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Slow-Cooker Chicken & Dumplings

Here's a homey dish that people just can't wait to dive into! Yes, you can have slow cooker chicken and dumplings from scratch. The homemade classic takes a bit of work but is certainly worth it. —Daniel Anderson, Kenosha, Wisconsin
  • Total Time
    Prep: 20 min. Cook: 6 hours + standing
  • Makes
    8 servings

Ingredients

  • 6 boneless skinless chicken thighs, chopped
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 tablespoon canola oil
  • 3 celery ribs, chopped
  • 2 medium carrots, peeled and chopped
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1/3 cup all-purpose flour
  • 4 cups chicken broth, divided
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • DUMPLINGS:
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup whole milk
  • 4 tablespoons melted butter

Directions

  • Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Meanwhile, in a large skillet, heat oil over medium-high heat. Add chicken; cook and stir until no longer pink, 6-8 minutes. Transfer to a 6-qt. slow cooker.
  • In same skillet, cook celery, carrots and onion until tender, 6-8 minutes. Add garlic, tomato paste and remaining salt and pepper; cook 1 minute. Stir in flour; cook 1 minute longer. Whisk in 2 cups chicken broth; cook and stir until thickened. Transfer to slow cooker. Stir in bay leaves, thyme and remaining chicken broth.
  • For dumplings, whisk together flour, baking powder, salt and pepper in a large bowl. Stir in milk and butter to form a thick batter. Drop by 1/4 cupfuls over chicken mixture. Cook, covered, on low until bubbly and dumplings are set, 6-8 hours. Discard bay leaves. Remove insert and let stand, uncovered, for 15 minutes.

Chicken & Dumpling Tips

Is it OK to put raw chicken in a slow cooker?

Yes, you can put raw chicken in a slow cooker. At the end of the cooking time, use a digital thermometer to check the temperature of the chicken. It should be 160°.

How do you know when the dumplings are done?

Use the toothpick test to determine when your dumplings are done. If it comes out clean when inserted in the middle of the dumpling, they’re ready to eat.

Why are my dumplings gooey?

Dumplings can be gooey or fall apart if the temperature of the soup is too low, or if there is too much liquid in the dumpling itself. With this recipe, make sure to leave the lid on for the whole cooking time. Taking the lid off even for a few seconds means that the slow cooker will lose the heat it has built up. Get even more dumpling recipes. Research contributed by Maggie Knoebel, Taste of Home Culinary Assistant
Nutrition Facts
1 dumpling with 1 cup sauce: 370 calories, 15g fat (6g saturated fat), 77mg cholesterol, 1245mg sodium, 35g carbohydrate (4g sugars, 2g fiber), 22g protein.

Reviews

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Average Rating:
  • BradleyMac
    Mar 19, 2020

    Definite do again.

  • Michelle
    Oct 8, 2019

    This was without a doubt the very best Chicken and Dumplings my husband and I have ever had! We both grew up with this as a staple in our homes and this was AMAZING!

  • Mary
    Jan 20, 2019

    We really enjoyed this recipe. I used bisquick gluten free mix for the dumplings This one is a keeper.

  • Shawn
    Jan 8, 2019

    Prep is more like 30 min, but who worth it. We substituted thigh with breast since we had it already. It was amazing!

  • gailg112
    Dec 21, 2018

    Sorry, but we didn't care for this at all. All you could taste was the thyme, and the dumplings had way too much butter. Won't make this again.

  • Mj
    Oct 11, 2018

    Tried over the weekend and it was awesome

  • test
    Sep 25, 2018

    This recipe looks delicious!