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Slow Cooker Chicken and Dumplings

Slow Cooker Chicken and Dumplings

The ultimate comfort food! This easy Slow Cooker Chicken and Dumplings recipe features tender chicken and fluffy dumplings.
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Prep Time 20 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 50 minutes
Cuisine American
Servings 8 servings
Calories 485 kcal

Ingredients
  

For the Chicken Stew

  • 1.5 lbs boneless, skinless chicken thighs or breasts
  • 1 large yellow onion, chopped
  • 3 medium carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 2 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 can condensed cream of chicken soup 10.5 oz
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary, crushed
  • 1 tsp black pepper
  • 1/2 tsp salt
  • 1 bay leaf
  • 2 tbsp cornstarch mixed with 2 tbsp cold water optional, for thickening

For the Dumplings

  • 2 cups all-purpose baking mix like Bisquick
  • 2/3 cup whole milk
  • 1/4 cup chopped fresh parsley

Instructions
 

  • Combine Stew Ingredients: Place the chicken at the bottom of a 6-quart slow cooker. Top with the chopped onion, carrots, celery, and minced garlic. In a separate bowl, whisk together the chicken broth, cream of chicken soup, thyme, rosemary, pepper, and salt. Pour this mixture over the chicken and vegetables. Add the bay leaf and stir gently to combine.
  • Slow Cook: Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and tender.
  • Shred the Chicken: Once cooked, carefully remove the chicken from the slow cooker and place it on a cutting board. Discard the bay leaf. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir.
  • Prepare Dumpling Dough: About 45 minutes before serving, prepare the dumplings. In a medium bowl, combine the baking mix, milk, and fresh parsley. Stir with a fork just until a soft dough forms. Do not overmix.
  • Cook the Dumplings: Turn the slow cooker to HIGH. Drop rounded tablespoons of the dumpling dough onto the surface of the hot stew, leaving a little space between each one. Cover the slow cooker and cook for 30-45 minutes, or until a toothpick inserted into the center of a dumpling comes out clean. Do not lift the lid during this time to ensure they steam properly.
  • Thicken and Serve: If you prefer a thicker stew, stir in the cornstarch slurry during the last 15 minutes of cooking. Serve the chicken and dumplings hot, garnished with extra fresh parsley if desired.

Notes

  • For Thicker Stew: To answer 'how do I make my chicken and dumplings thicker?', simply create a slurry by whisking 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir this into the slow cooker about 15-20 minutes before serving and let it simmer.
  • Don't Crowd the Dumplings: To keep dumplings from getting soggy, give them space. Don't overcrowd the pot, as they expand while cooking. This allows steam to circulate and cook them evenly.
  • No Peeking: Resist the urge to lift the lid while the dumplings are cooking! Lifting the lid releases steam, which is essential for them to become light and fluffy.