Slow Cooker Chicken Dumplings (Printable)

A comforting dish with tender chicken and fluffy dumplings in a rich, creamy broth.

# What You'll Need:

→ Chicken and Broth

01 - 1.5 lbs boneless, skinless chicken thighs
02 - 1 medium yellow onion, diced
03 - 3 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
06 - 1 tsp dried thyme
07 - 1 tsp dried parsley
08 - 1/2 tsp ground black pepper
09 - 1 tsp salt
10 - 4 cups low-sodium chicken broth
11 - 1 cup heavy cream
12 - 2 tbsp unsalted butter, cut into pieces

→ Dumplings

13 - 1 1/2 cups all-purpose flour
14 - 2 tsp baking powder
15 - 1/2 tsp salt
16 - 2 tbsp unsalted butter, melted
17 - 3/4 cup whole milk
18 - 2 tbsp fresh parsley, chopped

# How-To Steps:

01 - Combine chicken thighs, onion, carrots, celery, garlic, thyme, parsley, black pepper, salt, and chicken broth in the slow cooker. Stir thoroughly to distribute seasonings evenly.
02 - Cover and cook on low heat for 5 hours until chicken becomes very tender and vegetables are softened.
03 - Remove chicken from the slow cooker. Using two forks, shred the meat into bite-sized pieces. Return shredded chicken to the pot.
04 - Stir in heavy cream and butter pieces until butter melts and the broth becomes creamy and rich.
05 - In a medium bowl, whisk together flour, baking powder, and salt. Add melted butter and milk, stirring until just combined. The dough should be thick and slightly sticky. Fold in fresh parsley. Do not overmix.
06 - Drop rounded spoonfuls of dough (approximately 2 tablespoons each) onto the surface of the hot stew. Space them evenly to allow for expansion.
07 - Cover and cook on high heat for 45 to 60 minutes until dumplings are puffed, firm to the touch, and cooked through.
08 - Taste the broth and adjust seasoning with additional salt or pepper if desired. Serve hot, garnished with extra fresh parsley.

# Expert Suggestions:

01 -
  • The dumplings cook right on top of the stew, soaking up all that savory flavor while staying light and tender
  • Its practically foolproof—the slow cooker does all the heavy lifting while you go about your day
  • The creamy broth transforms into something that tastes like it simmered all day, even though the active time is minimal
02 -
  • Don't lift the lid during the final dumpling cook—all that trapped steam is what makes them light and fluffy instead of dense and gummy
  • The dumpling dough should be wetter than biscuit dough, almost like thick cookie batter, or they'll turn out tough
  • If your dumplings are still doughy inside after an hour, give them another 10-15 minutes—better slightly overcooked than raw in the center
03 -
  • Pat the chicken thighs dry before adding them to the slow cooker—they'll release more flavor into the broth that way
  • If your dumplings spread too much, your dough might be too wet—add another tablespoon of flour next time

Go Back