Slow Cooker Chicken Dumplings (Print Version)

Tender chicken and vegetables slow-cooked with fluffy dumplings in a creamy, savory broth.

# What You Need:

→ Chicken & Broth

01 - 1.5 lbs boneless, skinless chicken thighs or breasts
02 - 4 cups low-sodium chicken broth
03 - 1 medium onion, chopped
04 - 3 medium carrots, sliced
05 - 2 celery stalks, sliced
06 - 3 cloves garlic, minced
07 - 1 tsp dried thyme
08 - 1 tsp dried parsley
09 - 1/2 tsp black pepper
10 - 1 tsp salt
11 - 2 tbsp unsalted butter, cubed
12 - 1 cup heavy cream

→ Dumplings

13 - 1 1/2 cups all-purpose flour
14 - 2 tsp baking powder
15 - 1/2 tsp salt
16 - 2 tbsp unsalted butter, melted
17 - 3/4 cup whole milk
18 - 2 tbsp fresh parsley, chopped (optional)

# How to Prepare:

01 - Add chicken, chicken broth, onion, carrots, celery, garlic, thyme, parsley, black pepper, salt, and butter to the slow cooker. Stir gently to combine.
02 - Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until chicken and vegetables become tender.
03 - Remove chicken from the slow cooker and shred using two forks. Return shredded chicken to the pot.
04 - Stir in the heavy cream evenly into the broth.
05 - In a mixing bowl, whisk together flour, baking powder, and salt. Stir in melted butter, milk, and fresh parsley until just combined, avoiding overmixing.
06 - Drop spoonfuls (~1 tablespoon each) of the dumpling dough onto the surface of the simmering broth.
07 - Cover and continue cooking on HIGH for 30 to 40 minutes more until dumplings are fully cooked and fluffy.
08 - Ladle into bowls and garnish with additional parsley if desired. Serve hot.

# Expert Advice:

01 -
  • It fills the house with the kind of smell that makes everyone wander into the kitchen asking whats for dinner.
  • The dumplings puff up soft and pillowy right on top of the broth, soaking up all that savory goodness.
  • You can prep it in the morning and forget about it until dinnertime, no babysitting required.
  • Leftovers taste even better the next day when the flavors have had time to settle in together.
02 -
  • Dont lift the lid during the last 30 minutes while the dumplings cook, or theyll turn out dense and gummy instead of light.
  • If your broth looks too thick after adding the cream, splash in a little more broth or water to loosen it up.
  • Shred the chicken while its still warm, it comes apart much easier than when its cooled down.
03 -
  • Use chicken thighs instead of breasts if you want the most tender, flavorful result after hours in the slow cooker.
  • Let the dumplings sit undisturbed while they cook, peeking or stirring will deflate them before they set.
  • Taste the broth before adding the dumplings and adjust the salt, its your last chance to get the seasoning right.

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