Slow Cooker Chicken and Dumplings is a comforting and remarkably simple way to bring a classic meal to your table with minimal effort, proving that delicious, home-cooked dinners are achievable even on the busiest weeknights. This recipe offers a deeply satisfying flavor profile with tender chicken and fluffy dumplings, making it a go-to for families and anyone seeking a taste of homestyle goodness.
Key Ingredients for Slow Cooker Chicken and Dumplings
- 2 pounds boneless, skinless chicken thighs or breasts
- 1 cup low-sodium chicken broth
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and freshly ground black pepper to taste
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt (for dumplings)
- ½ cup milk
- 2 tablespoons unsalted butter, melted
How to Make Slow Cooker Chicken and Dumplings
This remarkably easy slow cooker chicken and dumplings recipe promises a deeply satisfying and comforting meal without the fuss. In just about 20 minutes of prep time, you’ll achieve a creamy, rich broth tender chicken, and surprisingly light dumplings all cooked effortlessly in your slow cooker. Get ready for a meal that’s as simple in preparation as it is delightful to eat.
Step-by-Step Instructions
- Prepare the Chicken: Pat the chicken thighs or breasts dry with paper towels. Season generously on both sides with salt and freshly ground black pepper.
- Sear the Chicken (Optional but Recommended for Flavor): In a skillet over medium-high heat, warm the olive oil. Sear the chicken for 2-3 minutes per side until lightly golden. This step adds an extra layer of flavor as the browning of the chicken contributes to the richness of the broth.
- Begin the Slow Cooker Base: Place the seared chicken into your slow cooker. In the same skillet, or in a bowl, whisk together the chicken broth, dried thyme, dried rosemary, garlic powder, and onion powder. Pour this mixture over the chicken in the slow cooker.
- Cook the Chicken: Cover the slow cooker and cook on high for 2-3 hours, or on low for 4-6 hours, until the chicken is cooked through and tender. The exact cooking time will depend on your slow cooker and the size of your chicken pieces.
- Shred the Chicken: Once cooked, carefully remove the chicken from the slow cooker and place it on a cutting board or in a bowl. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker.
- Prepare the Dumpling Batter: While the chicken is shredding, prepare the dumpling batter. In a medium bowl, whisk together the all-purpose flour, baking powder, and ½ teaspoon of salt for the dumplings.
- Combine Wet and Dry Ingredients for Dumplings: In a separate small bowl, whisk together the milk and melted butter. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; the batter should be shaggy.
- Cook the Dumplings: Increase the heat of your slow cooker to high if it isn’t already. Spoon dollops of the dumpling batter onto the surface of the simmering chicken and broth mixture. Ensure the dollops are not touching each other too much to allow them to cook evenly.
- Simmer and Serve: Cover the slow cooker and cook for an additional 25-30 minutes, or until the dumplings are cooked through and fluffy. They will puff up and should be easily pierced with a toothpick, coming out clean.
- Adjust Seasoning and Serve: Taste the broth and adjust salt and pepper as needed. Ladle the rich chicken and broth mixture into bowls, making sure each serving gets plenty of shredded chicken and fluffy dumplings. Garnish with fresh parsley or chives, if desired.
Why You’ll Love This Slow Cooker Chicken and Dumplings
You’ll fall head over heels for this Slow Cooker Chicken and Dumplings because it delivers pure, unadulterated comfort food with astonishing ease. The star of the show is the impossibly tender chicken that practically melts in your mouth, enveloped in a creamy, savory broth, all topped with light, pillowy dumplings that absorb all those delicious flavors. It’s a delightful alternative to a quick weeknight pasta, offering a heartier, more nostalgic feeling without any extra culinary effort.
Beyond its incredible taste and texture, this recipe is a champion for your wallet, proving that restaurant-quality comfort doesn’t have to break the bank. Making this dish at home is significantly more cost-effective than ordering in or purchasing pre-made meals, allowing you to stretch your grocery budget further while still enjoying a truly satisfying meal. The simple pantry staples transform into something truly magical, proving that a little effort in the slow cooker yields maximum deliciousness and savings. So, gather your ingredients and get ready to experience the pure joy of homemade slow cooker chicken and dumplings – your taste buds and your budget will thank you!
Storing and Reheating Tips
Leftovers of this delicious Slow Cooker Chicken and Dumplings can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure the dish has cooled slightly before transferring it to the container for optimal freshness. For longer storage, you can freeze portions of the chicken and broth mixture (without dumplings if possible, as they can become a bit soft upon reheating) in freezer-safe containers or bags for up to 2-3 months.
To reheat, gently warm the desired portion on the stovetop over low heat, stirring occasionally, until heated through. If reheating frozen portions, thaw them in the refrigerator overnight before heating. If you froze the dumplings separately, you can warm them gently in a skillet with a little butter, or add them to the reheating broth for the last few minutes. For a quicker reheat, you can carefully microwave individual servings, but be mindful of overcooking the chicken.
Final Thoughts
This Slow Cooker Chicken and Dumplings is a testament to the power of simple ingredients and hands-off cooking, bringing incredible comfort and flavor to your table with minimal fuss. We encourage you to give this recipe a try; it’s a guaranteed crowd-pleaser that embodies the warmth and satisfaction of a truly homemade meal.
Slow Cooker Chicken and Dumplings
Ingredients
Equipment
Method
- Pat the chicken thighs or breasts dry with paper towels. Season generously on both sides with salt and freshly ground black pepper.2 pounds boneless, skinless chicken thighs or breasts, to taste salt, to taste freshly ground black pepper
- In a skillet over medium-high heat, warm the olive oil. Sear the chicken for 2-3 minutes per side until lightly golden. This step adds an extra layer of flavor as the browning of the chicken contributes to the richness of the broth.1 tablespoon olive oil, 2 pounds boneless, skinless chicken thighs or breasts
- Place the seared chicken into your slow cooker. In the same skillet, or in a bowl, whisk together the chicken broth, dried thyme, dried rosemary, garlic powder, and onion powder. Pour this mixture over the chicken in the slow cooker.2 pounds boneless, skinless chicken thighs or breasts, 1 cup low-sodium chicken broth, 1 teaspoon dried thyme, ½ teaspoon dried rosemary, ½ teaspoon garlic powder, ½ teaspoon onion powder
- Cover the slow cooker and cook on high for 2-3 hours, or on low for 4-6 hours, until the chicken is cooked through and tender. The exact cooking time will depend on your slow cooker and the size of your chicken pieces.
- Once cooked, carefully remove the chicken from the slow cooker and place it on a cutting board or in a bowl. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker.2 pounds boneless, skinless chicken thighs or breasts
- While the chicken is shredding, prepare the dumpling batter. In a medium bowl, whisk together the all-purpose flour, baking powder, and ½ teaspoon of salt for the dumplings.1 cup all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt
- In a separate small bowl, whisk together the milk and melted butter. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; the batter should be shaggy.½ cup milk, 2 tablespoons unsalted butter
- Increase the heat of your slow cooker to high if it isn’t already. Spoon dollops of the dumpling batter onto the surface of the simmering chicken and broth mixture. Ensure the dollops are not touching each other too much to allow them to cook evenly.
- Cover the slow cooker and cook for an additional 25-30 minutes, or until the dumplings are cooked through and fluffy. They will puff up and should be easily pierced with a toothpick, coming out clean.
- Taste the broth and adjust salt and pepper as needed. Ladle the rich chicken and broth mixture into bowls, making sure each serving gets plenty of shredded chicken and fluffy dumplings. Garnish with fresh parsley or chives, if desired.fresh parsley or chives