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.
Prep Time15 minutesmins
Cook Time3 hourshrs30 minutesmins
Total Time3 hourshrs45 minutesmins
Course: Main Course
Cuisine: British
Keyword: Chicken and Dumplings Recipe, Slow Cooker Chicken and Dumplings
10baby carrots, halved or 2 carrots, peeled and sliced
2garlic cloves, minced
2tspDijon mustard
2tsptomato paste(purée)
1 ½cups(360ml) chicken stock made with 2 stock cubes
Salt and pepper to season
Fresh parsley, rosemary, thyme or sage to garnish
For the dumplings
1cup(130g) self raising flour(or see notes)
1tspsalt
1tspmixed herbs(I used Italian herbs)
1tspdried parsley
3tbspgrated cheddar cheese
½cup(65g) shredded suet or cold butter, grated
5-6tbspcold 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.