Slow Cooker Chicken & Dumplings

Slow Cooker Chicken & Dumplings: A Comfort Food Classic

There’s nothing quite as satisfying on a chilly evening as a steaming bowl of chicken and dumplings. This beloved Southern classic has been passed down through generations, warming hearts and filling bellies with its creamy broth, tender chicken, and fluffy dumplings. With the convenience of a slow cooker, you can now enjoy this hearty dish with minimal effort and maximum flavor. Whether you’re feeding a hungry family or preparing a comforting meal for one, this Slow Cooker Chicken & Dumplings recipe delivers all the nostalgia and warmth of home-cooked goodness—without the hassle.

The History of Chicken & Dumplings

Chicken and dumplings is a dish steeped in American culinary tradition, particularly rooted in the rural kitchens of the South. Its origins trace back to European settlers who brought their own versions of dough-based meals to North America. In colonial times, resourceful cooks used simple ingredients like flour, water, and leftover roasted chicken to stretch meals and feed large families. The dumpling—a mixture of flour, fat, and liquid—was boiled directly in the pot alongside stewed chicken, creating a one-pot meal that was both economical and nourishing.

Over time, the dish evolved, incorporating regional variations and personal touches. Some cooks added herbs and spices; others enriched the broth with cream or vegetables. By the 19th and early 20th centuries, chicken and dumplings had become a staple in American households, often served during holidays, family gatherings, or as a remedy for colds and fatigue. It’s no surprise that the dish earned nicknames like “poor man’s pudding” and “the ultimate comfort food.”

Today, modern appliances like the slow cooker have made it easier than ever to recreate this timeless favorite. The gentle, low-temperature cooking allows flavors to meld beautifully while transforming tough chicken cuts into fall-apart tenderness—just like Grandma used to make.

Ingredients Breakdown

The magic of Slow Cooker Chicken & Dumplings lies in its simplicity and balance of textures and flavors. Let’s break down each component to understand why every ingredient matters:

Chicken: Bone-in, skin-on chicken thighs or a whole chicken are ideal because they release collagen and gelatin during long cooking, enriching the broth with body and depth. You can also use boneless, skinless chicken breasts for a leaner option, though they won’t add as much richness.
Vegetables: Carrots, celery, and onions (also known as mirepoix) form the aromatic base of the soup. They provide natural sweetness, earthiness, and texture. Garlic adds a pungent kick that enhances the overall savoriness.
Broth: Chicken broth serves as the liquid foundation. Use low-sodium broth so you can control the salt level, or opt for homemade stock for an even richer taste.
Herbs and Seasonings: Bay leaves, dried thyme, rosemary, and black pepper infuse the broth with warmth and complexity. Fresh parsley at the end brightens the dish.
Dumplings: Made from flour, baking powder, butter, milk, and egg, these soft, pillowy pockets steam gently on top of the simmering stew. The baking powder helps them rise, while the butter and egg contribute richness and tenderness.
Thickening Agent: A cornstarch slurry (cornstarch mixed with cold water) is often used at the end to give the broth a silky, slightly thickened consistency—perfect for clinging to dumplings and chicken.
Cream or Half-and-Half (Optional): For extra creaminess, many recipes finish with a splash of dairy. This step is optional but highly recommended for that luxurious mouthfeel.

Step-by-Step Recipe

Follow this detailed guide to create a soul-warming batch of Slow Cooker Chicken & Dumplings that will impress even the pickiest eaters.

Prepare the Chicken and Vegetables: Start by placing 2 pounds of chicken pieces (thighs or a mix of legs and thighs) into the slow cooker. Add 3 medium carrots (peeled and sliced), 2 celery stalks (chopped), 1 large onion (diced), and 3 cloves of minced garlic. These aromatics will build the flavor base as they cook slowly together.
Add Liquids and Seasonings: Pour in 6 cups of low-sodium chicken broth. Add 2 bay leaves, 1 teaspoon dried thyme, ½ teaspoon dried rosemary, 1 teaspoon black pepper, and 1 teaspoon salt (adjust to taste). Stir gently to combine.
Cook on Low: Cover and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours. The chicken should be fork-tender and easily pull apart. Once done, remove the chicken and set aside to cool slightly.
Simmer and Thicken the Broth: While the chicken cools, skim off any excess fat from the surface of the broth if desired. Create a slurry by mixing ¼ cup cornstarch with ½ cup cold water until smooth. Slowly stir the slurry into the hot broth in the slow cooker. If using cream, add ½ cup heavy cream or half-and-half now. Let the mixture cook uncovered for 15–20 minutes on HIGH to allow the broth to thicken slightly.
Shred the Chicken: Remove bones and skin from the cooked chicken and shred the meat using two forks. Return the shredded chicken to the slow cooker and stir to combine.
Make the Dumpling Dough: In a medium bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, and ½ teaspoon salt. Cut in 2 tablespoons of cold unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in ¾ cup whole milk and 1 beaten egg just until a soft dough forms. Do not overmix—it’s okay if there are small lumps.
Add Dumplings: Drop spoonfuls of dumpling dough (about 1½ tablespoons each) evenly over the surface of the hot stew. Leave some space between them, as they will expand during cooking.
Cook the Dumplings: Cover the slow cooker and cook on HIGH for 30–45 minutes, or until the dumplings are puffed, firm to the touch, and cooked through. Avoid opening the lid too often, as this releases steam needed for proper rising.
Finish and Serve: Once the dumplings are done, discard the bay leaves. Stir in ¼ cup chopped fresh parsley. Taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and serve immediately.

Tips for Perfect Slow Cooker Chicken & Dumplings

Brown the Chicken First (Optional): For deeper flavor, sear the chicken pieces in a skillet before adding them to the slow cooker. This caramelizes the proteins and creates a richer broth.
Don’t Overcook the Dumplings: Overcooking can make dumplings dense or gummy. Check them after 30 minutes—they should be light and fluffy inside when pierced with a toothpick.
Use Cold Butter in Dumplings: Just like in biscuits, cold butter creates steam pockets as it melts, resulting in flakier, lighter dumplings.
Keep the Lid Closed: Resist the urge to peek! Keeping the lid closed traps steam, which is essential for properly cooking the dumplings.
Adjust Broth Consistency: If the stew becomes too thick, thin it with a little extra chicken broth or water. If too thin, let it simmer longer or add a bit more cornstarch slurry.
Skim Fat for Clarity: For a cleaner-looking broth, skim off fat with a spoon or use a fat separator when transferring broth.
Double the Batch: This dish freezes well. Freeze leftovers (without dumplings) for up to 3 months. Reheat and add fresh dumplings when serving.

Variations and Customizations

While traditional chicken and dumplings is delicious on its own, feel free to get creative with these tasty twists:

Vegetable-Packed Version: Add peas, green beans, corn, or diced potatoes along with the carrots and celery for a heartier, more colorful stew.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend for both the dumplings and cornstarch slurry. Ensure your broth is certified gluten-free.
Dairy-Free Dumplings: Replace butter with coconut oil or vegan butter, and use almond milk or oat milk instead of dairy milk.
Herb Variations: Swap thyme and rosemary for poultry seasoning, sage, or tarragon for a different aromatic profile.
Creamy Mushroom Chicken & Dumplings: Sauté mushrooms separately and add them to the slow cooker with the chicken for an earthy, umami-rich twist.
Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the broth for subtle heat.
Drop vs. Rolled Dumplings: This recipe uses drop dumplings for ease, but you can roll out the dough and cut into strips for a more traditional “slicker” texture.
Instant Pot Version: While this guide focuses on the slow cooker, you can adapt it for the Instant Pot—cook chicken and veggies on High Pressure for 15 minutes, then switch to sauté mode to thicken and finish with dumplings on slow cook setting.

Health Considerations and Nutritional Value

Chicken and dumplings is inherently hearty and filling, making it ideal for colder months or when extra energy is needed. However, with mindful adjustments, it can fit into various dietary lifestyles.

Nutritional Highlights (per serving, approximately 1.5 cups with 2 dumplings):

Calories: ~380–420
Protein: 25–30g (from chicken and egg)
Fat: 12–16g (mostly from chicken skin and butter; reduce by using skinless chicken and less butter)
Carbohydrates: 35–40g (primarily from dumplings and vegetables)
Fiber: 3–4g (from vegetables and whole ingredients)
Sodium: Varies widely (~600–900mg); lower by using low-sodium broth and adjusting added salt

Dietary Notes:

High-Protein: Excellent source of lean protein, supporting muscle repair and satiety.
Comfort Food Mindfully: Balance this rich dish with a side salad or steamed greens to increase fiber and nutrients.
Kid-Friendly: Mild flavors and soft textures make this appealing to children.
Meal Prep Friendly: Prepare components ahead—chop veggies, make dumpling mix, or pre-shred chicken—to streamline cooking day.

Full Ingredients List

For the Stew:

2 lbs bone-in chicken thighs or a mix of chicken pieces
6 cups low-sodium chicken broth
3 medium carrots, peeled and sliced
2 celery stalks, chopped
1 large yellow onion, diced
3 cloves garlic, minced
2 bay leaves
1 tsp dried thyme
½ tsp dried rosemary
1 tsp black pepper
1 tsp salt (adjust to taste)
¼ cup cornstarch + ½ cup cold water (for slurry)
½ cup heavy cream or half-and-half (optional)
¼ cup fresh parsley, chopped (for garnish)

For the Dumplings:

2 cups all-purpose flour
1 tbsp baking powder
½ tsp salt
2 tbsp cold unsalted butter, cubed
¾ cup whole milk
1 large egg, beaten

Detailed Directions

Reiterating the full process with precision for foolproof results:

Place chicken, carrots, celery, onion, and garlic into the slow cooker.
Pour in chicken broth and add bay leaves, thyme, rosemary, salt, and pepper. Stir gently to combine.
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until chicken is tender and juices run clear.
Remove chicken and set aside to cool. Discard skin and bones, then shred meat into bite-sized pieces.
Skim excess fat from the broth surface if desired.
In a small bowl, whisk cornstarch and cold water into a smooth slurry. Stir into the slow cooker along with cream (if using).
Cook uncovered on HIGH for 15–20 minutes, stirring occasionally, until broth thickens slightly.
Return shredded chicken to the slow cooker and stir to combine.
In a medium bowl, combine flour, baking powder, and salt. Cut in cold butter until crumbly.
Stir in milk and beaten egg just until a soft dough forms. Do not overmix.
Drop heaping tablespoon-sized portions of dough onto the surface of the stew, spacing them evenly.
Cover and cook on HIGH for 30–45 minutes, or until dumplings are firm, puffed, and cooked through.
Discard bay leaves. Stir in fresh parsley. Taste and adjust seasoning.
Serve hot in deep bowls, ensuring each portion gets both stew and dumplings.

Frequently Asked Questions (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?
Absolutely. Prepare the stew base (without dumplings) up to 2 days in advance and refrigerate. When ready, reheat in the slow cooker, then add fresh dumplings and cook as directed.

Why did my dumplings come out mushy?
This usually happens due to overmixing the dough, undercooking, or frequently lifting the lid. Make sure the broth is hot before adding dumplings and avoid opening the slow cooker during cooking.

Can I freeze chicken and dumplings?
The stew freezes well, but dumplings may become soggy upon reheating. Freeze without dumplings, then add freshly made ones when serving.

Can I use store-bought dumpling mix?
Yes, though homemade dumplings offer better flavor and texture control. Follow package instructions for slow cooker use.

Is this recipe suitable for kids?
Yes! It’s mild, nutritious, and kid-approved. You can even let children help drop the dumplings for fun.

Can I use rotisserie chicken?
Definitely. Skip the initial cooking step. Shred 3–4 cups of rotisserie chicken and add it to the broth after thickening. Simmer for 15 minutes to warm through, then proceed with dumplings.

How do I prevent the dumplings from dissolving?
Ensure the stew is at a gentle simmer (not boiling) when adding dumplings. Also, don’t stir after dropping them in—just cover and let them steam.

Summary

Slow Cooker Chicken & Dumplings combines tender chicken, savory vegetables, and fluffy dumplings in a rich, creamy broth—all made effortlessly in a crockpot. This comforting, homestyle meal brings warmth and nostalgia to your table with minimal hands-on time.