Print

Slow Cooker Chicken and Dumplings Recipe Easy Homemade Comfort Food

slow cooker chicken and dumplings - featured image
Print Recipe

A cozy and easy slow cooker recipe featuring tender chicken simmered with herbs and fluffy homemade dumplings, perfect for comforting family meals.

Ingredients

Scale
  • 3 boneless, skinless chicken breasts (about 1.5 lbs / 700 g)
  • 4 cups (960 ml) low-sodium chicken broth
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 large carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Salt and freshly ground black pepper, to taste
  • 1 ½ cups (190 g) all-purpose flour (can swap with gluten-free flour blend if needed)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 3 tablespoons unsalted butter, cold and cubed (or dairy-free butter alternative)
  • ¾ cup (180 ml) milk, room temperature (any kind you prefer—whole milk gives the richest dumplings)

Instructions

  1. Prepare the Chicken and Vegetables: Place the chicken breasts at the bottom of your slow cooker. Add the chopped onion, garlic, carrots, and celery on top. Sprinkle the thyme, parsley, salt (about 1 teaspoon), and pepper (½ teaspoon) evenly over everything.
  2. Add the Broth: Pour in 4 cups (960 ml) of chicken broth, making sure it covers the chicken and veggies. Give it a gentle stir to combine but don’t disturb the chicken too much.
  3. Cook Low and Slow: Cover and cook on low for 6 hours or on high for 3-4 hours until the chicken is tender and easily shreddable.
  4. Shred the Chicken: Remove the chicken breasts and place them on a cutting board. Use two forks to shred the meat finely. Return the shredded chicken to the slow cooker and stir it in.
  5. Make the Dumpling Dough: Whisk together 1 ½ cups (190 g) flour, 2 teaspoons baking powder, and ½ teaspoon salt in a bowl. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Slowly stir in ¾ cup (180 ml) of milk until the dough comes together—don’t overmix, just enough to combine.
  6. Add Dumplings to Slow Cooker: About 30 minutes before serving, drop spoonfuls (about 2 tablespoons each) of dumpling dough onto the simmering chicken stew surface. Space them out and do not crowd the slow cooker.
  7. Cook Dumplings: Cover and cook for 30 minutes more on low. The dumplings should puff up and become fluffy and cooked through. Avoid lifting the lid while they cook to keep the steam in.
  8. Final Taste and Adjust: Gently stir the stew to mix dumplings in. Taste and adjust seasoning with extra salt and pepper if needed. If the broth seems too thin, mix a teaspoon of cornstarch with cold water and stir it in, cooking for a few minutes until thickened.
  9. Serve Warm: Ladle into bowls, garnish with fresh parsley if desired, and enjoy.

Notes

Use cold butter in dumplings for tender, flaky texture. Add dumplings 30 minutes before serving to avoid mushy or undercooked dumplings. Resist lifting the lid while dumplings cook to keep steam in. For gluten-free, use gluten-free flour blend and xanthan gum. For dairy-free, substitute butter and milk with dairy-free alternatives. Adjust seasoning after cooking as slow cookers can mute flavors.

Nutrition

Keywords: slow cooker, chicken and dumplings, comfort food, easy recipe, homemade dumplings, slow cooker chicken, family dinner

Find it online: https://jodierecipes.com/slow-cooker-chicken-and-dumplings-recipe-easy-homemade-comfort-food/