Something about the holiday season and the cooler temperatures just ushers in a need for comfort food. We love my mom’s chicken divan, baked mac and cheese is a family favorite and this quick chicken and gravy is a go-to for busy nights. Previously, I’ve also shared my easy chicken and dumplings that are just so flavorful and comforting. And today, I’m so happy to be giving them a little bit of a twist and making slow cooker chicken and dumplings. All the classic flavor, all the hearty goodness, but completely hands off! Well, you’ve got to get it prepped and in the slow cooker, which takes about 20 minutes, but then it’s a set-it-and-forget-it type of meal. Gosh, I sure love those, especially during these busy days of December. It’s warm, creamy, so well flavored and has those delightful fluffy dumplings on top that will have you digging in. (You might also love this crock pot chicken pot pie recipe.) And if you’re like me and wondering, wait a minute, can the dumplings possibly cook properly in the slow cooker? I know, I was worried, too. But they do! They’re just 5 ingredients and come together quickly in a bowl - not fussy here - and then they get plopped right on top of the chicken and veggie mixture in the slow cooker. Keeping the slow cooker covered actually helps make sure they cook properly, at at the right temperature, so they cook through and don’t end up gooey. They will spread out and cover the whole stew, but I mean, that’s just perfect for serving if you ask me! OK, let’s get cooking so you can dig in, too. Now, I’ve got some notes and tips coming up on how to make chicken and dumplings in the crock pot. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
Chicken: I use and recommend boneless, skinless chicken thighs for the best flavor, especially since this is a slow cooker recipe. You could use a mix of thighs and breasts if you want. Sautéeing: You do need to sauté the veggies before you add them to the slow cooker. You’re also helping to thicken the liquid mixture during this step, so don’t skip it. Mushrooms: I love adding sliced white button mushrooms to my chicken and dumplings, but you can skip this if you’d like. Milk: For the dumplings, you can use whole milk, 2% or even skim milk. Any of them will work fine.
The cook time on this is something you’ll need to watch the first time you make it so you can figure out how your slow cooker does. The chicken, because it’s already cut, will definitely be cooked through in 5 hours, but it’s the dumplings that need to finish cooking. If your slow cooker runs hot/fast, like mine does, check yours at 5 ½ hours. Mine are ready then. Or if it runs cool/slow, wait and check at 6 ½ hours. Add more time if needed. You don’t want to take the lid off until you think they might be almost done because that can drop the temperature in the slow cooker, which can lead to gooey dumplings. As for serving, this really is an all-in-one sort of meal. We don’t really need anything to go along with it. You can certainly add some fresh chopped parsley if you want an herby, fresh finish. Got extras? Here’s the best way to store them.
How to store leftovers:
Leftover chicken and dumplings can be stored, in a covered container, in the refrigerator for 3-4 days. Try to transfer it so the dumplings stay floated on top of the chicken stew while in the refrigerator and while reheating. To reheat, simply transfer the chicken stew to a medium pot, with the dumplings still nestled on top. Warm over medium low heat, with the lid on, for 5-10 minutes, carefully stirring on occasion to get everything evenly warmed through. You can also microwave a small serving if you prefer.
I don’t recommend freezing the leftovers. The dumplings won’t hold up well to the freezing and thawing process. I hope your upcoming holidays are safe and happy, and I hope your winter is full of delicious comfort foods like this slow cooker chicken and dumplings. Enjoy! XO, Kathryn Chicken: I use and recommend boneless, skinless chicken thighs for the best flavor, especially since this is a slow cooker recipe. You could use a mix of thighs and breasts if you want. Sautéeing: You do need to sauté the veggies before you add them to the slow cooker. You’re also helping to thicken the liquid mixture during this step, so don’t skip it. Mushrooms: I love adding sliced white button mushrooms to my chicken and dumplings, but you can skip this if you’d like. Milk: For the dumplings, you can use whole milk, 2% or even skim milk. Any of them will work fine. Leftovers: Leftover chicken and dumplings can be stored, in a covered container, in the refrigerator for 3-4 days. Try to transfer it so the dumplings stay floated on top of the chicken stew while in the refrigerator and while reheating. To reheat: Transfer the chicken stew to a medium pot, with the dumplings still nestled on top. Warm over medium low heat, with the lid on, for 5-10 minutes, stirring occasionally to get everything evenly warmed through. You can also microwave a small serving if you prefer.
