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The Best Easy Chicken And Dumplings – delicious easy chicken and dumplings right from your slow cooker for a family friendly dinner everyone loves!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.
I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Table of contents
Slow Cooker Chicken and Dumplings
Is there anything more comforting than a warm bowl of chicken and dumplings?
I love this recipe because it’s fast and easy to prepare in the slow cooker, and it makes your whole kitchen smell delicious.
There are many variations of a chicken and dumplings recipe out there. Of the many I’ve tried, I like how flavorful this one is compared to how relatively easy it is to make!
Using frozen dumplings but a slow cooker is a perfect hack that saves time but still that homemade and simmered flavor.
There’s nothing better than a comforting chicken and vegetable dish bobbing with perfect dumplings on a chilly day – and making this recipe in the slow cooker helps it turn out perfect, every time!
How To Make Chicken and Dumplings
This is one of the fastest and easiest versions of chicken and dumplings to make – I like to put it all together over lunchtime, and then have a warm, delicious, and comforting homemade meal for the whole family by dinner.
Start by placing the chicken breasts in the bottom of a large slow cooker.
Some people use a crock pot; I also like to use the “slow cook” setting on my Ninja Foodie.
Sprinkle the salt and pepper over the chicken. This will ensure the seasoning permeates the meat.
As a variation, at this point, I sometimes add a bay leaf or two; just be sure to pull them out after the first round of cooking.
Add all the chopped veggies – onion, celery, carrots, and garlic over the top of the chicken.
If you don’t have fresh garlic, substitute one teaspoon of minced garlic per clove.
Pour chicken stock over the top of your chicken, seasoning, and veggie layers.
Turn your cooker on low for 4 hours (my preference) or high for 3 hours and allow it to simmer slowly.
Using tongs I like these to use silicone ones with the Ninja Foodie pull the chicken out of the pot onto a cutting board or another flat surface. I prefer to use my cutting board with channels around the edge to catch the juices.
Using two forks, shred the chicken by inserting the tines with the grain of the chicken and pulling it apart. It should easily shred.
Taste test the chicken to adjust seasoning as needed. Sometimes at this stage, I’ll add a few sprinkles of celery salt, some poultry seasoning, or even a dash or two of tabasco.
Add chicken back to the pot.
Break the dumplings into thirds. Drop dumplings in the pot one at a time. Stir them in approximately every fifth dumpling.
Adjust your cooker to the “high” setting, which is a medium high heat, and cook for an additional 1 to 1.5 hours, stirring every 15 minutes to prevent the dumplings from sticking together or to the pot.
This meal is ready to serve when the dumplings puff up, and the broth thickens nicely.
Tips For Perfect Chicken and Dumplings
Try not to overcook this recipe. The dumplings will start to disintegrate if they’re cooked too long. Stirring the pot every 15 minutes or so at the end is a crucial step.
The more this recipe simmers, the thicker it will get. If it gets too thick, add additional chicken stock to loosen it back up.
Leftover chicken and dumplings can be put in the refrigerator in a covered container and reheated for up to four days. During the reheating process, if the leftovers are too thick, add some chicken stock.
FAQs
Chicken stock is made primarily by simmering chicken bones. Chicken broth is made mostly with meat and veggies. You can certainly substitute broth if that’s what you prefer, although I like the way stock thickens with the dumplings better.
Absolutely! This is a great base recipe to try a few different variations. It’s the perfect comfort food, but it’s a forgiving recipe and will still work if you want to mix it up.
Yes. These can start to get overcooked and break down if you let it go too long, especially after the dumplings are added.
Use any dumpling recipe you love! Some people prefer to make dumplings from scratch. I like the frozen dumplings because it’s fast and easy, and they still have that great homemade chicken and dumplings flavor.
I love the flavor of chicken thighs and think it’s a great substitution.
What to Serve With Chicken and Dumplings
Chicken and dumplings go with a lot of different side dishes – like our Easy Buttery Soft Dinner Rolls, The Best Oven Roasted Garlic Parmesan Asparagus, Creamy Broccoli Cauliflower Salad, and Air Fried Mushrooms.
You can find some of our favorite recent side dish recipes here:
Or click here for our complete side dish recipe archives.
The Best Chicken and Dumplings Recipe
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The Best Easy Chicken And Dumplings
Ingredients
- 3 pounds boneless skinless chicken breast
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 small onion, medium diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 cloves garlic, minced
- 64 ounces chicken stock
- 24 ounces frozen noodle style dumplings
- Fresh chopped parsley for garnish, optional
Instructions
- Place the chicken breasts into the bottom of a large slow cooker (I used an 8-quart slow cooker).
- Sprinkle the salt and pepper over the chicken.
- Add the onion, carrots, and celery on top.
- Pour the chicken stock on top.
- Place the cooker on low for 4 hours or high for 3 hours.
- Shred the chicken and add it back to the pot. Taste and adjust seasoning if necessary.
- Break the dumplings into thirds and add them one at a time to the pot. Stir them in after every 5 or so dumplings you add in.
- Place the cooker on high and cook an additional 1 to 1 and ½ hours, stirring every 15 minutes, this will help prevent the dumplings from sticking together and sticking to the pot.
- It is ready when the dumplings are tender, puffed up, and the broth is thickened.
- Garnish with fresh chopped parsley, optional.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
