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Ultimate Slow Cooker Chicken and Dumplings Recipe

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A comforting slow cooker recipe featuring tender chicken in a creamy broth with fluffy homemade dumplings, perfect for a no-fuss, hearty meal.

Ingredients

Scale
  • 3 boneless, skinless chicken breasts (about 1.5 pounds / 700g)
  • 4 cups (32 fl oz) low-sodium chicken broth
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 large carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley or a handful of fresh, chopped
  • Salt and pepper to taste
  • 1 ½ cups (190g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 3 tablespoons cold unsalted butter, cubed
  • ¾ cup (6 fl oz) milk (whole milk preferred)
  • Optional: 1 tablespoon chopped fresh chives or parsley
  • 4 ounces (115g) cream cheese, softened
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)

Instructions

  1. Prep the chicken and veggies: chop onion, carrots, celery, and mince garlic. Place chicken breasts in the slow cooker.
  2. Add chopped onion, carrots, celery, garlic, thyme, parsley, salt, and pepper over the chicken. Pour in chicken broth to cover ingredients.
  3. Cover and cook on low for 6 hours or on high for 3-4 hours until chicken is tender enough to shred.
  4. Remove chicken and shred with two forks. Return shredded chicken to the slow cooker.
  5. Make dumpling dough: whisk flour, baking powder, and salt. Cut in cold butter until crumbly. Gradually stir in milk until just combined.
  6. Add softened cream cheese to the broth and stir until melted and smooth. If desired, stir in cornstarch slurry. Cook on high for 15 minutes.
  7. Drop spoonfuls of dumpling batter onto simmering broth. Cover and cook on high for 15-20 minutes without lifting the lid.
  8. Gently stir, taste, and adjust seasoning. Sprinkle fresh herbs on top before serving if desired.

Notes

Do not overmix dumpling dough to avoid toughness. Use cold butter for flaky dumplings. Avoid lifting the lid while dumplings cook to keep steam inside. Cornstarch slurry can be added for thicker broth. Dumplings can be made smaller if undercooked. Leftovers keep well refrigerated for 3 days; freeze soup without dumplings for up to 3 months.

Nutrition

Keywords: slow cooker, chicken and dumplings, comfort food, creamy broth, homemade dumplings, easy dinner, slow cooker recipe

Find it online: https://realityeats.com/ultimate-slow-cooker-chicken-and-dumplings-recipe-easy-homemade-comfort-food/