Chicken and dumplings is the definition of a hug in a bowl, and the slow cooker makes it a realistic weeknight dinner instead of a Sunday project. Chicken, carrots, celery and onion simmer for hours in a seasoned broth until the meat is ready to fall apart, and then — the best part — spoonfuls of soft dumpling dough steam right on top, puffing into tender, biscuit-like clouds that soak up the creamy broth.
Our version keeps the ingredient list honest and short, with a simple homemade dumpling dough that takes five minutes to stir together. No canned soup, no refrigerated biscuit shortcut unless you want it (we give you that option in the questions below). Set the cooker going at lunchtime and by dinner the house smells like someone has been lovingly tending a pot all day.
Dumplings that stay fluffy, not gummy
Dumpling dough hates two things: overmixing and peeking. Stir the dough just until no dry flour remains — a few lumps are fine and actually welcome — because overworked dough develops gluten and turns tough and chewy instead of tender. Then, once the dumplings go on, the lid stays on for the full steaming time. Every peek lets out the steam the dumplings are cooking in, and lifted-lid dumplings sink and go dense in the middle. Set a timer and trust it.
Thickening the broth at the end
Slow cookers trap moisture, so the broth after hours of cooking is flavorful but thin. The fix takes two minutes: whisk a little flour into the cream before stirring it in near the end, and give the finished stew a brief simmer with the dumplings. The result should coat the back of a spoon — rich and gravy-like, not soupy. If your broth is still thinner than you like, mash a few of the carrot pieces against the side of the pot; their starch helps too.
Ingredients
- 1 1/2 lb boneless, skinless chicken breasts or thighs (680 g)
- 3 medium carrots, sliced into coins (about 200 g)
- 2 celery stalks, sliced (about 100 g)
- 1 medium yellow onion, diced (about 150 g)
- 3 garlic cloves, minced (about 9 g)
- 4 cups low-sodium chicken broth (960 ml)
- 1 teaspoon kosher salt (6 g)
- 1/2 teaspoon black pepper (1.5 g)
- 1 teaspoon dried thyme (2 g)
- 1 bay leaf
- 3/4 cup heavy cream (180 ml)
- 2 tablespoons all-purpose flour (16 g), for thickening
- 1 cup frozen peas (130 g)
- For the dumplings: 2 cups all-purpose flour (240 g), 1 tablespoon baking powder (12 g), 1 teaspoon kosher salt (6 g), 3/4 cup milk (180 ml), 3 tablespoons melted butter (42 g)
- Chopped fresh parsley, to serve
Amounts are for the yield below. US customary measures first, grams in brackets for scale users.
Step-by-step instructions
- Load the slow cooker. Place the carrots, celery, onion and garlic in a 6-quart slow cooker. Lay the chicken on top, pour in the broth, and add the salt, pepper, thyme and bay leaf. The chicken does not need to be fully submerged.
- Cook low and slow. Cover and cook on LOW for 5 to 6 hours (or HIGH for 2 1/2 to 3 hours), until the chicken is very tender and the vegetables are soft. Do the dumpling steps in the final 45 minutes, so plan your timing around dinner.
- Shred the chicken. Lift the chicken onto a board and shred it with two forks into bite-size pieces, discarding the bay leaf from the pot. Return the chicken to the cooker.
- Cream and thicken. Whisk the flour into the heavy cream until completely smooth, then stir it into the cooker along with the frozen peas. Cover and turn the heat to HIGH while you mix the dumpling dough.
- Mix and drop the dumplings. Stir the dumpling flour, baking powder and salt together in a bowl. Add the milk and melted butter and stir just until a soft, sticky dough forms — do not overmix. Drop heaped tablespoons of dough over the surface of the simmering stew, spacing them slightly apart; they will expand as they steam.
- Steam, rest and serve. Cover and cook on HIGH for 30 to 35 minutes without lifting the lid, until the dumplings are puffed and a toothpick poked into the center of one comes out clean. Rest 10 minutes so the broth thickens, scatter with parsley, and serve in warm bowls.
Nutrition estimate
| Nutrient | Per serving |
|---|---|
| Calories | 410 kcal |
| Protein | 30 g |
| Carbohydrates | 38 g |
| Fat | 15 g |
| Saturated fat | 8 g |
| Sodium | 720 mg |
| Fiber | 3 g |
| Sugar | 6 g |
Nutrition figures are estimates calculated from standard ingredient data for the yield stated. Your actual values will vary with brands, substitutions and portion sizes — treat them as a guide, not a guarantee.
Storage & reheating
Leftovers keep for up to 3 days in an airtight container in the refrigerator, though the dumplings soften as they sit in the broth — still delicious, just more rustic. Reheat gently on the stove over low heat with a splash of broth or milk, without boiling hard. Freezing is best done without the dumplings: freeze the stew for up to 3 months and make a fresh batch of dumplings when you reheat it.
Slow Cooker Chicken and Dumplings
Tender chicken in a creamy broth under fluffy steamed dumplings — the slow cooker does the work.
Ingredients
Tick ingredients off as you prep — it is the easiest way to never miss one mid-recipe.
Instructions
- Load the slow cooker. Place the carrots, celery, onion and garlic in a 6-quart slow cooker. Lay the chicken on top, pour in the broth, and add the salt, pepper, thyme and bay leaf. The chicken does not need to be fully submerged.
- Cook low and slow. Cover and cook on LOW for 5 to 6 hours (or HIGH for 2 1/2 to 3 hours), until the chicken is very tender and the vegetables are soft. Do the dumpling steps in the final 45 minutes, so plan your timing around dinner.
- Shred the chicken. Lift the chicken onto a board and shred it with two forks into bite-size pieces, discarding the bay leaf from the pot. Return the chicken to the cooker.
- Cream and thicken. Whisk the flour into the heavy cream until completely smooth, then stir it into the cooker along with the frozen peas. Cover and turn the heat to HIGH while you mix the dumpling dough.
- Mix and drop the dumplings. Stir the dumpling flour, baking powder and salt together in a bowl. Add the milk and melted butter and stir just until a soft, sticky dough forms — do not overmix. Drop heaped tablespoons of dough over the surface of the simmering stew, spacing them slightly apart; they will expand as they steam.
- Steam, rest and serve. Cover and cook on HIGH for 30 to 35 minutes without lifting the lid, until the dumplings are puffed and a toothpick poked into the center of one comes out clean. Rest 10 minutes so the broth thickens, scatter with parsley, and serve in warm bowls.
Tested in the FryDaily kitchen, October 2026. Printing? This card is designed to print cleanly on its own.
