Slow cooker chicken and dumplings: bone-in chicken thighs slow-cook with carrots, celery, onion, garlic and herbs in chicken broth, then fluffy dumplings steam on top for the last 45 minutes.

Timing the Dumplings

Let the chicken cook until tender, then shred it and thicken the broth with a cornstarch slurry. Mix the dumpling dough just until combined and drop spoonfuls onto the simmering stew during the last 45 minutes. Don’t lift the lid while they cook, so they steam and puff up.

Kosher Notes

This is a meat (fleishig) recipe. The dumplings are made with oil and chicken broth instead of butter and milk, so there’s no dairy. Use kosher chicken broth.

Leftovers

The dumplings absorb liquid as they sit; add broth when reheating. Leftovers keep for 3 days.

This comforting slow cooker chicken and dumplings recipe creates tender chicken in rich broth topped with fluffy dumplings that won't get soggy.

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Prep Time 20

Cook Time 6

Total Time 6 20

Servings: 8 servings

Course: Main Course

Cuisine: American

Calories: 385

Ingredients Method Notes

Ingredients

For the Chicken Stew

2.5 lbs chicken thighs bone-in, skin-on
3 medium carrots peeled and sliced
3 stalks celery chopped
1 large onion diced
3 cloves garlic minced
6 cups chicken broth low sodium
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
1 tsp kosher salt or to taste
1/2 tsp black pepper
3 tbsp cornstarch
3 tbsp cold water

For the Dumplings

2 cups all-purpose flour
1 tbsp baking powder
1 tsp kosher salt
1/4 cup vegetable oil
1 cup chicken broth warm
2 tbsp fresh parsley chopped

What I use for this recipe

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Method

Prepare the Chicken Stew

Season chicken thighs on both sides with salt and pepper. If you have time, let them sit at room temperature for 15 minutes while you prep the vegetables.
Place carrots, celery, onion, and garlic in the bottom of a 6-quart slow cooker. Nestle the seasoned chicken thighs on top of the vegetables.
Pour chicken broth over everything. Add thyme, rosemary, and bay leaves. The liquid should just cover the chicken. Add more broth or water if needed.
Cover and cook on low for 5 hours, or until chicken is very tender and easily shreds with a fork.
Carefully remove chicken thighs and set aside to cool slightly. Remove and discard bay leaves. When cool enough to handle, remove skin and bones, then shred chicken into bite-sized pieces.
Mix cornstarch and cold water in a small bowl until smooth. Stir this slurry into the slow cooker to thicken the broth slightly. Return shredded chicken to the slow cooker and stir to combine.

Make and Add Dumplings

In a medium bowl, whisk together flour, baking powder, and salt for the dumplings.
Make a well in the center and add vegetable oil, warm chicken broth, and chopped parsley. Stir just until a soft dough forms. Don't overmix.
Using a large spoon or ice cream scoop, drop spoonfuls of dumpling dough directly onto the surface of the simmering chicken mixture. You should have about 12-14 dumplings.
Cover the slow cooker and cook on high for 45 minutes, or until dumplings are puffed and cooked through. Don't lift the lid during this time.
Taste and adjust seasoning with salt and pepper if needed. Serve immediately while hot.

Notes

The key to successful slow cooker dumplings is adding them during the last 45 minutes and not lifting the lid while they cook. Leftovers can be stored in the refrigerator for up to 3 days, though the dumplings will absorb more liquid over time. To reheat, add a splash of chicken broth to loosen the mixture.

Nutrition Facts

8 servings per recipe

Serving size 1 serving

Calories 385

% Daily Value*

Total Fat 18g 23%

Saturated Fat 5g 25%

Trans Fat 0g

Cholesterol 125mg 42%

Sodium 890mg 39%

Dietary Fiber 2g 7%

Total Sugars 4g

Protein 32g 64%

Slow Cooker Chicken and Dumplings

Timing the Dumplings

Kosher Notes