Description

Easy Slow Cooker Chicken and Dumplings Recipe is the ultimate cozy dinner: tender shredded chicken, carrots, peas, and a creamy herbed gravy topped with fluffy drop dumplings. This slow cooker comfort food tastes like it simmered all day (because it did), but the steps are simple and beginner-friendly. Perfect for weeknights, meal prep, and chilly-weather cravings—classic chicken and dumplings without the stress.

Ingredients

Scale

2 lb boneless, skinless chicken thighs (or breasts)
1 medium yellow onion, diced
3 medium carrots, sliced
2 celery stalks, chopped (optional)
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 tsp dried thyme
1 tsp dried parsley (plus more to serve)
1/2 tsp black pepper
1 1/4 tsp kosher salt, divided (to taste)
1 bay leaf (optional)
1 cup frozen peas
1/2 cup heavy cream or half-and-half
2 tbsp cornstarch
2 tbsp cold water
For the dumplings:
2 cups all-purpose flour
1 tbsp baking powder
1 tsp kosher salt
3 tbsp butter, melted (or very soft)
1 cup milk (or buttermilk)

Instructions

1. Add onion, carrots, celery (if using), garlic, thyme, parsley, pepper, and 1 tsp salt to the slow cooker; place chicken on top and pour in broth (add bay leaf if using)
2. Cover and cook on LOW 6–7 hours or HIGH 3–4 hours until chicken is very tender
3. Remove chicken, shred with two forks, and return shredded chicken to the slow cooker
4. Whisk cornstarch with cold water until smooth; stir into the slow cooker, cover, and cook on HIGH 10–15 minutes until slightly thickened
5. Stir in frozen peas and heavy cream; taste and adjust salt and pepper
6. Make dumpling dough: whisk flour, baking powder, and salt; stir in melted butter, then milk just until combined (do not overmix)
7. Spoon dumpling dough in 10–12 mounds on top of the hot stew (keep above the liquid)
8. Cover and cook on HIGH 30–45 minutes without lifting the lid until dumplings are puffed and cooked through
9. Sprinkle with parsley and serve hot

Notes

Thighs stay juicier and shred more easily; if using breasts, aim for the shorter end of the cook time.
Thicken the stew before adding dumplings—this keeps dumplings from sinking and turning dense.
Do not lift the lid while dumplings cook; steam is essential for fluffy texture.
If gravy is too thin, add another small slurry (1 tbsp cornstarch + 1 tbsp cold water) and cook 10 minutes on HIGH.
If gravy is too thick, loosen with a splash of warm broth or milk.
For extra depth, add 1 tsp Worcestershire or 1 tsp Dijon with the cream.
Make-ahead: cook the stew base up to 2 days ahead; reheat hot, then add fresh dumplings right before serving.
Leftovers: store stew and dumplings separately when possible; reheat gently with a splash of broth.

Prep Time: 15 minutes
Cook Time: 6 hours 45 minutes
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1 1/2 cups)
Calories: 520
Sugar: 6 g
Sodium: 820 mg
Fat: 20 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 44 g
Fiber: 4 g
Protein: 41 g
Cholesterol: 155 mg

Keywords: easy slow cooker chicken and dumplings recipe, crockpot chicken and dumplings, creamy chicken stew, drop dumplings, comfort food