Slow Cooker Chicken Dumplings (Print version)
Tender chicken and fluffy dumplings simmered with vegetables in a rich, creamy broth for comfort.
# What you'll need:
→ Chicken & Vegetables
01 - 1.5 lbs boneless, skinless chicken thighs
02 - 1 medium yellow onion, diced
03 - 3 medium carrots, sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
06 - 4 cups low-sodium chicken broth
07 - 1 tsp dried thyme
08 - 1 tsp dried parsley
09 - 1 bay leaf
10 - 1 tsp salt
11 - ½ tsp ground black pepper
→ Creamy Base
12 - 1 cup whole milk
13 - ¼ cup heavy cream
14 - 2 tbsp unsalted butter
15 - 3 tbsp all-purpose flour
→ Dumplings
16 - 1½ cups all-purpose flour
17 - 2 tsp baking powder
18 - ½ tsp salt
19 - 2 tbsp unsalted butter, cold and cubed
20 - ¾ cup whole milk
21 - 2 tbsp fresh parsley, chopped
# How to make it:
01 - Combine chicken thighs, diced onion, sliced carrots, celery, minced garlic, chicken broth, thyme, parsley, bay leaf, salt, and pepper in the slow cooker. Stir thoroughly to distribute seasonings evenly.
02 - Cover and cook on low setting for 5 hours until chicken is tender and fully cooked through.
03 - Remove cooked chicken from the slow cooker and shred using two forks. Return shredded chicken to the pot.
04 - Melt 2 tablespoons butter in a small saucepan over medium heat. Whisk in 3 tablespoons flour and cook for 1 minute. Gradually whisk in 1 cup milk and ¼ cup cream until smooth and slightly thickened. Pour this mixture into the slow cooker and stir well to incorporate.
05 - Combine flour, baking powder, and salt in a mixing bowl. Cut in cold butter until mixture resembles coarse crumbs. Stir in milk and parsley until just combined. Do not overmix.
06 - Drop spoonfuls of dumpling batter (approximately 2 tablespoons each) onto the surface of the stew. Cover and cook on high setting for 1 hour until dumplings are cooked through and fluffy.
07 - Remove and discard bay leaf. Ladle hot stew into serving bowls and serve immediately.
# Expert suggestions:
01 -
- The dumplings emerge impossibly light and fluffy every single time, like little clouds floating in your bowl
- It transforms humble ingredients into something that feels like it simmered all day at a farmhouse kitchen
- Leftovers somehow taste even better, if they make it that far
02 -
- The dumplings expand significantly so don't overcrowd the surface or they'll merge into one giant dumpling
- Resist lifting the lid during that final hour of dumpling cooking or they'll collapse and never fluff up properly
03 -
- Cold butter is non negotiable for fluffy dumplings, room temperature butter disappears into the dough and you lose those tender layers
- Low sodium broth gives you control, you can always add salt but you can't take it away