Slow Cooker Chicken Dumplings

The first time I made chicken and dumplings, it was snowing so hard you could barely see across the street. I had just moved into my apartment and craved something that felt like a hug from the inside out. That afternoon taught me that some dishes are worth the six hour wait and that the best comfort food often requires the least amount of effort.

Last winter my sister came over after a terrible week at work and I decided to make this recipe on a whim. She sat at the kitchen table watching the snow fall while the slow cooker bubbled away, filling the whole apartment with the most incredible smell. We ate bowl after bowl and she said it was exactly what she needed to remember that everything would eventually be okay.

Ingredients

• Boneless skinless chicken thighs: These stay tender and juicy after hours of cooking, unlike breasts which can turn dry and stringy
• Yellow onion carrots and celery: The classic mirepoix foundation that creates that deep savory base everyone recognizes from childhood
• Low sodium chicken broth: Essential for controlling the salt level since the dumplings will absorb so much of the cooking liquid
• Thyme and parsley: These dried herbs bring that classic comfort flavor profile without overpowering the other ingredients
• Whole milk and heavy cream: Together they create the most velvety rich sauce without needing any fancy techniques
• All purpose flour: Both for thickening the broth and forming the structure of those pillowy dumplings
• Cold butter: Keeping it cold is the secret to tender dumplings that melt in your mouth rather than turning tough and chewy

Instructions

Build your flavor foundation:

Combine the chicken thighs diced onion sliced carrots sliced celery minced garlic chicken broth thyme parsley bay leaf salt and pepper in your slow cooker. Give everything a good stir to distribute the herbs and seasoning evenly.

Let the slow cooker work its magic:

Cover and cook on low for 5 hours until the chicken is fork tender and falling apart. Your kitchen will smell amazing by this point.

Shred and return the chicken:

Carefully remove the cooked chicken and shred it using two forks. Return the shredded chicken back to the slow cooker and stir it into the flavorful broth.

Create the creamy base:

Melt the butter in a small saucepan over medium heat then whisk in the flour cooking for one minute to remove the raw flour taste. Slowly whisk in the milk and cream until smooth and slightly thickened then pour this mixture into the slow cooker stirring well to incorporate.

Prepare the dumpling batter:

Whisk together the flour baking powder and salt in a medium bowl. Cut in the cold butter until the mixture looks like coarse crumbs. Stir in the milk and parsley just until combined being careful not to overmix.

Finish and serve:

Remove the bay leaf and ladle the hot chicken and dumplings into bowls. Serve immediately while the dumplings are still light and airy.

Save

This recipe became a staple during my first year of teaching when I would come home exhausted and need something ready to eat. There was something so comforting about knowing dinner was waiting for me and that the house would smell wonderful the moment I walked through the door.

Making It Your Own

Sometimes I throw in a handful of frozen peas or corn during the last thirty minutes of cooking for extra color and sweetness. You can also swap chicken thighs for breasts if that is what you have on hand though the texture will be slightly different.

Perfect Pairings

A crisp green salad with a bright vinaigrette cuts through the richness beautifully. A glass of Pinot Grigio or Chardonnay works wonderfully and some crusty bread for soaking up every last drop of broth is absolutely essential.

Storage and Reheating

This dish keeps well in the refrigerator for up to four days and actually develops even more flavor as it sits. When reheating add a splash of broth or milk because the dumplings will absorb quite a bit of liquid overnight.

• Freeze individual portions for up to three months though the dumplings will be slightly less fluffy after thawing
• Reheat gently on the stove over low heat stirring occasionally to prevent the bottom from scorching
• The microwave works in a pinch but stir halfway through to ensure even heating throughout

Save

There is nothing quite like gathering around the table with steaming bowls of this classic comfort food while snow falls outside. Hope this recipe becomes as loved in your house as it is in mine.

Recipe Q&A

→ How long should chicken cook on low?

Cook chicken on low heat for about 5 hours until tender and easy to shred.

→ Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be substituted, but thighs tend to stay moister during the long cooking time.

→ How do I make the dumplings fluffy?

Use cold butter cut into the flour mixture and avoid overmixing to keep dumplings light and airy.

→ What herbs enhance the flavor best?

Dried thyme, parsley, and a bay leaf infuse the stew with fresh, earthy notes.

→ Can I add extra vegetables?

Yes, peas or corn added in the last 30 minutes bring sweetness and texture to the dish.