Slow Cooker Chicken and Dumplings Made Simple

Discover the ultimate comfort meal that practically cooks itself in your slow cooker. This hearty dish combines tender shredded chicken in a savory broth with pillowy, homemade dumplings that puff up to perfection. It is an ideal solution for busy weeknights when you need a wholesome, satisfying dinner without standing over the stove.

List of ingredients

• 1 medium sweet yellow onion (chopped)
• 2 tablespoons unsalted butter (cut into 4 pieces)
• 1 ½ pounds boneless skinless chicken breasts
• 1 teaspoon dried thyme
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 bay leaves
• 3 cups low sodium chicken broth
• 2 tablespoons cornstarch
• 2 tablespoons water
• 12 ounces frozen peas and carrots (2 ½ cups)
• 1 ¼ cups all-purpose flour
• 1 ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup milk
• 2 tablespoons unsalted butter (melted)

step-by-step instructions

1. Step: Add the onion and butter to the bottom of the slow cooker. Place the chicken breasts on top. Sprinkle the dried thyme, garlic powder, salt and pepper over the chicken breasts and add the bay leaves to the pot. Pour in the chicken broth.
2. Step: Cover and cook on high for 3-4 hours or low for 6-7 hours, until chicken is cooked through and tender.
3. Step: When the cook time is almost done, make the dumpling dough. In a medium mixing bowl, whisk together the flour, baking powder and salt. Pour in the milk and melted butter and stir with a fork until the dough comes together. Put in the refrigerator for a few minutes while you shred the chicken.
4. Step: Make a cornstarch slurry by whisking together the 2 tablespoons cornstarch and 2 tablespoons water in a small bowl. Set aside. Remove the chicken to a clean plate or bowl. Remove and discard the bay leaves. Stir the cornstarch slurry and frozen vegetables into the slow cooker and put the lid back on. If you had been cooking on low, switch the slow cooker to the high setting.
5. Step: Shred the chicken. Stir the shredded chicken into the slow cooker.
6. Step: Working quickly so as to not have the lid off of the slow cooker for too long, scoop small spoonfuls (about 1 tablespoon each) of the dumpling dough and place in a single layer on top of the soup in the slow cooker. Spoon a little of the broth over each of the dumplings. Cover and cook for 1 ½ – 2 hours on high, until the dumplings are cooked through. Serve.

Refining Your Slow Cooker Technique

Maintaining Consistent Internal Heat

Avoid the temptation to peek at the dumplings while they steam, as every time you lift the lid, significant heat and moisture escape. This sudden drop in temperature can collapse the dumplings and significantly increase the total cook time required to finish them. Trust the process and keep the lid sealed until the timer indicates the dumplings are finished.

Achieving the Perfect Dumpling Texture

When mixing your dumpling dough, work quickly and avoid over-mixing the ingredients once the milk and butter are added. If you overwork the flour, the gluten will develop too much, resulting in dense, chewy dumplings rather than the desired soft, fluffy consistency. Gently stir until the dough just comes together, and leave it slightly shaggy before dropping it into the broth.

Optimizing the Sauce Consistency

The cornstarch slurry is essential for transforming the thin broth into a rich, gravy-like sauce that clings to the chicken and vegetables. By adding it right before the dumplings go in, you allow the sauce to thicken properly as the liquid begins to bubble during the final hour of cooking. If you prefer an even thicker consistency, ensure you whisk the slurry thoroughly again right before pouring it into the pot to prevent clumping.

Customization and Recipe Adjustments

Fresh Vegetable Substitutions

While frozen peas and carrots offer speed, you can certainly incorporate fresh ingredients for a different flavor profile. If you choose to use fresh carrots or parsnips, slice them into thin, uniform rounds and add them to the slow cooker at the very beginning with the onions. This extra cooking time ensures root vegetables reach a tender, buttery consistency by the time the chicken is ready for shredding.

Herbal and Spice Variations

You can adjust the flavor profile of the chicken soup base by swapping the thyme for other herbs like rubbed sage, dried rosemary, or even a poultry seasoning blend. For a slight warmth, add a pinch of nutmeg to the dumpling dough, which complements the savory broth perfectly. If you enjoy a bit of spice, add a pinch of crushed red pepper flakes to the broth during the initial cooking phase.

Strategic Serving and Storage

Efficient Meal Preparation

This recipe can be broken into stages to make your evening smoother. You can fully prepare the chicken and broth base earlier in the day or even the night before, keeping it refrigerated until you are ready to heat it up. Once the broth is hot and simmering, simply whip up the fresh dumpling dough, drop it in, and let the slow cooker handle the final finishing step while you prepare sides or relax.

Managing Leftovers

Store any remaining portions in an airtight container in the refrigerator for up to three days. Keep in mind that the dumplings may absorb some of the liquid over time, becoming denser, and the sauce may thicken further while chilled. When storing, try to keep the dumplings slightly submerged in the broth to prevent them from drying out during storage.

Revitalizing Your Dish

When reheating leftovers, add a splash of extra chicken broth to the pot or bowl to loosen the sauce and return it to its original consistency. Using a microwave is effective for individual portions, but you can also gently reheat the entire batch on the stovetop over low heat. Be careful not to boil the soup vigorously, as this can break down the delicate dumplings into the sauce.

Common Kitchen Queries

Can I use pre-cooked rotisserie chicken?

Yes, you can use store-bought cooked chicken to save time, though the flavor of the broth is best when the raw chicken cooks directly in the liquid. If using pre-cooked chicken, add it during the final hour of cooking when you add the peas and carrots so it has enough time to absorb the flavors of the broth without becoming dry or stringy.

Why did my dumplings fall apart?

Dumplings can disintegrate if they are not dropped into a liquid that is hot enough or if they are moved too much during the cooking process. Ensure the liquid is at a steady simmer when you add the dough, and never stir the pot once the dumplings have been added. They need the consistent, trapped steam to set and rise properly.

Can this be made in a pressure cooker instead?

While this recipe is designed specifically for a slow cooker’s gentle, long-duration heat, you could adapt the timing for a pressure cooker by adjusting the cook time significantly. However, dumplings require steam to puff up and hold their shape, which is a different environment than a pressure cooker. For the best results with this specific recipe, stick to the slow cooker method to ensure the light, fluffy texture of the dumplings remains intact.

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