Slow-Cooker Chicken And Dumplings Recipe

I absolutely love how comforting and hearty this Slow-Cooker Chicken And Dumplings Recipe turns out every single time. It’s perfect for those chilly evenings when you want something warm and filling without having to spend hours in the kitchen. I discovered this slow-cooker method when I wanted a hands-off approach but still craved those fluffy, tender dumplings swimming in rich chicken broth.

You’ll find that this recipe works wonderfully for busy weeknights or lazy weekends because the slow cooker does most of the work, allowing the flavors to deepen beautifully. Plus, the combination of tender chicken, savory vegetables, and homemade dumplings makes it feel like a cozy hug in a bowl—my family goes crazy for it, and I bet yours will, too!

Ingredients You’ll Need

The ingredients for this Slow-Cooker Chicken And Dumplings Recipe come together to create a beautifully balanced dish. You’ll notice a mix of fresh veggies that add texture, combined with cream soups that make the broth rich and creamy.

• Skin-on, bone-in chicken breasts: I prefer bone-in for extra flavor and juiciness, plus the skin helps keep the chicken moist during slow cooking.
• Chopped onion: Adds subtle sweetness and depth to your broth.
• Chopped celery: Offers a nice crunch and aromatic freshness.
• Chopped carrots: Brings a touch of natural sweetness and color.
• Unsalted chicken stock: Using unsalted stock lets you control the seasoning better.
• Condensed cream of chicken soup: Key for creaminess and thickness in the base.
• Condensed cream of celery soup: Adds a delicate savory note that’s essential for the classic flavor.
• Kosher salt: To taste, enhances all the flavors.
• Black pepper: Adds just the right amount of warmth.
• Dried thyme: Gives a subtle earthy, herbal background.
• All-purpose flour: For the dumplings’ structure—go with regular flour for best results.
• Baking powder: Helps the dumplings rise and stay fluffy.
• Cold unsalted butter: Small pieces cut in for tender, flaky dumplings.
• Whole milk: Brings moisture and richness to the dumpling dough.

Variations

One of the things I love about this Slow-Cooker Chicken And Dumplings Recipe is how easy it is to customize. Whether you want to lighten it up or add some extra veggies, the foundation is so adaptable that you can make it your own.

• Healthier Option: Swap out the cream soups for homemade versions using Greek yogurt or cashew cream to reduce sodium and add protein; I tried this once and loved how it brightened the dish.
• Vegetable Boost: Toss in frozen peas or green beans during the last 30 minutes for extra color and nutrients.
• Herb Twist: Experiment with fresh herbs like rosemary or parsley instead of thyme to tweak the flavor profile.
• Gluten-Free: Use a gluten-free flour blend and check your soup ingredients to keep it GF friendly; it works surprisingly well!

How to Make Slow-Cooker Chicken And Dumplings Recipe

Step 1: Load Up Your Slow Cooker

Start by placing your skin-on, bone-in chicken breasts in the bottom of a 6-quart slow cooker. I like using bone-in because it gives the broth a richer flavor. Next, add the chopped onion, celery, and carrots on top – they really build the soup’s foundation. In a separate bowl, whisk together the chicken stock, cream of chicken soup, cream of celery soup, 1 teaspoon of kosher salt, black pepper, and dried thyme. Pour this mixture evenly over the chicken and vegetables. Cover the slow cooker and let it work its magic for 6 to 7 hours on Low or 3 to 4 hours on High.

Step 2: Pull Chicken and Prepare Dumpling Dough

Once the chicken is tender and falling off the bone, use tongs to transfer it onto a cutting board to cool slightly. Meanwhile, turn your slow cooker to High if it was on Low. In a medium bowl, combine the flour, remaining ½ teaspoon of salt, and baking powder. Cut in the cold butter with a pastry cutter or your fingers until the mixture looks like coarse crumbs – this step is crucial for tender dumplings. Slowly stir in the milk until you have a soft dough that’s easy to handle but not sticky.

Step 3: Roll, Cut, and Drop the Dumplings

Flour your work surface lightly and roll the dough out into a rectangle about ¼-inch thick. Cut the dough into 1-inch wide strips, then crosswise into pieces about 1½ to 2 inches long. Drop these dumpling pieces gently into the bubbling soup in the slow cooker. Cover and cook on High for about 20 to 30 minutes until the dumplings are chewy-tender but fully cooked through. This is my favorite part – watching those little pillows cook to perfection!

Step 4: Shred Chicken and Finish Soup

While the dumplings cook, shred the chicken meat off the skin and bones with two forks. Once dumplings are ready, stir the shredded chicken back into the soup, taste, and add extra salt if needed. Ladle into bowls and get ready for a cozy, satisfying meal that tastes like pure love.

How to Serve Slow-Cooker Chicken And Dumplings Recipe

Garnishes

I like to finish this dish with a sprinkle of fresh chopped parsley or chives for a pop of color and freshness. Sometimes, a small drizzle of melted butter on top gives an extra silky touch that my family always notices and appreciates. These simple garnishes turn the hearty stew into something that feels a bit special without much effort.

Side Dishes

This Slow-Cooker Chicken And Dumplings Recipe stands well on its own, but I love pairing it with a crisp green salad or steamed green beans to balance the richness. Occasionally, I’ll serve it alongside some crusty bread to soak up every last bit of the delicious broth—because why not?

Creative Ways to Present

For family gatherings, I like to serve this in rustic individual bowls, topped with a few fresh herb leaves and a little sprinkle of cracked black pepper. One time, I even ladled it over a bed of mashed potatoes for an indulgent twist that everyone raved about. Serving it family-style in a large, beautiful slow cooker set on the table also creates a warm, inviting vibe that sparks conversation.

Make Ahead and Storage

Storing Leftovers

Leftovers of this chicken and dumplings recipe store wonderfully in an airtight container in the fridge for up to 3 days. I like to cool the soup slightly before refrigerating to keep the dumplings from getting too soggy. When I reheat, stirring gently helps maintain the dumplings’ texture.

Freezing

I’ve frozen this dish a couple of times, but I recommend freezing before adding the dumplings for best texture. Freeze the shredded chicken and broth mixture separately, then add freshly made dumplings after thawing and reheating. This way, you avoid mushy dumplings and still get that fresh, homemade feel.

Reheating

To reheat leftovers, warm the soup gently on the stovetop over low to medium heat, stirring occasionally. This prevents the dumplings from breaking apart and helps keep the chicken tender. If it looks too thick, add a splash of broth or water to loosen it up.

FAQs

Final Thoughts

This Slow-Cooker Chicken And Dumplings Recipe holds a special place in my heart because it combines ultimate comfort with ease—something we all crave on busy days. I hope you’ll give it a try and experience just how satisfying homemade dumplings and tender chicken can be, effortlessly brought together in your slow cooker. Invite your loved ones, savor those rich flavors, and enjoy a meal that feels like a warm, delicious hug.

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