Slow Cooker Chicken and Dumplings

By /
Jump to Recipe Print Recipe

There’s nothing quite like coming home to the smell of chicken and dumplings bubbling away in the slow cooker. I started making this recipe after my grandmother shared her stovetop version with me, and I’ll admit I was skeptical about adapting it for the slow cooker. How could fluffy dumplings possibly work when they’re sitting in liquid for hours?

It turns out the key is all in the timing. You can’t just throw everything in at once and hope for the best. The chicken needs time to break down and create that rich, comforting broth, but the dumplings require a completely different approach. I add them during the last 45 minutes of cooking, and they steam perfectly on top of the simmering chicken mixture.

Why Slow Cooker Dumplings Actually Work

What makes this version particularly successful is using chicken thighs instead of breasts. They stay tender even after hours of slow cooking, and the extra fat creates a more flavorful base. I also learned to thicken the broth slightly before adding the dumplings. This prevents them from sinking to the bottom and getting soggy.

The Best Chicken Parts for Long Cooking

This recipe feeds a crowd, which makes it perfect for Shabbos when you want something warming that doesn’t require last-minute fussing. I serve it with a simple green salad or roasted vegetables on the side. The leftovers actually improve overnight as all the flavors meld together.

Slow Cooker Chicken and Dumplings - American recipe
There's nothing quite like coming home to the smell of chicken and dumplings bubbling away in the slow cooker. I started making this recipe after my grandmother shared her stovetop version with me, and I'll admit I was skeptical about adapting it for the slow cooker. How could fluffy dumplings possibly work when they're sitting in liquid for hours? It turns out the key is all in the timing. You can't just throw everything in at once and hope for the best. The chicken needs time to break down and create that rich, comforting broth, but the dumplings require a completely different approach. I add them during the last 45 minutes of cooking, and they steam perfectly on top of the simmering chicken mixture. What makes this version particularly successful is using chicken thighs instead of breasts. They stay tender even after hours of slow cooking, and the extra fat creates a more flavorful base. I also learned to thicken the broth slightly before adding the dumplings. This prevents them from sinking to the bottom and getting soggy. This recipe feeds a crowd, which makes it perfect for Shabbos when you want something warming that doesn't require last-minute fussing. I serve it with a simple green salad or roasted vegetables on the side. The leftovers actually improve overnight as all the flavors meld together.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
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

Method
 

Prepare the Chicken Stew
  1. 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.
  2. 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.
  3. 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.
  4. Cover and cook on low for 5 hours, or until chicken is very tender and easily shreds with a fork.
  5. 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.
  6. 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
  1. In a medium bowl, whisk together flour, baking powder, and salt for the dumplings.
  2. 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.
  3. 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.
  4. 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.
  5. 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%
*Percent Daily Values are based on a 2,000 calorie diet.
Rate this recipe
★★★★★
No ratings yet

You Might Also Like

Scroll to Top