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!

Course Main Course

Cuisine American

Prep Time 20

Cook Time 4

Total Time 4 20

Servings

Calories 292kcal

Author Jennifer Draper

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

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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.

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