Slow Cooker Chicken Dumplings (Print version)
Comforting dish with tender chicken, vegetables, and fluffy dumplings simmered in a creamy sauce.
# What you'll need:
→ Chicken & Broth
01 - 1.5 lbs boneless, skinless chicken thighs or breasts
02 - 4 cups low-sodium chicken broth
03 - 2 tbsp unsalted butter
04 - 1 medium onion, diced
05 - 3 medium carrots, sliced
06 - 2 celery stalks, sliced
07 - 3 cloves garlic, minced
08 - 1 tsp dried thyme
09 - 1 tsp dried parsley
10 - 1/2 tsp dried rosemary
11 - 1 tsp salt
12 - 1/2 tsp black pepper
→ Sauce
13 - 1/2 cup heavy cream
14 - 1/4 cup all-purpose flour
15 - 1 cup frozen peas
→ Dumplings
16 - 1 cup all-purpose flour
17 - 1.5 tsp baking powder
18 - 1/2 tsp salt
19 - 2 tbsp unsalted butter, melted
20 - 1/2 cup whole milk
21 - 1 tbsp fresh parsley, chopped (optional)
# How to make it:
01 - Place chicken, onion, carrots, celery, garlic, thyme, parsley, rosemary, salt, and pepper into the slow cooker. Pour in chicken broth and dot with butter.
02 - Cover and cook on low heat for 5 hours or until chicken is very tender.
03 - Remove chicken from slow cooker and shred using two forks, then return shredded chicken to the slow cooker.
04 - Whisk flour and heavy cream until smooth in a small bowl, then stir the mixture and frozen peas into the slow cooker contents.
05 - In a separate bowl, combine flour, baking powder, and salt. Stir in melted butter and milk until just combined; gently fold in parsley if using.
06 - Drop tablespoon-sized dollops of dumpling dough onto the surface of the stew, approximately 10 to 12 dumplings.
07 - Cover and cook on high for 1 hour or until dumplings are puffed and cooked through.
08 - Taste and adjust seasoning if needed. Serve immediately while hot.
# Expert suggestions:
01 -
- The dumplings are tender clouds that absorb all that savory cream without getting heavy or dense.
- Everything cooks together in one pot, which means you actually have time to breathe and maybe read a book.
- It tastes like someone who loves you spent all day cooking, even though you mostly just turned it on and walked away.
02 -
- Don't add the dumplings too early or they'll fall apart into the broth instead of staying fluffy—high heat for that final hour is important.
- Whisk the flour and cream together before stirring into the slow cooker, or you'll end up with little flour clumps that won't disappear.
- If you use fresh herbs from the start instead of dried, use triple the amount because fresh herbs lose their punch in slow cooking.
03 -
- Cut your vegetables into similar sizes so they cook evenly and the dish feels balanced on the spoon.
- If your slow cooker runs hot, start on low for 5.5 hours instead of 5—overcooked chicken can become stringy.
- Make the dumpling dough right before you add it to the slow cooker so the baking powder stays active and fluffy.