Slow Cooker Chicken Dumplings (Print version)

Tender chicken and fluffy dumplings cooked with hearty vegetables in a creamy savory broth.

# What you'll need:

→ Chicken and Broth

01 - 1.5 lbs boneless, skinless chicken thighs or breasts
02 - 4 cups low-sodium chicken broth
03 - 1 medium onion, chopped
04 - 3 medium carrots, sliced
05 - 2 celery stalks, sliced
06 - 3 cloves garlic, minced
07 - 1 tsp dried thyme
08 - 1 tsp dried parsley
09 - ½ tsp black pepper
10 - 1 tsp salt
11 - 2 tbsp unsalted butter, cubed
12 - 1 cup heavy cream

→ Dumplings

13 - 1½ cups all-purpose flour
14 - 2 tsp baking powder
15 - ½ tsp salt
16 - 2 tbsp unsalted butter, melted
17 - ¾ cup whole milk
18 - 2 tbsp fresh parsley, chopped (optional)

# How to make it:

01 - Place chicken, chicken broth, onion, carrots, celery, garlic, thyme, parsley, black pepper, salt, and butter into the slow cooker. Stir well to combine.
02 - Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken and vegetables are tender.
03 - Remove chicken from the slow cooker, shred using two forks, then return shredded chicken to the slow cooker.
04 - Stir in the heavy cream thoroughly.
05 - In a bowl, whisk together flour, baking powder, and salt. Stir in melted butter, milk, and parsley until just combined, avoiding overmixing.
06 - Drop spoonfuls (approximately 1 tablespoon each) of dumpling batter onto the surface of the soup.
07 - Cover and cook on HIGH for 30 to 40 minutes until dumplings are fully cooked and fluffy.
08 - Serve hot, garnished with additional parsley if desired.

# Expert suggestions:

01 -
  • It cooks itself while youre away, so dinner is ready the moment you walk in.
  • The dumplings soak up the broth and turn impossibly tender without any fuss.
  • Leftovers taste even richer the next day, and the whole pot feeds a crowd.
02 -
  • Dont overmix the dumpling dough or they will turn dense and chewy instead of light.
  • Add the cream only after the long cook, or it may curdle and separate.
  • If the broth looks thin, leave the lid off for the last 10 minutes to let it reduce slightly.
03 -
  • Use a 5-quart or larger slow cooker so the dumplings have room to expand without sticking together.
  • Taste the broth before adding the dumplings and adjust the salt, because the dumplings will absorb a lot of flavor.
  • If you want thicker broth, whisk a tablespoon of cornstarch with cold water and stir it in before adding the dumplings.

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