6 hours 20 minutesSlow-Cooker Chicken and Dumplings 6 hours 20 minutes
Slow-Cooker Chicken and Dumplings brings a comforting twist to a Southern classic, blending tender chicken, savory vegetables, and fluffy, cornmeal-infused dumplings. This easy slow-cooker version lets the flavors meld perfectly without the hassle.
The rich, aromatic stew is created by braising boneless, skinless chicken thighs, garlic, and vegetables in a blend of fresh herbs and chicken broth. A squeeze of lemon brightens the dish, enhancing the depth of flavor.
Topped with light, buttermilk-based dumplings, this hearty dish promises a balance of tenderness and a slight tang. Perfect for cozy nights, it’s a simple yet satisfying meal your whole family will love.
Slow-Cooker Chicken and Dumplings Ingredients
This comforting dish relies on a blend of simple, yet powerful ingredients. Boneless, skinless chicken thighs bring a rich, tender texture, soaking up the savory flavors as they slow cook. Garlic, celery, carrots, and onion add layers of aromatic depth and natural sweetness to the stew, infusing the broth with warmth. Fresh herbs like thyme and rosemary give the dish a fragrant, earthy balance, while bay leaves contribute a subtle complexity. The tang of lemon brightens the hearty base, enhancing the savory richness of the chicken.
The dumplings are made with a combination of all-purpose flour and cornmeal, offering a delicate, slightly sweet earthiness that pairs perfectly with the rich stew. Buttermilk adds a light tang, making the dumplings soft and tender, while melted butter creates a luxurious texture that melts in your mouth. Together, these ingredients come together for a comforting, flavorful meal that’s as satisfying as it is simple.
Slow-Cooker Chicken and Dumplings: A Comforting Classic
Recipe Tips
- Adjust Dumpling Consistency: The key to light, fluffy dumplings lies in not overmixing the batter. Stir just until the dry ingredients are incorporated. If you want your dumplings a little firmer, add an extra spoonful of flour. For softer, fluffier dumplings, be gentle with your mixing and avoid adding too much flour.
- Use Boneless Chicken Thighs for Moisture: Although traditional recipes often call for a whole chicken, boneless, skinless chicken thighs offer more tender, flavorful meat. They hold up well during slow cooking, ensuring that your chicken remains juicy and doesn’t dry out, especially in a stew that cooks for several hours.
- Perfect Slow-Cooking Timing: For best results, make sure to shred the chicken after the stew has finished cooking. This allows the flavors to absorb into the meat, making it incredibly tender. Don’t skip the final step of cooking the dumplings for 15 minutes without the lid to firm up the tops. This ensures a perfectly cooked, golden finish.
What to Serve with Slow-Cooker Chicken and Dumplings
- Crispy Green Salad: Pairing your chicken and dumplings with a light and crisp green salad offers a refreshing contrast. Opt for a simple salad of mixed greens, arugula, or spinach, dressed in a tangy vinaigrette. The crispness of the vegetables will complement the rich, hearty stew.
- Garlic Bread: A warm loaf of garlic bread is perfect for soaking up the delicious stew broth. Toasted with a buttery garlic spread, it adds a savory, crispy element that balances the softness of the dumplings. You could even serve this bread as an appetizer to begin your meal.
- Roasted Vegetables: For an extra dose of nutrition and flavor, roasted vegetables such as Brussels sprouts, sweet potatoes, or green beans pair wonderfully with this dish. The caramelized edges of roasted vegetables offer a delicious contrast to the tender, stew-infused chicken and dumplings.
FAQ
- Can I use chicken breast instead of thighs?
While chicken breasts can be substituted, they tend to be drier and less flavorful than thighs. If you prefer breasts, consider adding a bit more broth or cooking them for a shorter time to avoid overcooking. - How can I make the dumplings gluten-free?
To make gluten-free dumplings, swap the all-purpose flour for a gluten-free flour blend. Be sure to check the flour blend includes xanthan gum, or add a little yourself to help the dumplings hold together. - Can I freeze the leftovers?
Yes, this dish freezes well. After it’s cooked and cooled, store the chicken and dumplings in an airtight container. When reheating, gently warm it on the stove or in the microwave, adding a little extra broth to bring it back to its original texture. - How can I adjust the recipe for a smaller crowd?
To scale the recipe down, halve the ingredients and use a smaller slow cooker (around 4-quarts). The cooking time may also decrease slightly, so keep an eye on the chicken and dumplings as they cook.
Slow-Cooker Chicken and Dumplings
Ingredients
- For the Stew
- 3 pounds boneless skinless chicken thighs
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 6 large garlic cloves finely chopped
- 2 celery stalks chopped
- 2 large carrots peeled and finely chopped
- 1 small red or yellow onion finely chopped
- Juice of 1 lemon
- 2 fresh or dried bay leaves
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1¼ cups chicken broth
- Salt and black pepper to taste
- Fresh parsley for garnish
- For the Dumplings
- 1¾ cups all-purpose flour
- ¼ cup fine cornmeal
- 1 tablespoon baking powder
- Salt
- 1 cup buttermilk
- 4 tablespoons melted unsalted butter
Instructions
- Prepare the Stew: Begin by melting the butter in a microwave-safe measuring cup or small bowl. Once melted, whisk in the flour until the mixture is smooth and free of lumps.
- Combine Stew Ingredients: In a 6- to 8-quart slow cooker, mix the butter-flour mixture with the chicken, garlic, celery, carrots, onion, lemon juice, bay leaves, tomato paste, thyme, rosemary, chicken broth, and a pinch of salt and black pepper. Stir thoroughly to ensure even distribution of ingredients. Cover and cook on the low setting for approximately 5 hours, or until the chicken is tender and the vegetables are soft.
- Prepare the Dumplings: In a separate bowl, combine the flour, cornmeal, baking powder, and a small amount of salt. Pour in the buttermilk and melted butter, stirring gently until the mixture is just combined. Be cautious not to overmix to maintain the fluffiness of the dumplings.
- Add Dumplings: Once the chicken and vegetables are cooked, uncover the slow cooker and use two forks to shred the chicken into bite-sized pieces. Drop the dumpling batter onto the stew using a large spoon or a ¼-cup measuring cup, creating about 8 evenly spaced dumplings on top of the stew. Cover the slow cooker and cook for an additional hour on low.
- Finish and Serve: After an hour, remove the lid and continue cooking for an additional 15 minutes to firm up the tops of the dumplings. Once done, serve the dish hot, garnished with freshly chopped parsley for a touch of color and freshness.
