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Hearty Slow Cooker Dumplings

Featured in Cozy soups to warm your heart.

Get cozy with this slow cooker dish packed with juicy chicken, savory veggies, and soft dumplings. Let it simmer to a rich broth filled with warm, homey flavors. When the dumplings steam to pillowy perfection, you've got pure comfort in a bowl.
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Maria from tastyhush
Updated on Sun, 08 Jun 2025 12:21:08 GMT
A warm bowl of chicken and dumplings, rich broth, colorful carrots, and herbs on top. Pin it
A warm bowl of chicken and dumplings, rich broth, colorful carrots, and herbs on top. | tastyhush.com

Nothing beats curling up with a bowl of homemade slow cooker chicken and dumplings on a crisp night. Juicy chicken thighs, loads of veggies, and those cozy dumplings all come together for an easy, filling dinner. You don't have to fuss over it—just toss it all in and let it simmer on its own. Here’s what goes into this crowd-pleaser.

INGREDIENTS

  • 4 tablespoons melted butter (for dumplings): Helps the dumpling mix stay moist and holds things together.
  • 1 cup whole milk (for dumplings): Makes the dumplings super soft and keeps the batter from being dry.
  • 1/4 teaspoon pepper (for dumplings): Gives the dumplings a little punch of spice.
  • 1 teaspoon salt (for dumplings): Brings out the taste in every bite of dumpling.
  • 3 teaspoons baking powder (for dumplings): Makes sure the dumplings puff up and stay tender instead of dense.
  • 2 cups all-purpose flour (for dumplings): What gives the dumplings their shape and fluffiness.
  • 1 teaspoon dried thyme: Adds that great earthy flavor you expect in a stew.
  • 2 bay leaves: Toss these in for a fresh herbal note.
  • 4 cups chicken broth, divided: All the savory flavor that ties everything together, plus keeps things moist.
  • 1/3 cup all-purpose flour: Thickens up the stew so it's not runny.
  • 2 tablespoons tomato paste: Adds a deep, savory taste to the sauce.
  • 3 garlic cloves (minced): Packs the stew with rich, fragrant flavor.
  • 1 large onion (chopped): Kicks up the broth’s savoriness.
  • 2 medium carrots (peeled and chopped): Lends a bit of sweetness and bite.
  • 3 celery ribs (chopped): Adds mellow, classic flavor.
  • 1 tablespoon canola oil: Keeps the chicken and veggies from sticking when you start things off.
  • 1/2 teaspoon pepper, divided: You’ll season both the meat and dumplings for some warmth.
  • 1/2 teaspoon salt, divided: Helps make everything taste its best, split for the stew base and dumplings.
  • 6 boneless skinless chicken thighs (chopped): The stars—super tender and flavorful after a day in the slow cooker.

INSTRUCTIONS

Step 7:
Let the slow cooker insert cool off with the lid off about 15 minutes before dishing up. This step helps those dumplings finish setting up nice and firm.
Step 6:
Pop the lid back on the slow cooker, and leave everything on low until the dumplings are cooked through and it’s bubbling—could take anywhere from 6 to 8 hours. Fish out the bay leaves when you’re done.
Step 5:
For the dumplings, grab a mixing bowl and whisk flour with baking powder, salt, and pepper. Pour in your milk and melted butter. Stir to get a thick, sticky dough. Plop large spoonfuls (like 1/4 cup each) of batter onto the stew in the slow cooker.
Step 4:
Toss the thyme, bay leaves, and whatever chicken broth you have left into the slow cooker. Give it all a stir, then set it to low and let it cook away for 6-8 hours.
Step 3:
Pour in half of the chicken broth, scraping up all the browned bits in the pan. Keep stirring until it thickens—should be a couple of minutes. Then move this all into the slow cooker on top of the chicken.
Step 2:
In the same pan, cook up your onion, carrot, and celery until they soften—about 6 minutes. Stir in the garlic, tomato paste, and rest of the salt and pepper. Let cook another minute. Add the flour and stir everything together for one more minute.
Step 1:
While the oil’s heating in a big skillet, sprinkle the chicken thighs with half the salt and pepper. Brown the chicken until there’s no pink left—should be 6-8 minutes. Scoop out the chicken and put it in the bottom of your slow cooker.

Serving and Storage Tips

  • This stew is awesome piping hot, right out of your slow cooker. Sprinkle with a little parsley or thyme if you want a fresh boost and touch of color.
  • If you want to make it a full spread, grab some crusty bread or throw together a simple salad on the side.
  • Pop any leftovers into a sealed container and store in the fridge for up to three days. Warm them gently on the stove or microwave, adding a splash of broth if things get too thick.
  • To freeze, let everything cool off all the way first. Move to a freezer-safe dish and stash it for up to three months. When you’re ready, defrost overnight in the fridge and heat it up when you’re hungry.

Tips from Well-Known Chefs

  • Ina Garten says homemade broth makes for a deeper, richer taste every time.
  • Gordon Ramsay's tip? Sear your chicken at the start—it helps keep it juicy and ups the flavor game.

VARIATIONS

  • Lighter cravings? Swap in chicken breasts and use reduced-fat milk for the dumplings.
  • Need it gluten-free? Pick your favorite gluten-free flour for both the stew and dumpling mix and you’re set.
  • Crave a bit of heat? Stir in some hot sauce or red chili flakes to give it a kick.

Slow Cooker Dumplings

Tender chicken, soft dumplings, and rich flavors come together in this slow cooker favorite. Perfect for chilly evenings with minimal effort.

Prep Time
20 Minutes
Cook Time
480 Minutes
Total Time
500 Minutes
By: Maria

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings

Dietary: ~

Ingredients

01 6 chopped boneless, skinless chicken thighs.
02 1/2 teaspoon pepper, split in two portions.
03 1/2 teaspoon salt, split in two portions.
04 1 tablespoon of canola oil.
05 3 ribs of celery, diced.
06 2 medium-sized carrots, peeled and diced.
07 1 large onion, diced.
08 3 minced garlic cloves.
09 2 tablespoons of tomato paste.
10 1/3 cup of regular flour.
11 4 cups of chicken stock, split into two parts.
12 2 bay leaves.
13 1 teaspoon of dried thyme.
14 2 cups of regular flour (for dumplings).
15 3 teaspoons of baking powder (for dumplings).
16 1 teaspoon of salt (for dumplings).
17 1/4 teaspoon of pepper (for dumplings).
18 1 cup of whole milk (for dumplings).
19 4 tablespoons of melted butter (for dumplings).

Instructions

Step 01

Season the chicken with half the salt and pepper. Heat oil in a big skillet over medium-high heat and cook the chicken for 6-8 minutes until it’s cooked through. Move it into a 6-quart slow cooker.

Step 02

Using the same pan, cook the celery, onion, and carrots for 6-8 minutes, or until soft. Mix in the garlic, tomato paste, and the rest of the salt and pepper. Let it cook for another minute. Stir in the flour and cook for one more minute.

Step 03

Pour 2 cups of the chicken stock into the skillet, whisking it until it thickens. Add it to the slow cooker, then stir in the thyme, bay leaves, and the rest of the chicken stock.

Step 04

In a bowl, combine the flour, baking powder, salt, and pepper for the dumplings. Mix in the milk and melted butter to make a batter. Drop the batter, about 1/4 cup each, on top of the chicken in the slow cooker.

Step 05

Put the lid on and cook on a low setting for 6-8 hours, until it’s bubbling and the dumplings are soft and set. Discard the bay leaves, and let everything cool for 15 minutes before serving without the lid.

Notes

  1. Great for chilly evenings when you’re craving something warm and hearty.
  2. To make things faster, you can grab already chopped veggies or use rotisserie chicken.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 22 g
  • Total Carbohydrate: 35 g
  • Protein: 30 g