Slow Cooker Chicken and Dumplings

There's something about the sound of a slow cooker lid settling into place that signals comfort is on the way. Years ago, my grandmother would start hers before dawn, and by evening, our whole house smelled like thyme and possibility. This chicken and dumplings recipe captures that exact feeling—the kind of meal that doesn't demand your constant attention but rewards you with tender, fall-apart chicken and pillowy dumplings that seem to float in the most velvety broth.

I made this for my sister the week she moved into her first apartment, and she called me three days later just to tell me she'd made it again. That's when I knew this recipe had staying power—not the fancy kind, but the real kind that keeps people coming back to their kitchen.

Ingredients

• Boneless, skinless chicken thighs or breasts (2 lbs): Thighs stay more forgiving and flavorful during the long cook, though breasts work fine if that's what you have on hand.
• Yellow onion, carrots, and celery (1 medium onion, 3 carrots, 3 stalks): This trio is the backbone—don't skip it or rush chopping it, as these vegetables build the actual flavor of the broth.
• Garlic (3 cloves, minced): Three cloves won't overpower; this is about a whisper of garlic, not a shout.
• Low-sodium chicken broth (4 cups): Use the good stuff here; the broth is literally half your finished dish.
• Dried thyme and parsley (1 tsp each): These dried herbs bloom beautifully over five hours and distribute evenly through the broth.
• Heavy cream (3/4 cup): This is what transforms the broth into something luscious and coat-the-spoon silky.
• All-purpose flour (1/4 cup plus 1 1/2 cups): The first amount thickens the broth; the second becomes the dumplings themselves.
• Butter (2 tbsp plus 2 tbsp for dumplings): Use real butter—it matters in the final taste and how the dumplings brown.
• Frozen peas, green beans, and corn (1 cup each): Frozen vegetables are actually perfect here; they don't get mushy and maintain their color beautifully.
• Baking powder (2 tsp) and salt (1/2 tsp for dumplings): Baking powder is what gives the dumplings their lift and that light, slightly tender crumb.
• Whole milk (3/4 cup): This keeps the dough tender without making it heavy or dense.

Instructions

Layer your foundation:

Add the chicken, diced onion, carrots, celery, and minced garlic to your slow cooker, then pour in the broth. Sprinkle with thyme, parsley, salt, and pepper, drop in the butter, and give everything a gentle stir. The vegetables should be mostly submerged, and the chicken will release its own liquid as it cooks.

Let time do the work:

Cover the slow cooker and set it to LOW for 4 hours (or HIGH for 2 hours if you're in a hurry). You'll know it's ready when the chicken shreds easily with a fork and the vegetables are completely soft. The house will smell absolutely incredible by this point.

Shred and thicken:

Carefully remove the cooked chicken to a cutting board and use two forks to pull it into bite-sized pieces. Return the shredded chicken to the pot, then whisk together the heavy cream and 1/4 cup flour until completely smooth before stirring it into the broth. This cream-flour mixture will transform the broth into a silky sauce.

Add the vegetables:

Stir in the frozen peas, green beans, and corn. These will warm through gently without losing their color or becoming mushy.

Make the dumplings:

In a medium bowl, whisk together 1 1/2 cups flour, baking powder, and 1/2 tsp salt. Add the cold butter and cut it in with a fork or pastry cutter until the mixture looks like coarse breadcrumbs—this matters because those little butter pieces create the tender crumb. Stir in the milk and optional parsley until you have a soft, slightly sticky dough that comes together but isn't overmixed.

Float the dumplings:

Using a small spoon or a 1-tablespoon measure, drop spoonfuls of dumpling dough directly onto the surface of the simmering broth. They'll float and puff as they cook, so don't crowd them—they need a little room to expand. Aim for about 18 to 20 dumplings.

Final cook:

Cover the slow cooker, increase the heat to HIGH, and cook for 1 hour until the dumplings are puffed and no longer doughy on the underside. You can peek at one after 50 minutes to check progress. Taste the broth, adjust salt and pepper if needed, and serve while everything is hot and the dumplings are at their fluffiest.

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My friend Sarah made this for her book club, and everyone forgot to talk about the book. That's the ultimate compliment in my kitchen philosophy.

Why This Dish Deserves Your Attention

Slow cooker meals often get dismissed as weeknight shortcuts, but this one proves they're something entirely different. The long, gentle heat transforms simple ingredients into something that tastes like it was cooked with intention and time, even though you've barely lifted a finger. Those dumplings are what make people pause mid-bite and ask how you did that—they're genuinely impressive, and genuinely easy.

Storage and Reheating

This dish actually improves slightly on the second day as the flavors continue to meld. Store it in an airtight container in the refrigerator for up to three days, and reheat it gently on the stovetop over medium heat, stirring occasionally and adding a splash of broth if it's thickened too much. The dumplings soften slightly when reheated, which some people actually prefer.

Variations That Work

This recipe is flexible enough to accommodate what you have on hand and what you're craving. If you want a lighter version, substitute half-and-half for the heavy cream or even use milk thickened with a bit more flour. A squeeze of fresh lemon juice stirred in at the end brightens everything beautifully, especially if you're cooking for people who lean toward brighter flavors. Some versions add a splash of white wine along with the broth, or fresh herbs like dill or tarragon instead of the dried thyme and parsley.

• For deeper flavor, quickly sear the chicken and vegetables in a skillet before adding them to the slow cooker, though it's an extra step that isn't strictly necessary.
• If you're vegetarian, replace the chicken with halved potatoes and extra vegetables, and use vegetable broth instead of chicken broth.
• Fresh herbs work beautifully here—use about one-third the amount of fresh herbs as dried, stirred in during the last 30 minutes of cooking.

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This is the kind of recipe that becomes part of your cooking backbone—the one you reach for when you want something that feels special but doesn't stress you out. Make it once, and you'll make it again.

Frequently Asked Questions

→ Can I use chicken breasts instead of thighs?

Yes, you can use boneless, skinless chicken breasts, though thighs tend to remain juicier during the longer cooking process.

→ How do I prevent the dumplings from getting soggy?

Ensure the lid is kept on tight during the last hour of cooking so the dumplings steam properly and do not absorb too much liquid.

→ What vegetables work best in this dish?

Carrots, celery, peas, and corn are classic, but you can also add green beans or potatoes for a different variation.

→ Is it possible to make the creamy base lighter?

Yes, you can substitute half-and-half for the heavy cream to reduce the fat content while still maintaining a rich texture.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to three days. Note that the dumplings may soften slightly when reheated.