Slow Cooker Chicken & Dumplings
This slow cooker chicken and dumplings recipe is warm, hearty and oh so comforting. The flavorful chicken stew and the tender dumplings on top create a delicious and hands off meal the whole family will love.
Yield: 8 servings
Ingredients
For the chicken stew:
- 2 ½ to 3 lbs. boneless, skinless chicken thighs, cut into 1-inch chunks
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup unsalted butter
- 1 medium onion, chopped
- 3 medium carrots, peeled and diced (about 1 cup)
- 2-3 celery stalks, diced (about 1 cup)
- 8 oz. button mushrooms, sliced (optional)
- ⅓ cup all-purpose flour
- 4 cups low-sodium chicken broth, divided
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
For the dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 1 cup milk (whole, 2% or skim are all fine)
- 4 tablespoons unsalted butter, melted
Instructions
- Season the chicken pieces with salt and black pepper on all sides. Add to the slow cooker insert.
- Melt butter in a large, deep skillet over medium heat. Add the chopped onion, carrots, celery and mushrooms and sauté for 5-7 minutes, until softened.
- Stir in the flour and cook, stirring, for 1 minute. Add 2 cups of the broth, bring to a simmer and cook, stirring, for 2-3 minutes, until thickened.
- Sprinkle with the salt, pepper and dried thyme. Transfer the veggie mixture to the slow cooker and pour over the chicken. Add the remaining 2 cups of the chicken broth to the slow cooker.
- Make the dumplings. In a medium bowl, mix together the flour, baking powder and salt. Stir in the milk and butter to form a thick batter.
- Dollop the dumplings dough on top of the chicken mixture in the slow cooker, in about ¼ cup mounds.
- Cover and cook the chicken and dumplings in the slow cooker on low for 5 ½ to 7 ½ hours, until the dumplings are set. (A toothpick inserted in the center should come out clean). Serve warm and enjoy!
Notes
Chicken: I use and recommend boneless, skinless chicken thighs for the best flavor, especially since this is a slow cooker recipe. You could use a mix of thighs and breasts if you want.
Sautéeing: You do need to sauté the veggies before you add them to the slow cooker. You’re also helping to thicken the liquid mixture during this step, so don’t skip it.
Mushrooms: I love adding sliced white button mushrooms to my chicken and dumplings, but you can skip this if you’d like.
Milk: For the dumplings, you can use whole milk, 2% or even skim milk. Any of them will work fine.
Leftovers: Leftover chicken and dumplings can be stored, in a covered container, in the refrigerator for 3-4 days. Try to transfer it so the dumplings stay floated on top of the chicken stew while in the refrigerator and while reheating.
To reheat: Transfer the chicken stew to a medium pot, with the dumplings still nestled on top. Warm over medium low heat, with the lid on, for 5-10 minutes, stirring occasionally to get everything evenly warmed through. You can also microwave a small serving if you prefer.
Video
Nutrition
Serving: 1serving | Calories: 689kcal | Carbohydrates: 28g | Protein: 61g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 20g | Cholesterol: 452mg | Sodium: 1006mg | Fiber: 3g | Sugar: 3g
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