Slow Cooker Chicken & Dumplings

Slow Cooker Chicken & Dumplings: A Comforting Classic Made Easy

There’s something undeniably comforting about a warm bowl of chicken and dumplings. This hearty, soul-soothing dish has long been a staple in American home cooking, especially during the colder months. With the modern convenience of the slow cooker, you can now enjoy this beloved comfort food with minimal effort and maximum flavor. Slow cooker chicken and dumplings brings together tender shredded chicken, rich savory broth, and fluffy dumplings—all simmered to perfection over several hours. Whether you’re looking for an easy weeknight dinner or a way to feed a hungry family, this recipe delivers on every level.

The History of Chicken and Dumplings

Chicken and dumplings has deep roots in American culinary tradition, tracing back to early European settlers who brought their own versions of stewed meats and dough-based accompaniments. In colonial America, cooks combined readily available ingredients—chicken, flour, water, and herbs—to create filling meals that could stretch across multiple servings. The dish evolved regionally, with Southern kitchens making it richer and more robust, often using leftover roasted chicken and buttermilk dumplings.

In the 19th and early 20th centuries, chicken and dumplings became a symbol of home, warmth, and resourcefulness. It was frequently made during times of illness as a restorative meal due to its nourishing qualities. Over time, the recipe was passed down through generations, each family adding their unique touch. Today, variations exist across the country—from thick, spoonable stews to brothy soups—but the essence remains the same: simple ingredients transformed into something deeply satisfying.

The advent of the slow cooker in the mid-20th century revolutionized how this dish is prepared. No longer requiring constant attention on the stovetop, home cooks could set their appliances in the morning and return to a fully cooked, aromatic meal by dinnertime. Slow cooker chicken and dumplings preserves all the traditional flavors while making the process significantly easier and hands-off.

Ingredients Breakdown: What Goes Into This Hearty Dish

The magic of slow cooker chicken and dumplings lies in its simplicity and balance of ingredients. Each component plays a crucial role in building flavor, texture, and heartiness:

Chicken: Bone-in chicken thighs or a whole chicken are ideal because they add richness and depth to the broth as they cook. However, boneless, skinless breasts or pre-cooked rotisserie chicken work well for quicker prep.
Aromatics: Onion, garlic, celery, and carrots (often called a mirepoix) form the flavor base of the soup. These vegetables caramelize slightly in the slow cooker, enhancing the overall savoriness.
Broth: Chicken broth or stock is essential for creating a flavorful liquid foundation. Homemade broth adds superior taste, but high-quality store-bought works perfectly too.
Herbs and Seasonings: Bay leaves, thyme, rosemary, salt, and black pepper infuse the stew with earthy, aromatic notes. Some recipes also include poultry seasoning or a splash of white wine for complexity.
Thickener: A roux (butter and flour mixture) or cornstarch slurry helps thicken the broth into a luscious, velvety consistency. This step can be done separately before serving or incorporated directly.
Dumplings: Made from flour, baking powder, butter (or shortening), milk, and sometimes egg, dumpling dough puffs up when dropped into the hot stew, creating soft, pillowy pockets that soak up the broth.
Optional Add-ins: Peas, parsley, green beans, leeks, or even mushrooms can be added for extra color, nutrition, and flavor variation.

The beauty of this recipe is its adaptability—you can use what you have on hand and still achieve delicious results.

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

Follow these detailed steps to make a foolproof batch of slow cooker chicken and dumplings that will fill your kitchen with irresistible aromas and leave everyone asking for seconds.

Prepare the Ingredients: Chop 1 medium onion, 2 celery stalks, and 3 carrots into small pieces. Mince 3 cloves of garlic. If using raw chicken, pat it dry and season lightly with salt and pepper.
Layer in the Slow Cooker: Place the chicken (about 2–3 pounds) at the bottom of a 6-quart or larger slow cooker. Add the chopped onions, celery, carrots, and garlic on top. Pour in 4 cups of chicken broth, enough to mostly cover the ingredients. Add 2 bay leaves, 1 teaspoon dried thyme, ½ teaspoon dried rosemary, and a pinch of black pepper.
Cook on Low: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours. The chicken should be very tender and easily pull apart with a fork.
Shred the Chicken: Remove the chicken from the pot and place it on a cutting board. Discard bones, skin, and bay leaves. Shred the meat using two forks and return it to the slow cooker.
Thicken the Broth (Optional): In a small saucepan, melt ¼ cup (4 tablespoons) of butter over medium heat. Whisk in ¼ cup all-purpose flour and cook for 2–3 minutes to form a roux. Gradually whisk in 1 cup of the hot broth from the slow cooker until smooth. Pour this mixture back into the slow cooker and stir well. Alternatively, mix 3 tablespoons cornstarch with ¼ cup cold water and stir into the soup until thickened.
Make the Dumpling Dough: In a mixing bowl, combine 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and ½ teaspoon black pepper. Cut in ¼ cup cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in ¾ cup milk (and optionally 1 beaten egg) just until a soft dough forms. Do not overmix.
Add Dumplings: Drop the dumpling dough by heaping tablespoons onto the surface of the hot soup. Leave some space between them as they will expand during cooking.
Finish Cooking: Cover the slow cooker and continue cooking on HIGH for 30–45 minutes, or until the dumplings are cooked through and fluffy in the center. They should no longer feel dense or doughy inside.
Final Touches: Stir in ½ cup frozen peas (if desired) during the last 10 minutes. Taste and adjust seasoning with additional salt and pepper. Garnish with fresh parsley before serving.

Tips for Perfect Slow Cooker Chicken & Dumplings

Use Bone-In Chicken for More Flavor: While boneless chicken works, bone-in cuts like thighs or drumsticks impart a richer, deeper flavor to the broth.
Don’t Overcook the Dumplings: Once the dumplings are firm and cooked through, stop cooking. Overcooking can cause them to become tough or disintegrate.
Keep the Lid Closed During Dumpling Cooking: Resist the urge to peek! Keeping the lid on traps steam, which is essential for proper dumpling rise and texture.
Adjust Broth Thickness: If the stew turns out too thick, thin it with a little extra chicken broth or water. If too thin, let it simmer uncovered for 15–20 minutes or add another tablespoon of cornstarch slurry.
Prevent Soggy Dumplings: Avoid stirring the dumplings once added. Let them sit on top and steam gently.
Boost Flavor with Pan-Seared Chicken: For even more depth, brown the chicken pieces in a skillet before placing them in the slow cooker.
Freeze Leftovers Properly: Store cooled soup in airtight containers. Freeze for up to 3 months. Reheat gently on the stove, adding a splash of broth if needed.

Variations and Customizations

One of the greatest things about chicken and dumplings is how adaptable it is. Here are several ways to customize the recipe to suit dietary needs, flavor preferences, or seasonal ingredients:

Creamy Version: Stir in ½ to 1 cup of heavy cream or half-and-half at the end for a luxurious, creamy texture.
Gluten-Free Option: Use gluten-free all-purpose flour blend for both the thickener and dumplings. Ensure your broth is certified gluten-free.
Dairy-Free Dumplings: Replace butter with coconut oil or dairy-free margarine, and use almond or oat milk instead of regular milk.
Vegetarian Twist: Omit chicken and use mushrooms, lentils, or chickpeas as a protein base. Use vegetable broth instead of chicken broth.
Spicy Kick: Add a pinch of cayenne pepper, red pepper flakes, or diced jalapeños to give the stew a little heat.
Herb Variations: Swap thyme for sage or tarragon, or add fresh dill at the end for a bright, herbal note.
Mini Dumplings: Roll the dough into small balls for bite-sized dumplings that distribute more evenly throughout the stew.
Drop Biscuit Style: Make thicker dumplings using a biscuit-style dough with buttermilk for a heartier texture.
Instant Pot Alternative: Adapt the recipe for pressure cooking—cook chicken and veggies on High Pressure for 15 minutes, natural release, then add dumplings and cook on Manual for 5 minutes with quick release.

Health Considerations and Nutritional Value

While chicken and dumplings is a comforting, calorie-dense dish, there are ways to make it more nutritious without sacrificing flavor.

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

Calories: ~350–450 (depending on ingredients and portion size)
Protein: 25–30g (from chicken, supporting muscle health and satiety)
Fat: 12–18g (mostly from chicken and butter; can be reduced with leaner cuts and less fat)
Carbohydrates: 35–45g (primarily from dumplings and vegetables)
Fiber: 3–5g (from carrots, celery, and optional whole wheat flour)
Vitamins & Minerals: Rich in vitamin A (carrots), vitamin C (celery, onion), potassium, and B vitamins.

Healthy Modifications:

Use skinless, boneless chicken breasts or remove skin after cooking to reduce saturated fat.
Replace half the all-purpose flour in dumplings with whole wheat or oat flour for added fiber.
Reduce sodium by using low-sodium broth and limiting added salt.
Add leafy greens like spinach or kale during the last 10 minutes for a nutrient boost.
Serve with a side salad to balance the meal and increase vegetable intake.

This dish offers balanced macronutrients and can fit into a healthy eating plan when enjoyed in moderation and paired with smart ingredient choices.

Ingredients

For the Stew:

2–3 lbs bone-in chicken thighs or a combination of chicken parts
1 medium yellow onion, diced
3 medium carrots, peeled and sliced
2 celery stalks, chopped
3 cloves garlic, minced
4 cups low-sodium chicken broth
2 bay leaves
1 tsp dried thyme
½ tsp dried rosemary
½ tsp black pepper
1 tsp salt (adjust to taste)
¼ cup (4 tbsp) unsalted butter
¼ cup all-purpose flour (or cornstarch for GF option)
½ cup frozen peas (optional)

For the Dumplings:

2 cups all-purpose flour (or gluten-free blend)
1 tbsp baking powder
1 tsp salt
½ tsp black pepper
¼ cup cold unsalted butter, cubed (or dairy-free alternative)
¾ cup milk (whole, 2%, or non-dairy)
1 large egg (optional, for fluffier dumplings)

Directions

In a 6-quart slow cooker, layer the chicken, onion, carrots, celery, and garlic. Pour in the chicken broth and add bay leaves, thyme, rosemary, salt, and pepper.
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until chicken is fall-apart tender.
Remove chicken from the slow cooker and shred the meat, discarding bones and skin. Return shredded chicken to the pot.
Discard bay leaves. Optional: Thicken the broth by preparing a roux. Melt butter in a saucepan, whisk in flour, and cook for 2 minutes. Gradually whisk in 1 cup of hot broth from the slow cooker, then pour mixture back into the pot. Stir well.
In a bowl, mix flour, baking powder, salt, and pepper. Cut in cold butter until crumbly. Stir in milk (and egg, if using) until just combined. Do not overmix.
Drop dumpling dough by heaping tablespoons onto the surface of the stew. Cover and cook on HIGH for 30–45 minutes, until dumplings are firm and cooked through.
Stir in frozen peas (if using) during the last 10 minutes of cooking.
Taste and adjust seasoning. Garnish with fresh parsley and serve hot.

FAQ

Can I use frozen chicken?
Yes, but increase cooking time by 1–2 hours on LOW to ensure thorough cooking. For best results, thaw chicken first.

Can I make this recipe ahead of time?
Yes! Cook the stew base (without dumplings) up to 2 days in advance. Refrigerate, then reheat and add dumplings when ready to serve.

Why did my dumplings turn out mushy?
This usually happens if the stew isn’t hot enough when dumplings are added or if the lid is lifted during cooking, releasing steam. Always add dumplings to a boiling-hot stew and keep the lid closed.

Can I freeze chicken and dumplings?
Yes, though dumplings may soften upon reheating. Freeze in portions and reheat on the stove with a splash of broth to refresh texture.

Can I use store-bought dumpling mix?
Absolutely. Many brands offer convenient mixes that work well in slow cookers. Follow package instructions for best results.

What can I serve with chicken and dumplings?
This dish is a complete meal on its own, but pairs nicely with a crisp green salad, coleslaw, or crusty bread.

Summary

Slow cooker chicken and dumplings combines tender chicken, flavorful broth, and fluffy dumplings in a hands-off, comforting meal perfect for busy days. With customizable ingredients and endless variations, it’s a timeless classic that brings warmth and satisfaction to any table.