Description
This Slow Cooker Chicken & Dumplings recipe is a comforting, hearty dish perfect for cozy meals. Tender chicken simmers with fresh vegetables and aromatic herbs in a rich broth, topped with fluffy homemade dumplings cooked right in the slow cooker for an easy, hands-off dinner that yields 6 to 8 satisfying servings.
Ingredients
Scale
Soup Base
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 onion, chopped
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 4 cups chicken broth (or stock)
- 1 cup frozen peas
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 tsp black pepper
- 1 tsp salt (or to taste)
- 1 cup heavy cream (or half-and-half)
- 2 tbsp unsalted butter
- 1/4 cup all-purpose flour
Dumplings
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp garlic powder (optional)
- 1/2 tsp dried parsley (optional)
- 3/4 cup milk
- 1/4 cup unsalted butter, melted
- 1 large egg
Instructions
- Prepare the Soup Base: Place the chicken breasts or thighs at the bottom of the slow cooker, ensuring they are spread out evenly for even cooking.
- Add Vegetables and Seasonings: Add the chopped onion, sliced carrots, celery, minced garlic, chicken broth, frozen peas, dried thyme, dried rosemary, salt, and black pepper to the slow cooker. Stir gently to combine all the ingredients without disturbing the chicken too much.
- Cook the Soup: Cover the slow cooker with the lid and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken is fully cooked and the vegetables are tender.
- Shred the Chicken: Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken back into the slow cooker and stir to combine.
- Make the Dumpling Dough: In a mixing bowl, whisk together 2 cups of all-purpose flour, baking powder, salt, garlic powder, and dried parsley. In a separate bowl, combine the milk, melted butter, and egg, then pour the wet ingredients into the dry ingredients. Stir until just combined to form a soft dough.
- Prepare the Soup Base for Dumplings: In a small saucepan over medium heat, melt 2 tablespoons of unsalted butter. Whisk in 1/4 cup all-purpose flour and cook for 1-2 minutes to create a roux. Gradually whisk in 1 cup of heavy cream or half-and-half until thickened. Pour this creamy mixture into the slow cooker and stir well.
- Add Dumplings and Cook: Drop spoonfuls of the dumpling dough over the hot soup in the slow cooker. Avoid stirring after adding the dough. Cover and cook on high for about 1 hour until the dumplings are cooked through and fluffy.
- Serve and Enjoy: Once the dumplings are cooked, give the soup a gentle stir and serve hot, optionally garnished with fresh herbs.
Notes
- Use chicken thighs for more tender, juicy meat, or breasts for a leaner option.
- You can substitute frozen peas with fresh peas or omit if preferred.
- Adjust the salt and pepper to taste, especially if using low-sodium broth.
- For thicker soup, you can increase the roux portion slightly.
- If you prefer lighter dumplings, substitute half the milk with sparkling water.
- For a gluten-free version, use gluten-free flour blends for the dumplings.
