Comforting Slow-Cooker Chicken Dumplings

Nothing beats snuggling up with a big bowl of slow-cooked chicken and dumplings, especially when it’s cold out. This one simmers juicy chicken thighs, soft veggies, and fluffy clouds of dumpling dough until everything’s super comforting. Your slow cooker takes care of all the heavy lifting, which means loads of rich, deep flavor without hovering over a stove. Check out what you’ll need to toss together this cozy meal.

INGREDIENTS

• 4 tablespoons melted butter (for dumplings): Binds the dumpling batter together and gives a buttery finish.
• 1 cup whole milk (for dumplings): Keeps those dumplings soft and adds a little richness.
• 1/4 teaspoon pepper (for dumplings): Sprinkles in a gentle kick.
• 1 teaspoon salt (for dumplings): Ramps up the taste in every dumpling bite.
• 3 teaspoons baking powder (for dumplings): Helps those dumplings puff up light and airy.
• 2 cups all-purpose flour (for dumplings): These are what make the dumplings pillowy.
• 1 teaspoon dried thyme: Tosses in a woodsy, herby flavor that just works here.
• 2 bay leaves: Pops in a hint of earthy, old-school flavor.
• 4 cups chicken broth, divided: This tasty liquid builds the base and keeps things juicy.
• 1/3 cup all-purpose flour: Thickens up the stew to make it creamy.
• 2 tablespoons tomato paste: Richens up the color and adds some deep savory notes.
• 3 garlic cloves (minced): Boosts the aroma and taste with garlicky goodness.
• 1 large onion (chopped): Makes the broth taste even deeper and sweeter.
• 2 medium carrots (peeled and chopped): Puts in a subtle hint of sweetness and crunch.
• 3 celery ribs (chopped): Brings a light, savory vibe to the party.
• 1 tablespoon canola oil: Perfect for browning both the chicken and veggies.
• 1/2 teaspoon pepper, divided: Gives the stew a little background heat.
• 1/2 teaspoon salt, divided: Brings out all the flavors whether in the sauce or dumplings.
• 6 boneless skinless chicken thighs (chopped): The real star, these get super tender and savory as they cook.

INSTRUCTIONS

Step 7:

Let everything rest in the slow cooker without the lid for about 15 minutes after it's done. That way, your dumplings set up perfectly before you serve.

Step 6:

Pop the lid on again and let it all cook on low another 6–8 hours, until those dumplings are cooked through and the sauce bubbles. Don’t forget to take out the bay leaves once you’re done.

Step 5:

For the dumplings, grab a big bowl and stir together flour, baking powder, pepper, and salt, then pour in the milk and melted butter. Mix it into a thick dough, then spoon out heaps (about 1/4 cup each) right on top of the stew in your slow cooker.

Step 4:

Add the rest of the chicken broth, toss in your bay leaves and dried thyme, and give everything a good stir in the slow cooker. Snap on the lid and set it to low for 6–8 hours.

Step 3:

Now gently pour in 2 cups of chicken broth, scraping up all the brown bits from the skillet. Stir until the stew’s thicker—about 2–3 minutes is plenty. Once it looks good, pour it into the slow cooker right over the chicken.

Step 2:

Back in your skillet, cook chopped onion, celery, and carrots until they’re soft—give it 6–8 minutes, then add garlic, tomato paste, the rest of your salt and pepper, and cook another minute. Add in the flour and let that cook for just a bit.

Step 1:

First, toss some salt and pepper on your chicken pieces. Heat up the oil in a big skillet on medium-high. Cook the chicken six to eight minutes, stirring here and there, until everything’s no longer pink. Once done, tip it into a big slow cooker.

Serving and Storage Tips

• Dish it up while it’s hot and let folks sprinkle on chopped parsley or thyme. That fresh pop really liven things up.
• Pair with a crisp green salad or fresh-baked bread to round out your meal.
• Leftovers? Pop them in a sealed container in your fridge—they’ll last up to three days. Warm it gently on the stove or zap it in the microwave, adding a splash of broth if it looks thick.
• Want to freeze some? Cool completely first, then stash in a freezer container. It’ll keep fine frozen for up to three months. Thaw in the fridge the day before and then warm it up for an easy dinner.

Well-Known Chefs' Advice

• Ina Garten likes using broth she makes herself—it really packs in flavor.
• Gordon Ramsay’s tip: brown the chicken before you slow cook to lock in juices and amp up the taste.

VARIATIONS

• Try using chicken breast instead of thighs if you want something lighter, and use low-fat milk to cut calories in the dumplings.
• For gluten-free, simply swap in a GF flour mix for the dumplings and stew.
• If you like heat, shake in some crushed red pepper or drizzle your favorite hot sauce before serving.