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+ servings

Slow Cooker Chicken and Dumplings from Scratch

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.
Prep Time20 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Main Course, Main Dish
Cuisine: American
Keyword: Slow Cooker Chicken and Dumplings from Scratch
Servings: 8
Calories: 530kcal


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


  • Cut chicken thighs into 1 inch cubes and dust with flour, salt, and pepper.
  • Heat dutch oven to medium high heat.  Add oil and butter.  When butter foams, add half of the chicken pieces.
  • Stir occasionally until chicken pieces are browned on all sides, about 5-7 minutes.  Place browned chicken in crockpot.
  • Brown second half of chicken pieces and then add to crockpot.
  • 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.
  • Add the minced garlic and continue to saute for 1-2 minutes until fragrant.
  • 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.
  • Cook on high for 3-4 hours or on low for 7-8 hours.

Homemade Dumplings

  • Stir together the dry ingredients until well combined.  Cut the butter into the dry ingredients until the mixture resembles course crumbs.
  • Add the milk and stir until combined.  Use an additional tablespoon of milk if needed, but do not make the batter overly sticky.
  • 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.
  • 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.
  • 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.
  • Taste if additional salt and pepper is desired.
  • Garnish with parsley is desired.


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


Calories: 530kcal | Carbohydrates: 34g | Protein: 41g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 201mg | Sodium: 1161mg | Potassium: 825mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4660IU | Vitamin C: 8.7mg | Calcium: 84mg | Iron: 3.8mg