This slow cooker chicken and dumplings recipe offers a comforting and hearty meal perfect for chilly evenings or lazy weekends. With simple ingredients and the convenience of a slow cooker, it’s a dish that promises both flavor and ease of preparation. The foundation of this stew is tender chunks of chicken simmered in a flavorful broth alongside carrots, celery, onion, garlic, and a fragrant blend of dried thyme and rosemary. These ingredients infuse the stew with layers of savory goodness, creating a satisfying base for the dumplings to come. The addition of optional peas and corn adds bursts of sweetness and texture, enhancing the overall appeal of the dish.

The dumplings, made from a simple mixture of flour, baking powder, salt, milk, and melted butter, are a classic addition that takes this stew to the next level of comfort. They’re tender and fluffy, providing a delightful contrast to the rich stew below. Dropping spoonfuls of the dumpling batter onto the hot stew allows them to steam and cook to perfection, soaking up the flavors of the stew as they puff up.

As the stew simmers away in the slow cooker, filling your home with tantalizing aromas, anticipation builds for the moment when you can finally ladle out a steaming bowl of chicken and dumplings. Each spoonful is a cozy embrace, warming you from the inside out with its hearty goodness. Whether enjoyed as a family dinner or shared with friends at a gathering, this slow cooker chicken and dumplings recipe is sure to become a cherished favorite, bringing comfort and joy with every bite.

Slowcooker Chicken and Dumplings


For the Chicken Stew:

  • 2 lbs boneless, skinless chicken breasts or thighs, cut into chunks
  • 4 cups chicken broth
  • 2 cups carrots, sliced
  • 2 cups celery, sliced
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1/2 cup frozen peas (optional)
  • 1/2 cup corn kernels (optional)

For the Dumplings:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1/4 cup unsalted butter, melted


  1. In the slow cooker, combine the chicken, chicken broth, carrots, celery, onion, garlic, thyme, rosemary, salt, and pepper. Stir to combine.
  2. Cover and cook on low for 6-8 hours or until the chicken is cooked through and vegetables are tender.
  3. About 30 minutes before serving, mix in the peas and corn if you’re using them.
  4. In a medium bowl, whisk together the flour, baking powder, and salt for the dumplings.
  5. In another bowl, combine the milk and melted butter. Add the wet ingredients to the dry ingredients, stirring just until combined. The dough will be sticky.
  6. Drop spoonfuls of the dumpling batter onto the hot stew. Cover and cook for an additional 30 minutes or until the dumplings are cooked through. Avoid opening the lid too often during this time.
  7. Gently stir the dumplings into the stew, being careful not to break them apart.
  8. Taste the stew and adjust seasoning if necessary.
  9. Serve the slow cooker chicken and dumplings hot, and enjoy!