Slow Cooker Chicken and Dumplings
These Slow Cooker Chicken and Dumplings are the very definition of winter comfort food! This recipe is sure to keep you warm on the cold nights ahead.
This post may contain paid links. For more information, please see our disclosure policy.
One of the things that fascinates me the most about food is how similar recipes are. At first glance, two dishes might seem very unique, but upon closer inspection, the recipes have a number of similarities. Take gnocchi for instance. Gnocchi are small dough balls made from potatoes, flour, eggs, breadcrumbs and possible cheese or herbs. Gnocchi are a mainstay in Italian cuisine, and they happen to one of my favorite Italian dishes. But gnocchi are really just dumplings by another name.
Same goes for Gyoza (Japan), Kartoffelknoedel (Germany), Pierogi (Poland) and arguably Samosas (India). All of this dishes are a form of dumplings. Some are boiled. Some are fried. Some are sauteed in a skillet. But they all fall under the general umbrella of dumplings. Kinda cool if you think about it, right?
And the same goes for these Slow Cooker Chicken and Dumplings recipe. This recipe is surprisingly similar to Chicken Pot Pie. Sure, the seasonings and proportions might be a tad bit different, but the general idea is the same. A creamy (and delicious!) filling with shredded chicken topped with a crust. The crust is pie-dough for pot pie and buttermilk biscuits for these Slow Cooker Chicken and Dumplings.
As we were eating this for dinner the other night, Laura pointed out that it’s also similar to Chicken Noodle Soup, too. The egg noodles in that soup break down in leftover form, and Laura lovingly calls it ‘chicken sludge.’ She really has a way with words, doesn’t she? Despite the name, we both love the thick consistency of that soup once the noodles break apart.
Slow Cooker Chicken and Dumplings
Slow Cooker Chicken and DumplingsSo with that as a backdrop, let’s talk about these Slow Cooker Chicken and Dumplings. First off, this recipe is the epitome of winter comfort food! The thick filling topped with the herbed buttermilk biscuits is guaranteed to warm your belly on cold nights. (Yes, they’re called ‘dumplings,’ but they’re basically just buttermilk biscuits. And I love buttermilk biscuits!)
Second, this recipe is made in the slow cooker…which means you have more time to clean the house, do your chores or just watch terrible daytime television. Come to think of it, I’d rather do anything other than watch daytime television. I’ll shovel snow with a spoon before subjecting myself to that kind of torture!
In theory Spring will be arriving soon. But I just looked out of my window, and it’s snowing…again. So let’s pull out that slow cooker and make a batch of these Slow Cooker Chicken and Dumplings for dinner tonight!
If you make this recipe for dinner, swing back by and let me know your thoughts. Or snap a photo and tag me on Instagram (@Spicedblog). Happy (slow) cooking, my friends…and stay warm!
Looking for more tasty slow cooker meals? Check out these favorites:
Slow Cooker Chicken Corn Chowder
Slow Cooker Beef Short Ribs
Slow Cooker Mashed Potatoes
Slow Cooker Southwestern Chicken Tacos
Slow Cooker Cincinnati Chili
Slow Cooker Chicken and Dumplings
Ingredients
For the Chicken
- 2 cups low-sodium chicken broth divided
- 1 medium white onion diced
- 3 cups carrots peeled and sliced (~6-8 medium carrots)
- 2 cups celery diced (~3-4 stalks)
- 1 tsp minced garlic
- 1 Tbsp chopped fresh thyme or 1 tsp dried thyme
- 1½ tsp kosher salt
- ½ tsp black pepper
- 3 pounds boneless, skinless chicken thighs
- ½ cup heavy cream
- ½ cup all-purpose flour
- 1 cup peas fresh or frozen
- ¼ cup fresh chopped Italian parsley
For the Dumplings
- 3 cups all-purpose flour
- 4 tsp baking powder
- 1½ tsp salt
- 1 tsp black pepper
- 2 Tbsp chopped fresh thyme or 2 tsp dried thyme
- 6 Tbsp unsalted butter, cold
- 1½ cups buttermilk
Instructions
- Using a standard slow cooker, add 1½ cups broth, diced onion, carrots, celery, garlic, thyme, salt and pepper; stir until well combined. Add chicken thighs. Cover and cook on low for 5 hours.
- Remove chicken from slow cooker and transfer to a large plate or cutting board. Using 2 forks, shred chicken. Return shredded chicken to slow cooker.
- Using a small bowl, add remaining ½ cup broth, heavy cream and flour; whisk until smooth. Add this mixture to slow cooker along with peas and chopped parsley; stir until well combined.
- Using a medium mixing bowl, combine the flour, baking powder, salt, pepper and thyme; stir until well combined.
- Cut the butter into ½" cubes and add to the bowl of dry ingredients.
- Using a pastry cutter (or two table knives), cut the butter into the dry ingredients until butter pieces are size of peas.
- Add the buttermilk and stir until absorbed. (Note: This dough is fairly sticky.)
- Using two spoons, drop the dough in tablespoons on top of chicken mixture. Cover slow cooker and continue cooking on low for 1½-2 more hours, or until a toothpick inserted into the dumplings comes out clean.
That is very cool about dumplings! All I know is my family loves ’em! This chicken and dumplings is perfect for winter and perfect for weeknights. I love using a slow cooker. There’s nothing better than dinner being ready when I walk through the door!
Hey Kathy! Dumplings definitely have different meanings in different places. Laura makes a version of dumplings that are basically balls of dough in a soup. Very different than this biscuit-type of dumpling. I guess it’s just a catch-all term! Either way, this dinner is super tasty, and it’s perfect for these extra cold nights when all we can think about is when/if spring will arrive! 🙂
As you know David, I’m with you when it comes to similar foods with different names and different foods of the world with similar names. As an example, your fine looking Chicken and dumplings if ordered here would be called “dumplings med kyckling” (dumplings with chicken). But, what you would receive would be Asian dumplings made with chicken. Now, I’ve searched for a Swedish equivalent to North American style chicken and dumplings and have yet to find one. So, I think it’s time I made a batch of your Slow Cooker Chicken and Dumplings and introduce the dish to my Swedish family and friends.
Interesting! I’m surprised to hear that there isn’t a Swedish version of a dumpling. It seems like that term is such a catch-all that I figured there must be some form of Swedish dumpling. I definitely think you should introduce your friends to the American version of dumplings. This recipe is pure comfort food! Also, I just googled Swedish dumplings because I was curious, and I’m seeing something called Krappkakor, or Swedish Potato Dumpling Soup. That sounds like it might be a good blog post on your end? 🙂
Hi David! Chicken and dumplings is the ultimate comfort food!! To me these are “northern” dumplings, because here in the south people roll out the dumpling dough and cut it into pieces which look more like a big noodle. I prefer northern dumplings myself. We are supposed to get a cold snap next week and this sounds perfect!!
You know, now that you mention it, I have memories of my grandma rolling out dumpling dough in her kitchen. Gosh, that was years ago! I remember loving that recipe. I should see if we still have it in her old recipe box! In the meantime, though, this version of dumplings is delicious…perfect for next week’s cold snap! 🙂
David – you made me think today! TBH, I never really gave much thought to how many aliases dumplings had – but am seeing what you mean. In that light, using herbed buttermilk biscuits as “dumplings” in this recipe is brilliant, so LOVE that this comes together in the slow cooker AND, so love Laura’s way with words 🙂 ! Happy Hump Day, my friend!
Hey there, Shashi! If you try hard enough, I bet you could find a dumpling (or some variation) in nearly every culture. Some are potato-based. Some are flour-based. I’m sure there are other versions in there, too. It’s kindof a catch-all term! Either way, this biscuit-y version of dumplings is SO delicious. In fact, I’m thinking about making it again next week! 🙂 I hope you and Lil S are settling into the new digs. We’re getting close on our end…almost all of the boxes are gone!
What a delicious bowl of comfort food right here! Yum!
I couldn’t agree more! Thanks so much for stopping by and commenting, Alexandra! 🙂
So I’ve already had dinner and thought I was full, but now I really would love a bite of this. Seriously, it looks so incredibly scrumptious! This is the epitome of comfort food! Nicely done, David!
Haha! I always get hungry when I look at food blogs…no matter the time of day! 🙂 This chicken and dumplings is seriously some top-notch comfort food! And it’s a slow cooker version, so that earns bonus points when you have crazy busy days. Thanks, Valentina!
Great comfort food for the still chilly nights around here, too. (I think we just had our last snowfall of the season last week, fingers crossed.) It is interesting that so many cultures make dumplings in one form or another. Also shows just how appetizing they are, no matter how you call them, although “chicken sludge” might actually kill my appetite… 😂
Hah! Snow. It snowed another 3-4″ here last night. You know we’re getting over the snow when we decided to just drive over it and leave it there in the driveway. 🙂 (Of course, that will turn to ice tonight…but I just don’t have more shoveling/snowblowing in me this year!)
And Laura really does have a way with words, doesn’t she? Either way, I can’t turn down a good pot of chicken and dumplings…especially when it’s made in a slow cooker! Thanks, Frank!
Chicken and dumplings is one of my favorite comfort foods–I just eat around the chicken :). In fact, it’s the first thing I ask my mom to make every time I visit my parents. But she uses Bisquick to make the dumplings. I think I’ll send her your recipe and ask for a from scratch version next time; we’ll see how well that goes over, haha!
Hahaha…I was wondering how you handled the chicken portion of the chicken and dumplings! 🙂 I used to use Bisquick when I first graduated college as that’s what my Mom always used, too. But I really wanted to learn the scratch baking side of things. These biscuits (aka dumplings) are insanely good, Kelsie! But far be it from me to mess with the family recipe. *hides in a deep hole…under a lot of snow*
You’re right about food similarities, professor David. You’ve given a perfect example. Although when I was a kid, of course I wasn’t aware of Italian potato gnocchi, but my mom used to make cottage cheese dumplings which, I believe were very common in Poland and Ukraine…and who knew there’s a different kind of gnocchi made with ricotta. I think the dumpling profile is even more comprehensive (Just dumplings and stuffed dumplings to start with)! But the good thing about food is that you don’t always need to scrutinize its background – you can simply enjoy! This dish looks so delicious and soul-warming that I’m not going to share with you 🙂 Thanks!
Cottage cheese dumplings, eh? Now that’s a new one to me! I’ve made the ricotta version, and I’m a huge fan. That means I’d probably love the cottage cheese version, too. Thanks so much, my friend! This dish really is some excellent comfort food on these cold nights. Someone said Spring is only about 2 weeks away, but it sure doesn’t look like Spring outside right now. I see white stuff everywhere…
David, I’m back at you regarding kroppkaka (Swedish spelling). Interesting you ran across that one as March is the traditional month to eat these little lovelies. They’re essentially a pork-filled potato dumpling and very delicious. They’re very common and can found in any food market premade. Most always fried in butter and served with lingonberry jam. Perhaps your right, maybe I should get into this one and make it a future post.
Yes! I would love to learn more about kroppkaka. However, I have to admit that servings jam alongside a pork-filled dumpling surprised me at first. Either way, I’m willing to give it a shot! 🙂 Thanks, Ron!
David, chicken and dumplings is the epitome of comfort food! I love your method of cooking it in the slow cooker. The texture of the dumplings looks so moist and delicious. It looks a lot easier too! Gonna have to switch to your method! Have a great weekend!
This recipe is so darned easy, Kelly! I’m all about easy comfort food lately. From the house move to the silly snow we keep getting, I just need easy, soul-warming food. And this chicken + dumplings recipe qualifies for sure! Thanks so much for the comment my friend. I hope you had a great weekend, too! 🙂
As you know I love my slow cooker David and I’m always on the look out for new recipes to try with it. Bingo! I’ve hit the jackpot with this recipe you’ve got here and I can’t wait to try it out. As you say, and I totally agree “this recipe is the epitome of winter comfort food”! Yum. Thanks for this!
Yes! Put this chicken ‘n’ dumplings recipe on the menu soon, Neil. It’s an excellent way to use that slow cooker! Plus, your house will smell so good while it’s slow cooking away! I hope you and Lynne had a great weekend over there, my friend!
I would go crazy with excitement when I was little and my grandma would make this. But I’m ashamed to say that I’ve never made it myself! I’m inspired to try your slow cooker version.
Oh, you should totally make a batch of chicken and dumplings yourself, Marissa! I bet it will bring back wonderful memories of childhood…plus, it’s just downright delicious on a chilly day! 🙂