Slow Cooker Chicken and Dumplings + How to Freeze
This Slow Cooker Chicken and Dumplings satisfies all your cravings for comfort food without spending hours in the kitchen, it couldn’t be easier or more delicious! Make a batch now and one for later, perfect for those busy nights or weekends!I am not saying it’s a good thing, or even a bad thing but these are not your Grandma’s traditional chicken and dumplings. However, I can guarantee you these Slow Cooker Chicken and Dumplings are easy. And delicious.
In hardly any time at all, the prep work will be done for this filling and satisfying meal. This is sure to please everyone in the family, even the pickiest kids! It will feel awesome knowing you have another meal ready in the freezer for next time you have a craving for comfort food!
Interested in saving time in the kitchen? Try these simple and delicious freezer meal ideas!
- Freezer Meal: Slow Cooker Tater Tot Casserole
- Freezer Meal: Slow Cooker Veggie Lasagna
- Freezer: Make-Ahead Italian Meatballs
My little secret here is that instead of actually making dumplings I just opened a package of gnocchi and dumped it in the slow cooker. EASY!! Once they cooked long enough and became fluffy and absorbed the flavors of the sauce they were perfect.
I started out by prepping all the veggies. This is fun because it’s a good way to sneak in some extra vegetables to your family’s diet… especially if this is a challange. I used the opportunity to throw in some parsnips since they are a favorite of mine!You will assemble the prepped veggies, chicken thighs, seasonings and some flour in each baggie. This will all go into the freezer and the bulk of your work is done. So simple! The ingredient list I give you makes enough for two meals that will each serve about four (all four of us had enough for two bowls).
When you are ready to make this just thaw your frozen bag overnight in the fridge and in the morning it will be so quick to pour it into the slow cooker along with a carton (4 cups) of chicken broth. That’s it!!!
Less than 60 seconds and you know you will have a warm and healthy meal to feed the gang when you get home. Even if you have a busy sports night it will still be faster than going through the drive thru!
Here are some of my favorite kitchen tools used when making this Slow Cooker Chicken and Dumplings:
Slow Cooker Chicken and Dumplings
Equipment
- Slow Cooker
Ingredients
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
Delicious…. But honestly: this is one of the most confusing recipes I’ve ever (tried to) follow. Usually, the ingredients include ALL the quantities. Here we have a split… and we are supposed to double some, but not all, ingredients.
I did the best I could with it to make a non-split, non-make-ahead recipe, but almost whiffed it due to the strange instructions.
Also: suggest adding peas at the end with the gnocci. Otherwise they turn into complete mush.
Thank you for your feedback, Lee.
Hubby loves it he ate 2 nights in a row. He usually doesn’t eat “leftovers.”
Glad I have that 2nd bag in the freezer!
I would like to try this for a small group of family friends , however one is lactose intolerant. Is there a substitute for the cream
I haven’t tested it yet, but you could try canned coconut milk.
I would like to give this delicious looking recipe a try today. Wondering if I could substitute boneless/skinless chicken breasts for the thighs with the same result? Weather is deterring me from heading to the grocery store but I have everything else on hand. Thanks for sharing!
Hi Jenna! Yes, you won’t yield the amazing added flavor of the chicken thighs, but in this recipe you can swap out breasts and they will still be tender and delicious.
Love this recipe! One of my favorites!!
Thanks Chantal! Glad you love it!
If I want to make the full amount at one time then do I need to double the cream, chicken broth, etc. I have a large family with hearty appetites.
Yes! Everything from the broth on down would need to be doubled. You will also need either a very large (maybe 8 quart?) slow cooker or two slow cookers to fit it all. Let me know how it turns out!!
I’m wanting to try this meal, it looks delicious! I’m having a hard time understanding the step by step instructions… Can u take some time to explains a little better, I’m lost after adding all the spices… I would very much appreciate it, thank you.
Tarara! So sorry, yikes! I was converting some recipes earlier today and this one clearly got goofed up without me noticing. I’m going back to fix it all right now.
Okay, check it out now and if anything still doesn’t make sense please let me know!!