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Slow Cooker Chicken and Fluffy Dumplings Soup

Slow cooker chicken and dumplings soup cooks tender chicken and vegetables in a creamy broth, finished with fluffy dumplings made from scratch. The dumplings steam on top until puffed and a toothpick comes out clean.
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Prep Time 20 minutes
Cook Time 6 hours
standing 5 minutes
Total Time 6 hours 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 4 cups low-sodium chicken broth
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 2 lb chicken thighs boneless, skinless, thawed
  • 1 yellow onion medium, diced
  • 2 carrots medium, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic minced
  • 1 tsp dried thyme
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 cup frozen peas
For the dumplings
  • 1.5 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp table salt
  • 0.75 cup whole milk
  • 3 tbsp unsalted butter melted

Equipment

  • 1 6-quart slow cooker

Method
 

Cook the soup
  1. Whisk the broth and condensed soup in a 6-quart slow cooker until smooth.
  2. Add the chicken, onion, carrots, celery, garlic, thyme, kosher salt, and pepper.
  3. Cover and cook on LOW for 4–5 hours or HIGH for 2 1/2–3 hours, until the thickest chicken pieces reach 165°F.
  4. Transfer the chicken to a plate.
  5. Shred the chicken with two forks.
  6. Return the shredded chicken to the slow cooker with the peas.
Make the dumplings
  1. Whisk the flour, baking powder, and table salt in a medium bowl.
  2. Stir in the milk and melted butter just until no dry flour remains.
  3. Drop 12 rounded tablespoonfuls of dumpling batter evenly over the soup.
  4. Cover and cook on HIGH for 45–60 minutes without lifting the lid, until the dumplings are puffed and a toothpick inserted in the center comes out clean.
  5. Turn off the slow cooker.
  6. Let the soup stand, covered, for 5 minutes before serving.
  7. Serve the soup.

Notes

For the fluffiest dumplings, avoid lifting the lid while they cook. Refrigerate leftovers for 3–4 days; freezing is not recommended because the dumplings may become soggy. For a gluten-free variation, use a 1:1 gluten-free flour blend and gluten-free condensed soup.