Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs work beautifully in this recipe and often result in even more flavorful results. They're more forgiving if cooked a bit longer, too, so they're perfect for the slow cooker. Just follow the same instructions—no other adjustments needed.

How do I know when the dumplings are done?

The dumplings should be puffy and tender when pierced with a fork. They'll no longer have that raw dough taste or texture, and they'll have absorbed some of the delicious broth. If you're unsure, simply taste one—it should be cooked through with no doughy center.

Can I make my own dumplings from scratch?

Certainly! Mix 2 cups of flour with 1 tablespoon baking powder, 1 teaspoon salt, 3 tablespoons cold butter (cut in with a pastry cutter), and about 3/4 cup milk to form a sticky dough. Drop spoonfuls directly into the simmering broth during the last hour of cooking.

My chicken and dumplings turned out too thin. How can I thicken it?

If your dish seems too soupy, you have a few options. First, simply let it sit for 20-30 minutes with the lid off—the dumplings will continue to absorb liquid. Alternatively, you can make a quick slurry with 2 tablespoons cornstarch and 3 tablespoons cold water, then stir it in during the last 30 minutes of cooking time.

Slow Cooker Chicken and Dumplings Recipe

This cozy Slow Cooker Chicken and Dumplings is pure comfort in a bowl! Tender chicken, hearty vegetables, and pillowy dumplings come together in a rich, flavorful broth that practically makes itself while you go about your day. It’s the ultimate hands-off meal that tastes like you’ve been standing over the stove for hours!

Why You’ll Love This Recipe

Effortless Cooking: Let your slow cooker do all the heavy lifting while you tackle other things—no constant stirring or monitoring needed!
Hearty and Satisfying: This isn’t just soup; it’s a complete meal that will keep your family full and happy.
Budget-Friendly: Using simple ingredients like chicken breast, vegetables, and frozen dumplings makes this an economical option that doesn’t sacrifice flavor.
Perfect Comfort Food: Nothing beats the warm, cozy feeling of diving into a bowl of homemade chicken and dumplings, especially when it’s been simmering all day.

Ingredients You’ll Need

Chicken Breast: The star protein that becomes wonderfully tender and shreddable after slow cooking. It soaks up all the aromatic flavors in the pot.
Onion, Carrots, and Celery: This classic mirepoix forms the flavor foundation of the dish, adding sweetness and depth.
Garlic: Adds that essential aromatic punch that enhances everything else in the pot.
Chicken Stock: Creates the rich, savory base for your dumplings to cook in. The better your stock, the better your final dish!
Frozen Noodle-Style Dumplings: These are the time-saving hero of this recipe, puffing up beautifully in the slow cooker without any fuss.
Salt and Pepper: Simple seasonings that let the chicken and vegetables shine. Don’t be shy with these!
Fresh Parsley: Optional but adds a pop of color and fresh flavor right before serving.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Vegetable Additions

Toss in some frozen peas during the last 30 minutes of cooking, or add mushrooms with the other vegetables for an earthier flavor.

Herb Infusions

A sprig of thyme or a bay leaf added with the stock can bring wonderful aromatic notes to your chicken and dumplings.

Dumpling Options

Try using canned biscuits cut into quarters instead of frozen dumplings, or make your own simple dumpling dough with flour, baking powder, butter, and milk.

Creamy Version

Stir in 1/2 cup of heavy cream during the last 30 minutes of cooking for an extra luxurious texture.

How to Make Slow Cooker Chicken and Dumplings

Step 1: Layer Ingredients

Place the chicken breasts in the bottom of your slow cooker and season them with salt and pepper. Add your diced onion, sliced carrots, celery, and minced garlic on top. Pour the chicken stock over everything.

Step 2: Cook the Base

Cover and cook on low for 4 hours or high for 3 hours, until the chicken is tender enough to shred easily with two forks.

Step 3: Shred the Chicken

Remove the chicken from the slow cooker, shred it into bite-sized pieces, and return it to the pot. Give everything a good stir and taste the broth, adding more salt or pepper if needed.

Step 4: Add the Dumplings

Break your frozen dumplings into thirds (this helps them cook more evenly) and add them to the slow cooker a few at a time, stirring after every handful to prevent sticking.

Step 5: Cook the Dumplings

Turn the slow cooker to high and cook for another 1 to 1½ hours. Stir every 15 minutes to prevent the dumplings from clumping together or sticking to the sides of the pot.

Step 6: Serve and Garnish

Your chicken and dumplings are ready when the dumplings are tender and puffy, and the broth has thickened. Sprinkle with fresh parsley before serving in deep bowls.

Pro Tips for Making the Recipe

Don’t Skip the Stirring: Those 15-minute stirs during the dumpling phase are crucial for even cooking and preventing a sticky mess.
Season in Layers: Adding salt and pepper to the chicken at the beginning and then tasting again before adding dumplings ensures balanced flavor throughout.
Dumpling Handling: Breaking the frozen dumplings into smaller pieces allows them to cook more evenly and absorb more flavor.
Thickness Control: If your final dish is too thick, add a splash more chicken stock. If it’s too thin, let it sit for about 20 minutes with the lid off—the dumplings will continue to absorb liquid.

How to Serve

Main Event

Serve this hearty dish in deep bowls with plenty of broth. It’s a complete meal on its own, but crusty bread on the side never hurts for sopping up every last bit of that delicious broth.

Garnishes

A sprinkle of fresh parsley brightens up each serving, or try a little grated Parmesan for an extra flavor dimension.

Side Pairings

A simple green salad with a light vinaigrette makes a nice contrast to the richness of the chicken and dumplings.

Make Ahead and Storage

Storing Leftovers

Allow leftovers to cool completely before transferring to airtight containers. They’ll keep in the refrigerator for up to 3 days.

Freezing

This dish freezes remarkably well! Portion it into freezer-safe containers, leaving a bit of room for expansion, and freeze for up to 3 months.

Reheating

Thaw overnight in the refrigerator if frozen. Reheat gently on the stovetop over medium-low heat, adding a splash of chicken broth to loosen things up as needed. Alternatively, microwave individual portions, stirring halfway through heating.

Keep in mind that the dumplings will continue to absorb liquid as they sit, so leftover chicken and dumplings may need additional broth when reheating.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs work beautifully in this recipe and often result in even more flavorful results. They’re more forgiving if cooked a bit longer, too, so they’re perfect for the slow cooker. Just follow the same instructions—no other adjustments needed.
How do I know when the dumplings are done?

The dumplings should be puffy and tender when pierced with a fork. They’ll no longer have that raw dough taste or texture, and they’ll have absorbed some of the delicious broth. If you’re unsure, simply taste one—it should be cooked through with no doughy center.
Can I make my own dumplings from scratch?

Certainly! Mix 2 cups of flour with 1 tablespoon baking powder, 1 teaspoon salt, 3 tablespoons cold butter (cut in with a pastry cutter), and about 3/4 cup milk to form a sticky dough. Drop spoonfuls directly into the simmering broth during the last hour of cooking.
My chicken and dumplings turned out too thin. How can I thicken it?

If your dish seems too soupy, you have a few options. First, simply let it sit for 20-30 minutes with the lid off—the dumplings will continue to absorb liquid. Alternatively, you can make a quick slurry with 2 tablespoons cornstarch and 3 tablespoons cold water, then stir it in during the last 30 minutes of cooking time.

Final Thoughts

This Slow Cooker Chicken and Dumplings recipe transforms simple ingredients into something truly special with minimal effort. It’s the kind of meal that feels like a warm hug at the end of a long day—comforting, satisfying, and made with love. Whether you’re feeding a family on a busy weeknight or looking for a dish that delivers leftovers for days, this recipe delivers big time on flavor and convenience. Give your slow cooker a chance to work its magic, and you’ll be rewarded with a homestyle classic that’s bound to become a regular in your meal rotation!