Slow Cooker Chicken & Dumplings

Slow Cooker Chicken & Dumplings: A Comforting Classic Made Effortlessly

There’s something deeply comforting about a warm, hearty bowl of chicken and dumplings. This timeless dish has been passed down through generations, cherished for its rich flavor, tender meat, and fluffy dumplings that soak up the savory broth. Traditionally made on the stovetop or in the oven, chicken and dumplings can be time-consuming to prepare—requiring constant stirring, careful monitoring of temperatures, and precise timing. But what if you could enjoy all the soul-soothing goodness with minimal effort? Enter the slow cooker version.

Slow cooker chicken and dumplings takes the labor out of this beloved recipe while maximizing flavor and tenderness. By letting your crockpot do the work over several hours, the chicken becomes fall-off-the-bone tender, the broth develops deep, complex flavors, and the dumplings cook perfectly right on top. Whether you’re cooking after a long day at work, managing a busy household, or simply craving a nostalgic taste of home, this one-pot meal is the ultimate comfort food solution.

The History of Chicken and Dumplings

Chicken and dumplings boasts roots stretching back centuries across multiple cultures, each putting their own spin on the basic concept of meat and dough simmered together. In Europe, particularly in England, Germany, and France, similar dishes were common among rural families who used simple ingredients like flour, water, and leftover meats to stretch meals during lean times. The term “dumpling” itself comes from the German word dampfnudel, meaning “steamed noodle,” which reflects the cooking method.

In the United States, chicken and dumplings became especially popular in the American South. Enslaved Africans brought culinary traditions that merged with European techniques, creating uniquely Southern versions of the dish. It was often prepared using a whole chicken boiled until tender, with dumplings dropped directly into the pot. Over time, it evolved into a symbol of hospitality, healing, and family gatherings—frequently served during illness, holidays, or Sunday dinners.

The slow cooker revolution of the 1970s and 80s introduced a new era for classic comfort foods. As households sought convenient ways to maintain tradition without sacrificing time, recipes like slow cooker chicken and dumplings emerged as modern adaptations. Today, this version honors the spirit of the original while embracing the ease and consistency that only a crockpot can provide.

Ingredients Breakdown

The magic of chicken and dumplings lies in its simplicity, but every ingredient plays a crucial role in building flavor, texture, and heartiness. Here’s a detailed look at what goes into this slow cooker masterpiece:

Chicken (Bone-In or Boneless): Using bone-in chicken thighs or a whole chicken adds richness and depth to the broth due to collagen and marrow released during long cooking. However, boneless, skinless breasts or thighs work well too, offering convenience and easier shredding later.
Vegetables (Carrots, Celery, Onion): These aromatic vegetables form the flavor base known as mirepoix. They add sweetness, earthiness, and complexity to the broth. Diced small enough to meld into the soup but large enough to retain some texture.
Garlic: Fresh minced garlic brings a pungent aroma and depth that elevates the entire dish. It should be added toward the end of sautéing or mixed in early in the slow cooker to infuse gently over time.
Chicken Broth (Low-Sodium Preferred): High-quality broth acts as the liquid foundation. Opting for low-sodium allows better control over seasoning, especially since other ingredients may contribute salt.
Heavy Cream or Half-and-Half: Adds creaminess and balances the savory notes. Can be substituted with evaporated milk or full-fat coconut milk for dairy-free options.
Butter: Used both for sautéing and enriching the sauce. Unsalted butter gives more control over salt levels.
Flour: Serves as a thickening agent when combined with butter to make a roux or stirred in gradually. All-purpose flour works best for achieving a velvety texture.
Milk: Incorporated into the dumpling dough for tenderness and slight richness. Whole milk yields the softest dumplings.
Dumpling Ingredients (Flour, Baking Powder, Salt, Pepper, Parsley): The dumplings are essentially a light biscuit-like dough. Baking powder helps them rise slightly, giving them a pillowy interior with a delicate crust.
Herbs (Thyme, Bay Leaf, Rosemary, Parsley): Fresh or dried herbs bring aromatic warmth. Thyme and bay leaf are essential for authentic flavor, while parsley adds freshness, especially when sprinkled on top before serving.
Salt and Black Pepper: Crucial for seasoning layers throughout the cooking process. Seasoning in stages ensures balanced taste.
Optional Add-Ins: Peas, corn, leeks, mushrooms, or green beans can enhance nutrition and color. Some cooks also add a splash of white wine or lemon juice to brighten the final flavor.

Step-by-Step Recipe

Follow these detailed instructions to create a luscious, satisfying batch of slow cooker chicken and dumplings that will fill your kitchen with warmth and aroma.

Prepare the Slow Cooker Base:
Place chopped onions, carrots, celery, and minced garlic into the slow cooker. If desired, lightly brown these in a skillet with a tablespoon of butter before transferring to enhance flavor (optional step).
Add Chicken and Liquids:
Lay raw chicken pieces (about 2–3 pounds) over the vegetables. Pour in 4 cups of low-sodium chicken broth, ensuring the liquid covers most of the chicken. Add 1 bay leaf, 1 teaspoon dried thyme, and a pinch each of salt and black pepper.
Cook on Low for 6–8 Hours:
Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. The chicken is done when it reaches an internal temperature of 165°F and shreds easily with a fork.
Shred the Chicken:
Remove the chicken from the slow cooker and place it on a cutting board. Discard bones, skin, and bay leaf. Shred the meat using two forks, then return it to the pot.
Make the Roux (Thickening Agent):
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 (do not let it burn). This creates a roux that will thicken the soup.
Temper the Roux:
Gradually whisk in about 1 cup of the hot broth from the slow cooker into the roux mixture. Stir continuously until smooth and slightly thickened. Then, pour this mixture back into the slow cooker and stir well to combine.
Add Cream and Seasonings:
Stir in 1 cup of heavy cream or half-and-half. Taste and adjust seasonings—add more salt, pepper, thyme, or even a dash of poultry seasoning if desired. Let the soup simmer on HIGH for another 20–30 minutes to fully thicken and blend flavors.
Prepare the Dumplings:
In a mixing bowl, combine 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons chopped fresh parsley. Stir in 3/4 cup whole milk and mix just until a soft dough forms (do not overmix).
Drop Dumplings Into Soup:
Using a spoon or cookie scoop, drop golf-ball-sized portions of dumpling dough (about 1/4 cup each) directly onto the surface of the hot soup. Space them evenly so they have room to expand.
Cook Dumplings in the Slow Cooker:
Close the lid and cook on HIGH for 30–45 minutes, or until dumplings are cooked through—fluffy inside with no raw flour taste. Do not lift the lid frequently, as steam is critical for proper rising.
Final Touches:
Once dumplings are done, turn off the slow cooker. Remove any remaining bay leaves. Stir in frozen peas (optional) and let sit for 5 minutes to heat through. Garnish with fresh parsley before serving.

Tips for Perfect Slow Cooker Chicken & Dumplings

Brown the Vegetables First: While optional, sautéing the onions, carrots, and celery in butter before adding them to the slow cooker enhances sweetness and depth via caramelization.
Use Bone-In Chicken for More Flavor: Bones release gelatin and minerals that enrich the broth, making it silkier and more flavorful.
Don’t Overcook the Chicken: If using the HIGH setting, check earlier to avoid dryness. Chicken continues to cook even after removal from heat.
Avoid Over-Thickening: If the soup becomes too thick after adding the roux, thin it with additional chicken broth or water until desired consistency is reached.
Handle Dumpling Dough Gently: Overmixing leads to tough dumplings. Mix only until ingredients come together.
Keep the Lid Closed During Dumpling Cooking: Lifting the lid releases steam, which can prevent dumplings from rising properly.
Check Dumplings for Doneness: Insert a toothpick into a dumpling—it should come out clean. Undercooked centers are dense and doughy.
Let It Rest Before Serving: Allow the dish to rest for 5–10 minutes after cooking. This lets flavors settle and makes scooping easier.
Freeze Leftovers Properly: Store in airtight containers. Reheat gently on the stove to preserve texture, adding a splash of broth if needed.
Make Ahead Strategy: Prepare the soup base (minus dumplings) a day ahead. Refrigerate, then reheat and add dumplings when ready to serve.

Variations and Customizations

One of the greatest strengths of this recipe is its adaptability. Whether you’re catering to dietary needs, experimenting with global flavors, or simply want to switch things up, here are creative variations to try:

Gluten-Free Version: Replace all-purpose flour in both the roux and dumplings with gluten-free 1:1 baking flour. Use certified GF oats or cornstarch as alternative thickeners if preferred.
Dairy-Free Option: Substitute butter with olive oil or vegan butter, and use coconut milk or almond milk instead of cream and regular milk. Choose plant-based butter carefully to avoid strong coconut flavor unless desired.
Vegetarian/Vegan Twist: Omit chicken and use vegetable broth. Add hearty mushrooms, chickpeas, lentils, or tofu for protein. Dumplings can be made with flax eggs and non-dairy milk.
Herb Variations: Swap thyme for sage, tarragon, or dill for different flavor profiles. Tarragon adds a subtle French flair, while sage complements autumnal tastes.
Spicy Kick: Add red pepper flakes, cayenne, or diced jalapeños to the soup base. Serve with hot sauce on the side.
Creamy Mushroom Chicken & Dumplings: Sauté sliced cremini mushrooms with the vegetables for an earthy umami boost.
“Biscuit Top” Style: Instead of dropping individual dumplings, roll out the dough and cut into rounds. Place them snugly on top for a cobbler-like effect.
Instant Pot Alternative: Make the soup base using the sauté and pressure cook functions, then finish with dumplings in manual mode (follow safety guidelines for venting).
Kid-Friendly Version: Make smaller, bite-sized dumplings and skip strong herbs. Add sweet corn or shredded cheese into the dumpling mix for picky eaters.
Gourmet Upgrade: Use homemade stock, truffle oil drizzle, chives, and Parmesan-shaved dumplings for an elevated presentation.

Health Considerations and Nutritional Value

While chicken and dumplings is undeniably a comfort food, mindful preparation can make it part of a balanced diet. Here’s a breakdown of key nutritional aspects:

Protein Content: Chicken provides high-quality protein essential for muscle repair and satiety. One serving (without dumplings) contains approximately 25–30g of protein.
Carbohydrates: Primarily from flour in dumplings and thickener. Each serving may contain 20–30g carbs depending on size and recipe. Reducing dumpling quantity or using whole wheat flour can improve fiber content.
Fat Profile: Butter, cream, and chicken skin contribute saturated fats. Opt for skinless chicken, reduced-fat dairy, or olive oil to lower overall fat content.
Sodium Levels: Store-bought broths can be high in sodium. Using low-sodium broth and seasoning to taste helps manage blood pressure concerns.
Fiber: Naturally low unless vegetables are increased. Boost fiber by adding extra carrots, peas, celery, or spinach.
Calories: A typical serving ranges from 450–650 calories. Lighter versions can stay under 400 by reducing cream and butter and increasing veggies.
Dietary Modifications: Suitable for modifications including low-carb (replace dumplings with cauliflower bites), paleo (use almond flour dumplings and ghee), or keto (with careful carb counting).
Balancing the Meal: Pair with a crisp green salad or steamed greens to increase nutrient diversity and balance macronutrients.

Ingredients

For the Soup Base:

2–3 lbs bone-in chicken thighs or breasts (skin-on or off)
1 large yellow onion, diced
3 medium carrots, peeled and sliced
3 celery stalks, sliced
4 cloves garlic, minced
4 cups low-sodium chicken broth
1 bay leaf
1 tsp dried thyme (or 1 tbsp fresh)
1/2 tsp black pepper
1 tsp salt (adjust to taste)
4 tbsp unsalted butter
1/3 cup 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
1/2 tsp salt
1/4 tsp black pepper
2 tbsp fresh parsley, finely chopped
3/4 cup whole milk

Directions

In a slow cooker, combine onions, carrots, celery, and garlic. Place chicken pieces on top.
Pour in chicken broth. Add bay leaf, thyme, salt, and pepper. Stir gently.
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until chicken is tender and reaches 165°F internally.
Remove chicken and shred meat, discarding bones and skin. Return meat to slow cooker.
Discard bay leaf. With a ladle, remove about 1 cup of hot broth and set aside for tempering.
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 2–3 minutes to form a roux.
Gradually whisk in the reserved hot broth until smooth. Continue cooking and stirring until slightly thickened.
Pour the roux mixture back into the slow cooker. Stir well to incorporate.
Add heavy cream and stir. Cook on HIGH for 20–30 minutes to thicken further.
Meanwhile, make dumplings: In a bowl, mix flour, baking powder, salt, pepper, and parsley. Stir in milk until just combined (do not overmix).
Drop heaping tablespoons of dumpling batter evenly over the surface of the soup.
Cover and cook on HIGH for 30–45 minutes, until dumplings are firm and cooked through (test with a toothpick).
Turn off slow cooker. Stir in frozen peas (if using) and let sit for 5 minutes.
Ladle into bowls and garnish with fresh parsley. Serve hot.

FAQ

Can I use frozen chicken?
Yes, but increase cooking time by 1–2 hours on LOW to ensure thorough cooking. For food safety, avoid starting with completely frozen large cuts.

Why are my dumplings mushy or soggy?
This usually happens if the soup wasn’t hot enough when dumplings were added, or if the lid was opened too often. Always ensure the soup is simmering and keep the lid closed.

Can I make this recipe without a roux?
Yes. You can thicken the soup by mixing 2 tablespoons cornstarch with 2 tablespoons cold water and stirring it into the hot soup. Simmer for 10–15 minutes to activate thickening.

How do I store leftovers?
Cool completely and store in airtight containers in the refrigerator for up to 4 days. Reheat on the stove over medium-low heat, adding broth to loosen if necessary.

Can I freeze chicken and dumplings?
The soup freezes well, but dumplings may become soft or grainy upon thawing. For best results, freeze the soup base without dumplings and add fresh dumplings when reheating.

What kind of slow cooker should I use?
Any standard 5- to 6-quart slow cooker works well. Ensure it has both LOW and HIGH settings for optimal control.

Can I use canned biscuits for dumplings?
Yes! Unroll canned biscuit dough and tear into pieces. Drop them on top during the last 30 minutes of cooking. They puff up nicely and save time.

Is this recipe safe for kids and elderly?
Absolutely. It’s nutritious, easy to digest, and packed with protein and vegetables. Just ensure chicken is fully cooked and cut into appropriate sizes for young children.

Summary

Slow cooker chicken and dumplings delivers rich, homestyle comfort with minimal hands-on effort—tender chicken, creamy broth, and fluffy dumplings all cooked in one pot. This updated classic preserves tradition while embracing modern convenience, making it perfect for weeknights, family dinners, or chilly weekends.