Name: Slow Cooker Chicken and Dumplings
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Ingredients: 1.5–2 pounds boneless, skinless chicken thighs (or breasts, but thighs stay juicier); 1 medium yellow onion, diced; 3 carrots, peeled and sliced; 3 celery stalks, sliced; 3 cloves garlic, minced; 4 cups low-sodium chicken broth; 1 teaspoon dried thyme; 1 teaspoon dried parsley (plus more for garnish); 1 bay leaf; 1 teaspoon kosher salt (adjust to taste); 1/2 teaspoon black pepper; 1 cup frozen peas; 1 cup heavy cream (or half-and-half for lighter); 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour (for thickening); 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon kosher salt; 1/2 teaspoon garlic powder (optional); 3 tablespoons cold unsalted butter, cubed; 3/4 cup milk (plus an extra splash if needed)

There’s something special about coming home to a slow cooker that’s been quietly doing the work for you. This chicken and dumplings recipe delivers tender chicken, a rich creamy broth, and soft, fluffy dumplings with hardly any effort. It tastes like a Sunday supper, but it’s easy enough for a weeknight.

Whether you’re cooking for family or warming up a chilly evening, this is the kind of meal that makes everyone feel taken care of.

What Makes This Recipe So Good

Hands-off cooking: The slow cooker does most of the work, so you can set it and forget it.
Comfort in a bowl: Creamy, savory broth with tender chicken and pillowy dumplings is classic comfort food.
Flexible ingredients: Use fresh or frozen vegetables, chicken breasts or thighs, and your favorite herbs.
Kid-friendly and crowd-pleasing: Mild flavors with familiar ingredients make it a safe hit for most palates.
Budget-friendly: Simple pantry staples and affordable chicken stretch into a filling, satisfying meal.

Ingredients

1.5–2 pounds boneless, skinless chicken thighs (or breasts, but thighs stay juicier)
1 medium yellow onion, diced
3 carrots, peeled and sliced
3 celery stalks, sliced
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried parsley (plus more for garnish)
1 bay leaf
1 teaspoon kosher salt (adjust to taste)
1/2 teaspoon black pepper
1 cup frozen peas
1 cup heavy cream (or half-and-half for lighter)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour (for thickening)

Dumplings:

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder (optional)
3 tablespoons cold unsalted butter, cubed
3/4 cup milk (plus an extra splash if needed)

How To Make Slow Cooker Chicken And Dumplings

Layer the base: Add onion, carrots, celery, and garlic to the slow cooker. Place chicken on top. Sprinkle in thyme, parsley, bay leaf, salt, and pepper.
Pour in the chicken broth.
Cook the chicken: Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is fork-tender.
Shred the chicken: Remove the chicken to a cutting board. Shred with two forks into bite-size pieces. Discard the bay leaf.
Thicken the broth: In a small saucepan, melt the butter over medium heat.
Whisk in 2 tablespoons flour and cook 1 minute. Slowly whisk in the cream until smooth and slightly thickened, 2–3 minutes. Stir this mixture into the slow cooker.
Return chicken and add peas: Add the shredded chicken and frozen peas to the slow cooker.
Stir, taste, and adjust seasoning with salt and pepper.
Make the dumpling dough: In a bowl, whisk flour, baking powder, salt, and garlic powder. Cut in the cold butter with a pastry cutter or your fingers until crumbly. Stir in milk until a soft, sticky dough forms.
Don’t overmix.
Add dumplings: Turn the slow cooker to High. Drop heaping spoonfuls of dough (about tablespoon-size) onto the surface of the simmering stew, leaving space between them.
Steam the dumplings: Cover and cook on High for 60–75 minutes. Try not to lift the lid for the first 45 minutes.
Dumplings are done when puffed and cooked through in the center.
Finish and serve: Gently stir around the dumplings to thicken the broth, but don’t break them up. Garnish with parsley and serve hot.

Keeping It Fresh

Refrigerate: Store leftovers in an airtight container for up to 3 days. The dumplings will continue to absorb liquid, so add a splash of broth or milk when reheating.
Reheat gently: Warm on the stove over low heat or in the microwave at 50–70% power, stirring occasionally to prevent hot spots.
Freeze the base, not the dumplings: The stew portion (without dumplings) freezes well for up to 3 months.
Add fresh dumplings when reheating for the best texture.
Make-ahead tip: Cook the chicken and broth a day ahead. Keep chilled, then reheat and add dumplings just before serving.

Health Benefits

Lean protein: Chicken provides protein for muscle repair and steady energy, especially if you choose thighs for iron and flavor.
Vegetables: Carrots, celery, peas, and onion add fiber, vitamins A and C, and antioxidants for overall wellness.
Hydration and comfort: A broth-based meal helps with hydration and is gentle on the stomach, great for colder months or recovery days.
Customizable richness: You control the creaminess. Use half-and-half or even evaporated milk to reduce saturated fat if you prefer.

What Not to Do

Don’t overmix the dumpling dough: Overworking it makes tough dumplings instead of tender, fluffy ones.
Don’t lift the lid too often: Steam is what cooks the dumplings.
Opening the lid releases heat and can leave them doughy.
Don’t skip seasoning: Taste the broth before adding dumplings. Adjust salt, pepper, and herbs so the flavors shine.
Don’t add dairy too early: Cream can separate if cooked for hours. Thicken and add it near the end for a smooth texture.

slow cooker chicken and dumplings recipe

Alternatives

Shortcut dumplings: Use chilled biscuit dough or refrigerated crescent dough cut into pieces.
Cook time may be slightly shorter.
Herb boost: Stir in fresh thyme or dill at the end for brightness. A squeeze of lemon also lifts the flavors.
Gluten-free: Use a 1:1 gluten-free flour blend for the dumplings and cornstarch slurry to thicken the broth.
Dairy-free: Swap cream for full-fat coconut milk or a neutral dairy-free creamer. Use olive oil instead of butter.
Veggie add-ins: Mushrooms, parsnips, or chopped potatoes can bulk it up.
Add delicate veggies (like spinach) in the last 10 minutes.
Rotisserie shortcut: Stir in shredded rotisserie chicken during the last hour to save time. Cook the base 2–3 hours first for flavor.

FAQ’s For Slow Cooker Chicken And Dumplings

Can I use chicken breasts instead of thighs?

Yes. Breasts work fine, but they can dry out more easily. If using breasts, cook on Low when possible and shred as soon as they’re tender.

How do I know the dumplings are done?

They should be puffed, dry on the outside, and not doughy in the center. Insert a toothpick into the thickest dumpling; it should come out clean.

Can I skip the cream?

You can. The broth will be lighter but still flavorful. For a middle ground, use half-and-half or whisk in a little cornstarch slurry to add body.

What if my broth isn’t thick enough?

Stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and simmer on High for 10–15 minutes before adding dumplings.

How can I make it more flavorful?

Add a splash of soy sauce or Worcestershire for depth, a bay leaf for aroma, and finish with fresh herbs or a touch of lemon juice.

Can I cook it overnight?

It’s better not to, because dumplings require timing and the dairy is added late. Cook the base overnight on Low, then add cream and dumplings the next day.

Final Thoughts

Slow Cooker Chicken and Dumplings is the kind of meal that makes the whole house smell like home. It’s simple to pull together, easy to customize, and generous enough to feed hungry people well.

With a few smart steps—like adding cream at the end and resisting the urge to lift the lid—you’ll get tender chicken, rich broth, and perfect dumplings every time. Keep this one in your back pocket for busy days, cozy weekends, and anytime you want comfort without the fuss.