There’s something so comforting about a warm bowl of chicken and dumplings, isn’t there? I absolutely love this Slow-Cooker Chicken and Dumplings Recipe because it effortlessly combines tender chicken, savory broth, and fluffy dumplings all into one cozy meal. It’s one of those dishes that feels like a hearty hug on any chilly day or when you just need a home-cooked classic on the table.
When I first tried making chicken and dumplings in the slow cooker, I was blown away by how hands-off the process was — seriously, you just set it and forget it for hours. You’ll find that this recipe is perfect for busy weekdays or lazy weekends, and the dumplings turn out perfectly every time. Trust me, your family is going to go crazy for this!
Why You’ll Love This Recipe
- Hands-off Cooking: Slow cooker does all the work, freeing you up for other tasks.
- Deliciously Tender Chicken: Slow cooking makes the chicken melt-in-your-mouth good.
- Perfect Dumplings Every Time: Simple dough that turns wonderfully soft and hearty.
- Family Favorite: My family never gets tired of this one, making it a go-to meal.
Ingredients You’ll Need
Each ingredient plays an important role in building those deep, savory flavors and the fluffy dumplings that make this slow-cooker chicken and dumplings recipe so special. Here’s what you’ll want to have on hand to nail that rich, comforting taste.
- Chicken breasts (skin-on, bone-in): Bone-in adds flavor and juicy tenderness through slow cooking.
- Onion: Brings aromatic sweetness that deepens the broth’s taste.
- Celery: Adds a subtle crunch and freshness for balance.
- Carrots: Sweetness from carrots perfectly complements the savory broth.
- Chicken stock (unsalted): The base liquid that carries all the flavors beautifully.
- Condensed cream of chicken soup: Adds creamy richness and body to the broth.
- Condensed cream of celery soup: Boosts the veggie flavor and creaminess.
- Kosher salt: Essential for seasoning, split between broth and dough for balance.
- Black pepper: A little spice to lift the dish.
- Dried thyme: Gives that subtle herby note, which works so well with chicken.
- All-purpose flour: The foundation for your dumplings.
- Baking powder: Helps the dumplings rise and stay fluffy.
- Cold unsalted butter: Cut into the dough to create tender layers in dumplings.
- Whole milk: Binds the dumplings and keeps them soft.
Variations
I love mixing things up with this Slow-Cooker Chicken and Dumplings Recipe to keep it fresh, and you can totally make it your own depending on what you have and dietary needs. Here are a few ways I’ve tweaked it with great results.
- Use boneless, skinless chicken thighs: I tried this once for a slightly richer flavor and quicker cooking time; the meat stayed super juicy and tender.
- Swap whole milk for buttermilk: To add a subtle tanginess to the dumplings that my family enjoyed, especially on colder days.
- Gluten-free dumplings: I swapped to a gluten-free flour blend and added a bit more baking powder; the dumplings were still fluffy and satisfying.
- Add fresh herbs: Sometimes I throw in chopped parsley or rosemary for an extra herbal boost right at the end.
How to Make Slow-Cooker Chicken and Dumplings Recipe
Step 1: Build Your Flavor Base
Start by placing your chicken breasts directly into a 6-quart slow cooker — skin-on and bone-in really make a difference here for that rich, savory broth. Then pile on the chopped onion, celery, and carrots for that classic base flavor. In a large bowl, whisk together the chicken stock with the cream of chicken and celery soups, plus your salt, black pepper, and thyme. Pour this beautifully thickened liquid over the chicken and veggies, cover, and set it to cook: 6 to 7 hours on Low or 3 to 4 hours on High until the chicken is tender and falling apart.
Step 2: Remove and Cool the Chicken
Once your slow cooker tells you the chicken is perfectly cooked, use tongs to lift the pieces out carefully and set them on a cutting board to cool slightly. This step gives you time to prepare the dumplings while the broth keeps cooking and thickening in the slow cooker. Plus, every time I do this, I’m so tempted to sneak a bite — the aroma is THAT good!
Step 3: Make Your Dumpling Dough
Now for the best part — the dumplings! If your slow cooker is still on Low, turn it up to High so the dumplings cook nicely. In a medium bowl, combine flour, baking powder, and the remaining salt. Cut the cold butter into the flour mixture with a pastry cutter or your fingers until it resembles coarse meal — this step ensures your dumplings get tender layers. Add the whole milk and gently stir until a soft dough forms. It’s so easy, and I love that you don’t have to fuss with yeast or wait for rising.
Step 4: Roll, Cut, and Add the Dumplings to the Slow Cooker
On a floured surface, roll the dough out into a rectangle about 1/4-inch thick. Cut it lengthwise into 1-inch strips, then cut those strips into 1 1/2- to 2-inch squares or rectangles — dumpling shapes are forgiving, so no need to be perfect here! Drop the pieces straight into the hot broth in the slow cooker, cover immediately, and let them cook on High for about 20 to 30 minutes until the dumplings are chewy-tender. The slow cooker will do the magic, and you’ll love how soft and comforting the dumplings become.
Step 5: Shred the Chicken and Finish the Dish
Remove the skin and bones from the chicken — this step takes just a few minutes, but definitely worth it so you each bite is pure chicken goodness. Shred the meat using two forks, then stir it back into the slow cooker with the dumplings. Give everything a gentle stir to combine, taste the broth, and add a little extra salt if needed. Now you’re ready to ladle warm, comforting bowls of Slow-Cooker Chicken and Dumplings that are bursting with flavor and tenderness.
Pro Tips for Making Slow-Cooker Chicken and Dumplings Recipe
- Use Bone-In Chicken for Flavor: The bones add depth to your broth that boneless chicken can’t quite match.
- Don’t Overwork the Dumpling Dough: Mix just until combined to keep your dumplings light and tender.
- Cook Dumplings on High: Ensures the dumplings cook through without turning gummy.
- Shred Chicken After Cooking: It’s easier and keeps the meat juicy rather than shredding before cooking.
How to Serve Slow-Cooker Chicken and Dumplings Recipe
Garnishes
I usually sprinkle fresh chopped parsley or thyme on top just before serving — it adds a lovely pop of color and brightness that cuts through the richness beautifully. Sometimes I’ll add a little cracked black pepper for texture and a few dashes of hot sauce for a subtle kick if we want something a bit spicy.
Side Dishes
Since this is already a rich and filling meal, I like pairing it with simple sides like steamed green beans, roasted broccoli, or a crisp side salad with vinaigrette to balance things out. A warm crusty bread is also perfect for soaking up every last drop of that savory broth.
Creative Ways to Present
For special occasions, I’ve served the chicken and dumplings in pretty soup bowls with a sprig of fresh thyme or rosemary for a rustic, elegant feel. Another fun idea is making individual servings in little ramekins or mini cocottes, which makes for a cozy presentation and keeps things portion-controlled.
Make Ahead and Storage
Storing Leftovers
I transfer leftovers to an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making leftovers even better the next day. Just be sure to cool it down before storing to keep the dumplings from getting too soggy.
Freezing
I’ve frozen this slow cooker chicken and dumplings in airtight containers without any problems. Make sure to leave some space at the top as the dumplings expand a bit. Thaw overnight in the fridge before reheating for best texture retention.
Reheating
The best way I’ve found to reheat leftovers is gently warming them on the stovetop over low heat while stirring occasionally. This keeps the dumplings tender and prevents the broth from drying out. You can add a splash of chicken stock or milk if it seems too thick.
FAQs
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Can I use boneless chicken instead of bone-in for this recipe?
Absolutely! Boneless, skinless chicken breasts or thighs work fine, but you might lose some depth of flavor that comes from cooking with bones and skin. If you do use boneless, consider adding a little extra chicken stock or a bouillon cube to enhance the broth.
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How do I know when the dumplings are cooked through?
Dumplings are done when they are puffed up, soft, and slightly chewy but not doughy. It usually takes 20 to 30 minutes on High in the slow cooker. You can test one by cutting it open to check the center.
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Can I prepare this recipe in advance?
You can prep all ingredients ahead and store in the fridge or freezer, then just combine and cook when you’re ready. However, the dumplings cook best fresh, so add them only at the end right before serving.
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Is it possible to make this recipe dairy-free?
Yes! Substitute the butter with a dairy-free margarine or oil, and use a plant-based milk like almond or oat milk for the dumplings. The texture will be slightly different but still delicious.
Final Thoughts
This Slow-Cooker Chicken and Dumplings Recipe is close to my heart — it’s one of those dishes that brings comfort and joy to the table, no matter what kind of day you’ve had. I hope you enjoy making it as much as I do, especially with how easy it is to pull together and how rewarding it feels to serve up that steaming bowl of goodness. Trust me, once you make this, it’ll become your go-to whenever you crave a warm, satisfying meal.
Print
Slow-Cooker Chicken and Dumplings Recipe
- Prep Time: 25 mins
- Cook Time: 7 hrs
- Total Time: 7 hrs 25 mins
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Southern American
Description
A comforting Southern-style slow-cooker chicken and dumplings recipe featuring tender chicken breasts, hearty vegetables, and soft homemade dumplings simmered in a creamy chicken and celery soup base.
Ingredients
Chicken and Vegetables
- 3 1/2 lb. skin-on, bone-in chicken breasts
- 1 1/2 cups chopped onion (1 medium)
- 1 cup chopped celery
- 1 cup chopped carrots
Soup Base
- 4 cups unsalted chicken stock
- 1 (10.5-oz.) can condensed cream of chicken soup
- 1 (10.5-oz.) can condensed cream of celery soup
- 1 1/2 tsp. kosher salt, divided
- 1 tsp. black pepper
- 1 tsp. dried thyme
Dumplings
- 2 1/4 cups all-purpose flour
- 1/2 tsp. baking powder
- 3 Tbsp. cold unsalted butter, cut into small pieces
- 1 cup whole milk
Instructions
- Prepare Slow Cooker Base: Place the skin-on, bone-in chicken breasts in a 6-quart slow cooker. Top evenly with chopped onion, celery, and carrots.
- Mix Soup and Stock: In a large bowl, whisk together the chicken stock, condensed cream of chicken soup, condensed cream of celery soup, 1 teaspoon kosher salt, black pepper, and dried thyme until well combined.
- Add Soup Mixture: Pour the soup and stock mixture over the chicken and vegetables in the slow cooker. Cover and cook until the chicken is tender, about 6 to 7 hours on Low or 3 to 4 hours on High.
- Remove Chicken: Using tongs, carefully take the chicken out of the slow cooker and place it on a cutting board to cool slightly.
- Prepare Dumpling Dough: If the slow cooker is on Low, increase the heat setting to High. In a medium bowl, combine flour, remaining 1/2 teaspoon kosher salt, and baking powder. Add cold butter pieces and cut them into the flour mixture using a pastry cutter or fingers until it resembles coarse crumbs. Stir in the whole milk to form a soft dough.
- Roll and Cut Dumplings: Transfer the dough to a floured surface and roll it out into a rectangle about 1/4-inch thick. Cut dough lengthwise into 1-inch strips, then crosswise into pieces about 1 1/2 to 2 inches long.
- Add Dumplings to Slow Cooker: Drop the dumpling pieces directly into the hot soup mixture in the slow cooker. Cover and cook on High until dumplings are chewy-tender, approximately 20 to 30 minutes.
- Shred Chicken: While dumplings cook, remove skin and bones from the chicken breasts. Shred the meat into bite-sized pieces using two forks.
- Combine and Season: When dumplings are done, stir the shredded chicken back into the soup. Taste and add additional salt if desired.
- Serve: Ladle the chicken and dumpling soup into bowls and serve warm for a hearty, comforting meal.
Notes
- Using skin-on, bone-in chicken breasts adds extra flavor and richness to the soup.
- Make sure to cut the butter cold and incorporate into the flour mixture quickly to ensure flaky dumplings.
- Cooking dumplings on High in the slow cooker helps them cook through properly and become tender without turning gummy.
- The dumplings can be rolled and cut while the chicken cooks to save time.
- Adjust salt to taste at the end since the soups already contain some sodium.
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups)
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 120 mg
