This slow cooker chicken and dumplings is the ultimate cozy comfort food, made easy. Tender chicken and vegetables simmer low and slow in a rich, creamy broth, then soft, pillowy dumplings get dropped in near the end to cook right in the pot. It’s the kind of meal that fills the whole house with a warm, homey smell and leaves everyone asking for seconds.
Best of all, it’s almost entirely hands-off — the slow cooker does the heavy lifting while you go about your day.
Why you’ll love this recipe
- Hands-off cooking — the slow cooker handles most of the work
- Cozy and comforting — a classic that never goes out of style
- Budget-friendly — simple ingredients that feed a crowd
- Great for leftovers — just as good reheated the next day
Ingredients
For the soup
- 1 ½ pounds boneless, skinless chicken breasts (or thighs)
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 cup frozen peas
For the dumplings
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup milk
- 2 tablespoons butter, melted
To finish
- ½ cup heavy cream
- 2 tablespoons cornstarch mixed with 2 tablespoons water
Instructions
- Add everything to the slow cooker. Place the chicken, carrots, celery, onion, garlic, chicken broth, thyme, salt, and pepper into the slow cooker. Stir to combine.
- Cook. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and the vegetables are tender.
- Shred the chicken. Remove the chicken, shred it with two forks, then return it to the slow cooker.
- Make the dumpling dough. In a bowl, whisk together the flour, baking powder, and salt. Stir in the milk and melted butter until just combined into a soft, slightly sticky dough — avoid overmixing.
- Thicken the broth. Stir the cornstarch slurry into the slow cooker to thicken the base slightly, then stir in the heavy cream.
- Add the dumplings. Drop spoonfuls of the dumpling dough directly onto the surface of the soup, spacing them apart so they have room to expand.
- Cook the dumplings. Cover and cook on high for 30–45 minutes, until the dumplings are cooked through and no longer doughy in the center. Avoid lifting the lid too often, as this lets steam escape and slows down cooking.
- Add the peas. Stir in the frozen peas during the last 5 minutes of cooking.
- Serve. Ladle into bowls, making sure everyone gets a good mix of chicken, vegetables, broth, and dumplings.
Tips for success
- Don’t overmix the dumpling dough — a slightly lumpy, soft dough makes for the fluffiest dumplings.
- Keep the lid on while the dumplings cook so they steam properly instead of turning gummy.
- Space the dumplings out on the surface of the soup so they have room to expand as they cook.
- Check for doneness by cutting one dumpling in half — it should be fluffy throughout with no raw dough in the center.
Storage and reheating
- Store in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove or in the microwave — the dumplings may soften further on reheating, which is normal.
- This dish isn’t ideal for freezing, since the dumplings can turn mushy after thawing.
Frequently asked questions
Can I use rotisserie chicken instead? Yes — stir in shredded rotisserie chicken during the last 30 minutes of the initial cook time, just to heat through before adding the dumplings.
Can I make the dumplings ahead of time? The dough is best made fresh right before adding it to the soup, since it can lose its light texture if it sits too long.
Can I make this on the stovetop instead? Yes — simmer the soup base for about 25–30 minutes until the chicken is cooked, then add the dumplings and simmer covered for another 15–20 minutes.
Why are my dumplings gummy instead of fluffy? This is usually from lifting the lid too often during cooking, which lets steam escape and prevents the dumplings from cooking through properly.