Slow Cooker Chicken and Dumplings (Print View)
Tender chicken and fluffy dumplings in a creamy broth. A comforting, hearty dish perfect for family dinners.
# What You'll Need:
→ Chicken Stew
01 - 1.5 lbs boneless, skinless chicken thighs
02 - 1 medium onion, diced
03 - 3 medium carrots, sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
06 - 4 cups low-sodium chicken broth
07 - 1 tsp dried thyme
08 - 1 tsp dried parsley
09 - 1/2 tsp dried rosemary
10 - 1 bay leaf
11 - 1/2 tsp black pepper
12 - 1 tsp salt
13 - 1 cup frozen peas
14 - 1 cup heavy cream
→ Dumplings
15 - 1.5 cups all-purpose flour
16 - 2 tsp baking powder
17 - 1/2 tsp salt
18 - 2 tbsp unsalted butter, cold and cubed
19 - 3/4 cup whole milk
20 - 2 tbsp fresh parsley, chopped
# Step-by-Step Directions:
01 - Combine chicken thighs, diced onion, sliced carrots, celery, minced garlic, chicken broth, dried thyme, parsley, rosemary, bay leaf, black pepper, and salt in the slow cooker. Stir thoroughly to distribute ingredients evenly.
02 - Cover the slow cooker and cook on low setting for 4 hours until chicken thighs are very tender and easily shredded.
03 - Remove cooked chicken from the slow cooker, shred using two forks, and return shredded meat to the stew. Remove and discard the bay leaf.
04 - Stir frozen peas and heavy cream into the slow cooker, mixing gently to incorporate.
05 - In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Cut in cold butter cubes using fingers or a pastry cutter until mixture resembles coarse breadcrumbs. Add whole milk and fresh parsley, stirring gently just until combined. Do not overmix.
06 - Drop tablespoon-sized portions of dumpling dough onto the surface of the simmering stew, keeping dumplings above the broth surface rather than submerged.
07 - Cover and cook on high setting for 1 hour until dumplings are puffed and cooked through.
08 - Ladle into bowls and serve hot. Garnish with additional fresh parsley if desired.
# Expert Suggestions:
01 -
- The slow cooker does all the heavy lifting while you go about your day, returning you to a kitchen filled with aromas that feel like a warm hug.
- Those pillowy dumplings soak up just enough broth to become flavor bombs without turning soggy, a revelation that converted even my dumpling-skeptical brother-in-law.
02 -
- Never lift the slow cooker lid during the dumpling cooking phase or youll release the steam that makes them light and fluffy, a lesson I learned after ruining an entire batch with my impatience.
- Adding the heavy cream too early can cause it to separate during the long cooking process, something I discovered only after serving curdled chicken and dumplings to my in-laws during their first visit.
03 -
- For even more flavor, brown the chicken thighs in a skillet before adding them to the slow cooker, a step that takes just five extra minutes but adds noticeable depth to the final dish.
- Drop the dumpling dough using a cookie scoop instead of a spoon for perfectly uniform dumplings that cook evenly and look more professional when served.