduce the initial cooking time to about 2-3 hours on low to let the flavors meld.
Tools You'll Need
- •Don't lift the lid while the dumplings are cooking! You'll let out all the steam they need to get fluffy.
- •Use cold butter for the dumplings. It's the secret to getting a light, tender texture.
- •Shred the chicken while it's still warm; it's much easier that way.
- •Feel free to adjust seasonings at the end. Sometimes a little extra salt or pepper is all it needs.