Southern Crockpot Chicken and Dumplings
This Southern Crockpot Chicken and Dumplings delivers all the soul-warming comfort of the classic dish with minimal effort. Tender shredded chicken and fluffy, homemade dumplings swim in a rich, creamy broth, all made effortlessly in your slow cooker.
Equipment
- Large skillet
- 6-quart or larger slow cooker
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Medium mixing bowl
- Pastry cutter or fingertips
- Two forks
- Small cookie scoop or two spoons
- Whisk
- Small bowl
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 bone-in, skin-on chicken thighs about 2 pounds
- 4 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 tablespoons cold unsalted butter, cut into small pieces
- ¾ cup whole milk
- ¼ cup fresh parsley, chopped
Instructions
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute until fragrant. Transfer the sautéed vegetables to a 6-quart or larger slow cooker.
- Add the chicken thighs, chicken broth, dried thyme, 1 teaspoon salt, and black pepper to the slow cooker. Nestle the chicken into the liquid so it is mostly submerged. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is fall-apart tender.
- Carefully remove the chicken thighs from the slow cooker and place them on a cutting board. Let cool for a few minutes. Remove and discard the skin and bones, then shred the meat with two forks. Return the shredded chicken to the slow cooker. Taste the broth and adjust salt and pepper if needed.
- If you want a thicker broth, whisk the cornstarch and cold water together in a small bowl to make a slurry. Stir the slurry into the slow cooker. Let it cook on HIGH for 15-20 minutes to thicken.
- While the broth thickens, make the dumpling dough. In a medium bowl, whisk together the flour, baking powder, and 1/2 teaspoon salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Stir in the milk until just combined. The dough will be soft and slightly sticky. Do not overmix.
- Turn the slow cooker to HIGH. Using a small cookie scoop or two spoons, drop rounded tablespoons of the dumpling dough directly onto the surface of the hot broth. Do not stir. Cover the slow cooker immediately and cook for 45 minutes to 1 hour, undisturbed, until the dumplings are puffed and cooked through.
- Gently stir in the fresh parsley. Ladle the stew into bowls, making sure each serving gets a generous portion of dumplings. Serve hot.
Notes
For a richer broth, stir in 1/4 cup of heavy cream at the end. For a cheesy version, stir in 1 cup of shredded sharp cheddar cheese before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The dumplings will absorb liquid over time, so you may need to add a splash of broth when reheating. Do not lift the lid while the dumplings are steaming, as this releases heat and steam and can result in dense dumplings.