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Cozy Slow Cooker Chicken and Dumplings: Easy Fall Recipe

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A comforting slow cooker chicken and dumplings recipe born from a busy Tuesday, featuring tender chicken, hearty vegetables, and fluffy homemade drop dumplings in a rich, savory broth. Perfect for cozy fall evenings.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs (about 4–5 thighs)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 medium carrots, peeled and sliced into rounds (about 1.5 cups)
  • 3 celery stalks, sliced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup water
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup frozen peas
  • 2 tablespoons fresh parsley, chopped
  • 1.5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon garlic powder
  • 3 tablespoons cold unsalted butter, cut into small cubes
  • 3/4 cup whole milk

Instructions

  1. Sear the chicken: Heat a large skillet over medium-high heat with a tablespoon of olive oil. Pat chicken thighs dry, season lightly with salt and pepper, and sear for 3-4 minutes per side until golden brown. Transfer to a plate.
  2. Build the base: In a 6-quart slow cooker, combine diced onion, sliced carrots, celery, and minced garlic. Lay seared chicken thighs on top. Pour in chicken broth and water. Add dried thyme, rosemary, bay leaf, salt, and pepper. Stir gently.
  3. Slow cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until chicken is fork-tender.
  4. Shred the chicken: Remove chicken thighs, shred with two forks, and discard bay leaf. Return shredded chicken to slow cooker and stir in frozen peas.
  5. Make dumpling batter: In a medium bowl, whisk together flour, baking powder, salt, dried parsley, and garlic powder. Cut in cold butter cubes using fingertips or a pastry cutter until mixture resembles coarse crumbs. Make a well, pour in milk, and stir with a fork just until combined. Batter will be sticky and shaggy.
  6. Add dumplings: Turn slow cooker to HIGH. Drop rounded spoonfuls of batter (about 2 tablespoons each) onto the surface of the simmering broth. Space evenly. You should get 12-14 dumplings.
  7. Cook dumplings: Cover and cook on HIGH for 45 minutes to 1 hour. Do not lift the lid. Check doneness with a toothpick; it should come out clean or with a few moist crumbs.
  8. Finish and serve: Taste broth and adjust seasoning. Sprinkle with fresh parsley. Serve immediately in wide bowls.

Notes

Don’t skip searing the chicken for deeper flavor. Add dumplings at the right time (last 45 minutes on HIGH) to avoid mushiness. Keep butter cold for tender dumplings. Use low-sodium broth to control salt. Let rest 5-10 minutes before serving to thicken broth slightly.

Nutrition

Keywords: slow cooker chicken and dumplings, fall recipe, comfort food, chicken thighs, homemade dumplings, easy dinner

Find it online: https://evabake.com/cozy-slow-cooker-chicken-and-dumplings-easy-fall-recipe/