Slow Cooker Chicken and Dumplings (Fluffy, Hands-Off)

What Makes This Recipe Work

Cooking the chicken and vegetables low and slow builds a rich broth with almost no effort, and shredding the chicken back into the pot thickens it. Adding the dumplings in the last 30 minutes lets them steam in the covered crockpot, so they puff up light instead of dissolving into the liquid.

Ingredients for Slow Cooker Chicken and Dumplings (Fluffy, Hands

• 1 1/2 lb (680 g) boneless, skinless chicken thighs or breasts
• 1 medium yellow onion, diced
• 3 celery ribs, sliced
• 3 carrots, sliced
• 3 cloves garlic, minced
• 4 cups (950 ml) low-sodium chicken broth
• 1 (10.5 oz / 298 g) can cream of chicken soup
• 1 tsp dried thyme
• 1 tsp fine salt, plus more to taste
• 1/2 tsp black pepper
• 1 1/2 cups (180 g) all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 3 tbsp (42 g) cold butter, cut into pieces
• 3/4 cup (180 ml) milk

How to Make Slow Cooker Chicken and Dumplings (Fluffy, Hands

1. Add the chicken, onion, celery, carrots, garlic, broth, cream of chicken soup, thyme, salt, and pepper to a 6-quart slow cooker.
2. Cover and cook on low for 4 to 5 hours or on high for 3 hours, until the chicken is fully cooked and tender.
3. Lift the chicken out and shred it with two forks, then return it to the pot and stir the broth.
4. In a bowl, whisk the flour, baking powder, and salt, then cut in the cold butter until the mixture looks like coarse crumbs. Stir in the milk to form a soft, sticky dough.
5. Drop the dough by heaping spoonfuls over the surface of the simmering broth, spacing them so they do not touch.
6. Cover and cook on high for 25 to 35 minutes without stirring, until the dumplings are puffed, dry on top, and a toothpick inserted in the center comes out clean.
7. Taste the broth, adjust the salt, and serve the chicken and dumplings in bowls with a spoonful of gravy.

Tips for the Best Slow Cooker Chicken and Dumplings (Fluffy, Hands

• Add the dumplings only at the end so they steam rather than break apart in the broth.
• Keep the lid on while the dumplings cook; lifting it lets the steam out and slows them down.
• If the broth looks thin, mash a few tablespoons of flour into cold water and stir it in before adding the dumplings.
• Shred the chicken before the dumplings go in so the pot is ready for the final covered cook.

Variations and Substitutions

• For the stovetop classic, make from-scratch Chicken and Dumplings on the range.
• For a shortcut version, use Chicken and Dumplings With Biscuits and drop in canned biscuits.
• Add a cup of frozen peas with the shredded chicken for color and sweetness.
• Swap the cream of chicken soup for 1/2 cup of cream for a less processed pot.

How to Store and Reheat

• Refrigerate leftovers in a sealed container for up to 3 days; the dumplings soften, so reheat gently on the stove or in the microwave.
• Freezing is not recommended because the dumplings become mushy; freeze the chicken and broth base only, then add fresh dumplings when reheating.

Slow Cooker Chicken and Dumplings (Fluffy, Hands FAQ