Slow Cooker Chicken Dumplings

This soul-warming Crock-Pot Chicken and Dumplings transforms simple ingredients into a comforting meal that tastes like it's been simmering all day on grandma's stove. The slow cooker does all the heavy lifting while you go about your day, culminating in tender chicken swimming in rich broth with pillowy dumplings that soak up all those savory flavors.

I first made this recipe during a particularly busy week when I needed something that could cook while I was at work. Walking through the door to that aroma of herbs and chicken was pure bliss, and now it's our go-to Sunday dinner that provides leftovers for busy weeknights.

Ingredients

• Boneless skinless chicken thighs: Provide richer flavor than breast meat and stay tender during long cooking
• Celery, carrots, and onion: Create the classic mirepoix base that builds depth and sweetness
• Tomato paste: Adds concentrated umami flavor and helps thicken the broth
• All-purpose flour: Works double duty to thicken the stew and create fluffy dumplings
• Chicken broth: Forms the foundation of the stew; best to use low-sodium so you can control the salt level
• Bay leaves and dried thyme: Infuse the broth with subtle herbaceous notes throughout cooking
• Whole milk and butter: Create remarkably tender dumplings with a delicate crumb

Step-by-Step Instructions

Season and Brown the Chicken:

Sprinkle chicken pieces with salt and pepper, then brown in hot oil until golden. This crucial step develops deep flavor compounds that will infuse the entire dish. The chicken doesn't need to be fully cooked at this stage as it will finish in the slow cooker.

Build the Aromatic Base:

Cook celery, carrots, and onion in the same pan used for chicken to capture all those flavorful browned bits. Cook until vegetables soften and onions become translucent. Then add garlic and tomato paste, cooking just until fragrant to avoid burning the garlic.

Create the Sauce:

Add flour to the vegetable mixture and cook briefly to eliminate the raw flour taste. Gradually add broth, stirring constantly to prevent lumps. This creates a velvety sauce that will continue to develop flavor during slow cooking.

Assemble in Slow Cooker:

Transfer everything to your slow cooker, adding remaining broth, herbs, and seasonings. This combination creates the rich cooking liquid that will surround your chicken and dumplings.

Prepare and Add Dumplings:

Mix dumpling ingredients until just combined. Overmixing will create tough dumplings, so use a light hand. Drop dollops of batter over the surface of the chicken mixture, spacing them evenly.

Slow Cook to Perfection:

Cook on low heat until dumplings are cooked through and chicken is fork-tender. The slow cooking process allows flavors to meld while keeping the chicken remarkably juicy.

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My absolute favorite part of this recipe is the dumplings. My grandmother used to make a similar version, and the first time I nailed these light, fluffy dumplings that perfectly soaked up the rich broth, I felt like I had captured a piece of my childhood. The secret is handling the dough as little as possible once the wet ingredients are added.

Make-Ahead Options

This dish is perfect for meal planning. You can prepare all the components up to the point of adding the dumplings, refrigerate overnight, and then continue cooking the next day. For even more convenience, chop all vegetables and measure ingredients the night before, storing everything separately in the refrigerator.

Ingredient Substitutions

While chicken thighs provide the best flavor, boneless chicken breasts work well if you prefer white meat. Just reduce the cooking time slightly to prevent them from becoming dry. For a dairy-free version, substitute plant-based milk and butter in the dumplings. Gluten-free flour can replace all-purpose flour in both the stew and dumplings, though the texture will be slightly different.

Serving Suggestions

This hearty dish is a complete meal on its own, but pairs beautifully with a simple green salad dressed with vinaigrette to cut through the richness. For special occasions, serve with cranberry sauce on the side, which adds a bright, tangy contrast. A glass of buttery Chardonnay or crisp apple cider complements the flavors perfectly.

Troubleshooting Tips

If your stew seems too thin after cooking, remove the lid and cook on high for an additional 30 minutes to reduce the liquid. Conversely, if it's too thick, add a splash of warm chicken broth. For best results, avoid lifting the lid during cooking, as each peek can extend cooking time by 20-30 minutes.

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Frequently Asked Questions

→ Can I use chicken breasts instead of thighs?

Yes, boneless skinless chicken breasts can be substituted for thighs. However, keep in mind that breasts tend to cook faster and can become dry, so you might want to reduce the cooking time slightly or check for doneness earlier.

→ How do I know when the dumplings are fully cooked?

Properly cooked dumplings will be firm to the touch and no longer doughy in the center. You can insert a toothpick into the center of a dumpling - it should come out clean with no wet batter.

→ Can I make this dish dairy-free?

Yes, you can substitute the whole milk with unsweetened plant-based milk (almond, oat, or soy work well) and use a dairy-free butter alternative for the dumplings. The texture might be slightly different but will still be delicious.

→ What can I serve with chicken and dumplings?

This dish is quite hearty on its own, but pairs well with a simple green salad, steamed green vegetables like broccoli or green beans, or crusty bread for sopping up the delicious broth.

→ Can I freeze leftovers?

Yes, but the dumplings may change texture slightly upon thawing and reheating. Cool completely before transferring to airtight containers. Freeze for up to 3 months and reheat thoroughly on the stovetop or microwave, adding a little broth if needed to thin the sauce.

→ Can I add other vegetables to this dish?

Absolutely! Peas, corn, diced potatoes, or green beans make excellent additions. Add sturdy vegetables like potatoes at the beginning of cooking, and more delicate ones like peas in the last 30 minutes.