Homestyle Slow Cooker Chicken and Dumplings Recipe

Get the best of both worlds with slow cooker chicken and dumplings. This all-homemade recipe yields tender, flavorful chicken and light, fluffy drop dumplings cooked right in the slow cooker for an easy, hands-off comfort meal.

Chicken and Dumplings in the Slow Cooker

This slow cooker chicken and dumplings is a fully homemade take on a classic. Instead of canned soup or prepackaged biscuit dough, this version uses real aromatics, fresh herbs and a simple dumpling batter to create a rich, creamy broth and tender dumplings that rise and stay soft. The process is straightforward and perfect for weeknights or feeding a crowd.

Ingredients You Need

Despite being completely homemade, this recipe uses familiar, easy-to-find ingredients. Below are the key components that create the dish’s flavor and texture.

• Chicken thighs – Bone-in thighs add extra flavor, but boneless thighs or boneless skinless breasts can also be used since the meat gets shredded.
• Kosher salt and pepper – Essential for seasoning the chicken and finishing the dish.
• Spices – Garlic powder, whole cloves, and bay leaves give depth to the broth.
• Yellow onion – Adds savory sweetness to the cooking liquid.
• Garlic cloves – Fresh garlic brightens the broth; increase if you prefer more garlic.
• Chicken broth – Use your favorite brand or homemade broth for best results.
• Fresh herbs – A tightly tied bundle of thyme and rosemary makes removal easy after cooking.
• Carrots – Chunked carrots add color and natural sweetness.
• Mushrooms – Button or cremini mushrooms contribute savory umami.
• English peas – Raw or frozen peas are fine; they add color and a fresh pop.
• Heavy cream – A splash of cream enriches and slightly thickens the broth.
• All-purpose flour – Used both to thicken the broth and to make the dumpling dough.
• Baking powder – Gives the dumplings lift so they stay tender and pillowy.
• Eggs and water – Eggs add richness to the dumplings; water binds the dough.
• Table salt – For final seasoning when the dish comes together.

Before You Start: All Your Questions Answered

How to Make Slow Cooker Chicken + Dumplings

1. Season the chicken. Pat chicken thighs dry and season with kosher salt, ground pepper and garlic powder.
2. Add ingredients to the slow cooker. Place seasoned chicken into the slow cooker. Add diced onion, minced garlic, warm chicken broth, bay leaves, whole cloves, Worcestershire, carrots, the herb bundle (thyme + rosemary), and mushrooms. Set the slow cooker to high and cook for 3 hours.
3. Prepare the dumplings. About 2½ hours into cooking, mix the dumpling batter: whisk together flour, salt and baking powder; add beaten eggs and then stir in water until the dough is sticky. Cover and keep the dough moist until ready to drop.
4. Shred the chicken. After 3 hours, remove the chicken, shred with two forks, and set aside.
5. Thicken the sauce. Scoop 2 cups of hot broth from the slow cooker and whisk in ½ cup all-purpose flour until smooth. Pour the slurry back into the slow cooker and stir to thicken the broth.
6. Add dumplings and finish. Return shredded chicken to the slow cooker, stir in heavy cream, peas and 1 teaspoon table salt. Using a teaspoon scoop, drop heaping spoonfuls of dumpling batter into the hot broth across the surface.
7. Final hour of cooking. Cover and cook an additional hour on high (or until dumplings float and the broth is thick and creamy). Remove the herb bundle, stir gently and serve.

How to Make Homemade Dumplings

These dumplings are drop-style, so no rolling or cutting required. Combine all-purpose flour, baking powder, salt, eggs and water into a sticky batter. Keep the bowl covered until you’re ready to scoop the batter into the hot broth. The dough should be combined and tacky—don’t overwork it.

Ingredient Substitutions

This recipe is versatile—follow it exactly or swap ingredients based on what you have.

Protein: Use boneless chicken thighs or chicken breasts if preferred.

Vegetables: Try potatoes, celery, frozen corn, or chopped broccoli in place of or in addition to the listed vegetables.

Dumplings: If short on time, pre-made biscuit dough can be used; thaw frozen biscuits before adding to the slow cooker so they cook evenly.

Recipe: Ingredients

Recipe: Instructions

1. Pat the chicken thighs dry and rub with kosher salt, ground pepper and garlic powder. Place in the slow cooker.
2. Tie thyme and rosemary into a tight bundle with kitchen twine and add to the cooker along with onion, garlic, warm broth, bay leaves, whole cloves, Worcestershire, carrots and mushrooms. Cook on high for 3 hours.
3. About 2½ hours into cooking, prepare the dumpling batter: whisk flour, salt and baking powder. Add beaten eggs, then water, stirring until the dough is sticky. Cover to keep moist.
4. After 3 hours remove the chicken and shred. Remove 2 cups of hot broth, whisk in ½ cup flour until smooth, then return the slurry to the slow cooker to thicken the broth.
5. Return shredded chicken to the slow cooker. Stir in heavy cream, peas and 1 tsp table salt. Using a teaspoon scoop, drop heaping spoonfuls of dumpling batter into the hot broth.
6. Cover and cook an additional hour or until the dumplings float and the broth is thick and creamy. Remove and discard herb bundle, stir gently, and serve hot.