Easy Slow Cooker Chicken and Dumplings with Homemade Dumplings
Comfort food doesn’t get much easier than this slow cooker chicken and dumplings recipe. Made with tender chicken, simple vegetables, and a rich broth that thickens as it cooks, this crock pot version delivers all the flavor of a classic without standing over the stove. Finish it with quick, homemade dumplings dropped right into the slow cooker for a warm, satisfying meal the whole family will love.
Equipment
Ingredients
- 6-8 chicken thighs (skin removed)
- 4 carrots (peeled and chopped)
- 2 celery stalks (diced)
- 1 medium onion (diced)
- ¼ cup flour
- 4 cups chicken broth
- ½ cup milk
- 1 teaspoon fresh thyme
- 2 bay leaves
- 3 tablespoons parsley (chopped)
Dumplings
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup whole milk
- 3 tablespoons butter
Instructions
Soup:
- Remove the skin from the chicken and pat dry. Season with salt and pepper.
- Add chopped carrots, celery and onions to the bottom of a slow cooker. Add flour, chicken broth, milk, thyme bay leaves and parsley and stir to combine. Place the chicken in the slow cooker and cook on low for 4 hours. The chicken should be tender when pierced with a fork.
- Remove the chicken to a cutting board and shred into bite sized pieces with two forks. Add the chicken back to the slow cooker. Season with additional salt and pepper to taste. Turn on high.
Dumplings:
- In a medium bowl whisk together the flour, baking powder, and salt. Combine the milk and butter and heat in the microwave until the butter has melted, about 1-2 minutes. Pour the milk mixture into the flour mixture and stir with a wooden spoon. Use a small cookie scoop or a spoon to add balls of dough to the soup. Cover and cook on high for 20 minutes.
- Remove a dumpling and cut it in half to make sure it is cooked all the way through.
Barbara's Notes + Tips
- Store: Cool leftovers, then refrigerate in a covered container for up to 3 days. Reheat gently on the stove until hot.
- Freeze: Freeze the soup base (chicken and vegetables) for up to 3 months. The dumplings will break apart a little.
Nutrition
Calories: 542kcal | Carbohydrates: 46g | Protein: 27g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 136mg | Sodium: 1158mg | Potassium: 779mg | Fiber: 3g | Sugar: 6g | Vitamin A: 7352IU | Vitamin C: 7mg | Calcium: 208mg | Iron: 4mg
