Slow-Cooker Chicken and Dumplings
Slow-Cooker Chicken and Dumplings is a comforting dish that combines tender chicken, hearty vegetables, and fluffy, cornmeal-infused dumplings. The slow-cooking process enhances the depth of flavor, making this dish a cozy favorite.
This recipe streamlines traditional chicken and dumplings by using boneless, skinless chicken thighs and leavened dumplings made with buttermilk for added tang and tenderness. The result is a rich, flavorful stew with melt-in-your-mouth dumplings.
Perfect for busy days, this one-pot meal is as easy as it is satisfying. The slow cooker does all the work, allowing you to enjoy a warm, homemade dinner with minimal effort.
Slow-Cooker Chicken and Dumplings Ingredients
The rich, savory base of this dish begins with tender boneless, skinless chicken thighs, which provide a juicy, flavorful protein that absorbs the aromatic herbs and spices. A fragrant blend of garlic, onions, carrots, and celery brings depth, sweetness, and texture to the stew.
Buttermilk-infused dumplings, light yet satisfying, introduce a tangy contrast, while the cornmeal adds a subtle earthiness, elevating the dish’s comfort. Fresh herbs like rosemary and thyme complement the savory richness, and the slow-cooked chicken broth ties everything together with a deeply infused flavor.
Recipe Tips
- Perfect Dumplings Every Time
To ensure the dumplings are light and fluffy, avoid overmixing the batter. Stir until just combined; a few lumps are perfectly fine. Overmixing will result in dense, chewy dumplings rather than the airy, biscuit-like texture you want. - Enhance Flavor with Fresh Herbs
While dried thyme and rosemary work great in this recipe, using fresh herbs can add an extra layer of vibrancy to the dish. Consider adding a handful of fresh thyme and rosemary stems towards the end of the slow cooking process for a fresher taste. Just be sure to remove them before serving. - Layer Flavors with Searing
For deeper flavor, sear the chicken thighs in a hot skillet before adding them to the slow cooker. This extra step will create a rich, browned crust that infuses the stew with a delicious umami depth. However, this is optional for a quicker, simpler preparation.
What to Serve with Slow-Cooker Chicken and Dumplings
- Crispy Green Salad
Pairing your chicken and dumplings with a fresh, crispy salad adds a refreshing contrast to the rich, creamy stew. A simple mixed greens salad with a tangy vinaigrette works well to balance the comfort of the dish. - Garlic Bread
Garlic bread is a great side to serve alongside this dish, providing a crunchy and buttery complement to the soft dumplings and tender chicken. Its savory, garlicky flavor makes it the perfect accompaniment to soak up any leftover broth. - Steamed Vegetables
A side of lightly steamed broccoli or green beans adds color and nutrition to your meal. These vegetables offer a mild, fresh contrast to the creamy stew, helping round out the meal without overwhelming the palate.
FAQ
1. Can I use chicken breast instead of thighs?
While chicken breast can be used, it tends to dry out in the slow cooker. Chicken thighs are preferred because they stay moist and tender throughout the long cooking process.
2. Can I freeze this dish?
Yes! Both the stew and dumplings freeze well. Store the stew and dumplings separately in airtight containers for up to 3 months. Reheat on the stove or in the microwave, adding a bit of chicken broth to loosen the stew.
3. Can I make this recipe without a slow cooker?
Absolutely! You can make this on the stove by simmering the stew on low heat for about 45 minutes to 1 hour. Prepare the dumplings as directed and steam them over the stew until they are cooked through.
4. How can I make the dumplings gluten-free?
To make gluten-free dumplings, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure the baking powder and other ingredients are also gluten-free. The texture might differ slightly, but they’ll still be delicious!
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 onion red or yellow, 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 to taste
- 1 cup buttermilk
- 4 tablespoons unsalted butter melted
Instructions
- Prepare the Stew
- Begin by melting the butter in a microwave-safe cup or measuring jug. Gradually stir in the flour until the mixture is smooth and free of lumps.
- Cook the Stew
- In the bowl of a 6- to 8-quart slow cooker, combine the butter-flour mixture with the chicken thighs, garlic, celery, carrots, onion, lemon juice, bay leaves, tomato paste, thyme, rosemary, chicken broth, and salt and pepper to taste. Stir well to combine. Cover and cook on the low setting for about 5 hours, or until the chicken and vegetables are tender.
- Prepare the Dumplings
- In a medium bowl, mix together the flour, cornmeal, baking powder, and salt. Add the buttermilk and melted butter, stirring until just combined. Be careful not to overmix, as this can affect the texture of the dumplings.
- Add the Dumplings
- After opening the slow cooker lid, use two forks to shred the chicken into bite-sized pieces. Using a large spoon or a ¼-cup measure, scoop the dumpling batter and drop it in dollops on top of the stew. Space the dumplings out, but don’t worry too much about their shape, as they will expand as they cook. Cover the slow cooker again and continue cooking on low for an additional hour.
- Final Cooking
- Once the dumplings are puffed up, remove the lid and allow them to cook uncovered for 15 more minutes. This will help firm up the tops of the dumplings. Serve the dish with a sprinkle of fresh parsley.
