Save This slow cooker chicken and dumplings recipe transforms simple ingredients into a soul-warming comfort meal with minimal effort. The combination of tender chicken, vegetables, and pillowy dumplings creates a nostalgic dish that tastes like it's been simmering all day on grandma's stove—because technically, it has been simmering all day, just in your slow cooker instead!
I discovered this recipe during a particularly brutal winter when my family needed something warm and comforting. After that first batch disappeared in record time with everyone asking for seconds, it became our official "snow day" tradition—the moment flakes start falling, the slow cooker comes out.
Ingredients
- Boneless skinless chicken thighs: provide more flavor and moisture than breasts, though either works beautifully
- Low sodium chicken broth: allows you to control the saltiness of your final dish
- Heavy cream: creates that silky, rich broth that makes this dish so comforting
- Yellow onion, carrots, and celery: form the aromatic flavor base essential to any good chicken soup
- Dried herbs: infuse slowly for maximum flavor without requiring fresh herbs
- All purpose flour and baking powder: create light, fluffy dumplings that steam perfectly in the slow cooker
- Whole milk: adds richness to the dumplings without making them heavy
Instructions
- Prep the Base:
- Layer chicken, vegetables, herbs, and seasonings in your slow cooker. This order matters as it allows the flavors to meld properly. Pour broth over everything, ensuring all ingredients are covered to promote even cooking and flavor distribution.
- Slow Cook to Tenderness:
- Set your slow cooker to low and allow everything to simmer for 5 hours. This slow cooking process breaks down the chicken fibers while infusing the broth with all the flavors. You'll know it's ready when the chicken easily pulls apart with minimal effort.
- Shred and Enrich:
- Remove the chicken pieces and shred them using two forks, pulling in opposite directions. The chicken should separate easily into tender strands. Return the shredded meat to the pot and stir in heavy cream and butter. This step transforms the clear broth into a velvety, rich base that will cradle your dumplings.
- Prepare Dumpling Dough:
- Combine your dry dumpling ingredients first, then add the wet ingredients with a light hand. The key is minimal mixing just until the dough comes together. Overmixing activates the gluten and results in tough dumplings instead of the fluffy clouds we're aiming for.
- Add Dumplings:
- Drop spoonfuls of dough onto the simmering surface, spacing them about an inch apart. They will expand significantly during cooking. Cover immediately to trap the steam which is essential for proper dumpling cooking.
- Final Cooking:
- Increase the heat to high and cook for one more hour without peeking. The steam environment is crucial for dumpling success. They should nearly double in size and have a light, bread like texture when fully cooked.
Save The dried thyme in this recipe is my secret weapon. While it seems like such a simple ingredient, it adds that quintessential comfort food flavor that immediately transports me back to my grandmother's kitchen. She always said thyme was the herb that made people feel at home, and I've found that to be absolutely true with this dish.
Make Ahead and Storage Tips
This dish actually improves with time as the flavors continue to develop. You can prepare everything through step 4 up to two days ahead, refrigerate, and then continue with the dumpling portion just before serving. If storing leftovers, keep in mind that the dumplings will continue to absorb liquid, so you may need to add additional broth when reheating. Leftovers keep beautifully for up to 3 days in the refrigerator in an airtight container.
Ingredient Substitutions
If you're watching calories, you can substitute half and half or evaporated milk for the heavy cream. The broth won't be quite as rich but will still taste delicious. For a dairy free version, use coconut cream and dairy free butter substitute in both the broth and dumplings. Plant based milk works well in the dumpling mixture too. Those avoiding chicken can substitute turkey or even white beans for a vegetarian option using vegetable broth as the base.
Seasonal Adaptations
Spring Version: Add fresh peas and asparagus during the last 30 minutes. Incorporate fresh herbs like dill and chives. Brighten with a squeeze of lemon before serving.
Summer Variation: Add fresh corn kernels and diced zucchini. Use garden herbs in both broth and dumplings. Serve with a side of sliced heirloom tomatoes.
Fall Harvest: Include diced butternut squash with the vegetables. Add a pinch of nutmeg to the broth. Garnish with fresh sage leaves.
Troubleshooting Tips
Dumplings too dense? You likely overmixed the dough. Remember to stir just until ingredients are combined.
Broth too thin Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the hot broth.
Not flavorful enough Add a tablespoon of better than bouillon paste to intensify the savory notes.
Save This recipe delivers ultimate comfort with ease. Enjoy this deeply flavorful and satisfying meal any night of the week.
Recipe FAQ
- → Can I use chicken breasts instead of thighs?
Yes, both chicken thighs and breasts work well. Thighs offer richer flavor, while breasts are leaner. Choose based on preference.
- → How do I ensure dumplings cook through?
Drop dumpling dough onto the simmering stew, cover, and cook on high without lifting the lid for the set time to steam evenly.
- → Can I add other vegetables?
Absolutely. Add peas, corn, or diced potatoes for variety. Stir them in during the last 30 minutes for best texture.
- → How do I thicken the broth?
For a thicker broth, reduce some of the liquid before adding the dumplings or stir in a cornstarch slurry at the end.
- → Are the dumplings gluten-free?
No, but substitute a 1:1 gluten-free flour blend for all-purpose flour to create gluten-free dumplings.