Slow Cooker Chicken Dumplings (Print View)
Savory chicken and fluffy dumplings cooked with hearty vegetables in a creamy sauce.
# What You'll Need:
→ Chicken & Broth
01 - 1.5 lbs boneless, skinless chicken thighs or breasts
02 - 4 cups low-sodium chicken broth
03 - 2 tbsp unsalted butter
04 - 1 medium onion, diced
05 - 3 medium carrots, sliced
06 - 2 celery stalks, sliced
07 - 3 cloves garlic, minced
08 - 1 tsp dried thyme
09 - 1 tsp dried parsley
10 - 0.5 tsp dried rosemary
11 - 1 tsp salt
12 - 0.5 tsp black pepper
→ Sauce
13 - 0.5 cup heavy cream
14 - 0.25 cup all-purpose flour
15 - 1 cup frozen peas
→ Dumplings
16 - 1 cup all-purpose flour
17 - 1.5 tsp baking powder
18 - 0.5 tsp salt
19 - 2 tbsp unsalted butter, melted
20 - 0.5 cup whole milk
21 - 1 tbsp fresh parsley, chopped (optional)
# Step-by-Step Directions:
01 - Place chicken, diced onion, sliced carrots, sliced celery, minced garlic, dried thyme, parsley, rosemary, salt, and pepper into the slow cooker. Pour in chicken broth and dot with unsalted butter.
02 - Cover and cook on low heat for 5 hours until the chicken is tender and easily shredded.
03 - Remove the chicken from the slow cooker, shred using two forks, then return the shredded chicken back into the slow cooker.
04 - In a small bowl, whisk together flour and heavy cream until smooth. Stir the mixture into the slow cooker along with frozen peas.
05 - In a separate bowl, combine flour, baking powder, and salt. Stir in melted butter and whole milk until just combined. Fold in fresh parsley if using.
06 - Drop tablespoon-sized portions of dumpling dough onto the surface of the stew, making about 10 to 12 dumplings.
07 - Cover and cook on high heat for 1 hour, until dumplings are puffed and cooked through.
08 - Taste and adjust seasoning if necessary. Serve the stew hot.
# Expert Suggestions:
01 -
- The whole thing cooks hands-off while you do literally anything else, and somehow tastes like you spent the afternoon stirring.
- Those fluffy dumplings that land right on top transform it from soup into something thicker, cozier, more like a hug in a bowl.
- Chicken thighs stay tender even after hours, unlike breasts that can turn stringy if you're not careful.
- It freezes beautifully, so one batch feeds you twice over on completely different weeks.
02 -
- If your dumplings sink instead of floating, your dumpling dough was too wet—next time, add milk more gradually or let the mixture sit for a minute to absorb what you've added.
- Whisk that flour and cream until it's completely smooth, or you'll bite into tiny flour pockets and regret it instantly.
- Don't open the slow cooker obsessively; each time you lift the lid, you add 15 to 20 minutes to the cooking time because heat escapes.
- Thighs really are better than breasts for this dish—breasts need less time and can dry out, while thighs stay tender and rich.
03 -
- Whisk your flour and cream completely smooth in a separate bowl before adding it to the slow cooker—it prevents lumps that survive cooking.
- Drop dumpling dough onto the surface rather than stirring it in; dumplings that sit on top steam and puff, while ones that sink cook unevenly.
- Taste the broth before serving and don't be shy about salt—dumplings need assertive seasoning to taste good, and they bring everything together when the flavors are right.