Slow Cooker Chicken Dumplings (Print Version)
Tender chicken with hearty vegetables and soft dumplings in a creamy sauce for warm, comforting meals.
# What You Need:
→ Chicken & Broth
01 - 1.5 lbs boneless, skinless chicken thighs or breasts
02 - 4 cups low-sodium chicken broth
03 - 2 tbsp unsalted butter
04 - 1 medium onion, diced
05 - 3 medium carrots, sliced
06 - 2 celery stalks, sliced
07 - 3 cloves garlic, minced
08 - 1 tsp dried thyme
09 - 1 tsp dried parsley
10 - ½ tsp dried rosemary
11 - 1 tsp salt
12 - ½ tsp black pepper
→ Sauce
13 - ½ cup heavy cream
14 - ¼ cup all-purpose flour
15 - 1 cup frozen peas
→ Dumplings
16 - 1 cup all-purpose flour
17 - 1.5 tsp baking powder
18 - ½ tsp salt
19 - 2 tbsp unsalted butter, melted
20 - ½ cup whole milk
21 - 1 tbsp fresh parsley, chopped (optional)
# How to Prepare:
01 - Place chicken, diced onion, sliced carrots, sliced celery, minced garlic, dried thyme, dried parsley, dried rosemary, salt, and black pepper into the slow cooker. Pour in chicken broth and dot with unsalted butter.
02 - Cover and cook on low heat for 5 hours, or until chicken is tender.
03 - Remove chicken from slow cooker, shred using two forks, then return to the cooker.
04 - Whisk all-purpose flour with heavy cream until smooth. Stir this mixture into the slow cooker along with frozen peas.
05 - In a separate bowl, combine all-purpose flour, baking powder, and salt. Add melted butter and whole milk, stirring until just combined. Fold in fresh parsley if using.
06 - Drop tablespoon-sized portions of dumpling dough onto the surface of the stew, forming about 10 to 12 dumplings.
07 - Cover and cook on high heat for 1 hour, or until dumplings are fully puffed and cooked through.
08 - Taste and adjust seasoning if necessary. Serve warm.
# Expert Advice:
01 -
- The whole thing practically cooks itself while you go about your day, then fluffy dumplings appear on top like a little kitchen miracle.
- One pot means less cleanup, more time to actually enjoy eating with people you care about.
02 -
- Don't stir the dumplings once you've added them; they need to sit undisturbed on top to puff properly, and stirring makes them heavy and dense instead of fluffy.
- If your dumplings sink immediately, your broth is probably boiling too hard—turn it down slightly and they'll float to the surface as they cook.
03 -
- Toast your dried herbs in a dry pan for 30 seconds before adding them; it wakes up their flavor and makes the whole dish taste more intentional.
- If dumplings are your favorite part, make the batch double and drop them in anyway—they take up room beautifully and nobody complains about more dumplings.