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+ servings
Slow Cooker Chicken and Dumplings from Scratch
Prep Time
20 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
 

Tender, homemade dumplings, fall apart pieces of chicken, fresh carrots and celery, all surrounded by a thick and hearty stew infused with garlic, onion, and fresh herbs.

Course: Main Course, Main Dish
Cuisine: American
Keyword: Slow Cooker Chicken and Dumplings from Scratch
Servings: 8
Calories: 530 kcal
Ingredients
Chicken Stew
  • 3 pounds boneless, skinless chicken thighs cubed to 1 inch
  • 3 tablespoons flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 carrots peeled and cut into 1/2 inch pieces
  • 3 ribs celery including celery leaves thinly sliced
  • 1 large onion diced
  • 1/2 cup flat leaf parsley roughly chopped
  • 2 teaspoon1 dried thyme or 1 tablespoon fresh thyme
  • 1 teaspoon kosher salt
  • 2 cloves garlic minced
  • 2 bay leaves
  • 48 ounces chicken stock
Homemade Dumplings
  • 1 3/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teapoon salt
  • 1/2 cup butter
  • 1/2 cup milk or buttermilk
Instructions
  1. Cut chicken thighs into 1 inch cubes and dust with flour, salt, and pepper.

  2. Heat dutch oven to medium high heat.  Add oil and butter.  When butter foams, add half of the chicken pieces.

  3. Stir occasionally until chicken pieces are browned on all sides, about 5-7 minutes.  Place browned chicken in crockpot.

  4. Brown second half of chicken pieces and then add to crockpot.

  5. Using the chicken drippings remaining in the pot, saute the chopped and diced carrots, celery, onion, parsley, thyme and 1 teaspoon of salt for 5 minutes until softened and starting to brown.

  6. Add the minced garlic and continue to saute for 1-2 minutes until fragrant.

  7. Add the chicken stock and bay leaves and scrape the browned bits from the bottom of the pot.  Pour everthing into the Slow Cooker / Crockpot.

  8. Cook on high for 3-4 hours or on low for 7-8 hours.

Homemade Dumplings
  1. Stir together the dry ingredients until well combined.  Cut the butter into the dry ingredients until the mixture resembles course crumbs.

  2. Add the milk and stir until combined.  Use an additional tablespoon of milk if needed, but do not make the batter overly sticky.

  3. Roll the batter out to a 1/4 inch thickness on a floured surface and cut into consistently sized squares or rectangles, about and inch wide.

  4. Drop the dumplings one at a time into the boiling soup.  Try to not clump them together and keep stirring to a minimum to avoid breaking up the dumplings.

  5. Cook for an additional 30 minutes on high or 60 minutes on low until the stew has thickened, the dumplings have firmed up, and they no longer have a doughy taste or texture.

  6. Taste if additional salt and pepper is desired.

  7. Garnish with parsley is desired.

Recipe Notes

If your Chicken and Dumplings is thicker then desired, especially when reheating, additional chicken stock may be added.

Nutrition Facts
Slow Cooker Chicken and Dumplings from Scratch
Amount Per Serving
Calories 530 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 10g63%
Cholesterol 201mg67%
Sodium 1161mg50%
Potassium 825mg24%
Carbohydrates 34g11%
Fiber 2g8%
Sugar 5g6%
Protein 41g82%
Vitamin A 4660IU93%
Vitamin C 8.7mg11%
Calcium 84mg8%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.