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–+ servings

Slow Cooker Chicken and Dumplings

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A comforting and easy slow cooker dish featuring tender chicken, soft vegetables, and fluffy dumplings cooked in a savory broth.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken and Vegetables
  • 3 pounds boneless skinless chicken breast (or thighs) Use thighs for richer flavor.
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • 1 small onion, medium diced
  • 2 carrots sliced
  • 2 stalks celery, sliced
  • 4 cloves garlic, minced
  • 64 ounces chicken stock Use low-sodium for better control over seasoning.
For the Dumplings
  • 24 ounces frozen noodle-style dumplings OR uncooked Pillsbury biscuit dough chopped into cubes Use frozen dumplings for convenience.
  • to taste fresh chopped parsley for garnish Optional.

Method
 

Preparation
  1. Place the chicken breasts in the bottom of an 8-quart slow cooker. Season with kosher salt and black pepper.
  2. Scatter the diced onion, sliced carrots, sliced celery, and minced garlic over the chicken.
  3. Pour the chicken stock evenly over the vegetables and chicken.
Cooking
  1. Cook on low for 4 hours or on high for 3 hours, until the chicken is very tender and shreds easily.
  2. Shred the chicken directly in the cooker using two forks, then taste the broth and adjust salt and pepper as needed.
  3. Add dumplings gradually, stirring after every handful to prevent clumping.
  4. Turn the cooker to high and cook for an additional 1 to 1½ hours, stirring every 15 minutes.
  5. Serve when dumplings are tender and the broth has thickened slightly. Garnish with fresh chopped parsley if desired.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 3gSodium: 600mgFiber: 2gSugar: 3g

Notes

Cool to room temperature and store in airtight containers within 2 hours of cooking. Keep refrigerated for up to 3–4 days or freeze for up to 3 months.
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