Slow Cooker Chicken & Dumplings

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

There’s something undeniably comforting about a warm bowl of chicken and dumplings. The tender chicken, creamy broth, and fluffy dumplings come together in a dish that feels like a hug on a cold day. While traditionally made on the stovetop with careful attention to simmering and dumpling timing, the slow cooker version brings all that comfort with far less effort. Slow cooker chicken and dumplings allow you to enjoy this classic comfort meal with minimal hands-on time, making it perfect for busy weeknights, lazy weekends, or when you’re craving a taste of home-cooked goodness without the kitchen chaos.

The History of Chicken and Dumplings

Chicken and dumplings has deep roots in American culinary tradition, particularly in the Southern United States, where it has been a staple for generations. However, its origins go back much further. Variations of chicken stewed with dough can be found in European cuisines as early as the Middle Ages. In England, similar dishes were known as “clapped-out hen” or “slapdash,” while German immigrants brought their own versions featuring knödel or spaetzle-like dumplings.

In America, chicken and dumplings evolved into a frugal yet satisfying meal using ingredients commonly available on farms—chickens, flour, milk, and vegetables. It was often made during colder months or after butchering a chicken, utilizing every part of the bird. Over time, the dish became symbolic of home, warmth, and family gatherings. Today, it’s cherished across the country, with each region and household adding its unique twist. The slow cooker adaptation honors this heritage while modernizing the process for today’s fast-paced lifestyle.

Ingredients Breakdown: What Makes This Dish Shine

The beauty of slow cooker chicken and dumplings lies in its simplicity and reliance on fresh, wholesome ingredients. Each component plays a crucial role in building flavor, texture, and heartiness.

Chicken: Boneless, skinless chicken breasts or thighs are ideal. Thighs offer more flavor and tenderness due to higher fat content, while breasts provide lean protein and shred easily.
Vegetables: Onions, carrots, and celery form the classic mirepoix base, adding sweetness, earthiness, and depth. Garlic enhances the savory notes.
Broth: Low-sodium chicken broth is preferred so you can control the salt level. Homemade broth adds even richer flavor.
Cream Base: Heavy cream or half-and-half gives the soup its luxurious, velvety texture. For a lighter option, whole milk or evaporated milk works, though with less richness.
Thickener: A roux (butter and flour) or cornstarch slurry helps thicken the broth into a silky gravy-like consistency.
Dumplings: Made from flour, baking powder, butter, milk, and seasonings, these steam right on top of the stew, becoming light and fluffy. Some recipes call for drop biscuits or store-bought dumpling mix for convenience.
Seasonings: Salt, black pepper, dried thyme, rosemary, and bay leaves elevate the entire dish, adding aromatic warmth.

Optional additions include peas, parsley, green beans, or mushrooms for added color and nutrition.

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

Making chicken and dumplings in a slow cooker couldn’t be easier. Follow these detailed steps for a foolproof, delicious result every time.

Prepare the Slow Cooker Base: Place 1.5 lbs of boneless, skinless chicken breasts or thighs into the slow cooker. Add 1 medium chopped onion, 2 chopped carrots, 2 stalks of chopped celery, and 2 minced garlic cloves. Pour in 4 cups of low-sodium chicken broth. Add 1 bay leaf, 1 tsp dried thyme, ½ tsp dried rosemary, 1 tsp salt, and ½ tsp black pepper.
Cook the Chicken: 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 with a fork.
Shred the Chicken: Remove the chicken from the slow cooker and place it on a cutting board. Use two forks to shred it into bite-sized pieces. Discard the bay leaf.
Thicken the Broth: In a small saucepan over medium heat, melt 3 tablespoons of butter. Whisk in 3 tablespoons of all-purpose flour and cook for 1–2 minutes to form a roux. Gradually whisk in 1 cup of the hot broth from the slow cooker until smooth. Return this mixture to the slow cooker and stir well. Alternatively, use a cornstarch slurry (2 tbsp cornstarch + 2 tbsp cold water) mixed directly into the pot.
Add Cream and Vegetables: Stir in 1 cup of heavy cream or half-and-half and 1 cup of frozen peas (optional). Return the shredded chicken to the slow cooker. Let everything simmer together on HIGH for 20–30 minutes to thicken and blend flavors.
Make the Dumplings: In a mixing bowl, combine 2 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon salt, and ½ teaspoon black pepper. Cut in 3 tablespoons of cold butter until the mixture resembles coarse crumbs. Stir in ¾ cup of milk just until a soft dough forms (do not overmix).
Add Dumplings: Drop spoonfuls (about 2 tablespoons each) of dumpling dough evenly over the surface of the hot stew. Keep the lid off for this step to prevent sogginess.
Cook Dumplings: Cover the slow cooker and cook on HIGH for 30–45 minutes, or until dumplings are puffed, firm to the touch, and cooked through. They should register 200°F internally if checked with a thermometer.
Final Touches: Remove the lid and let the dish sit for 5–10 minutes. Stir gently if desired, or serve with dumplings on top. Garnish with chopped fresh parsley if desired.

Tips for Perfect Slow Cooker Chicken & Dumplings

Don’t Overcook the Chicken: If using HIGH heat, check the chicken at 3 hours to avoid drying it out. Thighs are more forgiving than breasts.
Use Cold Butter for Dumplings: This creates steam pockets as they cook, resulting in light, fluffy dumplings.
Avoid Overmixing the Dumpling Dough: Mix only until the ingredients come together. Overworking leads to tough dumplings.
Keep the Lid Closed During Dumpling Cooking: Trapped steam is essential for proper dumpling rise. Resist the urge to peek!
Adjust Consistency: If the stew is too thick, add a splash of broth or cream. If too thin, extend cooking time uncovered or add a bit more slurry.
Boost Flavor: Sauté the onions, carrots, and celery before adding to the slow cooker for deeper flavor (though not required).
Freeze for Later: Assemble and freeze the stew base (without dumplings or cream) for up to 3 months. Thaw, reheat, then add cream and dumplings fresh.

Variations and Customizations

This recipe is highly adaptable. Try these variations to suit your taste or dietary needs:

Creamier Version: Add 4 oz of cream cheese along with the heavy cream for an ultra-rich, tangy broth.
Biscuit Topping: Instead of drop dumplings, top with canned or homemade biscuit dough before the final cook.
Herbed Dumplings: Add 1–2 tablespoons of chopped fresh herbs (parsley, chives, dill) to the dumpling batter.
Gluten-Free: Use gluten-free all-purpose flour for both the roux and dumplings. Ensure broth and other ingredients are certified GF.
Dairy-Free: Substitute butter with olive oil or vegan butter, use coconut milk or almond milk (unsweetened), and skip the cream or use a dairy-free alternative.
Vegetarian Option: Replace chicken with mushrooms, lentils, or chickpeas, and use vegetable broth.
Spicy Kick: Add a pinch of cayenne, red pepper flakes, or diced jalapeño to the stew base.
One-Pot Upgrade: Brown the chicken first in a skillet for extra flavor before placing in the slow cooker.
Leftover Magic: Use leftover roasted chicken instead of raw. Add it during the last hour with the cream to prevent overcooking.

Health Considerations and Nutritional Value

While chicken and dumplings is a hearty comfort dish, it can be adapted to fit various health goals.

Nutritional Profile (per serving, approx. 1.5 cups with 2 dumplings):

Calories: ~450–550
Protein: 25–30g
Fat: 20–25g (mostly from cream and butter)
Carbohydrates: 40–50g (primarily from dumplings and vegetables)
Fiber: 3–5g
Sodium: 600–900mg (varies with broth and added salt)

Health Tips:

Lower Sodium: Use low-sodium or no-salt-added broth and limit added salt.
Reduce Fat: Use skinless chicken breast, skim milk, and reduce or omit butter in the roux and dumplings.
Boost Fiber: Add more vegetables like diced potatoes, zucchini, or spinach.
Portion Control: Serve in smaller bowls with a side salad to balance the meal.
Heart-Healthy Fats: Substitute some butter with olive oil where possible.

This dish provides high-quality protein, B vitamins, selenium, and essential minerals. With mindful modifications, it can be part of a balanced diet—even for those managing cholesterol, diabetes, or weight.

Ingredients

For the Stew:

1.5 lbs boneless, skinless chicken breasts or thighs
1 medium yellow onion, chopped
2 medium carrots, peeled and sliced
2 celery stalks, chopped
2 garlic cloves, minced
4 cups low-sodium chicken broth
1 bay leaf
1 tsp dried thyme
½ tsp dried rosemary
1 tsp salt
½ tsp black pepper
3 tbsp unsalted butter
3 tbsp all-purpose flour
1 cup heavy cream or half-and-half
1 cup frozen peas (optional)

For the Dumplings:

2 cups all-purpose flour
1 tbsp baking powder
½ tsp salt
½ tsp black pepper
3 tbsp cold unsalted butter, cubed
¾ cup milk (whole or 2%)

Directions

In a 6-quart slow cooker, combine chicken, onion, carrots, celery, garlic, chicken broth, bay leaf, thyme, rosemary, salt, and pepper.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender and cooked through.
Remove chicken and shred with two forks. Discard bay leaf.
In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes. Gradually whisk in 1 cup of hot broth from the slow cooker until smooth. Pour mixture back into the slow cooker and stir well.
Stir in heavy cream and frozen peas (if using). Return shredded chicken to the pot. Cover and cook on HIGH for 20–30 minutes to thicken.
Meanwhile, make dumplings: In a bowl, mix flour, baking powder, salt, and pepper. Cut in cold butter until crumbly. Stir in milk until just combined (dough will be sticky).
Drop heaping tablespoons of dumpling dough over the surface of the stew, spacing them evenly.
Cover and cook on HIGH for 30–45 minutes, until dumplings are puffed, firm, and cooked through.
Let stand 5–10 minutes before serving. Garnish with fresh parsley if desired.

FAQ

Can I use frozen chicken?
Yes, but increase cooking time by 1–2 hours on LOW. For food safety, ensure chicken reaches 165°F internally.

Can I make this ahead of time?
Absolutely. Prepare the stew base (without dumplings and cream) up to 2 days in advance. Refrigerate, then reheat, add cream, and finish with fresh dumplings.

Why are my dumplings mushy?
This usually happens if the lid is opened too soon or too often, releasing steam. Always keep the lid closed during dumpling cooking.

Can I reheat leftovers?
Yes. Reheat gently on the stove over low heat, adding a splash of broth or water to loosen the stew. Microwaving is also fine, but may soften dumplings further.

Can I double the recipe?
Yes, if you have a large (8-quart) slow cooker. Avoid overcrowding; otherwise, cook in batches.

Are dumplings supposed to sink?
No. If dumplings sink, they may be undercooked or too dense. Ensure baking powder is fresh and don’t overmix the dough.

Can I use canned biscuits?
Yes! Unroll and cut refrigerated biscuit dough into quarters and drop on top during the final cook for a quick shortcut.