Slow Cooker Chicken and Dumplings is the ultimate comfort food! This easy Crockpot chicken casserole with from-scratch dumplings is hearty, healthy and totally delicious.
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It is suddenly really cold out and I am craving all things cozy and comforting. I can’t get enough of casseroles and one pot dishes and this slow cooker chicken stew with fluffy dumplings may just be the ULTIMATE comfort food.
Boneless chicken thighs cooked with carrots, onions and leeks until the chicken is deliciously tender. The dumplings are totally optional but they turn this simple casserole into a full meal.
Here’s why are also bound to love this Crockpot Chicken and Dumplings recipe:
STRESS FREE: Just a few minutes of chopping vegetables and seasoning the chicken then everything cooks in your slow cooker while you get on with things.
EASY GOING: You can use your favorite vegetables to bulk up this delicious chicken casserole or just keep it very simple as I have done.
KID APPROVED: Even my kids, fussy eaters both, love this casserole. It’s even suitable for toddlers and babies (but keep an eye on the salt content).
How to make Crockpot Chicken & Dumplings
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Season the chicken thighs with salt, pepper and the dried herbs. Use kitchen scissors or a sharp knife to cut into bite sized pieces.
Heat the oil in your slow cooker (if it allows for searing like this Morphy Richards model) and add the onion, leeks and carrots. Cook over low heat for about five minutes or until the vegetables have softened.
Add the chicken, minced garlic, stock, mustard and tomato paste. Stir well to combine, cover and cook on HIGH setting for 2 hours (or on the LOW setting for 3-4 hours).
Combine all the ingredients for the dumplings in a bowl, adding just enough water for them to come together. The dough should be soft but not sticky.
Divide into eight pieces and roll into golf-sized balls.
Give the stew a good stir. Check the seasoning and add more salt, if needed. Make sure to turn to the HIGH setting if you have been cooking on the LOW setting. Place the dumplings over the stew, spaced out to allow for them to rise.
Cover and cook for a further 90 minutes or until the dumplings are fluffy and cooked through. The bottom of the dumplings will remain soft as it is in contact with the stew. Avoid opening the slow cooker as it will lose heat and your cooking time will be longer.
Serve sprinkled with fresh parsley, thyme, rosemary or sage. This stew is very hearty on its own (especially if served with the dumplings) but you can also spoon it over mashed potatoes or rice if you like.
DUMPLINGS FROM SCRATCH
I am using a classic suet dumplings recipe here. You can replace the shredded suet with cold grated butter if you like or you can use biscuit dough if you are located in North America.
STORING AND FREEZING
Keep any leftovers in the fridge for up to three days or in the freezer for up to three months (without the dumplings). Reheat in a saucepan until piping hot before serving.
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Slow Cooker Chicken and Dumplings
Equipment & Tools
Ingredients
For the Chicken
- 8 chicken thighs , skinless and boneless
- 1 tsp salt
- 1 tsp ground pepper
- 1 tsp mixed herbs (I used Italian herbs)
- 1 tsp dried parsley
- 1 tsp garlic powder
For the Stew
- 2 tbsp olive oil
- 1 onion , finely diced
- 2 leeks , white parts only, diced
- 10 baby carrots , halved or 2 carrots, peeled and sliced
- 2 garlic cloves , minced
- 2 tsp Dijon mustard
- 2 tsp tomato paste (purée)
- 1 ½ cups (360ml) chicken stock made with 2 stock cubes
- Salt and pepper to season
- Fresh parsley , rosemary, thyme or sage to garnish
For the dumplings
- 1 cup (130g) self raising flour (or see notes)
- 1 tsp salt
- 1 tsp mixed herbs (I used Italian herbs)
- 1 tsp dried parsley
- 3 tbsp grated cheddar cheese
- ½ cup (65g) shredded suet or cold butter, grated
- 5-6 tbsp cold water , or as needed
Instructions
- Season the chicken thighs with salt, pepper, garlic powder and the dried herbs. Use kitchen scissors or a sharp knife to cut into bite sized pieces.
- Heat the oil in your slow cooker (if it allows for searing like this Morphy Richards model) and add the onion, leeks and carrots. Cook over low heat for about five minutes or until the vegetables have softened.
- Add the chicken, minced garlic, stock, mustard and tomato paste. Stir well to combine, cover and cook on HIGH setting for 2 hours (or on the LOW setting for 3-4 hours).
- Combine all the ingredients for the dumplings in a bowl, adding just enough water for them to come together. The dough should be soft but not sticky. Divide into eight pieces and roll into golf-sized balls.
- Give the stew a good stir. Check the seasoning and add more salt, if needed. Make sure to turn to the HIGH setting if you have been cooking on the LOW setting. Place the dumplings over the stew, spaced out to allow for them to rise.
- Cover and cook for a further 90 minutes or until the dumplings are fluffy and cooked through. The bottom of the dumplings will remain soft as it is in contact with the stew. Avoid opening the slow cooker as it will lose heat and your cooking time will be longer.
- Serve sprinkled with fresh parsley, thyme, rosemary or sage. This stew is very hearty on its own (especially if served with the dumplings) but you can also spoon it over mashed potatoes or rice if you like.
Video
Notes
- Replace the self raising flour with all purpose flour plus two level teaspoons baking powder in the dumplings.
- You can use store bought biscuit dough (in North America) for the dumplings, if preferred.
Lindsay says
This is soooooo yummy! I have a family of 4 kids and it is very rare that they all like something and all clean their plates! This will be added into the rotation.
Andrew says
Great recipe. Worked well first time. We changed up some of the root veg to suit what we had in the fridge and still tasted great.