Homestyle Slow Cooker Chicken and Dumplings: Easy Comfort (Print Version)

Enjoy Homestyle Slow Cooker Chicken and Dumplings with tender chicken, fluffy dumplings, and a rich broth. Simple, satisfying, and deeply comforting.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 3-7 Hours minutes
Total Time: 23 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Comfort Food

# Ingredients:

→ Hearty Base

01 - 2 lbs boneless, skinless chicken thighs
02 - 1 large onion, chopped
03 - 2 celery stalks, chopped
04 - 4 cups low-sodium chicken broth
05 - 1 (10.5 oz) can cream of chicken soup

→ Flavor Boosters

06 - 1 tsp dried thyme
07 - 2 bay leaves
08 - 1 tsp salt (or to taste)
09 - 1/2 tsp black pepper (or to taste)

→ Fluffy Dumplings

10 - 1 1/2 cups all-purpose flour
11 - 2 tsp baking powder
12 - 1/2 tsp salt
13 - 3/4 cup whole milk

→ Optional Garnishes

14 - Fresh parsley, chopped (for serving)
15 - A splash of heavy cream (for extra richness)

# Instructions:

01 - Okay, first things first, grab your slow cooker. Mine's a big old 6-quart beast, perfect for this. Pop in those chicken thighs, don't worry about browning them unless you're feeling fancy; I rarely do. Then, scatter the chopped onion and celery around the chicken. It's looking a bit sparse right now, but trust the process. This is where all those lovely flavors are going to start mingling and getting cozy, and I can already smell the promise of a delicious meal forming, even though it's still raw. I always make sure the chicken is somewhat spread out, just so it cooks evenly.
02 - Next up, pour in the chicken broth, then dollop in that cream of chicken soup. Give it a good whisk right in the slow cooker to break up the soup and get it all integrated with the broth. This is where the magic happens, turning what looks like a simple liquid into a rich, creamy base. Stir in the dried thyme, those bay leaves, and a generous sprinkle of salt and pepper. Don't skimp on the seasoning here! I've made the mistake of under-seasoning at this stage, and it's hard to catch up later. You want that broth to taste delicious on its own, honestly.
03 - Slap that lid on your slow cooker. You're going to cook this on low for 6-7 hours or on high for 3-4 hours. What you're aiming for is chicken that's fall-apart tender. I usually go for low; it just gives everything more time to develop those deep, comforting flavors. The kitchen starts to smell amazing after a few hours, a warm, savory scent that just makes your stomach rumble. I love just walking by and catching a whiff, knowing dinner is doing its thing without me hovering!
04 - Once the chicken is super tender, carefully pull it out onto a cutting board. Use two forks to shred it into bite-sized pieces. It should practically fall apart with little effort. This is one of my favorite parts, seeing how perfectly cooked the chicken is. While you're shredding, remove those bay leaves from the broth – don't forget! I've definitely served a bay leaf or two in my time, which always makes for a fun surprise. Then, stir the shredded chicken back into the broth. It's looking so good already!
05 - Now for the star of the show! In a medium bowl, whisk together the flour, baking powder, and a pinch of salt. Make a little well in the center and pour in the milk. Stir it gently with a fork until it just comes together into a shaggy dough. Don't overmix, that's key to tender dumplings! I've overmixed before, and those dumplings were tough. We're aiming for light and fluffy here, like little clouds. It's a bit sticky, that's okay, just embrace the mess.
06 - Drop spoonfuls of the dumpling dough right on top of the simmering chicken mixture in your slow cooker. Don't stir them in! Just let them sit on top. Pop the lid back on and let them cook for another 30-45 minutes on high, or until they're puffed up and cooked through. They should be soft and airy, not doughy in the middle. The broth will thicken up beautifully around them. When they're done, they'll be wonderfully fluffy, and the whole dish will look incredibly inviting. Spoon it into bowls, and get ready for some serious comfort!

# Notes:

01 - Don't overmix your dumpling dough; it makes them tough, a mistake I learned the hard way.
02 - Store leftovers in an airtight container for 3-4 days; reheat gently on the stovetop.
03 - No cream of chicken soup? A can of cream of mushroom works, or make a quick roux.
04 - Serve with a simple green salad or crusty bread for dipping into that amazing gravy.

# Equipment Needed:

01 - 6-quart slow cooker
02 - measuring cups and spoons
03 - whisk
04 - cutting board
05 - knife
06 - forks

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 20-30g
Total Carbohydrate: 40-50g
Protein: 30-40g

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