If you ever find yourself with leftover turkey and craving something both comforting and downright delicious, I’ve got just the thing for you. This Slow Cooker Turkey and Dumplings Recipe is one of those soul-satisfying meals that feels like a warm hug after a long day. It’s crazy easy to make, and the slow cooker does all the heavy lifting, letting those rich flavors mingle perfectly. Trust me, your family or friends will go crazy for this hearty, cozy dish that turns simple ingredients into pure magic.
Why You’ll Love This Recipe
- Hands-Off Cooking: Set it and forget it—your slow cooker does the heavy lifting for tender turkey and perfectly cooked vegetables.
- Perfect Dumplings: Fluffy, light dumplings that soak up that savory broth—everyone always asks for seconds.
- Use Leftovers Creatively: A fantastic way to transform leftover turkey into a soul-warming meal without extra work.
- Comfort Food Classic: Full of herbs and veggies, this dish feels both nutritious and indulgent, perfect for chilly nights.
Ingredients You’ll Need
These ingredients come together to create a rich, flavorful broth that complements the tender turkey and fluffy dumplings beautifully. When I shop for this, I always pick fresh veggies and herbs that pack the most flavor to elevate the dish.
- Leftover turkey: Using shredded or cubed turkey gives you delicious texture without the hassle of cooking it from scratch.
- Turkey or chicken broth: Homemade or leftover turkey drippings make the broth extra flavorful—just make sure to skim off the fat for a lighter soup.
- Yellow onion: Adds a sweet and aromatic base flavor when simmered low and slow.
- Carrots: They bring natural sweetness and great color to the slow cooker pot.
- Celery ribs: Offer subtle earthiness and crunch if left slightly undercooked.
- Garlic: For that savory punch and depth of flavor, don’t skimp here.
- Fresh thyme and sage: These herbs complement turkey perfectly—fresh is best, but dried works in a pinch.
- Salt and black pepper: To season and balance all those rich flavors.
- All-purpose flour: The base for your dumplings that turn tender and fluffy once cooked.
- Baking powder: Gives the dumplings lift and fluffiness.
- Milk: Whole milk keeps the dumplings tender and moist.
- Unsalted butter: Melted into the dumplings for richness and flavor.
Variations
I love how versatile this Slow Cooker Turkey and Dumplings Recipe is—feel free to customize it to suit your taste or what’s in your fridge. Don’t be afraid to get creative; it’s all about making it your own cozy classic.
- Vegetarian twist: Swap turkey for hearty mushrooms and use vegetable broth—I tried it once and the earthy flavors shine beautifully.
- Herb swaps: If you don’t have sage, oregano or rosemary work great too, giving a fresh spin to the flavor profile.
- Dumpling upgrade: Adding a tablespoon of fresh chives or parsley into the dough adds a burst of color and mild onion flavor—my family loved that extra touch.
- Spicy kick: A pinch of cayenne or smoked paprika gives the broth a subtle warmth if you like a bit of spice without overpowering the comfort.
How to Make Slow Cooker Turkey and Dumplings Recipe
Step 1: Load the Slow Cooker with Flavor
Start by tossing your shredded turkey, broth, chopped onion, sliced carrots, celery, minced garlic, thyme, sage, and a good pinch of salt and pepper into the slow cooker. I like to give it a good stir so everything starts mingling together nicely. From my experience, starting with cold broth and fresh veggies lets the flavors develop beautifully over the long cooking time.
Step 2: Let It Simmer Away
Cover that slow cooker and set it to LOW for 6-8 hours or HIGH for 3-4 hours if you’re short on time. The longer, slower cook really softens the veggies and infuses those savory turkey flavors throughout. My favorite is low and slow because it feels like magic when you come home to that aromatic pot of goodness ready for the next step.
Step 3: Whip Up the Dumpling Dough
About 30 minutes before your soup is ready, mix the flour, baking powder, and salt in a bowl. Then stir in the milk and melted butter until just combined — don’t overmix! The dough will be slightly sticky, which is perfect. I learned not to fuss over this step too much; gentle mixing keeps dumplings tender instead of tough.
Step 4: Add Dumplings to the Slow Cooker
Drop spoonfuls of the dumpling dough onto the surface of your slow cooker soup, spacing them evenly. Then gently press them just beneath the surface so they’re covered in broth but not buried. This trick helps them cook evenly and puff up just right. Cover immediately—don’t peek during this hour, or they might deflate.
Step 5: Finish Cooking on High
Set your slow cooker to HIGH and cook for another hour with the lid firmly on. Your dumplings will puff up perfectly, and the soup will thicken up around them. When the timer’s up, gently stir the dumplings into the soup for a luscious, hearty bite every time.
Pro Tips for Making Slow Cooker Turkey and Dumplings Recipe
- Don’t Skip Degreasing: Skimming fat off the broth before cooking keeps the soup light and lets the flavors shine.
- Even Dumpling Size: Use an ice cream scoop or tablespoon for evenly sized dumplings, so they cook at the same rate.
- No Peeking Rule: Avoid opening the lid during the dumpling cooking hour to keep the steam trapped for fluffy results.
- Fresh Herbs Matter: Adding fresh thyme or sage at the end brightens up the dish and makes it smell incredible.
How to Serve Slow Cooker Turkey and Dumplings Recipe
Garnishes
I usually sprinkle chopped fresh parsley or thyme right on top before serving—it adds a pop of green and freshness that balances the richness perfectly. Sometimes I’ll add a little cracked black pepper or even a few red pepper flakes if I want a subtle kick.
Side Dishes
This soup is hearty enough on its own, but I love to serve it with crusty bread to soak up every last bit of the broth. A simple side salad with a tangy vinaigrette cuts through the richness beautifully, and sometimes roasted green beans or a medley of steamed veggies round out the meal.
Creative Ways to Present
For special occasions, I’ve ladled this turkey and dumplings soup into deep white bowls and garnished with a sprig of thyme or a swirl of heavy cream. Serving it alongside personal mini cornbreads or buttered rolls makes it feel extra festive and cozy—your guests will feel truly spoiled.
Make Ahead and Storage
Storing Leftovers
I like to store leftovers in airtight containers in the fridge for up to 3 days. The dumplings soak up more broth over time, so the soup thickens—which is a delicious change, but you can loosen it with a splash of broth or water when reheating.
Freezing
In my experience, this soup freezes well without the dumplings, which I prefer to add fresh after reheating. However, if you freeze with dumplings, just be aware the texture might change slightly once thawed. Either way, pack leftovers in freezer-safe containers for up to 3 months.
Reheating
I gently reheat leftovers in a saucepan over low heat, adding a splash of broth or water as needed to loosen the soup. Stir frequently to prevent sticking, and if you’re adding fresh dumplings, give them time to cook thoroughly in the warmed soup.
FAQs
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Can I make Slow Cooker Turkey and Dumplings Recipe without leftover turkey?
Absolutely! You can use cooked chicken or even cook raw turkey breast in the slow cooker before adding the dumplings. Just adjust cooking times to ensure the meat is tender and safe to eat.
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What if I don’t have fresh herbs for this recipe?
Dried herbs work just fine. Use about a third of the amount you would fresh herbs, since dried herbs have a more concentrated flavor. For example, use 1 teaspoon dried thyme instead of a tablespoon of fresh.
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How do I know when the dumplings are fully cooked?
Dumplings are ready when they’re puffed up and spring back lightly when touched. The an hour cooking time on high should be enough, but you can carefully break one open to check that it’s cooked through and not doughy in the center.
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Can I make the dumplings gluten-free?
Sure! Use your favorite gluten-free all-purpose flour blend and make sure it contains baking powder. The texture might change slightly, but it still makes a delicious dumpling topping.
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Is it better to use a slow cooker or stovetop for this recipe?
I love the slow cooker because it frees up your time and gently melds flavors over hours without needing much attention. But you can definitely make a stovetop version by simmering the soup and dropping dumplings in the pot, adjusting cook time accordingly.
Final Thoughts
This Slow Cooker Turkey and Dumplings Recipe is genuinely one of those dishes I keep coming back to, especially when I want something both comforting and effortless. It turns humble leftovers into a feast that feels special and nurturing. Give it a try—you’ll love how easy it is to prepare and how deeply satisfying it is to eat. You might even catch your family asking when you’ll make it again, just like mine does. I hope it becomes a favorite in your home, too!
Print
Slow Cooker Turkey and Dumplings Recipe
- Prep Time: 25 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 25 minutes
- Yield: 5 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Turkey and Dumplings recipe is a comforting and hearty dish perfect for using leftover turkey. Tender vegetables and flavorful herbs cooked slowly in broth create a rich soup base, while fluffy dumplings cooked atop add a delightful texture. With simple ingredients and an easy slow cooker method, this meal offers a warm and satisfying way to enjoy turkey any time of year.
Ingredients
Soup Ingredients
- 2 lbs. leftover turkey, shredded or cubed (about 3–4 cups)
- 6 cups turkey or chicken broth (can use leftover turkey drippings that have been degreased)
- 1 large yellow onion, chopped
- 3 carrots, peeled and sliced
- 3 celery ribs, sliced
- 4 cloves garlic, minced
- 1 Tbsp. fresh thyme leaves, or 1 teaspoon dried
- 1 tbsp. fresh sage chopped, or ½ teaspoon dried (can substitute with oregano)
- Salt and black pepper, to taste
Dumplings
- 2 cups all-purpose flour
- 1 Tbsp. baking powder
- ½ tsp. salt
- 1 cup whole milk
- 4 Tbsp. unsalted butter, melted
Instructions
- Combine Ingredients: In a slow cooker, add the shredded or cubed leftover turkey, broth, chopped onion, sliced carrots, sliced celery, minced garlic, thyme, sage, salt, and pepper. Stir well to evenly mix all ingredients.
- Slow Cook the Soup: Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. This slow cooking process will allow the flavors to meld and the vegetables to become tender and flavorful.
- Prepare Dumpling Dough: About 30 minutes before the soup has finished cooking, whisk together the flour, baking powder, and salt in a medium bowl. Pour in the milk and melted butter, stirring gently until just combined to form a slightly sticky dough.
- Add Dumplings: Drop spoonfuls of the dumpling dough evenly onto the surface of the soup in the slow cooker. Gently push the dumplings down so they are covered by the broth.
- Cook Dumplings: Cover the slow cooker again and cook on HIGH for an additional hour, keeping the lid closed the entire time. The dumplings will puff up and cook through during this time.
- Finish Soup: Once the dumplings are fully cooked, gently stir the soup to incorporate the dumplings and distribute them evenly throughout.
- Serve: Ladle the turkey and dumpling soup into bowls and garnish with fresh herbs like parsley or thyme if desired. Serve hot and enjoy a comforting bowl of homemade goodness.
Notes
- Use leftover turkey from a previous meal or a roasted turkey carcass for a rich flavor.
- If you don’t have fresh herbs, dried thyme and sage work well as substitutions.
- You can replace whole milk with a lactose-free or plant-based milk if preferred, but the texture may slightly vary.
- Make sure the dumplings are just mixed and not overworked to keep them light and fluffy.
- Keep the slow cooker covered while the dumplings cook to help them rise properly.
- This recipe can be easily doubled for larger gatherings.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: Thirty-eight g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 65mg
