It was a cold winter evening when I realized my slow cooker had become my best friend. My twins were bundled up on the couch, watching cartoons, while I tossed frozen chicken, veggies, and broth into the pot. As the savory aroma filled the house, I stirred up biscuit dough and dropped dumplings on top. The warm, velvety stew reminded me of grandma’s kitchen, minus the fuss and all the comfort.

This Slowcooker Chicken and Dumplings recipe captures that cozy nostalgia using simple ingredients and minimal effort. A bright, modern twist on a classic, it’s perfect for chilly nights, busy schedules, and family dinners that feel like a hug.

Inspired by that snug scene on the couch, I wanted to create a version that feels homemade but respects real life—quick prep, lasting flavor, and a bowlful of joy.

Whether you’re cooking for your family or craving a comforting solo meal, this dish delivers creamy broth, tender chicken, and pillowy dumplings—all without constant stirring.

Slowcooker Chicken and Dumplings - Slowcooker Chicken and Dumplings

Short Description

Effortless Slowcooker Chicken and Dumplings combines shredded chicken, veggies, broth, and biscuit dumplings for a creamy, comforting one-pot meal that cooks itself.

Ingredients

For the Slowcooker Pot

2 lbs boneless, skinless chicken thighs (or breasts)
1 medium onion, diced
3 celery stalks, sliced
3 carrots, sliced
4 cups low-sodium chicken broth
1 tsp dried thyme
½ tsp dried rosemary
½ tsp garlic powder
½ tsp sea salt (adjust to taste)
¼ tsp black pepper

For the Dumplings

1 ½ cups self-rising flour (or all-purpose + 1 ½ tsp baking powder + ½ tsp salt)
¾ cup milk (dairy or plant-based)
2 tbsp melted butter or coconut oil (optional for richness)

Optional Add-ins/Substitutions

Use gluten-free flour mix for GF option
Swap dried herbs for fresh (use 1 tsp thyme leaves, chopped rosemary)
Add peas or corn in the last 30 mins for extra veg

Tools Needed

Slow cooker (4–6 quart)
Mixing bowl
Whisk and spatula
Measuring cups and spoons

Step-by-Step Cooking Instructions

Step 1: Layer the base
Place chicken, onion, celery, and carrots in the slow cooker. Pour in broth. Sprinkle thyme, rosemary, garlic powder, salt, and pepper.

Step 2: Cook the chicken
Cover and cook on Low for 6–7 hours or High for 3–4 hours, until chicken is tender and veggies are soft.

Pro Tip: Avoid opening the lid early—you’ll lose heat and extend cooking time.

Step 3: Shred the chicken
Remove chicken to a plate and shred using two forks. Return the shredded meat to the slow cooker and stir.

Step 4: Prepare dumpling dough
While the slow cooker finishes, whisk flour, milk, and melted butter in a bowl until just combined.

Step 5: Add dumplings
Drop heaping tablespoons of batter over the hot broth—space them out evenly.

Step 6: Final cook
Cover and cook on High for 1 hour, or until dumplings feel firm to the touch.

Step 7: Stir and serve
Gently stir to separate dumplings before scooping into bowls. Serve warm with fresh parsley if desired.

Why You’ll Love This Recipe

Hands-off slow cooking, with big flavor
Tender chicken, soft veggies, and homemade dumplings
One-pot comfort—no need for side dishes
Easy to customize for dietary needs

Helpful Tips and Cooking Notes

For fluffier dumplings, avoid overmixing dough—mix until just combined.

If broth seems too thin after adding dumplings, stir in a tablespoon of cornstarch slurry.

To keep dumplings intact, don’t lift the lid while they cook—you want gentle steam.

If you prefer tender-crisp veggies, add peas or corn during the last 30 minutes.

Fresh herbs on top (parsley or chives) add a bright finish and visual appeal.

Nutritional Benefits & Fun Facts

Chicken thighs supply protein and iron, while veggies bring fiber and vitamins. Using biscuit dumplings made with minimal processed ingredients keeps things wholesome. This dish offers warmth and balance in every spoonful—perfect for family meals.

Final Dish & Serving Suggestions

Imagine a creamy, golden broth with colorful veggies and fluffy dumplings bobbing on the surface. Each spoonful brings tender chicken, soft dough, and savory depth—just like a bowl of hugs. Top with chopped parsley for color and freshness.

Serve it solo, or with a light green salad. On the side, crusty whole-grain bread soaks up every drop of the delicious broth.

Storage and Reheating Tips

Storage: Cool completely then refrigerate in an airtight container for up to 4 days.

Freezing: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Gently warm on the stovetop over medium-low, stirring occasionally. Add an extra splash of broth if needed.

Frequently Asked Questions (FAQs)

1. Can I use chicken breasts instead of thighs?
Yes. Breasts work—just shred carefully to avoid dryness.

2. Are the dumplings gluten-free?
Use a certified gluten-free flour blend to make them gluten-free.

3. Can I make the dumplings ahead of time?
No—they need hot steam to cook properly. Prepare them just before the final cook.

4. Can I skip the butter in dumplings?
Yes. Omitting butter still gives soft dumplings, just a touch less richness.

5. How to thicken the broth?
Stir in 1–2 tbsp cornstarch mixed with cold water before dumplings—or after, if broth seems thin.

Final Thoughts

A cozy slow cooker dinner like this Chicken and Dumplings makes me feel deeply content—and reminds me how simple ingredients can create something memorable. It’s a win on busy evenings and chilly weekends alike, bringing my family together around a warm, comforting meal we all love.

I hope this dish finds its way into your slow cooker and your heart. Let me know in the comments how it turns out—pin it, share it, enjoy it—and check back soon for more easy, nourishing recipes.