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Slow Cooker Chicken and Dumplings

Slow cooker chicken and dumplings combine tender shredded chicken and vegetables in a creamy broth with soft, fluffy dumplings cooked right on top. The slow cooker keeps the stew hands-off while the dumplings puff up under a closed lid.
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Prep Time 20 minutes
Cook Time 7 hours
Resting 10 minutes
Total Time 7 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

For the chicken stew
  • 2 lb chicken thighs boneless, skinless
  • 4 cups low-sodium chicken broth
  • 1 yellow onion medium, diced
  • 3 carrots medium, cut into 1/2-inch pieces
  • 2 celery ribs, diced
  • 1.5 tsp kosher salt 1 teaspoon for the stew, 1/2 teaspoon for the dumplings
  • 1 tsp dried thyme
  • 0.5 tsp black pepper
  • 1 bay leaf
  • 2 tbsp cornstarch
  • 0.25 cup cold water
  • 0.5 cup heavy cream
For the dumplings
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 4 tbsp unsalted butter cold, cut into small pieces
  • 0.75 cup whole milk

Equipment

  • 1 6-quart slow cooker

Method
 

Cook the stew
  1. Put the chicken in a 6-quart slow cooker and add the broth, onion, carrots, celery, 1 teaspoon of the salt, thyme, pepper, and bay leaf.
  2. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F and the carrots are tender.
  3. Transfer the chicken to a cutting board.
  4. Discard the bay leaf.
  5. Shred the chicken and return it to the slow cooker.
  6. Whisk the cornstarch with the cold water until smooth.
  7. Stir the slurry and heavy cream into the stew.
Make the dumplings
  1. In a medium bowl, whisk the flour, baking powder, and remaining 1/2 teaspoon salt.
  2. Cut in the butter until the pieces are about the size of peas.
  3. Stir in the milk just until a shaggy dough forms.
  4. Set the slow cooker to HIGH.
  5. Drop the dough in 8 equal mounds over the stew.
  6. Cover and cook for 50 to 60 minutes without lifting the lid, until the dumplings are puffed and cooked through with no wet dough in the centers.
  7. Turn off the slow cooker.
  8. Let the chicken and dumplings rest, covered, for 10 minutes before serving.

Notes

For tender dumplings, keep the slow cooker lid closed during cooking. Refrigerate leftovers for up to 3 days; freezing is not recommended because the dumplings can soften. For a dairy-free variation, use dairy-free butter, unsweetened plant milk, and coconut cream.