Slow Cooker Chicken and Dumplings

The Ultimate Comfort Food, Made Easy in the Slow Cooker

There are few dishes as universally comforting as a steaming bowl of homemade chicken and dumplings. It is the kind of hearty, stick-to-your-ribs meal that warms you up from the inside out. But what if you are craving that classic comfort food in the middle of a summer heatwave, or on a busy weekday when you don’t have time to stand over a hot stove? That is where this incredible slow cooker version comes in to save the day.

This recipe delivers all the nostalgic flavor of traditional chicken and dumplings without heating up your entire kitchen. By utilizing your crockpot, you can let the chicken, vegetables, and savory broth simmer away slowly all day long. When dinner time rolls around, all you have to do is shred the tender chicken, thicken the broth, and drop in the easy homemade dumpling dough. In just one hour, you will have a massive pot of fluffy, seasoned dumplings floating in a rich, creamy stew.

The secret to this recipe’s success is the savory modifications added to the dumplings themselves. By mixing shredded cheese and Italian seasoning right into the dough, these dumplings bake up into incredibly flavorful, savory biscuits that soak up the rich chicken broth perfectly. Whether you are dealing with a heatwave and want to avoid the oven, or you just want a cozy, hands-off dinner, this slow cooker meal is guaranteed to leave everyone at the table completely satisfied.

Large, fluffy homemade dumplings simmering in a rich, golden chicken broth in a slow cooker.

Why You’ll Love This Recipe

Perfect for Hot Weather: Using the slow cooker means you get incredible comfort food without turning on your stove or oven during a heatwave.
Tender, Fall-Apart Chicken: Cooking the chicken breasts low and slow for hours ensures they shred effortlessly and absorb all the flavors of the broth.
Savory, Cheesy Dumplings: Adding shredded cheese and Italian seasoning to the dumpling dough elevates them from plain dough balls to savory, flavorful biscuits.
Incredibly Thick Broth: A simple cornstarch slurry added at the end of cooking transforms the thin liquid into a rich, creamy, and deeply savory gravy.
Very Customizable: You can easily adjust the seasonings, add extra vegetables, or play around with different types of cheese in the dumplings.

Ingredients

The Mirepoix: 1 cup diced celery (about 3 large ribs), 1 cup diced carrots (about 3-4 large carrots), and 1 cup diced onion (about 1 medium onion).
Chicken Breast: 1½ lbs of raw, boneless, skinless chicken breasts.
The Broth Base: 5 cups of water, 1 bay leaf, and 2 tablespoons of Better Than Bouillon Chicken Base. This provides a much deeper, richer flavor than standard boxed broth.
The Slurry: 1¾ cups of cold milk (2% or whole milk preferred) whisked with 4 tablespoons of cornstarch to thicken the stew.
Dumpling Dry Ingredients: 2 cups all-purpose flour, 1½ teaspoons baking powder, and 1 teaspoon of seasoned salt (like Lawry’s) or garlic salt.
Dumpling Wet Ingredients: 3/4 cup milk, 1 tablespoon melted butter, and a generous handful of your favorite shredded cheese (optional but highly recommended!).
Extra Seasonings: Italian seasoning and mustard powder to taste.

Step-by-Step Instructions

Step 1: Sauté the Vegetables (Optional but Recommended)

For the best flavor, start by heating a large skillet on the stove and spraying it lightly with cooking spray. Add your diced celery, carrots, and onions. Sauté them for a few minutes until they are softened and fragrant. Season with a pinch of salt, pepper, and a dash of mustard powder. While you can throw them in raw, this quick step adds a wonderful depth of flavor to the final dish.

Step 2: Set the Slow Cooker

Transfer your softened vegetables into the basin of your slow cooker. Add the raw chicken breasts, 5 cups of water, the bay leaf, and the Better Than Bouillon chicken base. Give everything a gentle stir. Place the lid on the slow cooker. You can cook this on LOW for 6-7 hours, or on HIGH for 3-4 hours, depending on your schedule.

Step 3: Shred the Chicken

Once the cooking time is up, carefully remove the tender chicken breasts from the slow cooker and transfer them to a cutting board. Turn your slow cooker up to the HIGH setting and place the lid back on tightly so it retains its heat. Use two forks to shred the chicken breasts completely, or chop them into bite-sized pieces. Return the shredded chicken to the slow cooker and replace the lid.

Step 4: Thicken the Broth

In a separate medium bowl, whisk together the cold milk and the cornstarch until the mixture is completely smooth and no lumps remain. Remove the lid from the slow cooker and pour the milk slurry into the bubbling chicken and vegetables. Stir well to combine, then immediately replace the cover.

Step 5: Mix the Dumpling Dough

While the broth is thickening, prepare your dumplings. In a medium mixing bowl, whisk together the all-purpose flour, baking powder, seasoned salt, and a generous dash of Italian seasoning. Slowly pour in the milk, melted butter, and your shredded cheese. Use a spoon to gently stir the mixture until a sticky dough forms and there are no dry pockets of flour remaining. If the dough seems too dry, add 1-2 tablespoons of water.

Step 6: Drop and Cook the Dumplings

Take a standard teaspoon measuring spoon and spray it lightly with cooking spray (this prevents the sticky dough from clinging to the spoon). Scoop out small, teaspoon-sized mounds of dough and gently drop them directly into the hot, bubbling liquid in the slow cooker. Be careful not to make them too large, as they will expand significantly as they cook! Place the lid back on the slow cooker and let the dumplings cook on HIGH for exactly 1 hour.

Step 7: Serve and Enjoy

After an hour, carefully remove the lid. The dumplings should be puffed up, fluffy, and cooked through, resting on top of a thick, creamy chicken stew. Taste the broth and add additional salt and pepper if needed. Ladle generous portions into deep bowls and enjoy!

Expert Cooking Tips

Do Not Peek at the Dumplings: Once you drop the dumplings in and secure the lid, do not take the lid off for the entire hour! The dumplings need the trapped steam to puff up and cook all the way through. Lifting the lid releases the steam and can result in dense, heavy dough balls.
Make Small Dumplings: The baking powder in the dough will cause these dumplings to expand rapidly as they steam. A standard teaspoon-sized scoop is perfect. If you make them too large, they will turn into massive cannonballs that take too long to cook in the center.
Use Cold Milk for the Slurry: When mixing your cornstarch and milk to thicken the broth, ensure the milk is very cold. Adding cornstarch to warm or hot liquid will cause it to instantly clump up into gelatinous lumps.
Go Heavy on the Seasoning: Slow cookers are notorious for muting the flavors of herbs and spices over long cooking times. Do not be afraid to be heavy-handed with your garlic salt, seasoned salt, and Italian seasoning to ensure the final dish is robust and flavorful.
Use Better Than Bouillon: While you can substitute standard chicken broth for the water and bouillon base, Better Than Bouillon provides a significantly richer, deeply savory flavor that truly makes this dish taste like it cooked all day.

Variations to Try

Cheddar Bay Dumplings: Swap the Italian seasoning for a teaspoon of garlic powder and a dash of Old Bay seasoning. Fold a full cup of sharp cheddar cheese into the dough for a seafood-restaurant inspired dumpling.
Vegetable Heavy: If you want to stretch the meal further, add a cup of frozen peas and a cup of frozen sweet corn to the slow cooker during the last hour of cooking, right before you add the dumplings.
Cream of Chicken Shortcut: If you want an even thicker, richer broth without using a cornstarch slurry, you can stir in one can of condensed cream of chicken soup and one can of condensed cream of celery soup during the last hour of cooking.

What to Serve With Chicken and Dumplings

Chicken and dumplings is a remarkably heavy, rich, and filling meal all on its own. Because it already contains a hearty serving of protein, vegetables, and heavy carbohydrates, it is best served with very light, bright side dishes to cut through the richness. A simple, crisp green salad tossed in a sharp vinaigrette is perfect. If you are serving this for a large Sunday dinner, you can also offer a side of roasted root vegetables, like the seasoned, roasted potatoes pictured alongside the meal.

Storage & Reheating

Refrigerator

Allow the chicken and dumplings to cool completely before transferring them to an airtight container. The dumplings will soak up a significant amount of the broth as they sit. Store in the refrigerator for up to 4 days.

Freezer

While you can freeze the chicken and vegetable stew base for up to 3 months, it is not recommended to freeze the cooked dumplings. The texture of the dumplings will become mushy and grainy when thawed and reheated. If you plan to freeze leftovers, scoop the dumplings out first.

Reheating

To reheat, place the desired portion in a saucepan on the stove over medium-low heat. Because the dumplings will have absorbed much of the liquid, you will likely need to add a splash of chicken broth or milk to thin the stew back out. Heat gently until warmed through, being careful not to stir too aggressively and break the dumplings apart.

Frequently Asked Questions

Can I use skim milk or almond milk?

While you can technically use skim milk or unsweetened almond milk for the slurry and the dumplings, it is not recommended. The lack of fat in these milks will result in a much thinner, less creamy broth, and the dumplings will not be as tender. Stick to 1%, 2%, or whole milk for the best results.

Why did my dumplings turn out hard and dense?

Dense dumplings are usually the result of two things: overmixing the dough or lifting the lid on the slow cooker. Stir the dumpling dough only until the wet and dry ingredients are just combined—do not knead it. And most importantly, leave the slow cooker lid firmly in place for the entire hour they are cooking to trap the steam!

Can I make this in a Dutch oven instead?

Absolutely! If the weather has cooled down and you prefer to use your stovetop, simply sauté the vegetables in the Dutch oven, add the chicken, water, and bouillon, and simmer on the stove for about 45 minutes to an hour until the chicken is cooked through. Shred the chicken, add the slurry, bring to a gentle boil, drop in the dumplings, cover, and turn the heat to low. Let it steam for 15-20 minutes until the dumplings are cooked.

Can I use store-bought biscuit dough for the dumplings?

Yes, if you are incredibly short on time, you can cut canned refrigerated biscuit dough into quarters and drop them into the slow cooker instead of making the dough from scratch. However, they will not have the same authentic, fluffy texture or the savory cheesy flavor of the homemade version.

Do I have to brown the vegetables first?

No, it is listed as an optional step. You can absolutely throw the raw celery, carrots, and onions directly into the slow cooker with the chicken. However, taking 5 minutes to sauté them first caramelizes their natural sugars and adds a wonderful depth of flavor to the finished stew.

Final Thoughts

This slow cooker chicken and dumplings recipe is proof that you do not have to spend hours standing over a hot stove to achieve incredible, soul-warming comfort food. By utilizing your crockpot and adding a few savory twists to the homemade dumplings, you can create a meal that tastes like it took all day, with barely any hands-on effort. Whether you are avoiding a summer heatwave or simply want an easy, hearty dinner to come home to, this recipe will quickly become a permanent staple in your rotation.