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.
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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
So 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 and Dumplings
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
- 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.