Description

This Comforting Slow Cooker Chicken and Dumplings recipe is perfect for cozy nights. Tender chicken thighs simmer in a flavorful broth with vegetables and herbs, then topped with fluffy homemade dumplings cooked right in the slow cooker. A hearty, warming dish that’s easy to prepare and perfect for family dinners.

Ingredients

Scale

Chicken and Broth

2 pounds Boneless, Skinless Chicken Thighs (can substitute chicken breasts for a leaner option)
4 cups Chicken Broth (using low-sodium helps control saltiness)
1 medium Yellow Onion (diced)
2 cups Carrots (sliced)
2 stalks Celery (diced)
3 cloves Garlic (minced)
1 teaspoon Dried Thyme (or fresh thyme for vibrant flavor)
1 teaspoon Salt (to taste)
1 teaspoon Black Pepper (to taste)

Thickener

1/4 cup All-Purpose Flour (for thickening)
1/4 cup Cold Water (for slurry)

Additional Ingredients

1 cup Frozen Peas (no prep needed)

Dumplings

2 cups All-Purpose Flour (for dumplings)
1 tablespoon Baking Powder (essential for rise)
1/2 teaspoon Salt (for dumplings)
1/2 cup Cold Butter (cubed)
3/4 cup Whole Milk (for moisture and richness)

Instructions

Prepare the Chicken Mixture: Place the boneless, skinless chicken thighs into the slow cooker. Pour in the chicken broth, adding the diced onion, sliced carrots, diced celery, and minced garlic. Sprinkle in the dried thyme, along with salt and black pepper to taste.
Set the Slow Cooker: Cover the slow cooker with its lid and set it to cook on low for 5 hours to allow the flavors to meld and the chicken to become tender.
Shred the Chicken: Remove the chicken thighs from the slow cooker and shred into bite-sized pieces using two forks or hands. Set aside.
Thicken the Broth: In a small bowl, mix all-purpose flour and cold water to create a smooth slurry. Gradually pour this slurry into the slow cooker while stirring to thicken the broth.
Add the Chicken and Peas: Return the shredded chicken to the slow cooker and add the frozen peas. Stir to combine evenly with the broth and vegetables.
Prepare the Dumpling Batter: In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt for the dumplings. Cut in the cold butter using a pastry cutter or two knives until the mixture resembles coarse crumbs.
Combine for Dumplings: Gradually stir in the whole milk until a soft dough forms, being careful not to overmix.
Drop the Dumplings: Drop spoonfuls of the dumpling batter evenly over the chicken mixture in the slow cooker to ensure even cooking.
Cook the Dumplings: Cover the slow cooker again and set it to high for 45 minutes, allowing the dumplings to cook through and become fluffy.
Final Touches: Let the dish stand for about 5 minutes before serving to allow it to cool slightly and thicken further. Serve warm.

Notes

For a leaner option, substitute chicken breasts for thighs.
Using low-sodium chicken broth helps control the salt level in the dish.
You can add fresh thyme instead of dried for a more vibrant flavor.
To check dumplings are cooked, insert a toothpick into a dumpling; it should come out clean.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 5 hours 20 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American

Keywords: slow cooker chicken and dumplings, chicken stew, comfort food, cozy dinner, slow cooker recipes, easy chicken dinner, homemade dumplings