Slow Cooker Chicken and Dumplings (Print Version)
Tender chicken and fluffy dumplings in a creamy broth, slow-cooked to perfection for an effortless comfort meal.
# What You Need:
→ Chicken Stew
01 - 1.5 lbs boneless, skinless chicken thighs
02 - 1 medium onion, diced
03 - 3 medium carrots, sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
06 - 4 cups low-sodium chicken broth
07 - 1 teaspoon dried thyme
08 - 1 teaspoon dried parsley
09 - 0.5 teaspoon dried rosemary
10 - 1 bay leaf
11 - 0.5 teaspoon black pepper
12 - 1 teaspoon salt
13 - 1 cup frozen peas
14 - 1 cup heavy cream
→ Dumplings
15 - 1.5 cups all-purpose flour
16 - 2 teaspoons baking powder
17 - 0.5 teaspoon salt
18 - 2 tablespoons unsalted butter, cold and cubed
19 - 0.75 cup whole milk
20 - 2 tablespoons fresh parsley, chopped
# How to Prepare:
01 - Add chicken thighs, diced onion, sliced carrots, sliced celery, minced garlic, chicken broth, dried thyme, dried parsley, dried rosemary, bay leaf, black pepper, and salt to the slow cooker. Stir thoroughly to combine all ingredients.
02 - Cover the slow cooker and cook on low setting for 4 hours until chicken is extremely tender and easily shreds.
03 - Remove cooked chicken from the slow cooker using tongs. Shred completely using two forks, then return shredded chicken to the slow cooker. Remove and discard the bay leaf.
04 - Stir frozen peas and heavy cream into the slow cooker, mixing until evenly distributed throughout the stew.
05 - In a medium mixing bowl, whisk together all-purpose flour, baking powder, and salt. Cut cold butter into small cubes and incorporate into the flour mixture using your fingertips or a pastry cutter until the mixture resembles coarse breadcrumbs. Add whole milk and fresh parsley, stirring gently just until combined. Avoid overmixing.
06 - Using a tablespoon, drop rounded portions of dumpling dough onto the surface of the simmering stew. Position dumplings so they rest on top of the liquid rather than submerged.
07 - Cover the slow cooker and switch to high heat. Cook for 1 hour until dumplings are puffed, golden, and cooked through.
08 - Ladle the chicken and dumplings into serving bowls. Garnish with fresh parsley if desired and serve immediately while steaming.
# Expert Advice:
01 -
- The dumplings absorb all that savory broth while staying impossibly fluffy on top – it's like magic in your mouth.
- You can prep everything in the morning, walk away, and return to a kitchen smelling like heaven without having done any real work.
02 -
- The first time I made this, I kept lifting the lid to check on the dumplings and they turned out dense and gummy – resist the urge to peek during that final hour.
- Adding the cream before the dumplings rather than after ensures they cook in a rich broth but prevents the cream from overheating and potentially separating.
03 -
- The dumpling batter should be sticky enough to hold together but wet enough to drop from a spoon – if it's too dry, add milk a teaspoon at a time.
- Position your slow cooker near an outlet where guests gather – the aroma creates anticipation that enhances the eventual eating experience.