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–+ servings

Slow Cooker Garlic Herb Chicken and Dumplings

A cozy dish that combines tender chicken, wholesome vegetables, and fluffy dumplings in a creamy broth, perfect for family dinners.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Course Dinner, Main Course
Cuisine American, Comfort Food
Servings 6 servings
Calories 400 kcal

Ingredients
  

For the Chicken and Soup Base

  • 2–2½ lbs boneless skinless chicken thighs or breasts Bone-in cuts can be used for more flavor, adjust cooking time accordingly.
  • 1 small onion, finely chopped
  • 2 cups carrots, sliced
  • 1½ cups celery, sliced
  • 3–4 tbsp fresh minced garlic
  • 4 cups low-sodium chicken broth Low-sodium allows better control of saltiness.
  • 1 cup half-and-half (or heavy cream) Substitute with lower-fat options or dairy-free alternatives.
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour (or 2 tsp cornstarch + 2 tsp water for GF)
  • 1½ tsp dried thyme
  • 1 piece bay leaf
  • ½ tsp black pepper
  • ¾–1¼ tsp kosher salt Adjust to taste.
  • ½ tsp poultry seasoning Optional.
  • 1 pinch smoked paprika Optional.

For the Dumplings

  • 2 cups all-purpose flour Can use gluten-free flour blend.
  • 1 tbsp baking powder
  • ¾ tsp kosher salt
  • 2 tbsp cold unsalted butter
  • 1 cup milk (whole or 2%)
  • 2 tbsp chopped fresh parsley

For Garnishing

  • Fresh parsley
  • Cracked black pepper
  • Pat of butter (optional)

Instructions
 

Preparation

  • Melt the butter in a pan over medium heat.
  • Whisk in the flour for about 1–2 minutes until smooth (but don’t let it brown).
  • Transfer the chicken, onion, carrots, celery, garlic, thyme, bay leaf, pepper, and broth into the slow cooker. Then add the butter-flour paste you prepared.

Cooking

  • Cover and cook on LOW for 4–5 hours or on HIGH for 2½–3½ hours until the chicken is tender.
  • Once cooked, shred the chicken using two forks and return it to the slow cooker. Stir in the half-and-half and taste for seasoning, adjusting salt if necessary.
  • In a bowl, whisk together the flour, baking powder, and salt. Cut in the butter until crumbly. Stir in the milk and parsley until a thick dough forms.
  • Switch the slow cooker to HIGH. Drop heaping tablespoons of the dumpling dough onto the surface of the soup.
  • Cover the slow cooker and cook on HIGH for 45–60 minutes until the dumplings are puffed and thoroughly cooked.

Serving

  • Once cooked, remove the bay leaf and serve the soup garnished with chopped parsley, cracked pepper, and a pat of butter, if desired.

Notes

Serve with a crisp white wine or iced tea, and enjoy a simple green salad or crusty bread on the side.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 5g
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