Slow Cooker Chicken and Dumplings

Could there be better comfort food for the slow cooker than homemade chicken and dumplings? Whether this is a treasured family favorite or a new soup to try, you’ll love the convenience and flavor of this tasty recipe. Get the soup started by lunchtime and add the dumplings right before dinner!

Why You Will Love Slow Cooker Chicken and Dumplings 

As if you needed a reason to love chicken and dumplings… let me convince you with a few more! You’ll love this Slow Cooker Chicken and Dumplings recipe because:

• It meets comfort food cravings on a convenient timeline. You won’t have to hover over the stove to stir and perfect the dumplings. The slow cooker takes care of that for you!
• You can prep the meat, vegetables, and seasonings ahead of time and store them in the freezer. This makes meal prep on the day of cooking so simple!
• This recipe includes the perfect balance of vegetables, protein, and a super creamy base.
• It is also an easily customizable recipe. Switch out veggie combinations and even make a dairy-free or gluten-free version to meet a variety of dietary needs.

Ingredients Needed

This recipe’s ingredients are divided into two groups – the soup mixture and the dumplings. 

For the Soup:

• Chicken – Boneless skinless chicken thighs are flavorful and super tender when shredded in soups and stews. I like to use thighs for this recipe, but you can also use chicken breasts.
• Veggies – Dice some yellow onion, and chop up some baby bella mushrooms for a rustic flavor. Use frozen mixed veggies in any combination of carrots, peas, corn, green beans, or others. Keeping a few bags of frozen veggies in your freezer makes this so easy!
• Seasonings – Add a bit of salt and pepper along with my tried-and-true homemade Italian dressing mix. This seasoning blend is great to have on hand not just for dressing, but for poultry, vegetable, and pasta dishes, too.
• Chicken broth – Chicken broth brings depth of flavor to the creamy soup base and infuses the dumplings. Use regular or bone broth for added nutrition, or a low-sodium variety if you prefer.
• Heavy cream – Don’t skimp on the heavy cream! It’s totally worth it to reach the ultimate level of comfort-food decadence.
• Cornstarch slurry – Mix 2 tablespoons of cornstarch with an equal amount of water as an optional slurry to thicken the soup base.

For the Dumplings:

• Flour – Use a regular or gluten-free all-purpose flour.
• Baking powder – This helps the dumplings rise a bit during cooking. Or, to use a non-scientific term, it brings a little extra fluff!
• Egg and milk – These will bind the dumpling mixture together.
• Salt – Just a pinch for flavor!

How To Make Slow Cooker Chicken and Dumplings

1. Add chicken thighs, onion, mushrooms, frozen veggies, seasonings, and broth to the slow cooker.

2. Cover and cook on high for 2-3 hours or low for 4-6 hours until the chicken is fully cooked. 
3. Remove the chicken from the slow cooker and shred it with two forks.
4. Add cream and cornstarch slurry to the soup mixture, and return the chicken to the slow cooker.

5. Return the slow cooker heat to high heat.
6. Mix the dumpling ingredients in a small bowl until combined.

7. Drop large spoonfuls of dumpling mixture into the slow cooker.
8. Cover and continue cooking on high for 30-60 minutes until dumplings are cooked through.

Recipe Variations and Substitutions 

Chicken and dumpling dishes usually follow a pretty standard recipe, but when you’re home-cooking, you can customize it in the tastiest ways! Try a few of these swaps if you like:

• Instead of using homemade Italian dressing mix, use store-bought Italian seasoning for convenience. Or, try homemade garlic and herb seasoning for a slight twist on taste.
• Use boneless skinless chicken thighs or breasts for variation between light and darker meat.
• Feel free to mix up your veggie combination! The frozen blend I used had peas, carrots, corn, and green beans. Some mixes may include lima beans or small broccoli florets. You can use just about any veggies you choose as long as they aren’t high in water content (such as squash).
• To make this recipe dairy-free, swap the heavy cream for coconut milk. Then, instead of regular milk in the dumplings, use your favorite unsweetened non-dairy milk.

What To Serve With Chicken and Dumplings 

A hearty serving of chicken and dumplings is a near-complete meal! If you prefer to eat a lighter bowl and add a few sides, include a fresh garden or Caesar salad or some fresh-cut fruit. If your soup doesn’t already contain green beans, try quick and easy Sautéed Green Beans with Garlic for a flavorful addition.

A buttery biscuit or toasty dinner roll will make practically any soup or stew that much more homey and delicious! Try a flaky biscuit with butter and jam, or dip a savory cornbread into your bowl.

You won’t find a better comfort-food pairing for chicken and dumplings than Slow Cooker Apple Crumble. If you are hankering for something sweet after supper, this will certainly hit the spot!

Storing and Reheating

Sometimes, thick and creamy soups like chicken and dumplings taste even better on the second day. Another reason to make a big batch in the slow cooker!

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a handy Crock Pot Lunch Warmer to take your meal to-go.

Slow Cooker Chicken and Dumplings

Jennifer Draper

Could there be better comfort food for the slow cooker than homemade chicken and dumplings? Whether this is a treasured family favorite or a new soup to try, you’ll love the convenience and flavor of this tasty recipe. Get the soup started by lunchtime and add the dumplings right before dinner!

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Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 292 kcal

Equipment

• Slow Cooker

Ingredients

  

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Soup:

• 1 pound boneless skinless chicken thighs
• ½ cup diced yellow onion
• ½ cup chopped baby bella mushrooms
• 2 cups frozen mixed veggies
• 2 teaspoons homemade Italian dressing mix
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 ½ cups chicken broth
• ¼ cup heavy cream
• 2 tablespoons cornstarch mixed with equal parts water, optional

Dumplings:

• 1 cup flour
• 1 teaspoon baking powder
• 1 egg
• 1/2 cup milk
• 1 teaspoon salt

Instructions

 

• Add chicken thighs, onion, mushrooms, frozen veggies, seasonings, and broth to slow cooker
• Cover and cook on high for 2-3 hours or low for 4-6 until chicken is fully cooked
• Remove chicken from slow cooker and shred with two forks
• Add cream and cornstarch slurry (if needed) to the soup mixture, and return chicken to the slow cooker
• Return slow cooker heat to high heat
• Mix the dumpling ingredients in a small bowl until combined
• Drop large spoonfuls of dumpling mixture into slow cooker
• Cover and continue cooking on high for 30-60 minutes until dumplings are cooked through

Notes

• Store leftover soup in an airtight container in the fridge for up to 3 days.
• To make this recipe as a freezer meal, add chicken, all veggies, and seasonings to a gallon-sized freezer-safe bag and remove the air to seal. Freeze for up to 3 months and thaw before cooking.
• Be sure to use thawed chicken in this recipe.
• If the soup base is too thin, add one spoonful of cornstarch slurry at a time and stir until you reach the desired consistency.

Nutrition

Calories: 292kcalCarbohydrates: 31gProtein: 23gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 112mgSodium: 925mgPotassium: 584mgFiber: 3gSugar: 2gVitamin A: 3305IUVitamin C: 7mgCalcium: 98mgIron: 3mg

Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!

Important nutritional disclaimer

Chicken and Dumplings FAQs

• Can you freeze Slow Cooker Chicken and Dumplings? I don’t recommend freezing the leftovers, but you CAN make this recipe as a freezer meal to store for later. Add chicken, all veggies, and seasonings to a freezer-safe gallon bag and remove the air to seal it. Freeze for up to 3 months, thaw before cooking, and follow slow cooker directions for soup and added dumplings.
• Can Chicken and Dumplings be made in the Instant Pot? Yes, you can also make Instant Pot chicken! Follow these steps:
  • Dice chicken bite-sized pieces and add to Instant Pot with all vegetables, seasonings, and broth.
  • Cover, seal, and set to high pressure for 12 minutes.
  • Allow natural pressure release for 5-10 minutes, then quick-release any remaining pressure.
  • Turn the pot to sauté mode and add cream and cornstarch slurry. Bring to a simmer.
  • Mix dumpling ingredients until just combined. Drop spoonfuls of the mixture into the soup and cook for 4-7 minutes until the dumplings are fully cooked.
• Can frozen chicken be used in this recipe? To ensure food safety, use thawed chicken for this recipe.
• Is it better to use fresh or frozen vegetables? You can use either fresh or frozen vegetables, but fresh will need a little extra cooking time. Frozen vegetables are great for convenience and are comparable to fresh in nutritional value. Choose what works for you and include just about any veggies that you like!

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