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

Slow Cooker Chicken and Dumplings

A hands-off, incredibly comforting slow cooker meal featuring tender shredded chicken and savory, cheese-stuffed dumplings simmering in a rich, creamy broth.
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Ingredients
  

  • Stew Base:
  • 1 cup celery diced (about 3 ribs)
  • 1 cup carrots diced (about 3-4 carrots)
  • 1 cup onion diced (1 medium)
  • 1½ lbs raw chicken breasts
  • 1 bay leaf
  • 5 cups water
  • 2 tbsp Better Than Bouillon Chicken Base
  • 1¾ cups cold milk 1%, 2%, or whole
  • 4 tbsp cornstarch
  • Salt pepper, and mustard powder to taste
  • Dumplings:
  • 2 cups all-purpose flour
  • 1½ tsp baking powder
  • 1 tsp seasoned salt like Lawry's or garlic salt
  • Dash of Italian seasoning
  • Handful of shredded cheese cheddar or your favorite
  • 3/4 cup milk add 1-2 tbsp water if needed
  • 1 tbsp light butter melted

Instructions
 

  • Optional: In a skillet sprayed with cooking spray, sauté the diced celery, carrots, and onion until softened. Season with salt, pepper, and mustard powder.
  • Add the sautéed (or raw) vegetables, raw chicken breasts, water, bay leaf, and Better Than Bouillon to the slow cooker. Stir slightly.
  • Cover and cook on LOW for 6-7 hours (or HIGH for 3-4 hours).
  • Once cooked, remove the chicken breasts. Turn the slow cooker to HIGH and quickly replace the lid. Shred the chicken and return it to the slow cooker.
  • In a bowl, whisk the cold milk and cornstarch until smooth. Pour this slurry into the slow cooker, stir well, and replace the lid.
  • Make the dumplings: In a medium bowl, whisk the flour, baking powder, seasoned salt, Italian seasoning, and shredded cheese. Slowly stir in the milk and melted butter until a sticky dough forms. Do not overmix.
  • Spray a teaspoon measuring spoon with cooking spray. Scoop small, teaspoon-sized mounds of dough and drop them into the slow cooker.
  • Cover tightly and cook on HIGH for exactly 1 hour. Do not lift the lid during this time!
  • After 1 hour, check seasonings, serve hot, and enjoy.

Notes

Dumpling Size: Keep the dough scoops small (1 teaspoon). They will expand significantly as they steam!
No Peeking: Lifting the lid while the dumplings cook releases the steam they need to puff up, resulting in dense, hard dumplings.
Storage: Store leftovers in the fridge for up to 4 days. You may need to add a splash of broth when reheating, as the dumplings will absorb liquid.