Slow Cooker Chicken and Dumplings Recipe

If you love comfort food that warms you from the inside out, you’re going to adore this Slow Cooker Chicken and Dumplings Recipe. It’s one of those dishes that feels like a big, cozy hug after a long day. I absolutely love how the chicken stays tender and juicy while the dumplings become fluffy pillows floating in rich, flavorful broth. Stick with me here, because I’m about to share all the secrets and tips to make sure your slow cooker chicken and dumplings turn out like they came from a Southern grandma’s kitchen!

Ingredients You’ll Need

These ingredients come together beautifully to create a rich, savory base with comforting dumplings that soak up every bit of flavor. When I shop for this recipe, I always pick a sweet yellow onion for gentle sweetness and fresh unsalted butter for richness—little things that make a big difference.

• Sweet Yellow Onion: Adds a natural sweetness and depth to the broth.
• Unsalted Butter: I like using unsalted so I can control the saltiness perfectly.
• Boneless Skinless Chicken Breasts: Ideal for tender, shreddable chicken that cooks evenly.
• Dried Thyme: Gives a subtle herbaceous note that complements the chicken beautifully.
• Garlic Powder: Enhances the savory flavor without overpowering.
• Salt & Black Pepper: Essential seasonings to bring everything together.
• Bay Leaves: They infuse a gentle, aromatic depth during slow cooking.
• Low Sodium Chicken Broth: Key to creating a flavorful but not too salty base.
• Cornstarch + Water: Makes a slurry to thicken the broth perfectly before adding dumplings.
• Frozen Peas and Carrots: Convenient and add just the right pop of color and sweetness.
• All-Purpose Flour: The foundation for soft, tender dumplings.
• Baking Powder: Acts as the leavener that makes dumplings fluffy and light.
• Milk (whole preferred): Creates a rich, moist dumpling dough.
• Melted Unsalted Butter (for dumplings): Adds richness and flavor to the biscuit-like dumplings.

Variations

You can totally make this Slow Cooker Chicken and Dumplings Recipe your own! I often swap out veggies or add extra herbs depending on the season and what’s in my fridge. Don’t hesitate to tweak it to your taste—it’s a pretty forgiving recipe.

• Vegetable Swap: I’ve replaced frozen peas and carrots with fresh chopped celery and carrots in the slow cooker for a more rustic feel, and it turns out fantastic.
• Spicy Kick: If you’re into a little heat, adding a pinch of cayenne or smoked paprika spices up the broth deliciously without overwhelming the gentle flavors.
• Herb Variation: Try fresh parsley or rosemary instead of thyme for a subtle change. I love grabbing fresh herbs when I’m in the mood for brightness.
• Gluten-Free Dumplings: Swap the all-purpose flour with a gluten-free blend—just be sure your baking powder is gluten-free too. I tried this once and it worked well with a slight texture difference.

How to Make Slow Cooker Chicken and Dumplings Recipe

Step 1: Build Your Flavor Base

Start by adding chopped onion and butter to your slow cooker—this little step is key to layering flavor from the very start. Then place your chicken breasts on top, season with thyme, garlic powder, salt, pepper, and toss the bay leaves in. Pour your chicken broth over everything. This is the moment your slow cooker begins to work its magic, slow-cooking everything into tender perfection.

Step 2: Slow Cook Until Chicken Is Tender

Cover and cook on high for 3-4 hours or low for 6-7 hours. I usually go with low if I’m prepping in the morning and eating in the evening. The chicken will be juicy and easy to shred when done—just look for it pulling apart effortlessly with a fork.

Step 3: Prepare the Dumpling Dough

While your slow cooker does its thing, whisk together flour, baking powder, and salt. Add in milk and melted butter, stirring gently until the dough comes together. I like to pop it in the fridge for a few minutes to chill; it makes handling the dough easier later on.

Step 4: Thicken the Broth and Add Veggies

Make a cornstarch slurry by mixing cornstarch and water, then stir it into the slow cooker along with the frozen peas and carrots. Remove the chicken and bay leaves. Switch your slow cooker to high if you were cooking on low, since the dumplings need a good, steady heat to cook through properly.

Step 5: Shred the Chicken and Return

Shred the chicken finely with two forks or a stand mixer’s paddle attachment—this step makes the dumplings integrate beautifully with tender chicken throughout the soup. Stir the shredded chicken back into the broth and veggies.

Step 6: Add Dumplings and Finish Cooking

Quickly scoop small spoonfuls (about a tablespoon each) of dumpling dough onto the surface of the slow cooker. Leave some space between them—don’t worry if they’re not perfectly spaced; they’ll puff up as they cook. Spoon some broth over each dumpling, cover, and let cook for 1 ½ to 2 hours on high until they’re fluffy and cooked through. Try not to peek too often; keeping the lid on helps them cook evenly.

How to Serve Slow Cooker Chicken and Dumplings Recipe

Garnishes

I love sprinkling fresh chopped parsley or a little thyme right on top before serving—it adds a bright, fresh flavor and a pop of color. Sometimes a tiny drizzle of cream or a pat of butter on each bowl makes it extra luxurious.

Side Dishes

This recipe is a meal all on its own, but if you want to serve sides, simple green salads with vinaigrette or steamed green beans balance the richness nicely. Crusty bread or a warm cornbread muffin is my go-to for sopping up every last drop of broth.

Creative Ways to Present

When I’ve had friends over, I’ve served this slow cooker chicken and dumplings in individual crock bowls, garnished with fresh herbs and a sprinkle of cracked pepper. It turns a humble dish into a cozy, charming presentation perfect for casual dinner parties or chilly evenings.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. Because of the dumplings, the dish thickens overnight, so I usually add a splash of chicken broth or water when reheating to loosen it up without watering down the flavor.

Freezing

I’ve frozen this recipe both before and after adding dumplings. Before adding dumplings, it freezes beautifully. If freezing after dumplings are cooked, the texture changes a bit, but it’s still tasty—just a little less fluffy.

Reheating

Reheat leftovers gently on the stovetop over medium-low heat or in the microwave with a splash of broth. Stir occasionally. This keeps the chicken tender and revives the dumplings nicely without drying them out.

FAQs

Final Thoughts

This Slow Cooker Chicken and Dumplings Recipe is truly one of my favorite easy-weeknight dinners—comforting, straightforward, and made even better by the slow cooker’s magical hands-off process. Every time I serve it, my family goes crazy for the tender chicken and fluffy dumplings, and I love knowing it was almost effortless to make. If you’re craving that warm, homey feeling in a bowl, give this recipe a try—you’ll be so glad you did!

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