If you are searching for comfort and ease, you cannot get any more delicious than this Slow Cooker Chicken and Dumplings.
Fall is fast approaching and I’m so in the mood for all the comfort food right now. Especially when I can make it in the slow cooker.
This Slow Cooker Chicken and Dumplings is one of my favorites. You can pretty much set it and forget it and have such a tasty meal at the end of the day.
This is one of our menu rotation dinnertime meals that we absolutely cannot get enough of. The kids even love it.
Don’t get me wrong, I love using my slow cooker all year round, slow cooker recipes are some of our favorites – but it really reminds me of fall.
If you have been gearing up for cooler weather and want something utterly delicious, then you have to make my Slow Cooker Chicken and Dumplings.
Some of my other favorite slow cooker recipes that we have on our site include: Slow Cooker Buffalo Chicken Sandwiches, Slow Cooker Red Beans and Rice and Slow Cooker Street Tacos.
WHY THIS RECIPE WORKS:
- Easy ingredients help this come together swiftly.
- This makes just the right amount, but you can absolutely double it.
- Full of flavor, it is great for kids and adults.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Boneless skinless chicken breasts
Carrot
Celery
Onion
Chicken broth
Italian seasoning
Bay leaf
Garlic
Cornstarch
Evaporated milk
All-purpose flour
Salt
Nutmeg
Baking powder
Egg
Milk
HOW TO MAKE SLOW COOKER CHICKEN AND DUMPLINGS, STEP BY STEP:
- Place the chicken breasts, carrot, celery, onion, chicken broth, bay leaf and garlic into your slow cooker. Cover and cook for 4 hours on high or 7-8 hours on low.
- When done, shred the chicken with two forks.
- In a small bowl make a slurry by mixing the cornstarch with the evaporated milk and stir into the slow cooker, place lid back on.
- In a medium size bowl, whisk together the flour, salt, nutmeg, and baking powder.
- In another medium size bowl add the egg and milk and whisk until combined.
- Add your egg mixture to your flour mixture and stir everything together with a spoon and keep stirring until a dough ball forms.
- With a large cookie scoop or tablespoon take pieces of the dough and place beside each other in the slow cooker.
- Cover and cook on high for another 20-30 minutes until dumplings are done and soup has thickened. Don’t cook the dumplings too long, they will get harder once they overcook
- Serve warm and enjoy!
WHAT SIZE SLOW COOKER SHOULD I USE?
We like to use a 4-6 quart slow cooker for this recipe. Anywhere between those sizes should fit the ingredients fine.
You can absolutely double this recipe, but I would use an 8 quart slow cooker to ensure that everything fits.
CAN I USE CHICKEN THIGHS?
If you prefer to use chicken thighs you absolutely can do that. Make sure that you are using boneless skinless chicken thighs.
Since they are smaller you will use more, but still keep it around one pound. You can easily measure this with a kitchen scale.
DO I HAVE TO USE EVAPORATED MILK?
We personally like using evaporated milk for this recipe but you can use any of your favorite milk, or any milk that you have on hand.
WHAT IF MY CHICKEN AND DUMPLINGS GET TOO THICK?
If your mixture gets thicker than you’d like, you can stir in some milk or chicken broth to thin it out to your liking.
HOW TO STORE:
This can be stored in an airtight container in the refrigerator where it will keep for up to 3 days.
To reheat place your portion in the microwave and heat until heated through.
We do not recommend freezing this recipe.
TIPS AND TRICKS:
- You can use boneless skinless chicken thighs if you’d like.
- This can be cooked on high for 4 hours or low for 7-8 hours.
- If your soup mixture gets to thick just add a splash of milk or chicken broth to thin it out.
- If you do not have evaporated milk, you can use any milk that you have on hand.
- Easily double this recipe, to do that see above under what size slow cooker should I use.
- We do not recommend freezing this recipe.
- We have not tried using a baking mix for the dumplings.
Looking for that perfect comfort meal that will feed the whole family? Look no further than this Slow Cooker Chicken and Dumplings!
If you like this recipe you might also like:
If you’ve tried this SLOW COOKER CHICKEN AND DUMPLINGS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Slow Cooker Chicken and Dumplings
Ingredients
For the chicken soup:
- 2 boneless skinless chicken breasts around 1 pound
- 1 large carrot cut into thin slices
- 1 celery stalk sliced thin
- 1 small onion diced
- 3 cups chicken broth
- 1 teaspoon Italian seasoning
- 1 bay leaf
- 1 clove garlic minced
- 3 tablespoons cornstarch
- 1 cup evaporated milk
For the dumplings:
- 2 cups all-purpose flour
- ½ teaspoon salt
- Pinch of nutmeg
- 1 teaspoon baking powder
- 1 egg beaten
- ½ cup milk
Instructions
- Place the chicken breasts, carrot, celery, onion, chicken broth, bay leaf and garlic into your slow cooker cover and cook for 4 hours on high or 7-8 hours on low
- When done, shred the chicken with two forks.
- In a small bowl make a slurry by mixing the cornstarch with the evaporated milk and stir into the slow cooker, place lid back on.
- In a medium size bowl, whisk together the flour, salt, nutmeg, and baking powder.
- In another medium size bowl add the egg and milk and whisk until combined.
- Add your egg mixture to your flour mixture and stir everything together with a spoon and keep stirring until a dough ball forms.
- With a large cookie scoop or tablespoon take pieces of the dough and place beside
- each other in the slow cooker.
- Cover and cook on high for another 20-30 minutes until dumplings are done and soup has thickened. Don’t cook the dumplings too long, they will get harder once they overcook
- Serve warm and enjoy!
Notes
- You can use boneless skinless chicken thighs if you’d like.
- This can be cooked on high for 4 hours or low for 7-8 hours.
- If your soup mixture gets to thick just add a splash of milk or chicken broth to thin it out.
- If you do not have evaporated milk, you can use any milk that you have on hand.
- Easily double this recipe, to do that see above under what size slow cooker should I use.
- We do not recommend freezing this recipe.
- We have not tried using a baking mix for the dumplings.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Billie
My dumplings never turn out that light and fluffy, so this is the next dumpling recipe I will try. Mine are always dense in the middle, even when I follow the recipe exactly. My mom can just throw a bunch of stuff in together and the dumplings are perfect. I’m cursed.