Comfort in a Bowl Slowcooker Chicken and Dumplings Recipe

Comfort in a Bowl: Slowcooker Chicken and Dumplings Recipe

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This Slowcooker Chicken and Dumplings recipe offers the perfect blend of comfort and convenience. With tender chicken, hearty vegetables, and fluffy dumplings, all slow-cooked to perfection, it’s an easy and satisfying meal that feels like a warm hug on a cold day. Perfect for busy nights, this dish does all the work for you, allowing you to enjoy a flavorful, homestyle meal with minimal effort.

Ingredients:

For the Chicken and Stew:

  • 2 lbs boneless, skinless chicken breasts or thighs (cut into chunks)
  • 4 cups low-sodium chicken broth
  • 1 medium onion, diced
  • 3 medium carrots, sliced
  • 3 celery stalks, sliced
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and pepper to taste
  • 1/4 cup heavy cream (optional, for added richness)
  • 1 tablespoon cornstarch (optional, for thickening)

For the Dumplings:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • 1/4 cup unsalted butter, cold and cubed
  • 3/4 cup whole milk
  • 1 large egg
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions:

  1. Prepare the Chicken Stew:
    • Place the chicken chunks, chicken broth, onion, carrots, celery, garlic, thyme, rosemary, bay leaf, salt, and pepper into your slow cooker.
    • Stir everything to combine, ensuring the chicken is submerged in the broth.
    • Cover and cook on low for 6–7 hours or high for 3–4 hours until the chicken is tender and the vegetables are cooked through.
  2. Make the Dumplings:
    • While the stew is cooking, prepare the dumpling dough. In a large mixing bowl, whisk together the flour, baking powder, salt, garlic powder, and thyme.
    • Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
    • In a separate bowl, whisk together the milk and egg, then add this mixture to the dry ingredients, stirring until just combined. Do not overmix.
    • Set the dumpling dough aside.
  3. Assemble the Dish:
    • Once the stew has cooked, remove the bay leaf and discard.
    • If you prefer a thicker stew, stir in a mixture of cornstarch and water (1 tablespoon cornstarch mixed with 1 tablespoon water), and cook on high for 10–15 more minutes until thickened.
    • Stir in the heavy cream, if using, for a richer texture.
  4. Add the Dumplings:
    • Drop spoonfuls of the dumpling dough into the stew, spaced about 1 inch apart.
    • Cover and cook on high for 30-40 minutes without lifting the lid, until the dumplings are puffed up and cooked through.
  5. Serve:
    • Carefully ladle the stew and dumplings into bowls. Garnish with fresh parsley if desired.
    • Serve hot and enjoy the comforting flavors!

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