Slow Cooker Chicken Dumplings (Print)
Hearty chicken with fluffy dumplings and vegetables simmered in a savory, creamy broth.
# What You Need:
→ Chicken & Broth
01 - 2 lbs boneless, skinless chicken thighs or breasts
02 - 1 medium yellow onion, diced
03 - 3 medium carrots, sliced
04 - 3 celery stalks, sliced
05 - 3 cloves garlic, minced
06 - 4 cups low-sodium chicken broth
07 - 1 tsp dried thyme
08 - 1 tsp dried parsley
09 - 1/2 tsp black pepper
10 - 1 tsp salt
11 - 2 tbsp unsalted butter
→ Vegetables
12 - 1 cup frozen peas
13 - 1 cup green beans, chopped (fresh or frozen)
14 - 1 cup corn kernels (fresh, frozen, or canned)
→ Creamy Base
15 - 3/4 cup heavy cream
16 - 1/4 cup all-purpose flour
→ Dumplings
17 - 1 1/2 cups all-purpose flour
18 - 2 tsp baking powder
19 - 1/2 tsp salt
20 - 2 tbsp unsalted butter, cold and cut into small pieces
21 - 3/4 cup whole milk
22 - 2 tbsp chopped fresh parsley (optional)
# How to Make:
01 - In a large slow cooker, place chicken, onion, carrots, celery, garlic, chicken broth, dried thyme, dried parsley, black pepper, salt, and unsalted butter.
02 - Cover and cook on LOW for 4 hours or on HIGH for 2 hours until the chicken is tender.
03 - Remove chicken, shred it using two forks, then return the shredded chicken to the slow cooker.
04 - Whisk heavy cream and 1/4 cup flour in a small bowl until smooth, then stir into the slow cooker to thicken the broth.
05 - Stir in frozen peas, chopped green beans, and corn kernels until evenly combined.
06 - In a medium bowl, whisk flour, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in milk and parsley to form a soft dough.
07 - Drop spoonfuls of dumpling dough (approx. 1 tablespoon each) onto the surface of the stew in the slow cooker.
08 - Cover and cook on HIGH for 1 hour until dumplings are puffed and cooked through.
09 - Taste and adjust seasoning if necessary. Serve hot.
# Expert Advice:
01 -
- The dumplings absorb all that creamy broth and turn into little pillows of heaven right in the pot.
- Everything cooks while you live your life—no hovering required.
- One dish feeds a crowd, and leftovers taste even better the next day.
02 -
- Don't skip the shredding step—it helps the chicken absorb the broth and creates a more cohesive texture throughout the dish.
- The dumpling dough should be soft but not sticky; if it's too wet, the dumplings will fall apart in the pot.
- Add the cream mixture slowly and stir well to prevent lumps from forming in your broth.
03 -
- For extra richness, render the butter in a skillet and sear the chicken and vegetables before adding them to the slow cooker—it takes five extra minutes but deepens the entire dish.
- Keep your dumpling dough cold by using cold butter and cold milk; warm dough spreads and won't create those perfect, fluffy pockets.