Slow Cooker Chicken & Dumplings

Introduction

There’s something undeniably comforting about a steaming bowl of chicken and dumplings. It’s the kind of dish that evokes memories of family dinners, cozy Sunday afternoons, and warm kitchens filled with savory aromas. While traditional stovetop versions are beloved, the slow cooker version of Chicken & Dumplings takes comfort food to a whole new level of ease and flavor development. By allowing ingredients to simmer gently over several hours, the meat becomes fall-apart tender, the broth rich and deeply flavorful, and the dumplings soak up all the deliciousness without turning mushy. This recipe is perfect for busy days when you want a hearty, home-cooked meal ready when you walk through the door—without any last-minute fuss.

The History

Chicken and dumplings has deep roots in American culinary tradition, particularly in the Southern United States, where it evolved as a way to stretch simple, accessible ingredients into a satisfying meal. The origins of the dish can be traced back to European settlers who brought their own versions of stewed meats and dough-based accompaniments. In England, “dumplings” were often boiled balls of flour and suet served alongside meat dishes. German and Eastern European immigrants contributed their own variations, such as spaetzle or knoedel, which influenced how dough was incorporated into soups and stews.

Over time, especially during the 18th and 19th centuries, chicken and dumplings became a staple in rural American households. With chickens readily available on farms and flour being a pantry mainstay, combining them with vegetables and herbs created a nourishing, economical meal. The dish gained particular prominence during the Great Depression, when families relied on affordable proteins and fillers to feed large households. As cooking methods evolved, so did the preparation of chicken and dumplings—from heavy cast-iron pot versions to modern adaptations using electric slow cookers. Today, it remains a symbol of comfort, resourcefulness, and home-style cooking across generations.

Ingredients Breakdown

The beauty of Slow Cooker Chicken & Dumplings lies in its simplicity and use of common pantry staples. Here’s a detailed look at each component:

Chicken: Bone-in, skin-on chicken thighs or breasts are ideal because they hold up well during long cooking and impart richer flavor than boneless cuts. The collagen from bones helps thicken the broth naturally.
Vegetables: Carrots, celery, and onions (the classic “mirepoix”) form the aromatic base. Garlic adds depth, while frozen peas and corn contribute sweetness and color.
Broth: Chicken broth forms the liquid foundation. Using low-sodium allows control over salt levels, and homemade broth enhances richness.
Herbs and Seasonings: Bay leaves, thyme, rosemary, salt, black pepper, and parsley add layers of flavor. Fresh herbs offer brightness; dried ones provide earthiness.
Thickener: A roux made from butter and flour or a cornstarch slurry helps create a velvety, cohesive broth that clings to the dumplings.
Dumpling Dough: All-purpose flour, baking powder, butter (or shortening), milk, egg (optional), and seasonings come together for light, fluffy dumplings that steam beautifully atop the stew.

Each ingredient plays a role in building flavor, texture, and heartiness, making this dish both satisfying and balanced.

Step-by-Step Recipe

Prepare the Chicken: Pat 3–4 pounds of bone-in chicken pieces dry and season generously with salt and pepper. For deeper flavor, sear them in a skillet over medium-high heat until golden brown on both sides (optional but recommended). Transfer to the slow cooker.
Add Vegetables and Aromatics: Place 1 chopped onion, 3 diced carrots, 3 stalks of chopped celery, and 3 minced garlic cloves around the chicken. Add 2 bay leaves, 1 teaspoon dried thyme, and ½ teaspoon dried rosemary.
Pour in Broth: Add 6 cups of low-sodium chicken broth just enough to mostly cover the ingredients. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
Shred the Chicken: Once cooked, remove chicken, discard bones and skin, then shred meat into bite-sized pieces. Return to the slow cooker.
Thicken the Broth: In a saucepan, melt ¼ cup butter over medium heat. Whisk in ⅓ cup all-purpose flour to make a roux; cook for 2 minutes. Gradually whisk in 1 cup of the hot broth from the slow cooker until smooth. Pour back into the slow cooker and stir well. Alternatively, mix 3 tablespoons cornstarch with ¼ cup cold water and stir into the slow cooker.
Add Frozen Vegetables: Stir in 1 cup frozen peas and ½ cup frozen corn. Let simmer for 15–20 minutes to blend flavors.
Make the Dumplings: In a bowl, combine 2 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon salt, and ½ teaspoon black pepper. Cut in 3 tablespoons cold butter until crumbly. Stir in ¾ cup milk (and 1 beaten egg for extra fluffiness) just until combined—do not overmix.
Cook the Dumplings: Drop spoonfuls (about 2 tablespoons each) of dough evenly over the surface of the hot stew. Cover and cook on HIGH for 30–45 minutes, or until dumplings are firm and cooked through (a toothpick should come out clean).
Finish and Serve: Remove bay leaves. Stir in fresh chopped parsley. Taste and adjust seasoning. Serve hot in bowls with crusty bread or biscuits.

Tips

Sear the Chicken First: Browning the chicken before adding it to the slow cooker enhances the overall flavor profile significantly through the Maillard reaction.
Don’t Overfill the Slow Cooker: Keep ingredients below the ¾ full mark to prevent boiling over and ensure even cooking.
Use Cold Butter for Dumplings: Just like in pie crusts, cold fat creates pockets of steam that result in light, fluffy dumplings.
Avoid Peeking: Resist the urge to lift the lid during cooking. Each time you do, it can add 15–20 minutes to the cooking time due to heat loss.
Adjust Thickness: If the broth is too thin, extend simmering time with the lid off after shredding chicken. If too thick, add a splash of broth or water.
Rest Before Serving: Let the dish sit for 10 minutes after cooking so flavors meld and dumplings set slightly.
Freeze for Later: This dish freezes well (without dumplings). Store in airtight containers for up to 3 months. Add fresh dumplings when reheating.

Variations and Customizations

Slow Cooker Chicken & Dumplings is incredibly versatile. Here are some creative ways to personalize the dish:

Creamy Version: Stir in ½ cup heavy cream, half-and-half, or sour cream at the end for a richer, silkier texture.
Gluten-Free Option: Use gluten-free all-purpose flour blend for both the roux and dumplings. Ensure broth and seasonings are also GF-certified.
Dairy-Free Dumplings: Replace butter with coconut oil or vegan margarine and use almond or oat milk in the dumpling batter.
Vegetable-Packed: Add diced potatoes, green beans, parsnips, or leeks along with the mirepoix for more nutrients and heartiness.
Spicy Kick: Add a pinch of cayenne, red pepper flakes, or a dash of hot sauce to the broth for warmth.
Herb Variations: Swap thyme for tarragon, dill, or sage depending on your preference. Fresh herbs added at the end brighten the dish.
Biscuit Topping: Instead of drop dumplings, top with refrigerated biscuit dough cut into quarters for a rustic twist.
Leftover Makeover: Use leftover roasted chicken or turkey (especially post-holiday!) to speed up prep. Reduce cook time accordingly.
Instant Pot Adaptation: Sauté aromatics and chicken first, then pressure cook for 15 minutes with natural release. Thicken, add veggies, then use sauté mode with lid off to cook dumplings.

Health Considerations and Nutritional Value

While Slow Cooker Chicken & Dumplings is a comfort food classic, mindful adjustments can make it more nutritious without sacrificing flavor.

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

Calories: ~380–450
Protein: 25–30g (from chicken)
Fat: 12–18g (mostly from chicken skin and butter—can be reduced)
Carbohydrates: 40–50g (primarily from dumplings and vegetables)
Fiber: 3–5g (from vegetables and whole grains if using whole wheat flour)
Sodium: Varies widely based on broth; can range from 600–1200mg. Opt for low-sodium broth and season to taste.

Healthy Swaps:

Use boneless, skinless chicken breasts or remove skin before serving to lower saturated fat.
Replace half the all-purpose flour in dumplings with whole wheat or oat flour for added fiber.
Reduce or omit butter in the roux; use olive oil or a cornstarch slurry instead.
Increase vegetable content by doubling carrots, celery, and adding spinach or kale in the last 15 minutes.
Limit dumpling size or serve fewer per portion to reduce carb intake.

This dish provides high-quality protein, essential vitamins (like A from carrots and K from greens), and energy-dense carbohydrates—making it suitable for active individuals or colder months. However, those managing sodium, cholesterol, or carbohydrate intake may wish to modify portions or ingredients accordingly.

Ingredients

For the Stew:

3–4 lbs bone-in chicken thighs or breasts
1 large yellow onion, diced
3 medium carrots, peeled and sliced
3 celery stalks, chopped
4 garlic cloves, minced
6 cups low-sodium chicken broth
2 bay leaves
1 tsp dried thyme
½ tsp dried rosemary
1 tsp black pepper
1½ tsp salt (adjust to taste)
¼ cup (½ stick) unsalted butter
⅓ cup all-purpose flour (or cornstarch for GF)
1 cup frozen peas
½ cup frozen corn
¼ cup fresh parsley, chopped

For the Dumplings:

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

Directions

Season chicken with salt and pepper. In a large skillet over medium-high heat, melt 1 tablespoon butter and sear chicken on both sides until golden (about 4–5 minutes per side). Transfer to a 6-quart slow cooker.
Add onion, carrots, celery, garlic, bay leaves, thyme, rosemary, salt, and pepper around the chicken. Pour in chicken broth until ingredients are mostly submerged.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender and reaches an internal temperature of 165°F.
Remove chicken and place on a cutting board. Discard skin and bones, then shred meat using two forks. Return shredded chicken to the slow cooker.
Stir in frozen peas and corn. Set slow cooker to HIGH if not already.
In a small saucepan, melt ¼ cup butter over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly, to form a roux. Gradually whisk in 1 cup of hot broth from the slow cooker until smooth. Pour mixture back into the slow cooker and stir well to combine. Alternatively, mix 3 tbsp cornstarch with ¼ cup cold water and stir directly into the slow cooker.
In a mixing bowl, combine flour, baking powder, salt, and pepper. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs. Stir in milk and egg (if using) just until a soft dough forms. Do not overmix.
Drop dumpling dough by heaping tablespoons onto the surface of the stew, spacing them slightly apart.
Cover and cook on HIGH for 30–45 minutes, or until dumplings are firm, puffed, and a toothpick inserted comes out clean.
Remove and discard bay leaves. Stir in fresh parsley. Taste and adjust seasoning with additional salt or pepper if needed.
Ladle into bowls and serve warm. Optional: garnish with extra herbs or a drizzle of cream.

FAQ

Can I use boneless chicken?
Yes, but bone-in chicken adds more flavor and body to the broth. If using boneless, consider adding a chicken bouillon cube or extra herbs to boost taste.

Can I make this ahead of time?
Absolutely. Prepare the stew base (up to step 5) one day in advance and refrigerate. Reheat, then add dumplings fresh when ready to serve for best texture.

Why are my dumplings soggy?
Dumplings become soggy if the stew isn’t hot enough when added or if the lid is removed frequently. Always add dumplings to a bubbling-hot stew and avoid peeking during cooking.

Can I freeze chicken and dumplings?
The stew freezes well, but dumplings tend to become mushy upon thawing. Freeze the stew without dumplings, then prepare fresh dumplings when reheating.

How do I reheat leftovers?
Reheat gently on the stove over low heat, adding a splash of broth or water to loosen the stew. Microwaving works too—cover with a damp paper towel to prevent drying.

What size slow cooker should I use?
A 6-quart oval or round slow cooker is ideal. Smaller models may overflow; larger ones could lead to uneven cooking.

Can I use canned biscuits for dumplings?
Yes! Unroll canned biscuits, cut into quarters, and place on top of the stew. Cook on HIGH for 25–30 minutes. They’ll puff up and turn golden.

Is this recipe kid-friendly?
Definitely! Kids love the tender chicken, soft vegetables, and fluffy dumplings. You can puree part of the stew for younger eaters or serve dumplings on the side.

Summary

Slow Cooker Chicken & Dumplings is a soul-warming, hands-off meal that delivers maximum flavor with minimal effort—perfect for weeknights, chilly weekends, or feeding a crowd.

Juicy chicken, aromatic vegetables, and pillowy dumplings simmered in a rich broth make this timeless classic a must-have in every home cook’s repertoire.