Chicken and Dumplings Recipe

Introduction

Chicken and dumplings is a comforting classic that’s perfect for cozy nights at home. This slow cooker recipe makes it easy to create tender chicken, flavorful vegetables, and fluffy dumplings all in one pot. Enjoy a warm, hearty meal with minimal effort.

Ingredients

• 1 cup diced yellow onion
• 1 cup diced carrots (2-3 medium carrots)
• 1 cup diced celery (2 stalks)
• 4 cloves fresh garlic (minced)
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon dried parsley
• ¼ teaspoon dried thyme
• 3 cups chicken stock
• 1 pound boneless skinless chicken breast (trimmed)
• 1 cup whole milk (divided)
• 4 tablespoons cornstarch
• 6 ounces frozen peas
• 1 cup all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 tablespoons vegetable oil

Instructions

1. Step 1: To a 6-quart slow cooker, add the diced onions, carrots, celery, garlic, salt, pepper, parsley, and thyme. Pour in the chicken stock and stir gently to combine. Place the chicken breasts on top of the vegetables.
2. Step 2: Cover and cook on HIGH for 2.5 to 3 hours or on LOW for 4.5 to 5 hours, until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
3. Step 3: Use tongs to remove the chicken breasts to a plate or cutting board. Let them rest for 5 minutes.
4. Step 4: Shred the cooked chicken using two forks, then return the shredded chicken to the slow cooker. Stir and set the heat to HIGH.
5. Step 5: In a small bowl, whisk together 1 cup whole milk and the cornstarch to make a slurry. Add this mixture to the slow cooker and stir well. Let it simmer on high heat for 15-20 minutes, stirring occasionally, until slightly thickened.
6. Step 6: In a separate bowl, whisk together the flour, baking powder, and salt. Add ½ cup whole milk and vegetable oil. Stir with a spatula or wooden spoon until the dough is fully combined with no dry spots.
7. Step 7: Stir the frozen peas into the slow cooker until evenly distributed.
8. Step 8: Using two large spoons, shape heaping tablespoons of dough and gently drop them onto the surface of the stew in the slow cooker. You should have about 12-13 dumplings. Cover and cook on HIGH for 1 to 1.5 hours, until the dumplings are puffed up and cooked through.
9. Step 9: Serve the chicken and dumplings warm. Garnish with additional salt, pepper, or fresh chopped parsley if desired.

Tips & Variations

• For extra flavor, add a bay leaf to the slow cooker while cooking and remove before shredding the chicken.
• Substitute half-and-half for whole milk in the dumpling dough for a richer texture.
• Add chopped fresh herbs like thyme or rosemary to the dumpling batter for a fragrant twist.
• Use leftover cooked chicken if short on time; add it during the thickening step to warm through.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The dumplings may absorb some liquid upon storage; add a splash of chicken stock or milk when reheating to loosen the stew if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a slow cooker?

Yes, you can make chicken and dumplings on the stove by simmering the broth and vegetables until tender, poaching the chicken, and then adding dumplings on top to cook covered until puffed and cooked through.

How can I tell when the dumplings are done?

The dumplings should be puffed up and firm to the touch. You can also insert a toothpick into a dumpling — it should come out clean when they are fully cooked.

Chicken and Dumplings Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 103 reviews

This classic Chicken and Dumplings recipe is a comforting slow cooker meal featuring tender shredded chicken, a rich vegetable broth, and fluffy dumplings cooked right in the pot. Loaded with carrots, celery, onions, and peas, this hearty dish blends homestyle flavors with an easy, set-it-and-forget-it method, perfect for a cozy family dinner.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 4 hours 30 minutes
• Total Time: 4 hours 45 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Vegetables and Seasonings

• 1 cup diced yellow onion
• 1 cup diced carrots (2–3 medium carrots)
• 1 cup diced celery (2 stalks)
• 4 cloves fresh garlic (minced)
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon dried parsley
• ¼ teaspoon dried thyme

Base and Protein

• 3 cups chicken stock
• 1 pound boneless skinless chicken breast (trimmed)
• 6 ounces frozen peas

Thickening Slurry

• 1 cup whole milk
• 4 tablespoons cornstarch

Dumplings

• 1 cup all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup whole milk
• 2 tablespoons vegetable oil

Instructions

1. Prepare the slow cooker base: In a 6 quart slow cooker, add diced onions, carrots, celery, minced garlic, salt, pepper, dried parsley, and dried thyme. Pour in the chicken stock and mix well with a wooden spoon. Place the trimmed chicken breasts directly on top of the mixture.
2. Cook the chicken and vegetables: Cover the slow cooker and cook on HIGH for 2.5 to 3 hours or on LOW for 4.5 to 5 hours until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
3. Rest and shred the chicken: Use tongs to remove the cooked chicken to a plate or cutting board and let it rest for 5 minutes to retain juices. Then, shred the chicken using two forks.
4. Return chicken to slow cooker: Add the shredded chicken back into the slow cooker and stir to combine. Set the slow cooker to HIGH heat.
5. Create and add the cornstarch slurry: In a small bowl, whisk together 1 cup whole milk and 4 tablespoons cornstarch until smooth. Pour the slurry into the slow cooker and stir well. Allow the mixture to simmer and bubble on high heat for 15-20 minutes, stirring occasionally until it thickens slightly.
6. Prepare the dumpling dough: In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Add ½ cup whole milk and 2 tablespoons vegetable oil, stirring with a spatula or wooden spoon until fully combined and no dry lumps remain.
7. Add peas and incorporate dumpling dough: Stir frozen peas into the slow cooker mixture until evenly distributed. Using two large spoons, drop heaping tablespoons of dumpling dough into the hot slow cooker liquid, aiming for about 12-13 dumplings.
8. Cook dumplings: Cover the slow cooker and cook on HIGH for an additional 1 to 1.5 hours, or until dumplings are cooked through, puffed, and tender.
9. Serve and garnish: Serve the chicken and dumplings warm, garnished with additional salt, black pepper, or freshly chopped parsley as desired.

Notes

• Make sure the chicken reaches 165°F internally before shredding to ensure it is fully cooked.
• The slurry thickens the broth and gives it a silky texture; do not skip this step for best results.
• Dumplings will puff and become tender with slow cooking; avoid lifting the lid frequently to retain heat.
• For a richer flavor, homemade chicken stock can be used instead of store-bought.
• Vegetable additions such as peas can be varied based on preference.

Keywords: chicken and dumplings, slow cooker chicken, comfort food, dumpling recipe, easy chicken dinner