Slow Cooker Chicken and Dumplings
Let your slow cooker do the work with these chicken and dumplings! Tender chunks of chicken and vegetables paired with savory dumplings make a perfect meal for a cozy night in!
- Serves: 6-8
- Prep Time: 15 minutes
- Slow Cook Time: 3-4 hours on high or 6-7 hours on low
- Dumpling Cook Time: 30-60 minutes (times vary with appliances)
Ingredients
For the Chicken:
- boneless skinless chicken thighs
- salt
- pepper
- olive oil
- celery, chopped
- carrots, chopped
- onions, diced
- chicken broth
- water
- thyme
- bay leaves
- all purpose flour
- chicken bouillon, optional
For the Dumplings:
- all purpose flour
- baking powder
- salt
- unsalted butter, melted
- milk
- dried parsley
Get the full printable instructions with measurements at the bottom of the post in the recipe card.
Step-by-Step Directions:
Note: If you’re pressed for time, skip browning the chicken and sautéing the veggies. These steps help to seal in all the flavor, but your chicken and dumplings will still be delicious if you skip it. Just season the chicken and throw it in the slow cooker with your veggies.
Step 1: Season both sides of the chicken thighs with salt and pepper. Heat oil over medium high heat in a pan and sear chicken for 2-3 minutes on each side, until browned. Transfer chicken to your slow cooker. (My slow cooker has a stovetop safe pot so it makes searing so much easier!)
Step 2: Reduce the heat to medium. In the same pan, add the carrots, celery and onion. Continue to cook for about 5 minutes until the vegetables are softer, but not browned.
Step 3: Add the vegetables to the slow cooker and pour in chicken broth. Season with thyme and bay leaves. Cover and cook on low for 6 hours or on high for 3-4 hours.
Step 4: When chicken is tender and falling apart, remove from the slow cooker and shred it or cut it in to bite size pieces. Taste the broth. If it needs more flavoring, add 1-2 tsp chicken bouillon (or 1-2 cubes). Remove about 2 cups of hot broth from the slow cooker then add the chicken back in.
Step 5: In a bowl, slowly whisk 1/2 cup of flour and the broth together until it is smooth. It’s easier to add the wet ingredient to the dry ingredient while whisking. Slowly add the flour mixture back to the slow cooker while stirring or whisking. Cover.
Step 6: Make the dumplings by first whisking together the dry ingredients in a medium bowl. You’ll need the remaining flour, baking powder, 1/4 tsp salt, 1/4 tsp pepper and parsley. Next, melt the butter and whisk into the dry ingredients with the milk.
Step 7: Drop the dumpling mixture a spoonful at a time onto the hot broth. It should make 8-10 dumplings depending on the size of your spoon. Cover and let the dumpling cook for about 30-60 minutes (slow cooker temps vary widely). They should begin to brown on the top and feel firm. Serve in large bowls and enjoy these slow cooker chicken and dumplings!
Tips:
- Make this dish even easier by using frozen mixed vegetables.
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Slow Cooker Chicken and Dumplings
Ingredients
For the Chicken:
- 2 pounds boneless skinless chicken thighs (about 6)
- 1 tsp salt
- 1 tsp pepper
- 1/2 tbsp olive oil
- 4 celery stalks (chopped)
- 4 carrots (chopped)
- 1 onion (diced)
- 4 cups chicken broth
- 4 cups water
- 2 tsp thyme
- 2 bay leaves
- 1/2 cup all purpose flour
- 2 tsp chicken bouillon (if needed)
For the Dumplings:
- 2 cups all purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 6 Tbsp unsalted butter melted
- 3/4 cup milk
- 1 tablespoon dried parsley
Instructions
- Season both sides of the chicken thighs with salt and pepper. Heat oil over medium high heat in a pan and sear chicken for 2-3 minutes on each side, until browned. Transfer chicken to your slow cooker. (My slow cooker has a stovetop safe pot so it makes searing so much easier!)
- Reduce the heat to medium. In the same pan, add the carrots, celery and onion. Continue to cook for about 5 minutes until the vegetables are softer, but not browned.
- Add the vegetables to the slow cooker and pour in chicken broth. Season with thyme and bay leaves. Cover and cook on low for 6 hours or on high for 3-4 hours.
- When chicken is tender and falling apart, remove from the slow cooker and shred it or cut it in to bite size pieces. Taste the broth. If it needs more flavoring, add 1-2 tsp chicken bouillon (or 1-2 cubes). Remove about 2 cups of hot broth from the slow cooker then add the chicken back in. In a bowl, slowly whisk 1/2 cup of flour and the broth together until it is smooth. It’s easier to add the wet ingredient to the dry ingredient while whisking.
- Slowly add the flour mixture back to the slow cooker while stirring or whisking. Cover.
- Make the dumplings by first whisking together the dry ingredients in a medium bowl. You’ll need the remaining flour, baking powder, 1/4 tsp salt, 1/4 tsp pepper and parsley. Next, melt the butter and whisk into the dry ingredients with the milk.
- Drop the dumpling mixture a spoonful at a time onto the hot broth. It should make 8-10 dumplings depending on the size of your spoon. Cover and let the dumpling cook for about 30-60 minutes (slow cooker temps vary widely). They should begin to brown on the top and feel firm. Serve in large bowls and enjoy these slow cooker chicken and dumplings!
Notes
- If you’re pressed for time, skip browning the chicken and sautéing the veggies. These steps help to seal in all the flavor, but your chicken and dumplings will still be delicious if you skip it. Just season the chicken and throw it in the slow cooker with your veggies.
- Make this even easier by using frozen mixed vegetables.
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
