Slow Cooker Chicken and Dumplings Recipe

A wooden spoon lifting creamy chicken and dumplings with peas and carrots.

4.50 from 2 votes

Slow Cooker Chicken and Dumplings Recipe

Slow Cooker Chicken and Dumplings is the ultimate comfort food! Tender chicken, hearty veggies, and fluffy dumplings cook together in a creamy broth for an easy, cozy meal.

Prep Time 20

Cook Time 6

Total Time 6 20

Servings servings

Author Melissa Williams

Equipment

Slow Cooker

Ingredients

1 cup diced yellow onion
1 cup diced carrots 2-3 medium carrots
1 cup diced celery 2 stalks
4 cloves fresh garlic minced
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon dried parsley
¼ teaspoon dried thyme
3 cups chicken stock
1 pound boneless skinless chicken breast trimmed
1 cup whole milk
4 tablespoons cornstarch
6 ounces frozen peas

Dumplings

1 cup all purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup whole milk
2 tablespoon vegetable oil

Instructions

To a 6 quart slow cooker, add the diced onions, carrots, celery, garlic, salt, pepper, parsley, and thyme. Add the chicken stock and mix together using a wooden spoon. Place the chicken breast on top.
1 cup diced yellow onion, 1 cup diced carrots, 1 cup diced celery, 4 cloves fresh garlic, 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon dried parsley, ¼ teaspoon dried thyme, 3 cups chicken stock, 1 pound boneless skinless chicken breast
Cover and cook on HIGH for 2.5-3 hours or LOW for 4.5-5 hours. The chicken should reach an internal temperature of 165°F and the vegetables should be tender.
Use tongs to remove the chicken to a plate or cutting board and let it rest for 5 minutes.
Use two forks to shred the cooked chicken and then return the shredded chicken to the slow cooker, stir, and turn the heat to HIGH.
In a small bowl, whisk together the milk with the cornstarch to create a slurry, then add it to the slow cooker and stir to combine. Allow it to simmer & bubble in high heat for 15-20 minutes, stirring occasionally until slightly thickened.
1 cup whole milk, 4 tablespoons cornstarch
In a separate small mixing bowl, whisk together the flour, baking powder and salt. Add in the milk and oil. Using a spatula or wooden spoon to stir until completely mixed with no dry spots.
1 cup all purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, ½ cup whole milk, 2 tablespoon vegetable oil
Add the frozen peas to the crockpot and stir until combined.
6 ounces frozen peas
Using two large spoons, mold and drop heaping tablespoons of the dumpling dough into the slow cooker (yield 12-13 dumplings). Cover and cook on HIGH for an additional 1-1.5 hours, or until the dumplings are cooked through and puffed.
Serve while warm and garnish with salt, pepper or fresh chopped parsley.

Video

Notes

Store leftovers covered in the fridge for up to 4 days.
To keep the peas green, you add them in the last 30 mins of cook time. You can add them earlier but they will discolor.
Make sure to add the cornstarch/milk slurry after the shredded chicken is mixed back into the recipe. Allowing the dish to bubble (come to a slow boil) allows the cornstarch to activate and thicken. Cornstarch needs to hit a simmer (around 200° F) to gelatinize. If it still looks a bit thin after 20 minutes, make an additional small slurry (1 tablespoon cornstarch with 1 tablespoon cold milk) and mix completely. Do this before adding the peas and dumplings, if necessary.
Dumplings will steam in the crockpot. Check for doneness after an hour by cutting it in half to see a biscuit-like center. Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.

Nutrition