Slow Cooker Chicken & Dumplings

Slow Cooker Chicken & Dumplings: A Comforting Classic Made Effortlessly

There’s something deeply satisfying about a warm, hearty bowl of chicken and dumplings. The tender chicken, creamy broth, and fluffy dumplings come together in a dish that feels like a warm embrace on a cold day. Traditionally, this Southern classic required hours of stovetop attention—stirring, simmering, and carefully timing the dumpling drop. But now, thanks to the magic of the slow cooker, you can enjoy all the rich flavors and comforting textures with minimal effort. This modern twist on an old favorite brings the same nostalgic warmth but with the convenience of set-it-and-forget-it cooking.

The History of Chicken and Dumplings

Chicken and dumplings has deep roots in American culinary history, particularly in the rural South where resourcefulness and home cooking were essential. The dish likely evolved from European traditions brought over by English, Scottish, and German immigrants, who combined simple pantry staples—flour, water, leftover meat, and vegetables—into nourishing meals. In times when fresh meat wasn’t always available, families would use whatever poultry or scraps they had, stretching them into filling one-pot dishes.

In the 18th and 19th centuries, chicken and dumplings became a staple in farmhouses across Appalachia and the American South. It was often served during gatherings, holidays, and times of hardship, symbolizing comfort, abundance, and care. Grandmothers passed down their versions through generations—some made with rolled biscuit dough, others with spooned batter—and each family claimed theirs was the best.

Today, while recipes vary widely—from brothy soups to thick, gravy-like casseroles—the essence remains the same: simple ingredients transformed into soul-soothing food. The slow cooker version honors this heritage while adapting it for busy modern lives, preserving the depth of flavor without demanding constant supervision.

Ingredients Breakdown: What Goes Into This Hearty Dish?

To create the perfect slow cooker chicken and dumplings, each ingredient plays a vital role in building flavor, texture, and heartiness. Here’s a detailed look at what goes into this comforting meal:

Chicken (Boneless, Skinless Thighs or Breasts): While both work, thighs offer more flavor and stay juicier during long cooking. They also add richness to the broth.
Vegetables (Carrots, Celery, Onion): These aromatic vegetables form the flavor base (mirepoix) of the dish, adding sweetness, earthiness, and depth.
Garlic: Fresh minced garlic enhances savoriness and adds a subtle warmth.
Chicken Broth (Low-Sodium Preferred): Forms the liquid foundation. Using low-sodium allows better control over seasoning.
Heavy Cream or Whole Milk: Adds creaminess and body to the sauce. For a lighter version, half-and-half or whole milk can be used.
Butter: Used both in the filling and in the dumpling dough to enrich flavor and tenderness.
All-Purpose Flour: Acts as a thickener for the stew and is essential in the dumpling dough.
Dried Herbs (Thyme, Rosemary, Sage): These herbs complement chicken beautifully, offering earthy, woodsy notes. Bay leaves also infuse the broth subtly.
Peas (Frozen or Fresh): Added near the end, peas bring color, sweetness, and nutrition.
Salt and Black Pepper: Essential seasonings that enhance all other flavors.
Baking Powder: Key leavening agent in the dumplings for light, fluffy results.
Parsley (Fresh): Adds a bright, fresh finish when sprinkled on top before serving.

Step-by-Step Recipe: How to Make Slow Cooker Chicken & Dumplings

Follow these easy steps to create a delicious, comforting pot of chicken and dumplings entirely in your slow cooker.

Ingredients:

For the Stew:

1.5 lbs boneless, skinless chicken thighs (or breasts)
3 medium carrots, peeled and sliced
3 celery stalks, chopped
1 large yellow onion, diced
4 cloves garlic, minced
4 cups low-sodium chicken broth
1 cup heavy cream (or whole milk)
3 tablespoons unsalted butter
1/3 cup all-purpose flour
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
2 bay leaves
Salt and freshly ground black pepper, to taste
1 cup frozen peas

For the Dumplings:

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup (1 stick) unsalted butter, melted and slightly cooled
3/4 cup whole milk
2 tablespoons fresh parsley, finely chopped (optional)

Directions:

Prepare the Slow Cooker Base: Place the chicken thighs, carrots, celery, onion, and garlic into the slow cooker. Pour in the chicken broth. Add thyme, rosemary, sage, bay leaves, and a pinch of salt and pepper. Stir gently to combine.
Cook on Low: Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken is tender and cooked through.
Shred the Chicken: Remove the chicken from the slow cooker and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces. Discard any fat or gristle.
Make the Roux: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 2–3 minutes, stirring constantly, until it forms a golden paste (a roux). This will thicken the broth.
Thicken the Broth: Gradually whisk in the heavy cream and then slowly pour in about 1.5 cups of the hot broth from the slow cooker. Stir continuously until smooth and slightly thickened, about 3–4 minutes.
Combine: Pour the creamy mixture back into the slow cooker. Stir well to combine. Return the shredded chicken to the pot. Taste and adjust seasoning with salt and pepper.
Add Peas: Stir in the frozen peas and replace the lid, leaving it slightly ajar.
Make the Dumpling Dough: In a mixing bowl, whisk together flour, baking powder, salt, and pepper. Add melted butter, milk, and parsley (if using). Stir just until a soft, sticky dough forms. Do not overmix.
Add Dumplings: Drop heaping tablespoons of dumpling dough evenly over the surface of the hot stew. You should get about 12–14 dumplings.
Final Cook: Cover the slow cooker and cook on HIGH for 30–45 minutes, or until the dumplings are puffed, cooked through, and a toothpick inserted comes out clean.
Serve: Remove bay leaves. Ladle the stew into bowls, making sure each portion gets several dumplings. Garnish with fresh parsley and serve immediately.

Expert Tips for the Best Results

Don’t Overcook the Chicken: If using HIGH heat, check early. Overcooked chicken can become dry, especially breast meat. Thighs are more forgiving.
Use a Slotted Spoon for the Roux Transfer: When removing broth for the roux mixture, avoid scooping vegetables to keep the texture smooth.
Don’t Peek During Dumpling Cooking: Keeping the lid closed traps steam, which is essential for properly cooked dumplings. Resist the urge to check too early!
Dumpling Size Matters: Keep them uniform so they cook evenly. Too large, and the centers may remain doughy; too small, and they’ll dissolve.
Rest Before Serving: Let the stew sit for 5–10 minutes after cooking. This helps the flavors settle and the sauce thicken further.
Season in Layers: Season lightly at each stage (vegetables, broth, final stew) rather than all at once for balanced flavor.

Variations and Customizations

This recipe is wonderfully adaptable. Try these variations to suit your taste or dietary needs:

Gluten-Free Version: Use gluten-free all-purpose flour for both the stew and dumplings. Add 1/2 teaspoon xanthan gum to the dumpling mix for better texture.
Dairy-Free Option: Substitute butter with olive oil or vegan butter, and use coconut cream or cashew milk instead of heavy cream and milk.
Vegetable Variations: Add diced potatoes, mushrooms, parsnips, or green beans for extra heartiness.
Herb Swaps: Try tarragon or dill for a brighter, more floral note. Omit sage if you’re not a fan.
Spicy Kick: Add a pinch of cayenne or red pepper flakes to the dumpling dough or stew base.
Leftover-Friendly: Use a rotisserie chicken! Add shredded meat in the last hour and skip the initial cooking step.
Biscuit Topping Alternative: Instead of drop dumplings, place pre-made or homemade biscuit rounds on top and cook until golden.

Health Considerations and Nutritional Value

While chicken and dumplings is undeniably comforting, it’s important to consider its nutritional profile—especially if you’re watching calories, sodium, or carbohydrates.

Nutrition Facts (per serving, approximately 1.5 cups with 2 dumplings):

Calories: ~450–500
Protein: 25g (from chicken and dairy)
Fat: 22g (mostly from cream and butter)
Carbohydrates: 40g (primarily from flour in dumplings and roux)
Fiber: 3g (from vegetables)
Sodium: 600–800mg (can be reduced with low-sodium broth and less added salt)

Healthier Modifications:

Use skinless chicken breasts for lower fat content.
Replace heavy cream with evaporated milk or Greek yogurt for fewer calories and more protein.
Reduce the amount of butter and flour in the roux, or use cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) as a lower-fat thickener.
Boost fiber and nutrients by doubling the vegetables—add kale, spinach, or zucchini in the last 30 minutes.
Make mini-dumplings or reduce the number per serving to cut carbs.

Overall, this dish provides a good balance of protein, healthy fats, and complex carbohydrates, especially when loaded with vegetables. It’s best enjoyed in moderation as part of a balanced diet.

Frequently Asked Questions (FAQ)

Can I make this recipe entirely hands-off in the slow cooker?
Not quite—the roux step requires stovetop attention for the best texture, though you can thicken the stew with a cornstarch slurry directly in the slow cooker if needed.

Why did my dumplings turn out soggy?
This usually happens if the stew isn’t hot enough when you add the dumplings, or if you lift the lid too often, releasing steam. Make sure the stew is bubbling and keep the lid sealed.

Can I freeze chicken and dumplings?
Yes, but the dumplings may become mushy upon reheating. Freeze the stew without dumplings, then add fresh dumplings when reheating.

How long do leftovers last?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove to prevent separation.

Can I use canned biscuits for the dumplings?
Absolutely! Unroll canned biscuits and tear into chunks. Place on top during the last 30 minutes of cooking for a quick shortcut.

Is it safe to cook raw dumpling dough in the slow cooker?
Yes, as long as the stew is hot and bubbling and the dumplings are cooked covered on HIGH for at least 30 minutes.

Can I make this in a Instant Pot?
Yes! Sear chicken first, sauté veggies, pressure cook for 10 minutes, natural release, then make the roux and add dumplings. Switch to “Steam” or “Sauté” (low) for 10–12 minutes with the lid sealed.

Summary

Slow cooker chicken and dumplings brings timeless comfort to modern kitchens with minimal effort and maximum flavor. Tender chicken, garden vegetables, and fluffy dumplings simmer in a rich, creamy broth for a meal that warms both body and soul.