Place chicken, onion, carrots, and celery in the slow cooker.
Pour in chicken broth; add thyme, bay leaf, salt, and pepper.
Add butter on top for extra creaminess (optional).
Cook the Chicken:
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender.
Remove chicken and shred using two forks. Discard bay leaf.
Return shredded chicken to the broth and stir gently.
Make the Dumpling Dough:
In a bowl, whisk together flour, baking powder, and salt.
Cut in cold butter until mixture resembles coarse crumbs.
Stir in milk just until a soft dough forms; do not overmix.
Add Dumplings to Slow Cooker:
Drop spoonfuls of dumpling dough onto the surface of the simmering broth (about 8–10 pieces).
Cover and cook on HIGH for 1 hour, until dumplings are puffed and cooked through. Avoid lifting the lid.
Garnish and Serve:
Stir gently to nestle dumplings among chicken and veggies.
Sprinkle chopped parsley on top for color and freshness.
Serve hot in bowls, spooning extra broth around dumplings.
Tips and Variations
Thicker Broth: Whisk 2 tablespoons cornstarch with cold water and stir into broth before adding dumplings.
Herb Swap: Use rosemary or sage instead of thyme for a different flavor profile.
Vegetarian Option: Replace chicken with mushrooms and use vegetable broth; add extra veggies like peas or green beans.
Cheesy Dumplings: Stir ½ cup shredded cheddar into the dumpling batter for a cheesy twist.
Storing and Reheating
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Broth and shredded chicken freeze well; add fresh dumplings when reheating.
Reheat: Microwave or simmer gently on the stove; you may need to add a splash of broth to loosen.
Conclusion
This Slow Cooker Chicken and Dumplings recipe offers the ultimate blend of comfort, convenience, and flavor. With minimal prep and a hands-off cook time, it’s perfect for busy weekdays or lazy weekends. Give it a try, and let the warm, hearty goodness of homemade chicken and dumplings become a family favorite.
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