Slow Cooker Chicken and Dumplings (Printable Version)

Tender chicken and fluffy dumplings simmered with vegetables in a savory, creamy slow cooker broth.

# What You’ll Need:

→ Chicken and Broth

01 - 2 pounds boneless, skinless chicken thighs or breasts
02 - 1 medium yellow onion, diced
03 - 3 medium carrots, sliced
04 - 3 celery stalks, sliced
05 - 3 cloves garlic, minced
06 - 4 cups low-sodium chicken broth
07 - 1 teaspoon dried thyme
08 - 1 teaspoon dried parsley
09 - 1/2 teaspoon black pepper
10 - 1 teaspoon salt
11 - 2 tablespoons unsalted butter

→ Vegetables

12 - 1 cup frozen peas
13 - 1 cup green beans, chopped (fresh or frozen)
14 - 1 cup corn kernels (fresh, frozen, or canned)

→ Creamy Base

15 - 3/4 cup heavy cream
16 - 1/4 cup all-purpose flour

→ Dumplings

17 - 1 1/2 cups all-purpose flour
18 - 2 teaspoons baking powder
19 - 1/2 teaspoon salt
20 - 2 tablespoons unsalted butter, cold and cut into small pieces
21 - 3/4 cup whole milk
22 - 2 tablespoons chopped fresh parsley (optional)

# Directions:

01 - Place chicken, onion, carrots, celery, garlic, chicken broth, dried thyme, dried parsley, black pepper, salt, and butter into the slow cooker.
02 - Cover and cook on LOW for 4 hours or on HIGH for 2 hours until chicken is tender.
03 - Remove chicken from slow cooker, shred with two forks, then return to the slow cooker.
04 - Whisk heavy cream and 1/4 cup flour together until smooth, then stir into the slow cooker to thicken the broth.
05 - Stir in peas, chopped green beans, and corn kernels.
06 - In a bowl, whisk together flour, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in milk and parsley to form a soft dough.
07 - Spoon approximately 1 tablespoon portions of dumpling dough onto the stew surface in the slow cooker.
08 - Cover and cook on HIGH for 1 hour, until dumplings are risen and cooked through.
09 - Adjust seasoning if necessary and serve warm.

# Top Tips:

01 -
  • It does almost all the work itself while you get on with your day, then rewards you with restaurant-quality comfort food.
  • Those dumplings are genuinely foolproof—they puff up with an almost magical lightness that makes people think you've been cooking for hours.
  • The creamy broth tastes like it simmered for days, but it comes together in one quick step that changes everything.
02 -
  • Don't skip the flour-cream step—that's what separates a thin broth from a proper, luxurious sauce that clings to the dumplings.
  • Cold butter for the dumpling dough is non-negotiable; warm butter makes them dense instead of light and fluffy.
  • Resist the urge to stir the dumplings once they're in the pot; they'll break apart and lose their shape if you disturb them.
03 -
  • Don't brown the dumplings under the broiler after cooking—they'll become tough and lose their tender, cloud-like texture.
  • The secret to fluffy dumplings is handling the dough as little as possible; mix just until combined, then let the dough rest in the bowl for 5 minutes before spooning.

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