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Slow-Cooker Chicken & Dumplings

Name: Slow-Cooker Chicken & Dumplings
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 8 servings.
Cuisine: North America, Midwest
Ingredients: 6 boneless skinless chicken thighs, chopped; 1/2 teaspoon salt, divided; 1/2 teaspoon pepper, divided; 1 tablespoon canola oil; 3 celery ribs, chopped; 2 medium carrots, peeled and chopped; 1 large onion, chopped; 3 garlic cloves, minced; 2 tablespoons tomato paste; 1/3 cup all-purpose flour; 4 cups chicken broth, divided; 2 bay leaves; 1 teaspoon dried thyme; DUMPLINGS:; 2 cups all-purpose flour; 3 teaspoons baking powder; 1 teaspoon salt; 1/4 teaspoon pepper; 1 cup whole milk; 4 tablespoons melted butter

13 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 6 hours + standing

Makes

8 servings

Updated: Jul. 20, 2023

Here's a homey dish that people just can't wait to dive into! Yes, you can have slow-cooker chicken and dumplings. The homemade classic takes a bit of work but is certainly worth it. —Daniel Anderson, Kenosha, Wisconsin

Ingredients

6 boneless skinless chicken thighs, chopped
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 tablespoon canola oil
3 celery ribs, chopped
2 medium carrots, peeled and chopped
1 large onion, chopped
3 garlic cloves, minced
2 tablespoons tomato paste
1/3 cup all-purpose flour
4 cups chicken broth, divided
2 bay leaves
1 teaspoon dried thyme
DUMPLINGS:
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon pepper
1 cup whole milk
4 tablespoons melted butter

Directions

Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Meanwhile, in a large skillet, heat oil over medium-high heat. Add chicken; cook and stir until no longer pink, 6-8 minutes. Transfer to a 6-qt. slow cooker.
In same skillet, cook celery, carrots and onion until tender, 6-8 minutes. Add garlic, tomato paste and remaining salt and pepper; cook 1 minute. Stir in flour; cook 1 minute longer. Whisk in 2 cups chicken broth; cook and stir until thickened. Transfer to slow cooker. Stir in bay leaves, thyme and remaining chicken broth.
For dumplings, whisk together flour, baking powder, salt and pepper in a large bowl. Stir in milk and butter to form a thick batter. Drop by 1/4 cupfuls over chicken mixture. Cook, covered, on low until bubbly and dumplings are set, 6-8 hours. Discard bay leaves. Remove insert and let stand, uncovered, for 15 minutes.

Slow-Cooker Chicken and Dumplings Tips

Is it OK to put raw chicken in a slow cooker?

Yes, you can put raw chicken in a slow cooker. At the end of the cooking time, use a digital thermometer to check the temperature of the chicken. It should be 160°F.

Can you use chicken breast meat instead of chicken thighs in slow-cooker chicken and dumplings?

Slow-cooked chicken thigh recipes taste so delicious because thigh meat is higher in fat than breast meat, so it stays especially tender during the long cook time. However, you can substitute 1-1/2 pounds boneless skinless chicken breast meat that has been cut into 1-1/2-inch to 2-inch pieces and still have a wonderful meal.

Can you use store-bought dough to make dumplings?

If you like quick and easy dinner recipes, take a shortcut with this dish by using biscuit/baking mix to make the dumplings. Combine 2 cups biscuit/baking mix with 2/3 cup milk, and drop by 1/4 cupfuls over the chicken mixture.

How do you know when the dumplings are done?

Use the toothpick test to determine when the dumplings are done. If the toothpick comes out clean when inserted in the middle of the dumpling, they’re ready to eat.

Why are my dumplings gooey?

Dumplings can be gooey or fall apart if the temperature of the soup is too low, or if there is too much liquid in the dumpling itself. With this recipe, make sure to leave the lid on for the whole cooking time. Taking the lid off even for a few seconds means that the slow cooker will lose the heat it has built up.

How should you store leftovers of slow-cooker chicken and dumplings?

Store leftovers of slow-cooker chicken and dumplings in an airtight container for 2 to 3 days in the refrigerator, or in the freezer for up to 3 months. To use, thaw overnight in the refrigerator. Heat the chicken mixture in a saucepan on the stovetop or in the microwave a microwave-safe bowl. You might need to add a bit more broth to thin out the chicken mixture. Reheat the dumplings separately in the microwave on a microwave-safe plate. If you love dumplings as much as we do, check out our collection of delicious dumpling recipes.

—Peggy Woodward, Taste of Home Senior Food Editor and Maggie Knoebel, Taste of Home Associate Recipe Editor/Test Cook

Nutrition Facts

1 dumpling with 1 cup sauce: 370 calories, 15g fat (6g saturated fat), 77mg cholesterol, 1245mg sodium, 35g carbohydrate (4g sugars, 2g fiber), 22g protein.