Slow Cooker Chicken Dumplings (Print View)

Tender chicken and fluffy dumplings with vegetables in a creamy, savory broth slow-cooked to perfection.

# What You'll Need:

→ Chicken & Broth

01 - 1.5 pounds boneless, skinless chicken thighs or breasts
02 - 4 cups low-sodium chicken broth
03 - 1 medium onion, chopped
04 - 3 medium carrots, sliced
05 - 2 celery stalks, sliced
06 - 3 cloves garlic, minced
07 - 1 teaspoon dried thyme
08 - 1 teaspoon dried parsley
09 - 1/2 teaspoon black pepper
10 - 1 teaspoon salt
11 - 2 tablespoons unsalted butter, cubed
12 - 1 cup heavy cream

→ Dumplings

13 - 1 1/2 cups all-purpose flour
14 - 2 teaspoons baking powder
15 - 1/2 teaspoon salt
16 - 2 tablespoons unsalted butter, melted
17 - 3/4 cup whole milk
18 - 2 tablespoons fresh parsley, chopped (optional)

# Step-by-Step Directions:

01 - Place chicken, chicken broth, onion, carrots, celery, garlic, thyme, parsley, black pepper, salt, and cubed butter into the slow cooker. Stir to evenly distribute ingredients.
02 - Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until chicken and vegetables are tender.
03 - Remove chicken from the cooker, shred using two forks, then return shredded chicken to the slow cooker.
04 - Stir the heavy cream into the slow cooker mixture until combined.
05 - In a separate bowl, whisk together flour, baking powder, and salt. Stir in melted butter, milk, and parsley gently until just combined, avoiding overmixing.
06 - Drop spoonfuls (approximately 1 tablespoon each) of dumpling dough onto the surface of the simmering broth evenly.
07 - Cover and cook on HIGH for 30 to 40 minutes more, until dumplings are cooked through and fluffy.
08 - Ladle hot chicken and dumplings into bowls and garnish with additional fresh parsley as desired.

# Expert Suggestions:

01 -
  • It cooks itself while you do literally anything else, no hovering required.
  • The dumplings puff up like little clouds and soak up all that creamy broth.
  • Leftovers taste even better the next day when everything melds together.
02 -
  • Don't lift the lid during the last 30 minutes or the dumplings won't cook through, the steam is what makes them rise.
  • If your dumplings sink, your dough was too wet, aim for thick and scoopable, not pourable.
  • Add the cream at the end, not the beginning, or it can separate and look grainy after six hours.
03 -
  • Use a 5-quart or larger slow cooker so the dumplings have room to expand without crowding.
  • If you like herby dumplings, add a pinch of thyme or rosemary to the dough for extra flavor.
  • Freeze individual portions without the dumplings, then make fresh dumplings when you reheat for the best texture.

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