Slow Cooker Chicken Dumplings Recipe

Today I’m bringing you the ultimate comfort food hug in a bowl: Slow Cooker Chicken Dumplings! Trust me, this one’s a game-changer. Imagine walking into your house after a long day (especially if there’s snow on the ground—bonus points!) and being greeted by the savory aroma of chicken, carrots, and thyme. This recipe delivers big time on flavor and coziness with minimal effort. The chicken practically melts in your mouth, and those fluffy, tender dumplings? They soak up all that rich broth perfectly. Get ready, because this is about to become your family’s new favorite snow day dinner!

Why You’ll Love This Recipe

• The Ultimate Comfort: This dish is pure soul food. It’s hearty, rich, and guaranteed to warm you from the inside out.
• Set It and Forget It: Thanks to the slow cooker, most of the work is hands-off! You get incredible, deep flavor without having to babysit a pot all day.
• Game-Changing Dumplings: Skipping the canned biscuits and making your own simple, tender dumplings elevates this meal from good to absolutely unreal.
• Simple, Fresh Ingredients: It uses basic, pantry-friendly ingredients that come together to create a complex, slow-simmered taste.

Ingredients

All you need for this Slow Cooker Chicken Dumplings Recipe is a little prep time and your trusty slow cooker. Yes, it’s that easy. But first, gather up these essential ingredients:

• Olive Oil: A bit of richness to start our flavor base when sautéing the aromatics.
• Medium Onion (diced) and Garlic (minced): These are our aromatic rockstars! Sautéing them first builds a deep, savory foundation for the broth.
• Boneless Skinless Chicken Thighs or Breasts: Your choice! Thighs are great for maximum moisture and flavor, while breasts keep things lean. The slow cook time makes both super tender.
• Chicken Broth: The liquid gold that creates the rich stew base. Use a high-quality low-sodium option.
• Carrots and Celery (sliced): The classic, necessary vegetable base for chicken soup—they add sweetness, color, and texture.
• Dried Thyme and Dried Parsley: Essential herbs for that familiar, homey “chicken and dumplings” flavor profile.
• Black Pepper and Salt: To enhance all the other flavors! Taste and adjust the salt after the chicken has cooked in the broth.
• Frozen Peas: Added near the end for a pop of bright green color and a subtle sweetness. No need to thaw them first!
• Milk or Cream: Stirred in at the end to give the stew a luxurious, slightly creamy finish.

For the Dumplings:

• All-Purpose Flour, Baking Powder, and Salt: The foundational dry ingredients that give the dumplings their lift and structure. Don’t skimp on the baking powder!
• Cold Butter (cubed): This is the secret to tender dumplings! Cutting in the cold butter ensures they stay light and flaky, not dense.
• Milk: The liquid that brings the dough together. Use just enough to form a soft, shaggy dough.

P.S. The full list of ingredients with exact measurements is waiting for you in the printable recipe card right under the article!

How to Make the Slow Cooker Chicken Dumplings

Making this cozy dish is simple, but the flavor payoff is HUGE!

Step 1: Sauté the Aromatics

In a skillet over medium heat, drizzle in your olive oil. Toss in the diced onion and cook for about 2-3 minutes until they start to soften up. Now, add the minced garlic and cook for just 30 seconds until you can smell that incredible aroma. Don’t let the garlic burn!

Step 2: Combine and Start the Slow Cooker

Place your chicken pieces right into the bottom of the slow cooker. Top the chicken with your sautéed onion and garlic mixture. Pour in the chicken broth, then add the carrots, celery, thyme, parsley, black pepper, and a pinch of salt. Cover it up! Cook on LOW for 6-7 hours or HIGH for 3-4 hours until that chicken is perfectly tender.

Step 3: Shred the Chicken and Add Creaminess

Once the cooking time is up and the chicken is falling apart, carefully remove it from the slow cooker (a slotted spoon works great). Shred the chicken using two forks and return it to the stew. Give it a good stir. Now, toss in your frozen peas and stir in the milk or cream until everything is wonderfully combined.

Step 4: Prepare the Fluffy Dumplings

In a separate medium bowl, whisk together the flour, baking powder, and salt. Now, cut in the cold cubed butter. You can use a pastry blender or your fingers, but work quickly! Mix until the mixture looks like coarse crumbs. Gently stir in the milk until a soft, shaggy dough forms. Don’t overmix it!

Step 5: Drop and Finish Cooking

Drop generous spoonfuls of the dumpling dough directly on top of the simmering stew mixture in the slow cooker. Make sure the dumplings are sitting mostly on the surface and not completely submerged. Cover the slow cooker again and cook on HIGH for 30-40 minutes until the dumplings look puffy, fluffy, and are cooked all the way through.

Step 6: Serve and Enjoy!

Ladle the hot, creamy stew and those tender dumplings into bowls. Garnish with a little fresh parsley if you’re feeling fancy, and serve immediately!

Pro Tips for Making the Recipe

• Don’t Peek! When the dumplings are cooking in the last step, resist the urge to lift the lid! Lifting the lid releases the steam that the dumplings need to cook and become perfectly fluffy.
• For Extra Flavor: If you have time, sear the chicken lightly in the skillet after the onion and garlic are done (before putting it in the slow cooker). This adds an extra layer of caramelized flavor.
• Cold Butter is Key: Make sure the butter for your dumplings is ice-cold. This creates pockets of steam as they cook, guaranteeing a light, not dense, dumpling texture.
• Check the Consistency: If the stew seems too thin before adding the dumplings, scoop out about a cup of broth, mix a tablespoon of cornstarch into it, and stir it back into the pot before dropping the dumplings.

How to Serve

This rich and satisfying meal truly stands alone, but here are a few perfect pairings!

• Bread on the Side: A crusty loaf of bread or some easy drop biscuits are perfect for soaking up every last drop of that creamy broth.
• Simple Green Salad: A bright, crisp green salad with a light vinaigrette provides a wonderful textural contrast to the heavy, rich stew.
• A Touch of Green: Garnish the finished bowls with a sprinkle of fresh chopped parsley or chives for color and a fresh herb boost.

Make Ahead and Storage

Storing Leftovers

Place any leftovers in an airtight container and store them in the refrigerator for up to 3 days. Note that the dumplings will absorb a lot of the broth as they sit.

Freezing

This dish is best served fresh due to the dumplings. If you must freeze it, freeze the stew without the dumplings. Store the stew in a freezer-safe container for up to 3 months.

Reheating

Reheat the stew gently on the stovetop over medium-low heat or in the microwave until warmed through. If the stew is too thick after refrigerating, add a splash of chicken broth or milk while reheating to thin it out to your desired consistency.

FAQs

1. Why did my dumplings turn out dense?

The most common reason for dense dumplings is overmixing the dough. Once you add the milk, mix only until the ingredients are just combined—the dough should still look a little shaggy. Also, ensure your baking powder is fresh, and resist the temptation to lift the slow cooker lid while they are cooking!

2. Can I use frozen vegetables instead of fresh carrots and celery?

Absolutely! If you’re in a pinch, you can swap the fresh carrots and celery for a bag of frozen mixed vegetables. Add them during the last hour of cooking along with the peas to prevent them from becoming too mushy from the long cook time.

3. What can I use if I don’t have butter for the dumplings?

If you don’t have butter, you can use cold shortening or even a neutral-flavored oil like canola oil (though oil results in a slightly different texture). If using oil, you won’t ‘cut it in’; just stir it gently into the dry ingredients. However, cold cubed butter gives the best flaky, tender result!

4. How can I make the stew thicker before adding the dumplings?

If the stew is too liquidy for your liking, here is a quick fix: In a small bowl, mix 2 tablespoons of cornstarch with 4 tablespoons of cold water until smooth. Stir this slurry into the simmering stew, and it will thicken up beautifully in about 15-20 minutes on HIGH before you add your dumplings.