Slow Cooker Chicken and Dumplings

5 from 8 votes

Slow Cooker Chicken and Dumplings

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

Cook Time3 30

Total Time3 45

Course: Main Course

Cuisine: British

Keyword: Slow Cooker Chicken and Dumplings

Servings:

Calories: 618kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

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-rising 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

Make the dumplings

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. Chill in the fridge until needed.
1 cup (130g) self-rising flour, 1 tsp salt, 1 tsp mixed herbs, 1 tsp dried parsley, 3 tbsp grated cheddar cheese, ½ cup (65g) shredded suet , 5-6 tbsp cold water

Make the stew

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.
8 chicken thighs, 1 tsp salt, 1 tsp ground pepper, 1 tsp mixed herbs, 1 tsp dried parsley, 1 tsp garlic powder
Heat the oil in your slow cooker (if it allows for searing) and add the onion, leeks and carrots. Cook over low heat for about five minutes or until the vegetables have softened.
2 tbsp olive oil, 1 onion, 2 leeks, 10 baby carrots
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).
2 garlic cloves, 2 tsp Dijon mustard, 2 tsp tomato paste, 1 ½ cups (360ml) chicken stock

Add dumplings to slow cooker

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.
Salt and pepper to season, Fresh parsley

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.

Nutrition