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Nothing beats this Slow Cooker Chicken and Dumplings when you need something warm and filling on chilly evenings. It combines juicy chicken thighs, lots of veggies, and soft, pillowy dumplings in one satisfying bowl. Your slow cooker handles everything, so you'll get amazing taste without standing over the stove all day. Check out what goes into this crowd-pleaser that'll soon become your go-to comfort meal.
WHAT YOU'LL NEED
- 6 boneless skinless chicken thighs (diced): They give the stew its mouthwatering, juicy base.
- 1/2 teaspoon salt, split: Brings out flavor in both the stew and dumpling parts.
- 1/2 teaspoon pepper, split: Adds just enough kick to balance everything out.
- 1 tablespoon canola oil: For searing chicken and cooking down the veggies.
- 3 celery ribs (diced): Creates a savory background note.
- 2 medium carrots (cleaned and diced): Gives natural sweetness and nice color.
- 1 large onion (diced): Builds flavor foundation for the broth.
- 3 garlic cloves (finely chopped): Infuses everything with wonderful aroma.
- 2 tablespoons tomato paste: Makes the broth richer and more complex.
- 1/3 cup all-purpose flour: Turns the liquid into a silky, thicker gravy.
- 4 cups chicken broth, split: Forms the tasty liquid that everything cooks in.
- 2 bay leaves: Gives a gentle herby background note.
- 1 teaspoon dried thyme: Adds woodsy, aromatic touch to the mix.
- 2 cups all-purpose flour (for dumplings): Forms the base for fluffy dumplings.
- 3 teaspoons baking powder (for dumplings): Makes dumplings puff up nicely.
- 1 teaspoon salt (for dumplings): Balances the dumpling mixture perfectly.
- 1/4 teaspoon pepper (for dumplings): Gives mild heat to the soft dumplings.
- 1 cup whole milk (for dumplings): Creates tender, moist texture in the dumplings.
- 4 tablespoons melted butter (for dumplings): Makes dumplings taste buttery and helps mix everything.
HOW TO MAKE IT
- Step 7:
- Let the dish rest with the lid off for about 15 minutes before you dig in. This helps the dumplings set up properly.
- Step 6:
- Put the lid back on and keep cooking on low for another 6-8 hours, until you can see the dumplings have puffed up and the stew is bubbling nicely. Take out the bay leaves when it's done.
- Step 5:
- For your dumplings, mix flour, baking powder, salt, and pepper in a big bowl. Pour in milk and melted butter, then stir until you get a thick batter. Spoon dollops (around 1/4 cup each) right on top of the chicken mixture.
- Step 4:
- Pour in the rest of the chicken broth and add bay leaves and thyme to the pot. Give everything a good stir. Cover and let it cook on low for 6-8 hours.
- Step 3:
- Gradually pour in 2 cups of chicken broth while whisking, and scrape up all the tasty bits stuck to the pan. Keep stirring until it gets thick, about 2-3 minutes. Pour this mixture into the slow cooker with the chicken.
- Step 2:
- Using the same pan, cook celery, carrots, and onion until they soften, around 6-8 minutes. Toss in garlic, tomato paste, and the remaining salt and pepper, then cook for just one more minute. Sprinkle in flour and cook for another minute.
- Step 1:
- Season your diced chicken thighs with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat up canola oil in a big pan over medium-high heat. Cook the chicken for 6-8 minutes, stirring now and then, until it's no longer pink. Put the cooked chicken in a 6-quart slow cooker.
How to Serve and Store
- Ladle this comfort food straight from the slow cooker while it's still steaming. Throw some fresh parsley or thyme on top for extra flavor and pretty looks.
- It's great with some crusty bread or a simple green salad on the side to make a complete dinner.
- Got leftovers? Keep them in a sealed container in your fridge for up to 3 days. When you want to eat them, warm them up gently on the stove or in the microwave. Add a splash of broth if it seems too thick.
- You can freeze this too! Let it cool down completely, then put it in freezer containers. It'll keep for up to 3 months. Just thaw it overnight in the fridge before warming it up again.
Expert Cooking Advice
- Ina Garten says you'll get the best results using homemade chicken broth instead of store-bought.
- Gordon Ramsay always browns the chicken properly first to seal in juices and boost the overall taste.
OTHER IDEAS
- Want something lighter? Swap chicken breasts for thighs and use skim milk in your dumplings.
- Need it gluten-free? Just use your favorite gluten-free flour blend throughout the recipe.
- Like things spicy? Mix in some crushed red pepper flakes or a few drops of hot sauce.