Slow Cooker Chicken & Dumplings

Slow Cooker Chicken & Dumplings: A Comfort Food Classic Made Effortless

There’s something profoundly comforting about a warm, hearty bowl of chicken and dumplings. This beloved Southern classic has been passed down through generations, traditionally simmered on the stovetop for hours to develop its rich, velvety texture. But now, with the magic of the slow cooker, you can enjoy all the deep flavors and tender goodness without the constant stirring or standing over a hot stove. Slow cooker chicken and dumplings transforms this labor-intensive dish into a hands-off, weeknight-friendly meal that still delivers that soul-warming satisfaction. Whether you’re cooking for a busy family, preparing a cozy dinner after a long day, or seeking nostalgic comfort food, this recipe is sure to become a staple in your kitchen.

The History of Chicken and Dumplings

Chicken and dumplings has roots that stretch across cultures and centuries, but it holds a special place in American culinary tradition—particularly in the South. Its origins trace back to early European settlers who brought their own versions of dough-based dishes to the New World. These recipes evolved using locally available ingredients like chicken, flour, and herbs. In colonial America, frugal cooks would use leftover roasted chicken or stew tough birds until tender, combining them with simple flour-and-water dumplings to create a filling, economical meal.

By the 19th century, chicken and dumplings had become a symbol of home cooking and hospitality throughout the American South. It was often served at Sunday dinners, church suppers, and family gatherings. The dish gained further popularity during the Great Depression, when families needed affordable, nourishing meals made from pantry staples. Over time, regional variations emerged—some thicker and soupier, others enriched with cream or buttermilk—but the essence remained the same: tender chicken, a savory broth, and soft, pillowy dumplings.

Today, chicken and dumplings continues to be celebrated as the ultimate comfort food. With modern appliances like the slow cooker, the dish has undergone another evolution—making it easier than ever to achieve that old-fashioned flavor with minimal effort.

Ingredients Breakdown: What Goes Into This Recipe?

This slow cooker version of chicken and dumplings uses accessible, everyday ingredients to recreate the rich, creamy texture and heartwarming taste of the traditional dish. Here’s a detailed breakdown of each component and why it matters:

Chicken: Boneless, skinless chicken breasts or thighs are ideal. Thighs offer more flavor and tenderness due to their higher fat content, while breasts provide a leaner option. Either will shred beautifully after slow cooking.
Chicken Broth: High-quality low-sodium broth gives depth to the soup base. Using low-sodium allows you to control the salt level, especially since other ingredients may contribute sodium.
Vegetables: Carrots, celery, and onions (the “holy trinity” of mirepoix) form the aromatic foundation. They add sweetness, earthiness, and texture. Garlic enhances complexity with its pungent warmth.
Butter and Flour: Used to make a roux-like thickener. Butter adds richness, while flour helps create a velvety consistency when combined with milk and broth.
Milk: Whole milk or half-and-half enriches the broth, giving it a creamy body without overpowering the chicken flavor. For a lighter version, 2% milk works too.
Seasonings: Dried thyme, poultry seasoning, bay leaf, salt, and black pepper bring warmth and balance. Fresh herbs like parsley can be added at the end for brightness.
Dumplings: Made from flour, baking powder, salt, butter, and milk. These self-rising dumplings puff up slightly when cooked, absorbing the broth while maintaining a soft, tender crumb.

Optional additions include frozen peas, diced potatoes, or a splash of heavy cream for extra richness. Each ingredient plays a role in building layers of flavor and texture that define this classic dish.

Step-by-Step Recipe: How to Make Slow Cooker Chicken & Dumplings

Follow these detailed steps to create a delicious, creamy chicken and dumplings entirely in your slow cooker—with minimal prep and maximum flavor.

Part 1: Preparing the Soup Base

Place chicken in the slow cooker: Add 1.5 to 2 pounds of boneless, skinless chicken breasts or thighs to the bottom of a 6-quart (or larger) slow cooker.
Add vegetables and aromatics: Dice 1 medium onion, 2–3 carrots, and 2 celery stalks. Mince 2 cloves of garlic. Place them over the chicken.
Pour in liquids: Add 4 cups of low-sodium chicken broth and 1 cup of milk. You can substitute part of the milk with half-and-half for extra creaminess if desired.
Season the mixture: Stir in 1 teaspoon dried thyme, 1 teaspoon poultry seasoning, 1 bay leaf, 1/2 teaspoon black pepper, and 1 teaspoon salt (adjust to taste).
Cook on low: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is fully cooked and tender enough to shred easily.

Part 2: Shredding Chicken and Thickening the Broth

Remove chicken: Once cooked, transfer the chicken to a cutting board using tongs or a slotted spoon. Let it cool slightly, then shred it using two forks.
Make the roux thickener: In a medium saucepan over medium heat, melt 4 tablespoons of butter. Whisk in 1/3 cup all-purpose flour and cook for 2–3 minutes, stirring constantly, until golden and fragrant (this removes the raw flour taste).
Gradually add milk: Slowly whisk in 1 cup of milk until smooth and slightly thickened, about 3–4 minutes. Remove from heat.
Combine with slow cooker mixture: Return the shredded chicken to the slow cooker. Discard the bay leaf. Slowly stir the roux-milk mixture into the soup until well blended and creamy.

Part 3: Making and Adding the Dumplings

Prepare dumpling dough: In a mixing bowl, combine 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, 2 tablespoons cold butter (cut into small pieces), and 3/4 cup milk. Stir gently until just combined—do not overmix. The dough should be sticky but manageable.
Drop dumplings into soup: Use a spoon or cookie scoop to drop golf ball-sized portions of dough (about 1/4 cup each) evenly over the surface of the hot soup. Leave some space between them as they’ll expand during cooking.
Cook dumplings: Cover the slow cooker and continue cooking on HIGH for 30–45 minutes, or until the dumplings are cooked through, fluffy, and no longer doughy inside. Test one by cutting it open—it should be light and cooked all the way through.

Final Touches

Stir in fresh herbs: Gently fold in 1/4 cup chopped fresh parsley for color and freshness.
Taste and adjust seasoning: Add more salt, pepper, or herbs if needed.
Serve immediately: Ladle into bowls and enjoy while hot!

Tips for Perfect Slow Cooker Chicken & Dumplings

Don’t overcook the chicken: If using HIGH heat, check the chicken after 3.5 hours. Overcooked chicken can become dry and stringy.
Use room temperature milk: Cold milk added to hot liquid can cause curdling. Let it sit out briefly before adding.
Avoid lifting the lid during dumpling cooking: Steam is essential for proper dumpling rise. Only uncover when necessary.
Don’t stir the dumplings once added: Stirring can break them apart. Instead, gently nudge them under the surface if needed.
Adjust consistency: If the soup is too thick, add a splash of chicken broth or milk. If too thin, let it cook uncovered for 15–20 minutes to reduce.
Make ahead tip: Assemble everything except the dumplings the night before. Store in the fridge, then add dumplings in the morning and cook as directed.
Freeze leftovers wisely: While the soup freezes well, dumplings may become mushy upon reheating. Consider freezing the soup base separately and making fresh dumplings when serving.

Variations and Customizations

This recipe is highly adaptable to different tastes, dietary needs, and seasonal preferences. Here are some popular twists:

Creamier Version: Replace 1 cup of milk with heavy cream or sour cream stirred in at the end for an ultra-rich texture.
Herb-Infused Dumplings: Add 1 tablespoon chopped fresh dill, chives, or rosemary to the dumpling batter for a fragrant twist.
Gluten-Free Option: Use a 1:1 gluten-free flour blend for both the roux and dumplings. Ensure broth and seasonings are certified GF.
Dairy-Free Version: Substitute butter with olive oil or vegan butter, and use unsweetened almond, oat, or cashew milk. Skip the roux-thickened milk and thicken with cornstarch slurry instead (1 tbsp cornstarch + 2 tbsp water).
Vegetable-Packed: Add frozen peas, diced potatoes, green beans, or corn during the last hour of cooking for extra nutrition.
Biscuit-Style Dumplings: Use canned or homemade biscuit dough cut into squares for a flakier, bakery-style topping.
Spicy Kick: Add a pinch of cayenne pepper, red pepper flakes, or diced jalapeños to the soup base for heat.
Instant Pot Alternative: Brown chicken and sauté veggies using Sauté mode, then pressure cook for 15 minutes. Release, shred, thicken, then use Slow Cook function to steam dumplings for 30 minutes.

Health Considerations and Nutritional Value

While chicken and dumplings is undeniably indulgent, there are ways to make it healthier without sacrificing flavor.

Nutritional Highlights (per serving, approx. 1.5 cups):

Calories: ~350–400 (varies based on ingredients)
Protein: 25–30g (from chicken and milk)
Carbohydrates: 35–40g (mainly from dumplings and vegetables)
Fat: 12–18g (can be reduced with lean chicken and lower-fat dairy)
Fiber: 2–3g (more if adding peas, potatoes, or whole wheat flour)
Vitamins & Minerals: Rich in B vitamins, selenium (from chicken), vitamin A (from carrots), and potassium (from vegetables).

Ways to Lighten the Dish:

Use skinless chicken breast instead of thighs.
Replace half the milk with additional broth.
Use reduced-fat milk or plant-based alternatives.
Reduce butter in the roux or use olive oil.
Make smaller dumplings or reduce the amount used.
Increase vegetable content to boost fiber and nutrients.

Note: Those monitoring sodium intake should use low-sodium broth and limit added salt. Diabetics may want to monitor carbohydrate content from flour and adjust portion sizes accordingly.

Full Ingredient List

For the Soup Base:

1.5–2 lbs boneless, skinless chicken breasts or thighs
4 cups low-sodium chicken broth
1 cup milk (whole, 2%, or dairy-free alternative)
1 medium onion, diced
2–3 carrots, peeled and sliced
2 celery stalks, sliced
2 cloves garlic, minced
1 tsp dried thyme
1 tsp poultry seasoning
1 bay leaf
1/2 tsp black pepper
1 tsp salt (adjust to taste)

For the Roux Thickener:

4 tbsp unsalted butter
1/3 cup all-purpose flour
1 cup milk

For the Dumplings:

2 cups all-purpose flour (or gluten-free blend)
1 tbsp baking powder
1/2 tsp salt
2 tbsp cold butter, cubed
3/4 cup milk

Finishing Touch:

1/4 cup fresh parsley, chopped

Detailed Directions

Step 1: Place chicken, onion, carrots, celery, garlic, chicken broth, 1 cup milk, thyme, poultry seasoning, bay leaf, black pepper, and salt into the slow cooker. Stir gently to combine.
Step 2: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken reaches 165°F and shreds easily.
Step 3: Remove chicken and shred with forks. Set aside.
Step 4: In a saucepan, melt butter over medium heat. Whisk in flour and cook 2–3 minutes. Gradually whisk in 1 cup milk until smooth and thickened.
Step 5: Stir the roux mixture into the slow cooker along with the shredded chicken. Discard the bay leaf.
Step 6: In a bowl, mix dumpling ingredients until just combined. Do not overmix.
Step 7: Drop heaping 1/4-cup portions of dumpling dough onto the surface of the soup.
Step 8: Cover and cook on HIGH for 30–45 minutes, until dumplings are firm, fluffy, and cooked through.
Step 9: Stir in fresh parsley. Taste and adjust seasoning.
Step 10: Serve hot in deep bowls, preferably with crusty bread or a side salad.

Frequently Asked Questions (FAQ)

Can I use frozen chicken?
Yes, but increase cooking time by 1–2 hours on LOW. Ensure the chicken reaches 165°F internally before shredding.

Why did my dumplings come out gummy?
Overmixing the dough or stirring them into the soup after adding can cause this. Mix just until combined and avoid disturbing them while cooking.

Can I make this recipe without a roux?
Yes. Create a cornstarch slurry (2 tbsp cornstarch + 3 tbsp cold water) and stir it into the soup after shredding the chicken. Simmer 10 minutes to thicken.

How do I store leftovers?
Cool completely and store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove with a splash of broth to loosen.

Can I freeze chicken and dumplings?
The soup base freezes well, but dumplings may disintegrate or become mushy when thawed. For best results, freeze the soup without dumplings and add fresh ones when reheating.

What kind of dumplings work best in a slow cooker?
Self-rising dumplings made with baking powder are ideal because they puff up and stay tender. Avoid yeast-based dumplings, which won’t rise properly in the moist environment.

Can I use canned biscuits for the dumplings?
Absolutely! Unroll canned biscuits, tear into chunks, and place on top during the last 30–45 minutes of cooking on HIGH.

Is this recipe kid-friendly?
Yes! Kids love the creamy broth and soft dumplings. You can puree part of the soup for younger eaters or serve dumplings on the side for dipping.

Summary

Slow cooker chicken and dumplings brings the timeless comfort of a Southern classic into the modern kitchen with minimal effort and maximum flavor. Tender chicken, garden vegetables, and fluffy dumplings simmer in a creamy broth that warms the soul.

Perfect for busy weeknights, chilly evenings, or feeding a crowd, this easy one-pot meal is hearty, satisfying, and endlessly customizable to suit your family’s tastes and dietary needs.