Slow Cooker Chicken Dumplings (Print Version)
Hearty dish featuring tender chicken, vegetables, and fluffy dumplings simmered to rich perfection.
# What You Need:
→ Chicken & Vegetables
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→ Creamy Base
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→ Dumplings
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# How To Make:
01 - Place chicken thighs, diced onion, sliced carrots, celery stalks, minced garlic, chicken broth, dried thyme, dried parsley, bay leaf, salt, and black pepper in the slow cooker. Stir thoroughly to distribute ingredients evenly.
02 - Cover the slow cooker and cook on low heat setting for 5 hours until chicken becomes tender and fully cooked through.
03 - Carefully remove chicken thighs from the slow cooker. Using two forks, shred the meat into bite-sized pieces. Return shredded chicken back to the slow cooker.
04 - In a medium saucepan over medium heat, melt 2 tablespoons butter. Whisk in 3 tablespoons flour and cook for 1 minute while stirring constantly. Gradually whisk in 1 cup milk and 0.25 cup heavy cream until mixture becomes smooth and slightly thickened. Pour the creamy mixture into the slow cooker and stir well to incorporate.
05 - In a mixing bowl, combine 1.5 cups flour, baking powder, and 0.5 teaspoon salt. Cut in 2 tablespoons cold butter until mixture resembles coarse crumbs. Stir in 0.75 cup milk and chopped fresh parsley until just combined. Avoid overmixing to maintain fluffy texture.
06 - Drop rounded spoonfuls of dumpling batter, approximately 2 tablespoons each, onto the surface of the stew. Cover and cook on high heat for 1 hour until dumplings are cooked through and fluffy.
07 - Remove and discard the bay leaf. Ladle hot chicken and dumplings into serving bowls. Serve immediately while hot.
# Expert Tips:
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- The dumplings come out impossibly light and fluffy every single time, like little clouds swimming in the richest broth you have ever tasted
- Mostly hands off cooking means you can go about your day while your slow cooker does all the heavy lifting
- This recipe feeds a crowd and actually tastes even better the next day, making it perfect for meal prep or feeding unexpected guests
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- Resist the urge to lift the lid during the last hour of cooking or you will release all the steam that makes the dumplings fluffy
- The dumpling batter should be slightly sticky and shaggy not smooth or your dumplings will turn out dense and heavy
- Always shred the chicken while it is still hot because it becomes much more difficult to work with once cooled down
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- Use fresh herbs instead of dried if you have them available for a brighter more vibrant flavor
- Let the dumpling batter rest for ten minutes before dropping it into the stew for even lighter results