Slow Cooker Chicken Dumplings (Printable)
Tender chicken and fluffy dumplings in a creamy, savory broth for a warm, satisfying meal.
# What You Need:
→ Chicken and Broth Base
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→ Dumplings
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# How To Cook:
01 - Combine chicken thighs, onion, carrots, celery, garlic, thyme, parsley, black pepper, salt, and chicken broth in the slow cooker. Stir thoroughly to distribute seasonings evenly.
02 - Cover and cook on low heat for 5 hours until chicken becomes extremely tender and easily pulls apart.
03 - Remove chicken from the slow cooker and shred using two forks. Return shredded meat to the pot.
04 - Stir in heavy cream and butter pieces until fully incorporated into the broth.
05 - Whisk together flour, baking powder, and salt in a medium bowl. Add melted butter and milk, stirring until just combined. Avoid overmixing. Fold in fresh parsley if desired.
06 - Drop spoonfuls of dumpling dough (approximately 2 tablespoons each) onto the surface of the hot stew mixture.
07 - Cover and cook on high heat for 45 to 60 minutes until dumplings are puffed and completely cooked through.
08 - Taste the stew and adjust seasoning as necessary. Serve hot, garnished with additional fresh parsley.
# Expert Tips:
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- The dumplings cook right in the broth, soaking up all that flavor while staying impossibly fluffy
- Its the kind of meal that makes people linger at the table even when theyre completely full
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- The dumpling dough should be slightly sticky and definitely not overmixed or they will turn tough
- Resist the urge to lift the lid during the final dumpling cooking time or they will not puff properly
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- Chicken thighs are worth the slight extra effort over breasts for their superior flavor and moisture
- Add a bay leaf during the initial cooking stage and remove it before the dumplings for depth