This slow cooker chicken and dumplings recipe is a great, low effort meal that is hearty and satisfying (that your whole family will love!).
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How to Make Slow Cooker Chicken and Dumplings
- Start the Stew. Add the chicken, garlic, celery, carrots, peas, onion, lemon juice, bay leaf, tomato paste, thyme, chicken broth, and a mix of melted butter with flour into the slow cooker. Season with salt and pepper. Cover and cook on Low for about 5 to 6 hours, or on High for 3 to 4 hours, until the chicken is tender and everything smells amazing.
- Shred the Chicken and Make the Dumplings. Take the chicken out and shred it using two forks, then return it to the stew. Stir in the chopped parsley. In a separate bowl, combine the flour, cornmeal, baking powder, salt, buttermilk, and melted butter to make a soft dough.
- Add the Dumplings and Finish. Drop spoonfuls of the dough over the top of the stew. Cover and cook on High for about 40 minutes, then uncover and cook for another 15 minutes until the dumplings are fluffy and cooked through. Sprinkle with a bit more parsley and serve warm.
(View more: Chicken Recipes)
Storage and Freezing Instructions
To Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until hot.
To Freeze: Cool completely, then transfer to freezer-safe containers. Freeze for up to 2 months. Thaw in the fridge overnight and reheat on the stove until warmed through.
P.S. If you like slow cooker chicken meals, you also need to try this crockpot chicken pot pie recipe: https://nurturedhomes.com/slow-cooker-chicken-pot-pie
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Ingredients
For the stew:
- 2 tbsp unsalted butter, melted
- 1 tbsp all-purpose flour
- 1 ½ pounds boneless, skinless chicken thighs or breasts
- 3 garlic cloves, minced
- 1 celery stalks, chopped
- 1 cup frozen carrot and peas
- 1 small onion, finely chopped
- 1 tbsp lemon juice
- 1 dried bay leaves
- 1 tbsp tomato paste
- ½ tsp dried thyme
- ¾ cup chicken broth
- salt and black pepper to taste
- 3 tbsp chopped fresh parsley, divided
For the dumplings:
- ¾ cups all-purpose flour
- 2 tbsp fine cornmeal
- 1 ½ tsp baking powder
- salt to taste
- ½ cup buttermilk
- 2 tbsp melted unsalted butter
Instructions
- Melt the butter and whisk with the flour until smooth.
- Place the chicken thighs in the slow cooker.
- Add the garlic, celery, frozen carrots and peas, and onion.
- Stir in the lemon juice, bay leaf, tomato paste, thyme, chicken broth, and butter-flour mixture.
- Season with salt and black pepper.
- Cover and cook on Low for 5–6 hours or on High for 3–4 hours, until the chicken is tender.
- Remove the chicken, shred with two forks, and return it to the stew.
- Stir in 2 tbsp of parsley.
- For the dumplings, whisk together the flour, cornmeal, baking powder, and salt in a bowl.
- Add the buttermilk and melted butter and stir until just combined.
- Drop spoonfuls of dough over the stew.
- Cover and cook on High for 40 minutes, until the dumplings are fluffy.
- Remove the lid and cook for 15 minutes to firm up the tops of the dumplings.
- Sprinkle with the remaining parsley and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
