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

Description

A comforting and hearty dish that combines tender slow-cooked chicken, flavorful broth, and soft dumplings. This classic recipe is perfect for a cozy family dinner and is easy to prepare in your slow cooker.

Ingredients

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For the Chicken and Broth:

3 pounds boneless skinless chicken breast
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 small onion, medium diced
2 carrots, sliced
2 celery stalks, sliced
4 cloves garlic, minced
64 ounces chicken stock

For the Dumplings:

24 ounces frozen noodle-style dumplings
Fresh chopped parsley (optional, for garnish)

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Instructions

Prepare the Chicken Base:
Place the chicken breasts into the bottom of a large slow cooker (an 8-quart slow cooker is recommended). Sprinkle the salt and pepper evenly over the chicken to season.
Add Vegetables and Broth:
Add the diced onion, sliced carrots, and celery on top of the chicken. Pour the chicken stock over the ingredients, ensuring everything is submerged. Set the slow cooker to low for 4 hours or high for 3 hours.
Shred the Chicken:
Once the cooking time is complete, shred the chicken using two forks and return it to the slow cooker. Taste the broth and adjust the seasoning with additional salt or pepper, if needed.
Add the Dumplings:
Break the frozen dumplings into thirds and gradually add them to the pot, stirring gently after adding every few dumpling pieces to prevent sticking.
Cook the Dumplings:
Set the slow cooker to high and cook the dumplings for an additional 1 to 1 ½ hours. Stir every 15 minutes to ensure the dumplings don’t stick to each other or the pot.
Finish and Garnish:
Once the dumplings are tender, puffed, and the broth has thickened, the dish is ready. Garnish with fresh chopped parsley, if desired, and serve warm.

Notes

For convenience, frozen dumplings are used in this recipe, but you can substitute with homemade dumplings or biscuit dough if preferred.
Chicken thighs can replace chicken breasts for a richer flavor.
Experiment with vegetables by adding mushrooms, peas, or bell peppers as per your preference.
Leftover chicken and dumplings will thicken as they sit. If needed, thin it out with additional chicken broth before reheating.
This recipe yields a hearty batch. If doubling the recipe, use two 8-quart slow cookers.

Nutrition

Serving Size: 1 serving
Calories: 315
Sugar: 4g
Sodium: 850mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 28g
Cholesterol: 75mg