Slow Cooker Chicken & Dumplings

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

There’s something undeniably comforting about a warm bowl of chicken and dumplings. The tender pieces of chicken, the rich, savory broth, and the fluffy dumplings that soak up all the flavor—it’s like a warm hug on a cold day. And now, with the magic of the slow cooker, you can enjoy this soul-soothing dish without spending hours in the kitchen. Whether you’re a seasoned home cook or just getting started, this Slow Cooker Chicken & Dumplings recipe will become your go-to for busy weekdays, chilly evenings, or when you simply crave some old-fashioned comfort.

The History of Chicken and Dumplings

Chicken and dumplings is deeply rooted in American culinary tradition, particularly in the Southern United States, where it has been passed down through generations as a staple of family meals and Sunday dinners. However, its origins stretch much further back across continents and cultures. Variations of meat-and-dumpling dishes appear in cuisines around the world—from European potpies to Asian baozi and Jewish kreplach—showing how universal the concept of stewed protein with doughy morsels really is.

In colonial America, early settlers adapted recipes using available ingredients. Chickens were raised for both eggs and meat, and flour was a pantry staple, making chicken and dumplings a practical way to stretch food and feed large families. Over time, the dish evolved into a symbol of hospitality, love, and nourishment. Today, while modern versions vary widely, the essence remains the same: simple ingredients transformed into something deeply satisfying.

The slow cooker version honors this heritage by simplifying the process. Instead of standing over a stove for hours, today’s home cooks can achieve the same tender results with minimal effort—just set it and forget it until dinner time.

Ingredients Breakdown

The beauty of this Slow Cooker Chicken & Dumplings lies in its simplicity and accessibility. Every ingredient serves a purpose, contributing to the depth of flavor, texture, and heartiness of the final dish. Let’s break them down:

Chicken (boneless, skinless thighs or breasts): Thighs are recommended for their rich flavor and tenderness after long cooking, but breasts work well too. Using pre-cooked rotisserie chicken is also an option for quicker prep.
Chicken broth (low-sodium preferred): Forms the base of the soup. Low-sodium allows better control over seasoning. You can use homemade or store-bought.
Carrots, celery, and onion: The classic “aromatic trio” known as mirepoix adds sweetness, earthiness, and complexity. Diced small so they cook evenly.
Garlic: Fresh minced garlic brings a pungent depth that elevates the entire dish.
Bay leaves: Adds subtle herbal notes and fragrance. Always remove before serving.
Dried thyme and rosemary: Earthy herbs that complement poultry beautifully. Use fresh if available, adjusting quantities accordingly.
Butter and flour: Used to make a roux later in the process, which thickens the broth into a silky, gravy-like consistency.
Milk or half-and-half: Adds creaminess without overpowering the broth. For dairy-free, use unsweetened almond or oat milk with a touch of cornstarch.
All-purpose flour (for dumplings): Provides structure and lightness.
Baking powder (for dumplings): The leavening agent that helps dumplings puff up slightly when cooked.
Parsley (fresh, chopped): Brightens the dish with a pop of freshness and color at the end.
Salt and black pepper: Essential for balancing and enhancing all other flavors. Adjust to taste.

Step-by-Step Recipe

Follow these detailed steps to create a luscious, comforting batch of Slow Cooker Chicken & Dumplings that will fill your home with irresistible aroma and your belly with warmth.

Prepare the Slow Cooker Base: Place the chicken breasts or thighs into the slow cooker. Add diced carrots, celery, onion, minced garlic, bay leaves, dried thyme, dried rosemary, salt, and black pepper. Pour in 6 cups of low-sodium chicken broth until the ingredients are mostly submerged.
Cook on Low for 6–8 Hours or High for 3–4 Hours: Cover and cook until the chicken is fall-apart tender and registers 165°F internally. Avoid opening the lid frequently to maintain consistent heat.
Shred the Chicken: Once cooked, carefully remove the chicken and place it on a cutting board. Use two forks to shred it into bite-sized pieces. Discard any fat or gristle. Return the shredded chicken to the slow cooker.
Make the Roux: In a medium saucepan over medium heat, melt 4 tablespoons of butter. Whisk in 1/4 cup all-purpose flour and cook for 2–3 minutes, stirring constantly, until golden and fragrant. This creates a smooth paste that will thicken the soup.
Temper the Roux: Gradually whisk in 1 cup of the hot broth from the slow cooker into the roux, mixing continuously to prevent lumps. Then pour this mixture back into the slow cooker and stir well to combine.
Add Creaminess: Stir in 1 cup of milk or half-and-half. This gives the broth a luxurious, velvety texture. Taste and adjust seasoning with more salt and pepper if needed.
Prepare the Dumpling Dough: In a mixing bowl, combine 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1/2 cup cold water. Stir until a shaggy dough forms. Add more water, 1 tablespoon at a time, if too dry. The dough should be soft but not sticky.
Drop Dumplings Into Soup: Using a spoon or cookie scoop, gently drop golf ball-sized portions of dumpling dough onto the surface of the simmering soup. Space them evenly so they have room to expand.
Cook Dumplings on HIGH for 30–45 Minutes: Cover the slow cooker and continue cooking on HIGH (do not use LOW) until dumplings are firm, fluffy, and cooked through. They should no longer feel doughy inside when split open.
Finish and Serve: Remove bay leaves. Stir in chopped fresh parsley. Ladle into bowls and serve immediately while hot.

Tips for Perfect Slow Cooker Chicken & Dumplings

Use Chicken Thighs for More Flavor: While chicken breasts are leaner, thighs release more gelatin and richness during slow cooking, resulting in a deeper-tasting broth.
Don’t Skip the Roux: It may seem like an extra step, but the roux is essential for achieving that classic, hearty consistency. Without it, the soup can remain too thin.
Avoid Overmixing After Adding Dumplings: Stirring too much after adding dumplings can cause them to break apart or become gummy. Just let them steam gently on top.
Keep the Lid Closed During Dumpling Cooking: Lifting the lid releases steam, which is crucial for proper dumpling rise and texture. Only peek near the end to check doneness.
Check Dumpling Doneness: Insert a toothpick into a dumpling—if it comes out clean, they’re ready. If there’s wet batter, cook 10–15 minutes longer.
Let It Rest Before Serving: Allow the dish to sit for 5–10 minutes after cooking. This helps the flavors meld and makes serving easier.
Freeze for Later: This dish freezes well! Store in airtight containers for up to 3 months. Reheat gently on the stove with a splash of broth to refresh the texture.

Variations and Customizations

One of the joys of chicken and dumplings is how easily it adapts to personal tastes and dietary needs. Here are some delicious variations to try:

Vegetable-Packed Version: Add peas, green beans, corn, or diced potatoes along with the carrots and celery for extra nutrition and color.
Gluten-Free Option: Replace all-purpose flour with a gluten-free 1:1 baking blend in both the roux and dumplings. Ensure your broth is certified gluten-free.
Dairy-Free Version: Omit butter and milk. Use olive oil or vegan butter for the roux, and substitute coconut milk or cashew cream for milk.
Herb-Infused Dumplings: Mix chopped chives, dill, or thyme into the dumpling dough for added flavor.
Biscuit-Style Dumplings: Use canned or homemade biscuit dough rolled into small balls for a flakier, cake-like texture.
Spicy Kick: Add a pinch of cayenne pepper, red pepper flakes, or a dash of hot sauce to the broth for heat lovers.
Rotisserie Chicken Shortcut: Use 3–4 cups of shredded rotisserie chicken. Add it during the last hour of cooking to prevent overcooking, then proceed with thickening and dumplings.
Creamier Broth: For an even richer texture, stir in 2–3 tablespoons of sour cream or cream cheese at the end.

Health Considerations and Nutritional Value

While chicken and dumplings is undeniably a comfort food, thoughtful adjustments can make it more nutritious without sacrificing flavor.

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

Calories: ~320–380 (varies based on ingredients)
Protein: 25–30g (excellent source from chicken)
Carbohydrates: 30–40g (mainly from dumplings and vegetables)
Fat: 10–15g (mostly unsaturated if using lean chicken and minimal butter)
Fiber: 3–5g (from vegetables and whole grains if using whole wheat flour)
Vitamins & Minerals: Rich in Vitamin A (carrots), Vitamin K (celery, parsley), B vitamins (chicken), and potassium (broth, vegetables).

Health Tips:

Lower Sodium: Use low-sodium broth and season gradually. Herbs and lemon juice can boost flavor without salt.
Leaner Protein: Skinless chicken breast reduces saturated fat content.
Whole Grains: Substitute half the all-purpose flour in dumplings with whole wheat or oat flour for added fiber.
Portion Control: Serve with a side salad or steamed greens to balance the meal.
Watch Thickening Agents: Cornstarch slurry can replace roux for lower-fat thickening (mix 2 tbsp cornstarch with 1/4 cup cold water, stir into soup).

Ingredients

Makes 6–8 servings

For the Soup:

2.5 lbs boneless, skinless chicken thighs or breasts
6 cups low-sodium chicken broth
3 medium carrots, peeled and diced
3 celery stalks, diced
1 large yellow onion, diced
4 cloves garlic, minced
2 bay leaves
1 tsp dried thyme
1/2 tsp dried rosemary
1 tsp salt (plus more to taste)
1/2 tsp black pepper
4 tbsp unsalted butter
1/4 cup all-purpose flour
1 cup milk or half-and-half
1/4 cup fresh parsley, chopped

For the Dumplings:

2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1/2 cup cold water (plus 1–2 tbsp more if needed)

Directions

In a 6-quart or larger slow cooker, combine chicken, broth, carrots, celery, onion, garlic, 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 easily shreds.
Remove chicken and shred with two forks. Discard any unwanted fat. Return shredded chicken to the slow cooker.
In a saucepan over medium heat, melt butter. Whisk in flour and cook for 2–3 minutes, stirring constantly, until golden brown.
Gradually whisk in 1 cup of hot broth from the slow cooker to temper the roux. Stir until smooth.
Pour the roux mixture back into the slow cooker and stir well. Add milk and stir again. Taste and adjust seasoning.
In a bowl, mix flour, baking powder, salt, and cold water to form a soft dough. Add water sparingly until dough holds together but isn’t sticky.
Drop heaping tablespoons of dumpling dough onto the surface of the soup, spacing them apart.
Cover and cook on HIGH for 30–45 minutes, until dumplings are firm, fluffy, and cooked through.
Discard bay leaves. Stir in fresh parsley. Let rest 5 minutes, then serve warm.

FAQ

Can I make this recipe ahead of time?
Yes! Prepare the soup base (without dumplings) up to 2 days in advance and refrigerate. Reheat in the slow cooker, then add dumplings and finish cooking.

Can I freeze chicken and dumplings?
Yes, though dumplings may soften slightly upon thawing. Freeze in portioned containers for up to 3 months. Reheat on the stove with extra broth.

Why are my dumplings mushy?
This usually happens if the soup isn’t hot enough when dumplings are added, or if the lid is lifted too often. Always add dumplings to simmering soup and keep the lid on.

Can I use frozen chicken?
Yes, but increase cooking time by 1–2 hours on LOW to ensure thorough cooking. Do not add frozen chicken directly when making dumplings.

Can I use store-bought dumplings?
Absolutely. Many brands sell refrigerated or frozen soup dumplings. Add according to package directions during the final 30 minutes.

Is this recipe suitable for a keto diet?
Traditional dumplings are high in carbs. For keto, omit dumplings or use almond flour-based low-carb alternatives.

How do I reheat leftovers?
Gently reheat on the stovetop over medium-low heat, adding a splash of broth or water to loosen the broth. Avoid microwaving for long periods to prevent rubbery dumplings.

Summary

Slow Cooker Chicken & Dumplings combines tender chicken, aromatic vegetables, and fluffy dumplings in a rich, creamy broth—all made effortlessly in your crockpot. Hearty, wholesome, and deeply satisfying, it’s comfort food perfected for modern living.