Slow Cooker Chicken and Dumplings

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Warm, hearty, and irresistibly comforting—Slow Cooker Chicken and Dumplings is the ultimate cozy meal. Tender shredded chicken stews slowly in a savory broth alongside sweet carrots and herbs, while soft, fluffy dumplings sit on top like golden pillows, soaking in all that rich flavor. This dish brings out the nostalgic essence of homemade cooking with minimal effort, thanks to the slow cooker doing most of the work.

It’s the perfect meal to curl up with on a chilly evening or serve to the whole family on a relaxed Sunday. Each spoonful is a mix of juicy chicken, buttery-soft vegetables, and melt-in-your-mouth dumplings. Whether you’re craving something soul-soothing or looking for an easy weeknight dinner that still feels special, this recipe delivers warmth and satisfaction with every bite.

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Ingredients for Slow Cooker Chicken and Dumplings

For the Chicken Stew:

• 2 lbs boneless, skinless chicken breasts or thighs
• 4 cups chicken broth
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1 can cream of chicken soup (10.5 oz)
• 2 tbsp butter, cubed

For the Dumplings:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup milk
• 4 tbsp butter, melted
• Optional: chopped fresh parsley for garnish

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Step 1: Prep the Base

Start by layering the bottom of your slow cooker with the chopped carrots, celery, and diced onion. Sprinkle the minced garlic evenly over the top. Place the chicken breasts or thighs over the vegetables and season with salt, black pepper, dried thyme, and dried parsley.

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Step 2: Add the Broth and Soup

Pour the chicken broth over everything in the slow cooker. Then add the cubed butter and spoon the cream of chicken soup over the top—no need to stir. The soup will blend into the broth as it cooks.

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Step 3: Slow Cook to Tender Perfection

Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is fully cooked and easy to shred. Once done, remove the chicken, shred it using two forks, and return it to the slow cooker. Stir gently to mix everything together.

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Step 4: Prepare the Dumpling Dough

About 30–45 minutes before serving, mix together the flour, baking powder, and salt in a bowl. Stir in the melted butter and milk until a soft dough forms—don’t overmix. You want the dough to be thick and spoonable.

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Step 5: Add the Dumplings

Using a spoon or small scoop, drop spoonfuls of dumpling dough directly onto the surface of the hot stew. Try not to submerge them completely. Cover the slow cooker again and cook on HIGH for 30–40 minutes, or until the dumplings are puffed up and cooked through.

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Step 6: Finish and Garnish

When the dumplings are done, sprinkle freshly chopped parsley on top for a burst of color and flavor. Serve warm and enjoy the rich, creamy stew with those fluffy, golden dumplings.

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Storage Instructions

To store leftover Slow Cooker Chicken and Dumplings, allow it to cool to room temperature before transferring to airtight containers. Refrigerate for up to 4 days. The dumplings will absorb more broth over time, so expect a thicker texture upon reheating.

For longer storage, you can freeze the chicken and broth mixture separately from the dumplings. Freeze both components in freezer-safe containers for up to 3 months. To reheat, thaw overnight in the fridge and warm gently on the stove or in the microwave. For best texture, consider making fresh dumplings when reheating frozen portions.

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Estimated Nutrition

Per serving (based on 6 servings):

• Calories: ~430 kcal
• Protein: 30g
• Carbohydrates: 34g
• Fat: 20g
• Saturated Fat: 9g
• Cholesterol: 95mg
• Fiber: 3g
• Sugar: 4g
• Sodium: 780mg

Nutritional values may vary depending on specific ingredients used.

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Frequently Asked Questions

1. Can I use canned biscuits instead of making dumplings from scratch?

Yes, you can! Cut canned biscuit dough into quarters and place on top of the stew during the last 30–40 minutes of cooking.

2. Do I need to sear the chicken first?

No, searing isn’t required. The slow cooker will tenderize the chicken thoroughly, making it easy to shred.

3. Can I add other vegetables?

Absolutely! Potatoes, peas, or green beans are great additions. Just be sure to chop them small enough to cook through in the given time.

4. How do I know the dumplings are done?

They should be firm to the touch and not doughy inside. You can test one with a toothpick—if it comes out clean, they’re ready.

5. Is it possible to make this gluten-free?

Yes. Use a gluten-free flour blend for the dumplings and ensure your cream of chicken soup and broth are certified gluten-free.

6. Can I cook this overnight?

It’s not recommended unless you have a keep-warm function. Overcooking the dumplings can lead to a soggy texture.

7. Can I use rotisserie chicken instead?

Definitely! Skip the long cook time and add shredded rotisserie chicken during the last 30 minutes, just before the dumplings go in.

8. Why did my dumplings turn gummy?

Gummy dumplings often result from stirring them into the stew or not cooking them long enough. Always drop them gently on top and avoid lifting the lid too early.

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