Slow Cooker Chicken and Dumplings (Printable Version)
Tender chicken and vegetables simmered with fluffy dumplings in a rich, creamy broth.
# What You Need:
→ Chicken & Vegetables
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→ Creamy Base
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→ Dumplings
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# Directions:
01 - Place chicken thighs, onion, carrots, celery, garlic, chicken broth, thyme, parsley, bay leaf, salt, and pepper in the slow cooker. Stir thoroughly to distribute seasonings evenly.
02 - Cover and cook on low setting for 5 hours until chicken is fork-tender and vegetables are soft.
03 - Remove cooked chicken from the slow cooker. Using two forks, shred the meat into bite-sized pieces. Return shredded chicken to the cooker.
04 - Melt 2 tbsp butter in a small saucepan over medium heat. Whisk in 3 tbsp flour and cook for 1 minute to create a roux. Gradually whisk in 1 cup milk and ¼ cup cream, stirring continuously until smooth and slightly thickened. Pour the cream mixture into the slow cooker and stir well to incorporate.
05 - Combine 1½ cups flour, baking powder, and ½ tsp salt in a mixing bowl. Cut in 2 tbsp cold butter until mixture resembles coarse crumbs. Stir in ¾ cup milk and parsley until just combined—do not overmix.
06 - Drop rounded spoonfuls of dumpling batter (approximately 2 tbsp each) onto the surface of the stew. Cover and cook on high for 1 hour until dumplings are fluffy and cooked through.
07 - Remove and discard the bay leaf. Ladle hot stew into bowls, ensuring each portion contains chicken, vegetables, and dumplings.
# Expert Tips:
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- It transforms simple ingredients into something that tastes like it simmered all day because it literally did
- The dumplings cook right on top, absorbing all that savory flavor while staying incredibly fluffy
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- Resist the urge to lift the lid during the last hour of cooking or the dumplings will collapse
- The dumpling batter should be slightly sticky and shaggy not smooth or they will turn out dense
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- Cold butter is non negotiable for fluffy dumplings so keep it in the fridge until the exact moment you need it
- Let the dumpling batter rest for 5 minutes before dropping it into the stew for better texture