What do you get when tender chicken, hearty vegetables, and fluffy biscuit-like dumplings collide in a creamy broth? A one-pot, soul-warming chicken and dumplings recipe that satisfies both comfort-food cravings and busy schedules. By leveraging your slow cooker, you’ll have perfectly cooked chicken and vegetables in about 6½ hours of unattended cooking, then simply add quick-drop dumplings in the final hour for pillowy perfection. Searches for “best chicken and dumplings” peak by over 50 % in cooler months, reflecting how home cooks crave this cozy classic. With this streamlined method, you’ll enjoy restaurant-quality dumplings without constant stove-top babysitting—and with flavor that outshines any take-out.
Ingredients List
| Ingredient | Quantity | Purpose & Flavor | Easy Substitutions |
|---|---|---|---|
| Boneless, skinless chicken thighs | 2 lbs (900 g) | Extra-tender, moist protein | Chicken breasts (add 10 min cooking) |
| Kosher salt | 2 tsp (plus to taste) | Foundational seasoning | Sea salt |
| Black pepper, freshly ground | 1 tsp | Mild heat | White pepper |
| Dried thyme | 1 tsp | Herbal warmth | 1 Tbsp fresh thyme |
| Dried rosemary | ½ tsp | Pine-y fragrance | ½ tsp fresh rosemary, chopped |
| Carrots, sliced ¼″ | 2 cups (about 3 medium carrots) | Sweet earthiness | Parsnips or turnips |
| Celery, sliced ¼″ | 1 cup (2 stalks) | Savory crunch | Fennel stalk |
| Yellow onion, chopped | 1 cup | Sweet aromatic base | Leeks |
| Garlic cloves, minced | 3 | Pungent depth | 1½ tsp garlic powder |
| Low-sodium chicken broth | 6 cups (1.4 L) | Umami-rich cooking liquid | Homemade stock |
| Heavy cream | 1 cup (240 ml) | Silky finish | Half-and-half or coconut milk |
| All-purpose flour | ¼ cup (30 g) for thickening | Creates base for creamy broth | Gluten-free 1:1 flour |
| Frozen peas | 1 cup | Bright color, slight sweetness | Fresh peas (blanched) |
| Fresh parsley, chopped | 2 Tbsp | Herbaceous garnish | Chopped chives |
| For the Dumplings: | |||
| All-purpose flour | 2 cups (250 g) | Structure for tender dumplings | Gluten-free blend |
| Baking powder | 2 Tbsp | Leavening for fluffy lift | Double-acting BP |
| Salt | 1 tsp | Seasoning | |
| Unsalted butter, cold, cubed | 4 Tbsp (56 g) | Tenderizes, adds richness | Oil-based margarine |
| Milk (whole or 2 %) | 1 cup (240 ml), cold | Binds dough, moisture | Buttermilk (adds tang) |
Timing
Prep: 20 minutes
Slow-cook: 6 ½ hours on LOW (or 4 hours on HIGH)
Dumpling cook: 1 hour in the last stage
Total active time: 40 minutes
Total elapsed time: ~7 hours
Step-by-Step Instructions
Step 1: Season and layer
Season chicken thighs on both sides with 1 tsp salt, ½ tsp pepper, thyme, and rosemary. Place onions, carrots, celery, and garlic in the slow cooker; nestle the seasoned chicken on top.
Step 2: Add broth and cook
Pour chicken broth over the chicken and vegetables. Cover and cook on LOW for 6 ½ hours (or on HIGH for 4 hours) until chicken is fall-apart tender and vegetables are soft.
Step 3: Shred chicken
Remove chicken to a cutting board. Using two forks, shred into bite-sized pieces. Return shredded chicken to the slow cooker, discarding any bones or skin.
Step 4: Thicken the base
Whisk ¼ cup flour into the heavy cream until smooth. Stir the cream mixture into the hot broth. Cover and cook 30 minutes more on HIGH to allow the broth to thicken into a creamy base.
Step 5: Prepare dumpling dough
While the base thickens, whisk together flour, baking powder, and 1 tsp salt in a bowl. Using a pastry cutter or fingers, cut in cold butter until pea-sized bits remain. Pour in cold milk; stir gently just until a shaggy dough forms. Overmixing can toughen dumplings.
Step 6: Drop dumplings
Spoon level 2 Tbsp mounds of dough directly onto the simmering broth—space them evenly so they don’t merge. Cover and cook on HIGH for 1 hour without lifting the lid; this gentle steam makes dumplings tender and fully cooked.
Step 7: Add peas and parsley
After dumplings are set, stir in frozen peas. Cook 2 minutes more to heat them through. Finish by folding in chopped parsley and adjusting salt and pepper to taste.
Step 8: Serve immediately
Ladle chicken, vegetables, and dumplings into deep bowls. Spoon extra broth around the edges. Garnish each serving with additional parsley or cracked black pepper.
Nutritional Information (per serving, serves 8)
- Calories: 440
- Fat: 19 g (Sat 9 g)
- Carbohydrates: 44 g
- Protein: 24 g
- Fiber: 3 g
- Sodium: 760 mg
- Sugars: 5 g
Healthier Alternatives for the Recipe
• Use 2 cups low-fat milk instead of heavy cream and reduce flour to 3 Tbsp for lighter broth—cuts 80 calories per serving.
• Swap half the dumpling flour for whole-wheat flour for 4 g extra fiber per dumpling.
• Replace butter with olive oil in dumplings to reduce saturated fat by 30 %.
• Add extra carrots and celery for volume and fiber, reducing overall calories per bowl.
Serving Suggestions
• Pair with crusty sourdough slices for dipping into the creamy broth.
• Offer a side of simple steamed green beans or roasted Brussels sprouts for color contrast.
• Serve a small mixed-greens salad tossed in a light vinaigrette to balance richness.
• Accompany with a chilled glass of Chardonnay or an amber ale to complement the creamy profile.
Common Mistakes to Avoid
• Lifting the lid while dumplings cook—letting steam escape prevents proper rise and doneness.
• Overworking dumpling dough—mix just until combined to keep them tender.
• Skipping the cream-flour slurry—directly whisking flour into hot broth causes lumps.
• Cooking on HIGH too long—extended high heat can over-thicken the broth into a gummy texture.
Storing Tips for the Recipe
• Refrigerate: Store chicken and broth in one container and dumplings in another to preserve texture, up to 3 days. Reheat broth gently in a saucepan; warm dumplings in a 350 °F oven for 5 minutes.
• Freeze: Freeze shredded chicken and broth (no dumplings) up to 2 months. Thaw overnight, reheat broth, then make fresh dumplings on the stovetop for best results.
• Meal prep: Portion broth and chicken sans dumplings into jars; pack dumpling dough separately. When ready, reheat broth and drop in dough for same-day cooking.
Ready to Cozy Up with the Ultimate Chicken and Dumplings? Try It Today!
This chicken and dumplings recipe transforms simple ingredients into a bowl of pure comfort, with minimal hands-on time and maximum flavor. Whether you crave a weeknight family dinner or meal-prep magic, let your slow cooker do the work and finish with those fluffy dumplings everyone loves. Once you’ve savored that first bite of tender chicken and soft dumplings floating in creamy broth, share your tweaks—did you add extra herbs or swap meats?—and subscribe for more fuss-free classics delivered right to your inbox.
FAQs
Can I make this on the stovetop?
Yes—after sautéing aromatics and cooking chicken in broth on the stove for 30 minutes, follow the same cream and dumpling steps in a Dutch oven over low heat.
Why did my dumplings turn out dense?
Most likely overmixing the dough or lifting the lid during cooking. Stir just until combined and keep the lid closed.
Can I freeze leftovers with dumplings?
Frozen dumplings become soggy. For best texture, freeze only the chicken and broth, then prepare dumplings fresh when reheating.
How do I adjust for higher altitude?
Add 5 minutes to the dumpling cooking time and increase baking powder by ¼ tsp to ensure proper rise.
