Homestyle Slow Cooker Chicken and Dumplings (Print Version)

Easy Slow Cooker Chicken and Dumplings recipe. Enjoy tender chicken, fluffy dumplings, & creamy sauce. The perfect fuss-free comfort food for your family.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 4-5 Hours minutes
Total Time: 24 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Dairy, Gluten

# Ingredients:

→ Chicken & Broth Base

01 - Boneless, Skinless Chicken Thighs (1.5 lbs)
02 - Chicken Broth (4 cups)
03 - Cream of Chicken Soup (1 can, 10.75 oz)

→ Aromatics & Veggies

04 - Onion (1 medium, chopped)
05 - Carrots (1 cup, chopped)
06 - Celery (1 cup, chopped)

→ Dumpling Essentials

07 - All-Purpose Flour (2 cups)
08 - Baking Powder (1 tbsp)
09 - Milk (1 cup)
10 - Butter (1/4 cup, melted)

→ Flavor Boosters & Garnish

11 - Salt & Black Pepper (to taste)
12 - Fresh Parsley (1/4 cup, chopped, for garnish)

# Instructions:

01 - First things first, get your chicken thighs into the slow cooker. I just nestle them in there. Then, pour in the chicken broth and the can of cream of chicken soup. Give it a gentle whisk to combine the soup and broth a bit – no need for perfection, it'll all meld together beautifully as it cooks. This is where the magic begins for our Slow Cooker Chicken and Dumplings, setting up that rich, savory base.
02 - Next, toss in your chopped onion, carrots, and celery. Don't be shy! These veggies are going to soften and infuse the broth with so much flavor. Season generously with salt and black pepper now. I always go a little heavy on the pepper because I love that warmth. Cover your slow cooker and let it cook on low for 4-5 hours, or on high for 2-3 hours. The chicken should be super tender and easy to shred.
03 - Once that chicken is fall-apart tender, carefully remove it from the slow cooker and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. This is one of my favorite parts, seeing how easily it just pulls apart! Return the shredded chicken to the slow cooker. Give everything a good stir to mix that delicious chicken back into the creamy broth. Oh, the smells!
04 - Now for the dumplings! In a medium bowl, whisk together the all-purpose flour and baking powder. Make sure it's really combined – you want even fluffiness. Then, pour in the milk and melted butter. Stir with a spoon until just combined. Don't overmix! A slightly lumpy dough is actually what you're aiming for here; overmixing can lead to tough dumplings, and we want soft, pillowy clouds for our Slow Cooker Chicken and Dumplings.
05 - Increase the slow cooker heat to high, if it isn't already. Drop spoonfuls of the dumpling dough directly onto the hot chicken mixture. I usually use a regular tablespoon and drop them in little irregular blobs. Don't worry about them being perfectly shaped; they'll puff up beautifully. Make sure they're mostly submerged in the liquid so they cook through. Cover and cook on high for another 30-45 minutes.
06 - The dumplings are ready when they're puffy and cooked through. If you're unsure, you can carefully cut one open to check. The sauce should be thickened and bubbly. Ladle generous portions of this comforting Slow Cooker Chicken and Dumplings into bowls. Garnish with fresh chopped parsley for a pop of color and a little extra freshness. It just looks so inviting, doesn't it? Enjoy that warm, soulful goodness!

# Notes:

01 - Don't lift the lid too often while the dumplings cook; steam is key for fluffiness.
02 - Shred the chicken *before* adding the dumplings for easier, even mixing.
03 - Whole milk is essential for tender, flavorful dumplings; low-fat alternatives just don't work the same.
04 - Garnish with fresh parsley for a bright pop of color and a fresh finish.

# Equipment Needed:

01 - Slow cooker
02 - cutting board
03 - knife
04 - measuring cups and spoons
05 - whisk
06 - large bowl
07 - two forks

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 35g
Protein: 25g

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